|
The Essential
Cookery Course Four weeks from Monday morning to Friday afternoon
each week
(Monday 11.15am at the beginning of the course) |
Ref
ECC1/11
ECC2/11
ECC3/11
ECC4/11
ECC5/11
ECC6/11
ECC7/11
ECC8/11
ECC9/11
|
Dates
Jan 10 – Feb 4
Feb 28 – Mar 25
May 9 – Jun 3
Jun 20 – Jul 15
Jul 18 – Aug 12
Aug 15 – Sep 9
Sep 19 – Oct 14
Oct 17 – Nov 11
Nov 14 – Dec 9
|
Course
Fee
£3,290
£3,290
£3,290
£3,490
£3,690
£3,690
£3,690
£3,690
£3,590
|
Deposit
£450
£450
£450
£450
£450
£450
£450
£450
£450 |
5 Day
Courses – Food with Flair (holiday course) From 11.15am
Monday to 3.30pm Friday |
| F1/11 |
May 2 – May
6 |
£790 |
£175 |
Food Safety in Catering Course (optional on Essential Cookery
Course only) |
| |
|
£50 |
|
 Download
fees & dates pdf
These figures include accommodation (The deposit will be deducted
from the course fee). There is a £65 per week reduction for
non residents.
All fees (shown above) are inclusive of VAT at 17.5%. Fees will be increased slightly on bookings after 4th January 2011 to accommodate the 2.5% rise in VAT.
Intensive tuition – demonstrations are included
in the course, but most of the day is spent in hands-on practical
work with continuous personal instruction and encouragement.
The course fee covers:
All your
meals each day, including dinner with wine each evening and a wine
tasting during the week; a file with course programme, recipes and
other usefull information; use of all equipment, aprons etc.
Single Room Supplements:
£50
per week. Almost all students are residents – non-residents
are expected to stay for dinner.
VAT number 927 6478 80.
Company number 381 8000.
|
