Modular Escoffier Grand Diploma - Westminster Kingsway College

Modular Escoffier Grand Diploma

Westminster Kingsway College is proud to have created The Escoffier Grand Diplomas for UK and international students alike.  In acknowledging our historical ties with Auguste Escoffier, an iconic and transformative professional of culinary excellence, the college upholds its determination and commitment to further advance the skills, knowledge, education and experience of its students.

This diploma can be customised by students, allowing them to create their own bespoke culinary course experience.  Each module is repeated twice during the academic year which also enables students to create a study schedule that suits them. Each module is certificated.

Alternatively, the modules can be added together and used to progress towards either The Escoffier Grand Diploma or the Advanced Escoffier Grand Diploma. 

Patisserie Modules

Breads and Viennoiserie:

Cost – £2,650 per person 

Start dates 10 September 2018 – 18 October 2018 / 25 February 2019 – 4 April 2019 

Duration – 6 weeks 

The aim of the module is to introduce candidates to a broad baking experience, examine the process of milling and to understand the concept of grain to flour. Candidates will be are exposed to a variety of different flours and their uses, as well as how key ingredients in bread making combine and interact to produce leavened, unleavened, and laminated products.

Pastes, Tarts, Pies & Quiches:

Cost – £2,650 per person 

Start dates  29 October 2018 – 6 December 2018 / 16 April 2019 – 23 May 2019

Duration – 6 weeks 

The aim of the module is to introduce candidates to a comprehensive variety of sweet and savoury pastes. The students will be preparing and making some classic and contemporary applications associated with sweet and savoury pastry items. At the same time, the students will discover industry techniques to ensure their products are consistent and very competently executed, whilst furthering their knowledge in preparing different types of crusts and fillings.

Hot & Cold Desserts:

Cost – £3,000 per person 

Start dates  7 January 2019 – 14 February 2019/ 3 June 2019 – 11 July 2019 

Duration – 6 weeks 

The aim of the module is to introduce candidates to classic and contemporary hot and cold plated desserts, using various glazes; chocolate and sugar decorations; ice creams and sorbets; and foams and sauces to compliment and finish the dishes. In conjunction with the plating skills, candidates will become familiar with the flavour and texture elements in successful desserts, learning how to use all five senses to develop, create and evaluate them.

Culinary Modules

Pasta, Rice and Seasonal Vegetable Dishes:

Cost – £2,650 per person 

Start dates  10 September 2018 – 18 October 2018 / 25 February 2019 – 4 April 2019 

Duration – 6 weeks

The aim of the module is to enable the candidates to develop skills to extract maximum flavour from different sources and create exceptional taste when producing each dish. In this module, students will be cooking with seasonal ingredients, including local, global, wild, foraged foods from land and coast.

Nose to Tail, Meat Game & Poultry:

Cost – £3,000 per person 

Start dates  29 October 2018 – 6 December 2018 / 16 April 2019 – 23 May 2019 

Duration – 6 weeks

The aim of the module is to enable the candidates to develop skills to extract maximum flavour from different sources and create exceptional taste when producing each dish. In this module, students learn how to look for quality points when selecting meat, poultry and game. Candidates will learn butchery techniques and nose to tail modern & classical cookery.

Fish, Shellfish & Sustainability:

Cost – £3,000 per person 

Start dates  7 January 2019 – 14 February 2019 / 3 June 2019 – 11 July 2019

Duration – 6 weeks

The aim of the module is to enable the candidates to develop skills to extract maximum flavour from different sources and create exceptional taste when producing each dish. In this module, students learn how to select quality fish and shellfish. Candidates will learn filleting techniques and cook a selection of sustainability sourced modern & classic fish dishes.

 

For more information view this PDF

 

Contact Us:

Apply for a course today by completing this application form 

 

 

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