The Escoffier Grand Diploma Course 2018-19 Module Descriptions

Patisserie Modules (all six weeks (i.e. 24 days) Mon-Thurs)

Title: Breads and ViennoiserieModule: A Cost: £2650 per person

The aim of the module is to introducecandidates 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. Included in this module are the following:

  • How to efficiently scale, mix, knead, knock back, shape, score and bake assorted breads
  • The do’s and don’ts of the proving process
  • Simple breads and quick breads
  • Flavoured breads
  • Special & fried breads
  • Breads with pre-ferments
  • Sourdoughs
  • Enriched dough’s and Viennoiserie
  • External trip to working flour mill
  • External trip to working bakery
  • Guest chef x 1

Title: Pastes, Tarts, Pies & QuichesModule: C Cost: £2650 per person

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. Included in this module are the following:

  • Sweet pastry
  • Lining pastry
  • Shortcrust pastry
  • Choux pastry
  • Hot water pastry
  • Rough puff pastry
  • Full butter puff pastry and inverted puff pastry
  • External trip to Leicester – production of pasties
  • Guest chef x 1

Title: Hot & Cold DessertsModule: E Cost: £3000 per person

The aim of the module is to introducecandidates toclassic 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.Included in this module are the following:

  • Creams and Sauces
  • Bavarois and mousses
  • Ice creams and sorbets
  • Hot and Iced Soufflés
  • Terrines and Parfaits
  • Sponges & Cakes
  • Industry guest chefs x 2
  • On-site pop-up restaurant experience with guest chef

Culinary Modules(all six weeks (i.e. 24 days) Mon-Thurs)

Title: Pasta, Rice and Seasonal Vegetable DishesModule: B Cost: £2650 per person

The aim of the module is to enable the candidates to develop skills to extract maximumflavour 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.Included in this module are the following:

  • Wild foods- exploring seasonal foraged ingredients, tasting and uses
  • Grains- rice, barley, buckwheat, corn, oats, quinoa, rye, semolina, bulgur, couscous
  • A selection of classic and contemporary vegetable potato dishes
  • Pasta: fresh & dried pasta dishes: Rice: exploring different varieties of rice dishes.
  • External trip to New Covent Garden Fruit & Vegetable Market
  • External foraging trip & lunch
  • External trip to Tilda Rice Factory
  • Italian Pasta expert demonstration & workshop
  • On-site pop-up restaurant experience with guest chef

Title: Nose to Tail, Meat Game & PoultryModule: D Cost: £3000 per person

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. Included in this module are the following:

  • Poultry preparation & cookery including Guinea Fowl, Chicken, duck & pigeon
  • Beef & Veal including, Fillet, loin, feather blade, mince, offal, short rib, chuck, silverside, cushion
  • Game (venison, feathered game, small furred game)
  • Pork: sausages, bacon, curing, brining and smoking
  • Lamb & mutton whole carcass utilisation
  • External trip to butchery with workshop
  • External trip to Free-range turkey farm
  • External trip to Red Oak Genetics, breeders of pure English bloodlines in red deer
  • Onsite pop-up restaurant experience with guest chef

Title: Fish, Shellfish & Sustainability Module: F Cost: £3000 per person

The aim of the module is to enable the candidates to develop skills to extract maximumflavour 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 sustainably sourced modern & classic fish dishes.Included in this module are the following:

  • Oily fish including mackerel, salmon, sardines, tuna, trout
  • Flat fish including sole, turbot, brill, halibut
  • Round fish including cod, haddock, seabass, Pollock
  • Exotic & fresh water fish: mullet, bream eel, gurnard, Racasse
  • Crustaceans including lobster, crabs, langoustine
  • Molluscs including oyster, mussels, clams, scallop
  • Cephalopods including squid, cuttlefish, octopus
  • Sushi Making Master class
  • External trip to Leigh on Sea cockle sheds & lunch
  • External trip to Billingsgate Fish Market with breakfast and workshop
  • Onsite pop-up restaurant experience with guest chef

Westminster Kingsway College 76 Vincent Square Victoria London SW1P 2PD