Leiths

Summary Nutrition in Culinary Practice: Online Course

£1795

  • 16 May 2020 - 3 Oct 2020
    SOLD OUT
  • 13 Jun 2020 - 31 Oct 2020
    PLACES AVAILABLE - BOOK NOW

Our food choices have a major impact on our overall health and wellbeing.

However, among the endless supply of information available, how can you separate nutritional facts from fiction and confidently cook up the best meals for a healthy diet?

When Leiths launched Nutrition in Culinary Practice in 2014, we set out to design a course led by qualified nutritional therapists and top Leiths chefs which would debunk diet myths and teach an evidence-based approach to healthy eating, whilst never forgetting about flavour. We joined forces with award-winning gourmet dietary food service The Pure Package to offer this fantastic classroom based course, which was a sell out success.

Now, new for 2020, we are offering Nutrition in Culinary Practice as a digital online course, with a little help from the talented team at Workshop.

Throughout this 20-week course, two expert mentors (one cook, one nutritionist) will guide you through all the fundamental nutritional theory and practical cooking skills needed to create healthy dishes and bespoke meal plans both at home and in professional environments. You will also do a lot of delicious cooking; we never compromise on flavour!

Course content

Our Nutrition in Culinary Practice online course covers a huge range of topics. Each is discussed in detail, and you’ll be able to engage in the discussion and ask your own questions too. Here are just a few of the subjects covered…

• How allergies, intolerances and gut health are linked

• How our nutritional needs change at different stages of life

• The different types of proteins your body needs, and how this can vary in children and those with illnesses

• Why certain popular diets can lead to nutrient deficiencies, and how to prevent this

• Why the glycaemic index of a food is so important

• Whether certain foods really can slow down ageing and ward off disease

• How different cooking processes change the nutritional makeup of various foods

How it works

Each week, you will unlock a new batch of video-based sessions that take you step-by-step through the theory of nutrition and the practical application of healthy cooking in your own kitchen.

Using your phone, tablet or PC, you will progress through weekly theory and practical sessions. You can do this in the comfort of your own kitchen, which makes it seriously convenient. You can even pause the course if you need a little longer to complete a module, or are away on holiday.

At the end of the course, if you successfully complete all units, you will be invited to attend a two-day assessment at Leiths’ London kitchens for an additional fee, where you will have the opportunity to earn your NTEC-accredited certification.

How to book

Secure your spot on one of the courses by booking through the links at the top of this page, or by visiting Workshop’s course page here.

What you'll learn Nutrition in Culinary Practice: Online Course

  • Essential knowledge and skills to create healthy dishes and menus for yourself or clients
  • To adapt everyday and classic cooking skills to make delicious healthy food
  • To experiment with new ingredients to expand your repertoire
  • Alternative cooking methods including fermentation and raw foods
  • Calculations to determine a client’s nutrient requirement
  • Use of apps to calculate macronutrients as part of your recommended requirements
  • Advice on finding work in the food industry

Topics covered

  • Portion control – how to know how much of each food group to serve
  • Food presentation skills
  • Carbohydrates and how they affect blood sugar levels
  • Essential fats and oils and how to use the ‘better’ oils for the healthiest results
  • Proteins and essential proteins including vegan options and how to get the best flavour using the healthiest cooking methods
  • Vitamins, minerals, herbs and spices and how to maximise their impact on your cooking
  • Allergies, food intolerances and gut health
  • Cooking for clients at different life stages
  • Cooking for clients with eating disorders
  • Raw food
  • Fermenting and its benefits
  • Client skills, how to deal with clients practically and in relation to their likes and dislikes

Practical info Nutrition in Culinary Practice: Online Course

What you'll need:

Please be aware that, because you're learning in your own home, you will be required to purchase your own ingredients for each unit.

A 'kit list' of ingredients will be made available to you at the beginning of each session so that you can plan ahead. If you're unable to find specific ingredients, advice on alternatives can be provided on request.

You will need access to a well-stocked kitchen, including at least a double hob (two rings) and an oven, preferably with a grill. In order to access the course content, you will need a smartphone or tablet and the Workshop app.

Other equipment such as a food processor and electric hand whisk are thoroughly recommended. A comprehensive list of everything you will need for the course will be sent to you ahead of the start date.

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  • Wed 22 Apr - Wed 1 Jul 2020 Show session dates/times
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    • Thu 30 Apr 2020
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