COVID-19 STATEMENT

×

Due to the coronavirus outbreak Leiths has made the difficult decision to cancel all planned courses (except our online courses) until the end of May. In these exceptional circumstances all students who have booked places on our courses will be offered the opportunity to cancel or reschedule their course. If you are currently in the process of taking a multi-part course, you will be offered new dates to complete the course later in the year. Of course we will be dealing with a high volume of calls and emails and we thank you for your understanding and patience during this unsettling time. We look forward to cooking with you at Leiths in the near future.

Leiths

Summary Nutrition in Culinary Practice: Online Course

£1795

  • 16 May 2020 - 3 Oct 2020
    SOLD OUT
  • 13 Jun 2020 - 31 Oct 2020
    LIMITED AVAILABILITY - BOOK NOW
  • 11 Jul 2020 - 28 Nov 2020
    NOT YET ON SALE - WAITING LIST

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 DOES IT WORK?

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.

THE LEARNING EXPERIENCE

Workshop's mission is to uncover the best ways to allow teachers to pass on their knowledge. The team are committed to using research-backed methodologies to improve the way you learn, using technology.

As we designed the digital certificate, we drew on this expertise to overcome some of the hurdles that come with distance learning.

Not only has this research had an impact on the way our units are taught; it has also highlighted the importance of communicating with your teachers and peers throughout the course. This is why, when you enrol for our digital certificate, you will be part of a cohort of fellow students.

You’ll learn at the same pace as your cohort and will have access to a class tutor, who you’ll be able check in with throughout the course.

A unit will be released at the same time each week, for 20 weeks. Once the content of that unit has been unlocked, you will have all week to find a time that suits you to complete it. If you are away on holiday or commitments mean that you can't complete that week's unit, you will be able to catch up later. You will have access to the course content for one year after it has been released to you, which should allow you plenty of time to practice your skills with confidence.

ASSESSMENT

You will receive feedback and advice on how to improve throughout the course, by communicating with one of our class tutors about your progress remotely. You’ll be asked to share photos of your progress in each session which your peers and class tutor will be able to appraise.

The online course concludes with an extended cooking exercise, which you take pictures of and send to us so that we can give you detailed feedback and ensure that you've picked up the necessary skills to gain a certificate of completion. At this stage, if you've opted for the full accreditation, we will review your progress to determine whether you're ready for the practical cookery course at the school.

This review is designed to provide you with a realistic expectation of how you will perform in the practical assessment in London.

If we don't think you will pass, we will be honest and constructive so that you can hone certain techniques and skills that may need improvement, thus avoiding wasted travel and expense. You may re-take the filmed exercise until you're confident that you'll perform well on the two-day practical course.

If you choose to take the full accreditation, you will be given a choice of dates for the two-day course. Once these dates have been set, you will be able to pay the fee and secure your place.

TRY BEFORE YOU BUY

If you'd like to test out the technology to see how the digital teaching works, we recommend trying our Hollandaise masterclass. This Workshop is available to download immediately and only costs £9.99.

Simply click here to get a taste of Leiths Online!

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.

HOW TO PAY

Once you've clicked through to purchase the course, you'll be taken to Workshop's website to complete the transaction. There, you'll be given two payment choices:

  • One-time payment of £1,795 with 30-day free cancellation (up to 30 days before your start date)
  • Payment plan - £600 initial payment plus 3 payments of £465 (due monthly from date of purchase)

Please note, Leiths vouchers are not redeemable for our online courses.

If you have any questions about this course, please email onlinecourses@leiths.com and we'll get back to you as soon as we can. Alternatively, feel free to call us on +44 20 8749 6400

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.

You might also be interested in...

Nutrition in Culinary Practice: The Accreditation

Nutrition in Culinary Practice: The Accreditation

    £3145 (£400.00 deposit)

  • Wed 22 Apr - Wed 1 Jul 2020 Show session dates/times
    • Wed 22 Apr 2020
      10.00-16.00
    • Wed 29 Apr 2020
      10.00-16.00
    • Wed 6 May 2020
      10.00-16.00
    • Wed 13 May 2020
      10.00-16.00
    • Wed 20 May 2020
      10.00-16.00
    • Wed 3 Jun 2020
      10.00-16.00
    • Wed 10 Jun 2020
      10.00-16.00
    • Wed 17 Jun 2020
      10.00-16.00
    • Wed 24 Jun 2020
      10.00-16.00
    • Wed 1 Jul 2020
      10.00-16.00
    LIMITED AVAILABILITY - BOOK NOW
  • Tue 29 Sep - Tue 8 Dec 2020 Show session dates/times
    • Tue 29 Sep 2020
      10.00-16.00
    • Tue 6 Oct 2020
      10.00-16.00
    • Tue 13 Oct 2020
      10.00-16.00
    • Tue 20 Oct 2020
      10.00-16.00
    • Tue 3 Nov 2020
      10.00-16.00
    • Tue 10 Nov 2020
      10.00-16.00
    • Tue 17 Nov 2020
      10.00-16.00
    • Tue 24 Nov 2020
      10.00-16.00
    • Tue 1 Dec 2020
      10.00-16.00
    • Tue 8 Dec 2020
      10.00-16.00
    PLACES AVAILABLE - BOOK NOW

Sign up to the Leiths newsletter

Sign up to our newsletter for the latest news, offers, recipes and tips from the Leiths experts. Occasionally we send information about specific courses. Help us tailor it to your interests.

I am interested in:

Close

Post me a Leiths brochure

I am interested in:

Please complete the device above to help protect us from spam. Then press submit.

Thank you

We have received your request and will send a brochure to the address you have given us.

Loading course information...