Nutrition in Practice: The Accreditation

    £2995.00

Spring/Summer Course Dates: Wednesday 19th April 2017 - Wednesday 28th June 2017. This part time course is held each Wednesday from 10am to 4pm. The course runs for 10 sessions with a break in the middle, which means there will be no class on Wednesday 31st May 2017.
SOLD OUT: Please click here to join the waiting list.

Summer Course Dates: Monday 14th August 2017 - Thursday 7th September 2017. This course runs intensively over 4 weeks, with a total of 10 day sessions from 10am to 4pm. The dates are as follows: 14/08/17, 16/08/17, 18/08/17, 21/08/17, 23/08/17, 30/08/17, 01/09/17, 04/09/17, 06/09/17, 07/09/17. 
PLACES AVAILABLE: Please click here to pay the deposit online.

Autumn Course Dates: Monday 25th September 2017 - Monday 4th December 2017. This part time course is held each Monday from 10am to 4pm. The course runs for 10 sessions with a break in the middle, which means there will be no class on Monday 23rd October 2017.
PLACES AVAILABLE: Please click here to pay the deposit online.

Leiths School of Food and Wine has joined forces with award-winning gourmet dietary food service The Pure Package to launch Nutrition in Practice: The Accreditation.

This unique and comprehensive course promises to de-bunk myths about nutrition, teaching students about the nutritional make-up of food and arming them with the facts.

Whilst this is a professional accreditation, the course is fun too. Working in one of the Leiths professional kitchens, you’ll experiment with ingredients such as spirulina and seaweed spaghetti, learn to understand techniques such as fermenting and sprouting, and test equipment such as the Thermomix, dehydrator, and sous-vide.

Each session will involve a trained nutritionist offering a comprehensive understanding of the nutritional make up and effects of various foods, presented in easy to follow notes with informative discussions. You will then put this knowledge into practice as the Leiths chefs lead hands-on cooking sessions.  Students will be guided through the techniques and recipes necessary in order to master this nutrition-led approach, without the loss of flavour or pleasure in cooking that is integral to all our courses here at Leiths.

As a student you’ll focus on a wide range of topics including portion control; managing food allergies and intolerances; creative, long-term menu-planning for dietary needs; the importance of blood sugar regulation in weight management and food trends of the future.  

This course is aimed at those looking to understand the essentials of nutrition while learning practical hands on cookery, and is certified by the Nutritional Therapy Education Commission who praised its ‘high quality’. The course also includes guidance on food presentation and an introduction to food photography.

For those who are interested, Leiths will provide advice on working for clients and employment in the food industry.

This is a rewarding and intensive course and will require students to read, develop recipes and work on a menu plan between sessions. Between three and six hours of home study are required each week. At the end of the course, students will submit a menu-planning project as coursework and take a practical assessment.

Students also analyse topical food issues in the press as part of the weekly nutrition sessions, applying their new knowledge to what they read, and developing the ability to separate fact from fiction.

Suitable for

  • Trained chefs wishing to develop a healthier style of cooking
  • Private chefs who wish to evidence that they can offer their clients the diet choices they need
  • Personal trainers who want to be able to advise clients of how to eat more healthily in a practical way
  • Keen and confident home cooks who want to be able to cook nutritionally balanced dishes for themselves or their families
  • Nannies or child carers who prepare food for children or families

What you'll learn Nutrition in Practice: The Accreditation

  • 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 sous vide cooking, thermomixes and dehydrators, 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 and simple but effective food photography
  • Carbohydrates and how their 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
  • How to use professional equipment for healthier cooking, including thermomix and sous vide machine
  • Client skills, how to deal with clients practically and in relation to their likes and dislikes

Coursework and Assessment Nutrition in Practice: The Accreditation

Coursework

Each week, you will complete homework in preparation for the following session. Typically this will be specified reading, short answer questions and an optional cooking challenge for you to cook for yourself at home and reflect upon. We estimate this may take up to four hours per week.

In addition, you will prepare a five day client menu plan for a 'client' with specific nutrition requirements for submission at the end of the course.

In total, we estimate that you will need to allocate up to six hours per week for home study and cooking.

This is an intensive course and students often find they need to scale down other commitments in order to get the most out of it. It is hard work but immensely rewarding.

Weekly Conference Call

Students also take part in a weekly conference call with the nutritional therapist to analyse topical food issues and build a better understanding of how to separate fact from fiction. 

Assessment

You will be assessed by your 5 day client menu plan and a theory exam and a practical cooking exam taken at the end of the course

Qualification

Successful students will qualify with a certificate accredited by the Nutritional Therapy Education Commission.

* All prices correct at time of publishing. Please note that prices are likely to change at the end of each financial year (April).

NEED ADVICE ABOUT A PROFESSIONAL COURSE? CALL +44 (0)20 8749 6400

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