£3145 (£400.00 deposit)

  • Mon 13 Jan - Mon 23 Mar 2020 Show session dates/times
    • Mon 13 Jan 2020
    • Mon 20 Jan 2020
    • Mon 27 Jan 2020
    • Mon 3 Feb 2020
    • Mon 10 Feb 2020
    • Mon 24 Feb 2020
    • Mon 2 Mar 2020
    • Mon 9 Mar 2020
    • Mon 16 Mar 2020
    • Mon 23 Mar 2020
  • Wed 15 Apr - Wed 24 Jun 2020 Show session dates/times
    • Wed 15 Apr 2020
    • Wed 22 Apr 2020
    • Wed 29 Apr 2020
    • Wed 6 May 2020
    • Wed 13 May 2020
    • Wed 27 May 2020
    • Wed 3 Jun 2020
    • Wed 10 Jun 2020
    • Wed 17 Jun 2020
    • Wed 24 Jun 2020
Nutrition in Culinary Practice: The Accreditation
Nutrition in Culinary Practice: The Accreditation
Nutrition in Culinary Practice: The Accreditation

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

Discover new techniques

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 become familiar with equiment such as the Thermomix, dehydrator, and sous-vide.

The perfect mix of theory and practice

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.

Really understand nutrition

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.

Rewarding careers

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

Open evenings: For information about our upcoming open evenings, click here.

Allergies and dietary restrictions

Please call the school to discuss any relevant allergies with a member of staff. You can read our full policy on allergies and dietary restrictions here. This course is not suitable for students with severe nut allergies. We encourage anyone who has a severe allergy of any kind to have a full and frank discussion with a Leiths member of staff before enrolling on this course.

Using a voucher to pay for your deposit?

Before making your payment, you’ll need to validate your voucher by clicking here and entering your unique code. This will add the value of the voucher to your account. Please call us on 0208 749 6400 if you need any help.

Please note: Payments for professional courses must be made by either bank transfer, cheque or a debit/credit card payment. We do not accept American Express.

A glimpse of life at Leiths...

Download prospectus pdf

What you'll learn Nutrition in Culinary 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 Culinary Practice: The Accreditation


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.


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


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

Practical Info Nutrition in Culinary Practice: The Accreditation

What is included:

  • A Leiths apron
  • Course notes
  • All ingredients provided

What to wear:

For your comfort and safety we recommend that you wear flat soled shoes (no open toes), long trousers and a long sleeved top.

What to bring:

You may wish to bring a notebook and a pencil or pen. All ingredients and course notes will be provided.

How the days work:

Please note, your cooking sessions will take place in the mornings and you will therefore be eating what you have cooked for lunch. Theory sessions take place in the afternoons led by the Nutritional Therapist. There may also be food to take home on some days and a Pure Package cool bag will be provided.


You will be required to work at home, putting together a five day menu plan. This is a time consuming but very rewarding project and we advise that you allow an equal amount of time for this as the time you spend in class. Students taking the four week condensed course should treat this as a full time course. Students taking the course one day per week should allow an extra day per week for homework.

Allergies and Intolerances:

We are happy to make adjustments where possible. However, as this is a professional course, the skills of cooking meat and fish will be assessed and are part of the course. Please discuss your intolerances with us before booking, as the course may not be suitable for some students with particular restrictions.

Please call the school to discuss any relevant allergies with a member of staff. You can read our full policy on allergies and dietary restrictions here.

Reputation Nutrition in Culinary Practice: The Accreditation

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


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