Nutrition in Culinary Practice: The Accreditation (Evening Course)

Learn the key principles of nutrition and cooking for optimal health

We realised several years ago that there was a lack of good hands-on practical cookery training combined with solid nutritional education and that was how our NICP course in partnership with Pure Package was born. Our course has evolved to reflect new and delicious trends. Professionals as well home cooks will find this course enlightening and inspirational.

– Camilla Schneideman, Managing Director at Leiths

Master nutritional theory and culinary techniques with our flexible, part time, accredited course.

Our food choices have never been more important. Nutritious food provides vital fuel to power our health and wellbeing and help us reach our full potential.

Nutrition in Culinary Practice is our professional cookery course, offering a combination of nutritional theory and cooking tuition, with an accredited qualification.

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?

If you’ve ever dreamt of launching a bespoke catering service, working as a private chef, becoming a health and fitness professional, running a healthy food business, or simply providing your family with healthy food, it’s important to learn the principles of nutrition and how to apply this knowledge effectively in the kitchen.

If you are looking to develop your understanding of culinary nutrition and theory, this flexible 10-week course has been designed to work for those with daytime commitments and busy lifestyles. The course is made up of two evening sessions (Tuesdays and Thursdays, 6:30pm - 9:30pm) and on two full day Saturday sessions (10am - 4pm). One evening per week you will be learning and discussing the theory of nutrition; the other evening you’ll be putting what you have learned into practice with Leiths tutors.

Our industry leading tutors and nutritionists are highly skilled and experienced in their fields. They will inspire and guide you in how to develop, and practically apply, your love of nutritious food, through their grounded, professional approach. You’ll also find yourself in a class of like-minded food lovers and build a supportive network of student colleagues.

We have partnered with the trained nutritionists behind The Pure Package, so that each session is guided by a subject specialist, offering a comprehensive understanding of the nutritional make up and effects of various foods. Our Leiths chefs will lead you through hands-on cooking sessions to put the nutrition theory into culinary practice, whilst never compromising on flavour.

This accredited course offers the opportunity to master the fundamental principles of nutrition that can change the way you approach food forever and gain a repertoire of interesting recipes and culinary techniques that can improve the wellbeing of those that you cook for.

This is an incredible opportunity to learn the key principles of nutritious cooking, taught by experienced experts. I'm incredibly proud of the curriculum we've crafted and wish the course had existed when starting my own business.

– Jennifer Irvine, Founder of The Pure Package

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Industry Opportunities

Nutrition in Culinary Practice: The Accreditation is ideal for anyone looking to develop a nutritionally-led approach to cooking, from keen home cooks who want to develop a repertoire of balanced dishes, to those with professional culinary ambitions.

Students gaining the NICP Accreditation will go on to...

• Become a knowledgeable, diverse, and accomplished home cook who wants to be able to cook for dietary needs

• Develop a healthier style of cooking in a professional environment

• Become a private chef who can evidence an offer for clients that provides the nutritional choices they need

• Work and travel abroad e.g. Become a chef in wellness retreats or private villa

• Advise fitness clients on how to eat more healthily in a practical way

• Develop food blogs, explore food journalism, and write cookbooks

• Launch a catering business or cook for private clients

Course Content

The Nutrition in Practice course is a flexible, part-time, 10-week course made up of two evening sessions (Tuesdays and Thursdays, 6:30pm - 9:30pm) and on two full day Saturday sessions (10am - 4pm). One evening per week you will be learning and discussing the theory of nutrition; the other evening you’ll be putting what you have learned into practice with Leiths tutors.

Two expert mentors (one professional chef, 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.

Leiths teachers will assess your progress throughout the course and students will be required to complete a theory and practical assessment at the end of the course to be eligible for the certificate.

You will be assessed by your 5 day client menu plan, 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.

We will be focusing on culinary skills such as:

• Essential knowledge and techniques to create healthy dishes and menus for yourself or clients

• Alternative, healthier cooking methods including an introduction to sous vide cooking, thermomixes and dehydrators, fermentation and raw foods

• Calculations to determine a client’s nutrient requirements

• Use of apps to calculate macronutrients as part of your recommended requirements

• Experiment with new ingredients to diversify your meal planning

• Develop an impressive repertoire of delicious and flavoursome nutritional recipes

• Learn how to confidently cook with a range of herbs and spices

• Explore the health benefits of fermentation

• Make your own nut cheeses and butters

• Discover tempting puddings packed with nutrition and vegan options

• Build an understanding of alternative ingredients and techniques to adapt classic recipes to suit dietary requirements

Topics covered in Nutritional Theory:

• 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 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

• An Introduction on 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

You’ll join the professional fast track as you develop your technical abilities, equipping you to become an exceptional home cook with a holistic knowledge of nutrition, or preparing you for a professional cooking environment. You will learn to plan your time in the kitchen and the importance of mise en place (a chef’s term for preparing ahead of service).

Leiths teachers will assess your progress throughout the 10 weeks of the course and students will be required to complete a theory and practical exam at the end of the course to be eligible for the Accreditation. Successful students will leave with a fantastic qualification in practical cooking skills, kitchen theory and professional hygiene.

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 your learning outside of the school, including home study and cooking will take up to six 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.

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 need to complete the required 80% of the course in order to take the accreditation examinations.

Assessment

You will be assessed by your 5 day client menu plan, 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.

Practicalities

Uniform and Equipment

Any cooking equipment required will be provided for you. We advise you to wear loose fitting clothes and solid shoes for cooking (no heels or open toed shoes please).

You will need to bring a notepad and pen to take notes in theory sessions.

Allergies and Intolerance

You will be required to cook with meat and fish on this professional course.

We are happy to make adjustments where possible. Please see our allergy and dietary restrictions advice here.

Homework

You will do some course work at home, including putting together a five day menu plan. If you can allow an equal amount of time for this as the time you spend in class, you will get the most out of this rewarding course.

Before enrolling, we highly recommend that you book an initial chat with one of our friendly tutors. Due to the current situation we are currently offering 1:1’s by phone and video. You’ll have an opportunity to talk about yourself, what you are hoping to achieve and we can discuss our courses and their suitability for you. We can of course talk you through our current social distancing and health and safety policies and explain what to expect in the new academic year as well as answer any questions that you may have. You should allow up to half an hour for the appointment.

Places are offered on a first come, first served basis.

To secure a place on this course a deposit of £400 is payable as well as your agreement to the terms and conditions, which you can read here. Your signed enrolment form should be sent to:

Registrar
Leiths School of Food & Wine,
16-20 Wendell Road, London,
W12 9RT, UK

or E-mail: registrar@leiths.com

All remaining professional courses fees will be due at least six weeks before the course start date.

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.

Prices & Booking

Nutrition in Culinary Practice: The Accreditation (Evening Course)
Evening Course

£3145 (£400.00 deposit)

Sat 9 Jan - Sat 13 Mar     PLACES AVAILABLE

SHOW SESSION DATES/TIMES
  • Sat 9 Jan 2021 10.00-16.00
  • Tue 12 Jan 2021 18.30-21.30
  • Thu 14 Jan 2021 18.30-20.30
  • Tue 19 Jan 2021 18.30-21.30
  • Thu 21 Jan 2021 18.30-20.30
  • Tue 26 Jan 2021 18.30-21.30
  • Thu 28 Jan 2021 18.30-20.30
  • Tue 2 Feb 2021 18.30-21.30
  • Thu 4 Feb 2021 18.30-20.30
  • Tue 9 Feb 2021 18.30-21.30
  • Thu 11 Feb 2021 18.30-20.30
  • Tue 16 Feb 2021 18.30-21.30
  • Thu 18 Feb 2021 18.30-20.30
  • Tue 23 Feb 2021 18.30-21.30
  • Thu 25 Feb 2021 18.30-20.30
  • Tue 2 Mar 2021 18.30-21.30
  • Thu 4 Mar 2021 18.30-20.30
  • Sat 13 Mar 2021 10.00-16.00
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