Master cookery and nutrition skills for health and wellbeing with this 20-week Accredited Online Nutrition Course, from Leiths & founder of The Pure Package Jennifer Irvine
Professional Course
Intermediate
Certification
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?
This course will empower you with deep expertise in nutrition and arm you with the culinary skills and techniques you need for a lifetime of nutritious, flavoursome and balanced cooking.
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.
Leiths School of Food and Wine, the UK’s industry-leading cookery school, has joined forces with the trained nutritionists behind The Pure Package. Nutrition in Culinary Practice Online is a unique hands-on course which combines a balance of 50:50 nutritional theory with practical cookery tuition, all from the convenience of your own home, via our bespoke app.
This 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.
★★★★★
"The Nutrition in Culinary Practice course has really separated the fact from fiction when it comes to nutrition and highlighted just how much misinformation there is out there. What's even better is not just about learning the science, but applying it to the food."
Nutrition in Culinary Practice Online Student 2020
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
Through 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.
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. With Workshop’s unique hands-on method of learning, you’ll be guided through your own research and cooking healthy meals in no time.
In addition, between sessions you will be guided through the preparation of a five day meal plan for your own “client” with specific nutrition requirements – this will be submitted at the end of the course for assessment.
At the end of the course, if you successfully complete all units, you will be invited to attend a one-day assessment at Leiths’ London kitchens for an additional fee, where you will have the opportunity to earn your NTEC-accredited certification.
By joining the course, you will have access to the following through the Workshop app:
In addition to the core aspects of the course, you will also get:
Average cooking time: 3-4 hours per week
Assessment
To receive your Certificate of Completion, your 5-day plan must be nutritionally accurate and you must pass an in-app assessment covering skills you have learnt during the course.
If you are opting for the full NTEC-accredited Nutrition in Culinary Practice Certificate, your mentors will review your progress to determine whether you’re ready for the practical one-day exam taking place at the school in London. This accreditation will come at an additional fee of £395.
We're looking at portion control, what a healthy balanced diet looks like and some nutritional basics.
You'll be learning fundamental knife skills, stock-making, and simple presentation techniques whilst thinking about portion size. These are skills and techniques you'll use throughout the course and that will set you up with the best kitchen practice for the future.
In this unit, we'll give you all the details you need to prepare your 5-day meal plan. This also includes tips on how to best deliver this from a visual perspective.
You will learn about carbohydrayes, its function in the diet and range of complexity.
You'll be learning how to make a selection of savoury snacks that will make great healthy alternatives to some of the typical snacks you may be tempted with!
You will be looking at how carbohydrates affect blood sugars, the role of carbohydrates in type 2 diabetes and how carbohydrates affect mood.
We'll be putting some of your nutritional theory on carbohydrates into practice. You'll be creating a beetroot spelt risotto, red grape and feta focaccia, overnight grains and aubergine brownies.
You'll learn about the different types of fats, how they should be used in cooking, and their storage.
You'll be learning about cooking with oils. Cooking healthy food doesn't mean you can't use oil, it just means that you can think more carefully about which oils to use for different types of cooking.
We'll look at the last of our macronutrients – protein. This will include the structure of proteins, how they are digested and why they are important in the diet.
You’ll be learning how to cook a variety of protein-packed ingredients in some bold-flavoured dishes, including poached chicken with preserved lemon, Thai lettuce tofu salad, sweet and sour dhal and sous vide cooked proteins.
We'll be focusing of vitamins, minerals, herbs and spices, and how much of each nutrient we need (Reference Nutrient Intake or RNI), and the reported benefits of herbs and spices.
You’ll be making Keralan cod with coriander chutney, a variety of tasty pestos and an aromatic pho to your growing repertoire.
In this unit, you'll be learning about popular diets, the principles behind them and whether they are nutritionally sound.
You’ll be learning to ferment a delicious sauerkraut, kimchi, and miso pickled mushrooms, and the techniques to create nut butter, nut milk and cashew cheese.
You'll understand the nutritional requirements needed for different life stages. You'll learn what nutrients the body needs when we're young, adolescent, during pregnancy and into the elderly.
In this unit, you’ll be making a variety of nutritionally dense recipes that cater to individuals with compromised health, including a selection of smoothies, teas, broth, and soup.
Understanding allergies, intolerances and special dietary requirements is vital. You'll be learning about the importance of gut health, and the differences between prebiotics and probiotics.
In this unit, you'll be learning some recipes to cater to special dietary requirements including dairy-free and gluten-free recipes suitable for vegans. You'll be making a vegan chocolate cake, vegan mayonnaise, and a gluten-free vegan blueberry lime cheesecake.
In this final unit, you’ll complete a cooking task with minimal assistance to replicate what you've learnt in this course. You will be asked to upload photos at different stages of the process and your mentor will give feedback on completion. Make sure to check the document in the 'Resources' section for all the details and guidelines on this.
We're looking at portion control, what a healthy balanced diet looks like and some nutritional basics.
You'll be learning fundamental knife skills, stock-making, and simple presentation techniques whilst thinking about portion size. These are skills and techniques you'll use throughout the course and that will set you up with the best kitchen practice for the future.
In this unit, we'll give you all the details you need to prepare your 5-day meal plan. This also includes tips on how to best deliver this from a visual perspective.
You will learn about carbohydrayes, its function in the diet and range of complexity.
You'll be learning how to make a selection of savoury snacks that will make great healthy alternatives to some of the typical snacks you may be tempted with!
You will be looking at how carbohydrates affect blood sugars, the role of carbohydrates in type 2 diabetes and how carbohydrates affect mood.
We'll be putting some of your nutritional theory on carbohydrates into practice. You'll be creating a beetroot spelt risotto, red grape and feta focaccia, overnight grains and aubergine brownies.
You'll learn about the different types of fats, how they should be used in cooking, and their storage.
You'll be learning about cooking with oils. Cooking healthy food doesn't mean you can't use oil, it just means that you can think more carefully about which oils to use for different types of cooking.
We'll look at the last of our macronutrients – protein. This will include the structure of proteins, how they are digested and why they are important in the diet.
You’ll be learning how to cook a variety of protein-packed ingredients in some bold-flavoured dishes, including poached chicken with preserved lemon, Thai lettuce tofu salad, sweet and sour dhal and sous vide cooked proteins.
We'll be focusing of vitamins, minerals, herbs and spices, and how much of each nutrient we need (Reference Nutrient Intake or RNI), and the reported benefits of herbs and spices.
You’ll be making Keralan cod with coriander chutney, a variety of tasty pestos and an aromatic pho to your growing repertoire.
In this unit, you'll be learning about popular diets, the principles behind them and whether they are nutritionally sound.
You’ll be learning to ferment a delicious sauerkraut, kimchi, and miso pickled mushrooms, and the techniques to create nut butter, nut milk and cashew cheese.
You'll understand the nutritional requirements needed for different life stages. You'll learn what nutrients the body needs when we're young, adolescent, during pregnancy and into the elderly.
In this unit, you’ll be making a variety of nutritionally dense recipes that cater to individuals with compromised health, including a selection of smoothies, teas, broth, and soup.
Understanding allergies, intolerances and special dietary requirements is vital. You'll be learning about the importance of gut health, and the differences between prebiotics and probiotics.
In this unit, you'll be learning some recipes to cater to special dietary requirements including dairy-free and gluten-free recipes suitable for vegans. You'll be making a vegan chocolate cake, vegan mayonnaise, and a gluten-free vegan blueberry lime cheesecake.
In this final unit, you’ll complete a cooking task with minimal assistance to replicate what you've learnt in this course. You will be asked to upload photos at different stages of the process and your mentor will give feedback on completion. Make sure to check the document in the 'Resources' section for all the details and guidelines on this.
Once you've met all the requirements to complete this course, you'll receive a verified Certificate of Completion.
After successfully completing this course, you will be able to attend an assessment day at Leiths if you'd like to receive full Leiths accreditation for an additional £395.
Take a look at what previous students have said about their experience with Leiths Online, with reviews ranging from young cooks celebrating the start of their journey, to professional chefs successfully advancing their culinary skills.
Leiths Online Cookery School is a winning partnership between Leiths School of Food & Wine - the esteemed cookery school - and education technology pioneers, Workshop.
From its London school, Leiths has been equipping aspiring cooks with the skills to flourish in the food world since 1975. Through Workshop's unique hands-on learning experiences, Leiths is bringing the best of in-person teaching directly into people's kitchens around the world.
Putting the learner first is a founding philosophy common to both organisations. High-quality content delivered by top educators in the cookery world, tailored expert feedback and a close community network make it a joy to learn with Leiths Online.
Before enrolling, feel free to request a tour of the course below and you'll see how Leiths Online reimagines the learning experience.
Discover how easy it is to learn with Leiths Online Cookery School by trying this FREE taster session from the Nutrition in Culinary Practice course.
In this preview of the Nutrition in Culinary Practice Online Course, you'll learn which oils to cook with at high heats for optimal nutrition by whipping up this quick scrumptious prawns stir fry.
Your class will be moving forward at a pace of 1 unit per week, however after each unit is unlocked you have the freedom to complete each session entirely at your own pace. You will also have the ability to schedule your sessions for times that suit your lifestyle.
This course has been carefully designed to make sure the advantages of real-world learning experiences are still embraced online. You will therefore be taken through the subject matter week-by-week to give you the chance to digest what you’ve learnt whilst progressing at a steady pace alongside your classmates. Unlike a real-world course though, you will also have the opportunity to revisit sessions and practice whenever and wherever you like!
There’s no need to worry if you have a holiday booked or have to miss a week or two during the course. You’ll have access to your course dashboard for a total of 12 months from your start date, and so you’ll have plenty of time to catch up if you need to.
Shortly before your course start date, you will be invited to introduce yourself to the rest of your class via messaging on the Workshop app.
Each week, your class will unlock a new unit encouraging you all to cook the same dishes within the same week. At the end of every session, you will be asked to upload a photo of your dish, which your class and mentor will be able to view, like and provide feedback on.
If you would like a taster of the step-by-step online video format, we recommend you try the free taster session for Unit 1, Session 2: Knife Skills: Stir Fry using the link above. This session is representative of the way in which you will complete cooking sessions on the course.
You can contact your mentor directly through the app at any time, and will receive a response within 48 hours. Your mentor will also be able to grade and comment on your photo uploads with any feedback they may have.
You’ll be able to log into the Workshop app and access your class group discussion shortly before your start date so that you can chat away and get acquainted!
With 1-5 practical sessions to complete each week, you can typically expect to be cooking for a combined total of about 3 hours a week.
Yes, we’ll send you a full equipment list before the course starts. Make sure to ask your parent or guardian to keep an eye on their emails (including the spam folder) for this!
If you book your place over 30 days before your course start date, you can cancel your booking and claim a full refund within 30 days of your purchase. If you book your place within 30 days of the course start date, you can claim a full refund within 14 days of your purchase.
You’ll have access to your course dashboard for a total time of 12 months after your start date.
Units (including video sessions and supporting materials) will become available week-by-week as your class progresses through the course.
All Leiths Online courses are 18+ or require parental consent for those between 13-18. The exceptions are our Teens courses, which are exclusively for 13-18-year-olds.
The accreditation weekends at Leiths school in London have a wine element to them and are only for those aged 18 and over.
Your Certificate of Completion will be awarded if you pass a 3-part assessment at the end of the course.
This assessment will challenge you to replicate skills you have learnt throughout the course with minimal assistance. You will be asked to upload photos at different stages of the process and your mentor will grade and give feedback on completion.
The opportunity to earn a full Leiths-accredited Baking Certificate at an additional two-day practical assessment in London, at the cost of £635.
This course can directly award you with a Certificate of Completion, but it is also possible to earn the full NTEC-accredited Nutrition In Culinary Practice certification with the skills you learn in this course.
At the end of the course, your mentors will review your progress to determine whether you’re ready for a practical one-day exam taking place at the school in London (for over-18s only). This accreditation comes at an additional fee of £395.
If you have a coupon, you can redeem this when purchasing a course on the checkout to receive your discount.
Please be aware
We strongly encourage every student to finish their course within the allocated access period, as this ensures you stay on track and make the most of your learning experience. However, if you believe you need additional time, we are able to offer 3-month extensions at a cost of £100.
We review every case individually so if you need to request an extension please reach out to us at support@workshop.ws.
Please be aware that with a course extension, you will receive less regular contact time from your mentor as the usual course access period will have expired. To receive a certificate, you will still be required to photo uploads and complete any assessments if applicable.
