Core Certificate - course details

Overview

The Core Certificate is an entry level professional certificate delivering the first six modules of the Leiths Culinary Diploma. Most of the learning time will be in the Leiths Culinary School kitchens, with time also spent in the demonstration room. Theory revision and online training courses are done at home.

Full-time

The full-time Core Certificate is delivered daytime only with students at the Leiths Culinary School up to 3½ days per week, with additional study at home. This course is delivered over six weeks with practical assessments taking place towards the end of the course.

Part-time

The part-time Core Certificate is mainly delivered during the evening, with some lessons taking place on a Friday and Saturday and additional study at home. Students will study at the Leiths Culinary School on

• 2 evenings per week
• 4 × Friday daytime lessons
• 2 × Saturday daytime lessons

This course is delivered over twelve weeks with practical assessments taking place towards the end of the course.

Accelerated

The accelerated Core Certificate is delivered daytime only with students at the Leiths Culinary School 5 days per week. This course is delivered over four weeks with practical assessments taking place towards the end of the course, and students required to complete additional study at home.

More information can be found here.

The course comprises 6 modules

1. Fundamental Kitchen Skills 
2. Fish and Shellfish
3. Bread and Baking
4. Meat and Poultry
5. Desserts
6. Nutrition and Plant-based

A taste of the skills included: 

e.g. Module 2. Fish and Shellfish

• Fish preparation – whole and individual fillets 
• Fish cooking using a variety of methods 
• Shellfish preparation and cooking – bivalves and crustaceans 
• Food hygiene, handling and storage 
• Food presentation 

Example recipes include:

• Chipotle, maple and paprika whole roast chicken
• Garlic, lemon and herb grilled chicken breast
• Chicken thighs with crushed crispy potatoes, salsa verde and a green bean salad
• Miso and sake pan-fried sea bream with soba noodles and broccoli gomaee
• Fish goujons with harissa aioli
• Mackerel recheado with apple and celery slaw

Assessment is comprised of:

• Practical Assessments (90%) – students will complete practical assessments on all six compulsory modules towards the end of the course. The specific dates are detailed on the curriculum. These are cooking sessions where a student will demonstrate their ability to perform a selection of key skills. Specific marking criteria will be released with the Assessment Pack.

Students must achieve a minimum pass mark of 55% for each module.

• Theory Assessment (10%) – students will sit a short, multiple choice or short answer form question paper towards the end of the course. This is to assess their knowledge of food theory as taught through the course demonstrations and theory notes. The date of the theory assessment is detailed on the curriculum.

Students must achieve a minimum pass mark of 55%.

Students on the Core Certificate receive an introduction to careers support through a CV writing workshop. This workshop, delivered towards the end of the certificate, includes guidance on approaching employers independently, with a curated list of relevant employers and industry contacts. 

Core Certificate students are not required to complete work experience as part of the course. However, they may choose to arrange this independently. 

Upon completion of the Core Certificate, students may apply for suitable roles via the Leiths List website. 

Individual careers advice and facilitated work experience support are not included at this stage. 

By completing this course, you will gain the following qualifications:

• Culinary Skills: Core Certificate
• Level 2 Food Allergen Awareness
• Level 2 Award in Food Safety in Catering
• Level 2 Health and Safety in the Workplace
• Control of Substances Hazardous to Health

The overall qualification is also graded Pass, Merit or Distinction.

• Fail 0 – 54%
• Pass 55 – 69%
• Merit 70 – 84%
• Distinction 85+%