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 compulsory 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, including a practical assessment taking place  after all lessons have finished.

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, including a practical assessment taking place  after all lessons have finished.

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, which includes practical assessment time, with students required to complete additional study at home.

More information can be found here.

The course comprises 6 modules

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

A taste of the skills included:

• Chicken jointing
• Chicken cooking using a variety of methods
• Stocks
• Fish preparation – whole and individual fillets
• Fish cooking using a variety of methods
• Bread baking
• Dessert making 
• 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:

• Continual assessment – students will be assessed at points throughout the course on specified assessment days. These are cooking sessions where a student will demonstrate their ability to perform a selection of key skills from the modules to a set standard through a number of recipes. Students will be made aware of these recipes prior to the kitchen session.
  • Continual assessment will make up 30% of the certificate
• Practical assessment – students will be set one practical assessment after the final week of lessons have been completed. Students will be made aware of the practical assessment recipes prior to the assessment.
  • Practical assessment will make up 50% of the certificate
• Theory assessment – students will sit a short, multiple choice paper during the final week of the course. This is to assess their knowledge of food theory.
  • Theory assessment will make up 20% of the certificate
• Students must complete all compulsory online courses (e.g. Level 2 Food Safety) and achieve an attendance of ≥80% to be eligible for the Core Certificate.

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+%