Professional Certificate - Course Details

Overview

The Professional Certificate is a professional course delivering modules 7 to 12 of the Leiths Culinary Diploma. Students can choose to study full-time, part-time or as an accelerated course.
Most of the learning time will be in the Leiths Culinary School kitchens, with time also spent in the demonstration room, and theory revision, compulsory online courses and coursework being done at home.

Full-time

The full-time Professional 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 Professional 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 Professional 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 six modules:

7. Stocks, Sauces and Vegetables
8. Meat, Game and Offal
9. Enriched Breads and Baked Goods
10. Pasta, Grains, Pulses and Farinaceous
11. Fish and Shellfish
12. Pastries and Desserts

e.g. Module 9. Enriched breads and baked goods

A taste of the skills included:

• Bread doughs using a variety of flour type and enrichments
• Making filled pasta
• Game butchery
• Shaping of bread – plaits, freeform, tin, dinner rolls
• Introduction to wild yeasts (bigas and poolish)
• Tray bakes and introduction to batch baking
• Introduction to layered gateaux
• Free-from baking
• Introduction to product development

Example recipes include:

• English Ale Muffins with Cultured Butter
• Focaccia
• Wholemeal Spelt Porridge Loaf
• Earl Grey and Stem Ginger Doughnuts
• Orange and Vanilla Cornetti
• Cereal Cookies
• Miso and Five-Spice brownies
• Gateau Marjolaine
• Teff and Buckwheat Tin Loaf

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 in the week 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 Leiths Professional Certificate.

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

• Culinary Skills: Professional Certificate

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

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