Leiths Confident Cookery

Leiths Confident Cookery has been designed to be flexible. It can be delivered both on and off timetable (or a combination of both), and over as many terms as you require to suit your individual needs. Leiths Confident Cookery can be delivered in a variety of ways both on and off timetable to suit a school’s individual requirements.

To ensure that the required GLH for this qualification is met we stipulate that each school assigns suitable lesson time. The below lesson/teaching time for Theory, Demonstration and Practical lessons (all in minutes) are set out below:

• 1 x 50 minute demonstration lesson
• 1 x 120 minute (2 hour) practical lesson. This includes time for cleaning down and eating.

NB This can be achieved by scheduling lessons into break or lunchtime.

Leiths Confident Cookery 30 scheme of work (30 weeks)

• Week 1 – Introduction to the course and Level 2 Food Hygiene and Allergen Assessment
• Weeks 2 – 28 practical menus and portfolio of evidence record
• Weeks 29 – Plan, test and host your own group event (the schedule of this event can be flexible and is optional for completion of this course)
• Weeks 30 – Practical assessment, examined by Leiths visiting teacher

NB Practical assessments can be planned from weeks 22 onwards.

Leiths Confident Cookery 40 scheme of work (40 weeks)

• Week 1 – Introduction to the course and Level 2 Food Hygiene and Allergen Assessment
• Weeks 2 – 38 practical menus and portfolio of evidence record
• Weeks 39 – Plan, test and host your own group event (the schedule of this event can be flexible and is optional for completion of this course)
• Weeks 40 – Practical assessment, examined by Leiths visiting teacher

NB Practical assessments can be planned from weeks 29 onwards.

A timeplan is an essential document to help your students plan and prepare for their practical lessons. It brings together the recipe(s), ingredients, special equipment, method and timings together into one place to avoid having lots of recipe books or pieces of paper on the worktop.

We provide structured timeplans as part of the resource materials for students to follow during their practical lessons.

Students will need to learn how to write their own timeplans for the practical assessments and we provide the teaching and learning materials required.

Students are required to build a portfolio of evidence to record the completion of all mandatory units, as follows:

• Practical cooking log of weekly menus – photographs of completed dishes, tasting marks, student evaluation and timeplans

Although this evidence and mark do not directly contribute to the final grade, failure to complete and upload any part of the required weekly evidence will result in a Fail. This evidence log also allows Leiths Education teachers to continuously track course progress, quality and standards of evidence that can be used to determine a final grade where a student is on a grade boundary.

The final assessment is made via four distinct elements as follows:

• One x 2.5 hour practical assessment marked by a visiting Leiths examiner. This will take place towards the end of the course – 70% of the final mark
• A timeplan is required for the practical assessment
• Level 2 Food Hygiene and Allergens course and examination. This course is conducted online and must be completed within six weeks of starting the course – 10% of the final mark
• One written menu planning task which will need to be uploaded to the portal – see menu planning specification – 20% of the final mark

Leiths Confident Cookery 30 & 40

Fail: 0 – 54 marks
Pass: 55 – 69 marks
Merit: 70 – 84 marks
Distinction: 85+ marks

If delivered off the timetable as an enrichment course, this course is also suitable for Bronze, Silver and Gold DofE Skills.

Our Leiths Education examiners will come to manage, invigilate and mark your practical assessments. Wherever possible, we do our very best to ensure your visiting teacher returns as your examiner to ensure your students are relaxed, confident, and best placed to achieve their best on assessment day.

• 1 Assessment Visit, we advise that this is carried out towards the end of the course
• All assessment visits are required to complete the respective courses

Students are required to use their timeplans to collect, choose the best quality and weigh the correct ingredients for the recipe they are preparing. This skill has paramount importance as it teaches students about the quality and quantity of what they will be working with.

• We strongly recommend that the school provide all ingredients
• Scalable order and shopping lists provided
• The teacher should be supported by a technician or teaching assistant
• A defined area for MEP is created within your kitchen
• Different types of flour, butter etc. are clearly marked, especially for assessments
• All recipes are designed to serve two unless otherwise stated
• Our weekly menu costs approximately £8 per student

N.B. Leiths CTH Level 2 Certificate in Culinary Skills and Leiths Confident Cookery students can have their MEP done for them by a teacher or technician. Although we always advise (if time allows) that students do their own MEP across all courses. During assessments – ALL students of ALL courses will be required to do their own MEP.

The professional certification of this course requires consistency across all of our Leiths Education Partner Schools. For this reason, we advise having the below uniform and equipment for our Leiths Confident Cookery course.

• Leiths white apron
• Optional Leiths skull cap
• Optional long-sleeved chef jacket
• Optional blue check chef trousers
• Optional set of our recommended knives engraved with students’ initials
• Safe, sensible and non-slip shoes i.e. trainers – no Ugg boots, pumps etc.
• We will provide you with ordering and purchasing details of all optional and required uniform and equipment