Leiths’ Plant-based Essential Cooking Certificate is a 10-week, accredited cookery course designed for those wishing to master the fundamentals of cooking in an exclusively plant-based curriculum. Running two evenings a week and the occasional Saturday, this course will equip you with essential culinary skills and techniques needed for a lifetime of confident cooking or to excel in any of the varied careers within the food industry. The part-time, evening format also offers an ideal and unique opportunity for those wishing to pursue their culinary passions outside of their 9 to 5 commitments, allowing you to learn on your terms. At Leiths, we recognise plant-based food as a dynamic, fast-growing market with people looking for ways to be kinder to our planet, manage personal health and wellbeing, and be more mindful of where our food comes from.
Over the 10 weeks, you will gain an extensive repertoire of transferable, practical skills and recipes that will prepare you for a future in food, whether that be plant-based or otherwise. You’ll learn how to plate and present food, how to write time plans, manage your workspace and cost menus. You will develop professional kitchen capabilities, deepen your understanding of cooking theory and build your knowledge surrounding plant-based cooking. In learning about the role and the science behind the ingredients in some of our favourite dishes, we can also begin to understand how we might change and adapt these to suit a plant-based diet. Your passion for food will be nurtured from the moment you arrive at Leiths. You’ll learn from some of the most skilled and experienced teachers in the industry and your tutors will inspire you through their grounded approach to cooking.
The Plant-based Essential Cooking Certificate is suitable for confident home-cooks wanting to build a thorough skillset in plant-based cooking or for professionals wanting to gain accredited training or diversify their skills.
This 10-week course runs part-time, two evenings per week (18:30-21:30) as well as on three Saturdays (9:30-15:00).
Your time will be spent mainly in the kitchens with practical learning under the guidance of the Leiths expert teachers, however you will also benefit from a number of demonstrations in class and in our demonstration room during longer sessions.
Skills & Recipes
- Knife skills
- Seasoning and presentation
- Pastry: shortcrust and strudel
- Plant-based protein cooking
- Salads and vegetable cooking
- Sauces: emulsion, flour-based and composite
- Pasta and risotto
- Pea, mint and basil soup with rosemary foccacia
- Griddled asparagus with lemon aioli
- Chilli sin carne with spiced ‘butter’ and guacamole
- Cherry frangipane shortcrust tart
- Apple and blackberry strudel
- Tofu, baby corn and shiitake mushroom stirfry
- Teriyaki udon with edamame and pickled ginger
- Chickpea and cumin flatbreads
Assessment & Coursework
teachers will assess your progress throughout the course and you will be required to complete a theory and practical assessment at the end of the course to be eligible for the certificate.
As well as the Leiths Plant-based Essentials Cooking Certificate, successful students will leave with a qualification in practical cooking skills, kitchen theory and professional hygiene. These courses are taken online.
These courses are:
- Level II Food Hygiene and Safety for Catering
- Allergen Awareness
Career Support & Leiths List
Leiths has an unrivalled reputation in the food industry for producing highly-skilled graduates that go on to be the next leaders of the food world.
The past decade has seen an explosion in the varied career opportunities available within food, from private cheffing and hospitality, to recipe developing, media and food start-ups and entrepreneurship. Whatever your aspirations, the Leiths’ professional courses equip you with the lifetime skills, resources, network and solutions needed to kickstart your career.
Our professional students all benefit from our bespoke careers and recruitment agency Leiths List, drawing on Leiths network of alumni and industry connections to provide work experience, job placements and advice from some of the UK’s leading food businesses. Students have access to this support from the point that they begin their course well into their professional careers.
Booking & Fees
Students on this course will require an equipment pack and uniform (approx. £145).
Book a One-To-One Chat:
If you want to explore your suitability for this course or have any questions, you can book in a 15-minute one-to-one chat with one of our friendly teaching staff. This is carried out remotely via video call. To request a one-to-one chat, fill in the form here with your details and we will get in touch to organise.
Alternatively, you can contact our Registrar with any questions by phone at 020 8749 6400 or email at Registrar@leiths.com.
Book and secure your place:
To book, click ‘Book now’ at the top of the page and select your preferred date. To secure your place, you will need to pay a deposit of £400 upon booking and complete our enrolment form. This form will be sent over to you by email along with further information after booking by our Registrar. By signing this form, you agree to our course booking terms and conditions. To read our terms and conditions, click here.
Payments for professional courses must be made by either bank transfer, cheque or a debit/credit card payment. We do not accept American Express.
Places are offered on a first come, first served basis.
Once the deposit is paid, all remaining professional course fees will be due six weeks before the course starts. We’ll send you an invoice, along with instructions for ordering equipment, books and uniform closer to the time. View our full price list.
For more information on finance and payment plans, please contact our Registrar at email@example.com or call directly at 020 8749 6400.
Uniform & Equipment
Students on this course will require an equipment pack (approx. £145) and uniform (approx. £38). Instructions for all required items are sent out at least 8 weeks before the course begins. Further information can be found in the student handbook, or contact the Registrar.
What is included:
What to bring:
- Closed toed, flat soled shoes
- Long, loose trousers and a long sleeved top
- A notebook and pencil
Allergies and Intolerances:
We are happy to make adjustments where possible.
Please read our full policy on allergies and dietary restrictions here.
“The best thing I got out of this course was consolidating confidence in my own ability. Now I feel confident to completely go for it. That’s why I’ve quit my job now and I have the confidence to take on my food business full-time. “
– Sara Assad-Mannings, Essentials Student
“I’ve learned so much from a theory point of view. Understanding what the processes actually mean and learning why you can’t really cut corners with cooking has been hugely helpful. It’s made me a much more organised and diligent cook.”
– Emily Crocker, Essentials Student