​Leiths Introductory Certificate

This comprehensive and exciting introduction to cooking gives your pupils a thorough understanding of culinary techniques, and the chance to explore the science behind them. With training in understanding recipes, time management, menu planning, food presentation, food safety and hygiene, pupils will gain a solid practical foundation as well as an impressive repertoire that will enable them to cook confidently, either independently or in a group.

Leiths promotes a positive attitude towards food and students will be trained in healthy eating and adapting recipes for a balanced lifestyle. They will learn how to buy and store food sensibly, be taught store cupboard recipes and creative uses for leftovers, and be given an introduction to wine.

As well as learning an essential set of cooking skills, students will learn to cook a range of delicious recipes from around the world including Goujons of plaice with tartare sauce; Duck breasts with ginger, chilli and lime; English roast chicken with all the trimmings; Rack of lamb with mustard crust; Za’atar crusted prawns with a bulghar wheat and herb salad; Summer berry pavlova and Homemade ice creams.

By the end of the course, whether going on to fend for themselves at university, cook for friends and family or cook professionally, your students will have developed the skills, knowledge, confidence and enthusiasm to enjoy a lifelong love of food and cooking.

For students with professional ambitions, the successful completion of the Introductory Certificate is a fast track to the Leiths Two Term Diploma, a culinary alternative to university.

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The Leiths Introductory Certificate is suitable for years 12 and 13.

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Leiths promotes a positive attitude towards food and students will be trained in healthy eating and adapting recipes for a balanced lifestyle. Along with a comprehensive introduction to core skills, they will also learn for example,  how to buy and store seasonal foods, menu planning for potential employment opportunities and be given an introduction to wine.

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Lesson 1: Vichyssoise and Cheese scones

Lesson 13: Mustard baked chicken, Carrot batons, Apple, oat and raisin crumble

Lesson 38: Salmon noisette with crushed new potatoes and peas, Chocolate profiteroles

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The Introductory Certificate is assessed as follows:

  • Individual work
  • Continuous classroom assessment
  • Coursework focusing on menu planning, writing timeplans and informal tests
  • 2 1/2 hour practical exam covering dishes cooked during the course – assessed by a Leiths teacher
  • 1 1/2 hour theory exam on knowledge learnt and developed throughout the course – assessed by a Leiths teacher.

For the most motivated students, this qualification could lead to professional employment. Pupils completing this course often find employment in the food industry during their GAP year and beyond, including catering for private clients or in a variety of seasonal jobs in the UK and abroad.

For students with professional ambitions, the successful completion of the Introductory Certificate is a fast track to the Leiths Two Term Diploma, a culinary alternative to university.

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As well as learning an essential toolbox of cooking skills, students will learn to cook a range of delicious recipes from around the world including: 

  • Carrot and coriander soup
  • Cheese scones
  • Goujons of plaice with tartare sauce
  • Duck breasts with ginger, chilli and lime 
  • English roast chicken with all the trimmings
  • Rack of lamb with mustard crust
  • Za’atar crusted prawns with a bulghar wheat and herb salad 
  • Summer berry pavlova and Homemade ice creams


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"The triumph, satisfaction and pure enjoyment on the face of a 17-year-old who has just produced a beautiful plate of food is as rewarding for the teacher as it is for the student. This course is win, win! "

Terry Farris, Sherborne Girls

Want to discuss starting this course at your school? Call 01225 722983