Since they launched it in 2014, Leiths School of Food and Wine’s Nutrition in Culinary Practice course has been a trailblazer. Fusing nutrition theory with the school’s signature emphasis on creating flavour-packed dishes with professional flair, the course has been a hit with both culinary pros and hime cooks alike. Such a hit, in fact, that this year, they’re also taking it out of the classroom and onto the net.
Beginning on 16 May (with another in the diary for 13 June), the new online programme unfolds over 20 weeks, giving you a solid understanding of nutrition to underpin your cooking, as well as the practical skills needed to bring your knowledge to life. Guided by two mentors – a Leith tutor and a nutrition specialist – students learn to separate nutritional fact from food-fad fiction, and confidently answer such questions as ‘what really makes you fuller for longer?’, ‘Can diet delay ageing?’ and ‘Will going vegan damage my health?’ Topics include portion control, managing allergies and intolerances, long-term menu-planning for dietary need, the importance of blood sugar regulation in weight management, and the food trends of the future.
You can expect tons of video content and interaction with classmates and tutors – you may even forget you’re not in a physical cookery school. It’s designed to take up 3–4 hours a week, so it should be easily to fit around daily life, especially since – thanks the the magic of the interweb – you can dip in and dip out when and where you want. And, if you choose to pay a little extra and take it, there’s a test at the end. The course is designed to give participants everything they need to secure a NTEC-accredited qualification, subject to a two-day assessment in London.
Leiths reckons it’s ideal for both professionals and keen home cooks wanting more of a grounding in nutrition, so if you’re either of those, enrol now.