Leith’s Extended Certificate in Professional Cookery
Exam Board: CTH
Qualification: Leith’s Extended Certificate in Professional Cookery
Qualification overview: Designed to teach cookery skills to an advanced level across a wide range of foods with experience of full menu creation, this course helps pupils to see the full range of career options cookery can open up to them. From aspiring to work in professional kitchens, higher education study, content creation or photography. This course aligns well with other subjects studied at 6th form level to give pupils the very best opportunity to make a splash in whichever industry they choose. This course also builds pupils’ confidence in being able to look after themselves, which underpins living an independent and healthy life. This qualification enhances a personal statement and carries UCAS points
Approach to learning: The majority of time will be spent in the kitchen although demonstrations, formal classes, independent study, group tasks, revision and assessments are all included. The qualification is graded pass, merit and distinction.
A closer look: This is a five term course based on 46 core weeks of practical menus which will develop a wide range of culinary skills. The course begins with an introduction to the course and the undertaking of a food hygiene and allergen course and assessment. There then follows 42 weeks of practical lessons and assessments that last for 150 minutes and finish with the learner completing their own evaluation in their portfolio of evidence records. In week 3, the pupils will have to plan, test and hold their own group event that will be assessed. The pupils will also undertake 2 three-hour practical exams in the second year that are examined by Leith’s visiting teacher. The pupil’s theory knowledge of the 7 mandatory units will be tested by Leith’s visiting teacher during the practical exams. There is no final written exam.
UCAS Points: Distinction-36, Merit-24, Pass-12
Leith’s Confident Cookery Course 30
Exam Board: Leith’s Cookery School
Qualification: Level 3 Certificate
Qualification overview: This is an entirely practical course of study; the curriculum is global, modern and delicious, instilling a lifelong love of cooking whilst providing a broad range of skills. Students master recipes from the everyday to occasions, from breakfasts and casual brunches, to afternoon tea, sharing plates and celebratory dinners. Example dishes include: duck breasts with teriyaki and plum sauce, pulled chicken and red pepper fajitas, and Prosecco peaches with honey mascarpone. It is a bespoke Leiths course, and the curriculum has been designed to be menu-based rather than skills-based, including a wide range of recipes and dishes from around the world. The lessons are designed to build confidence in preparing and cooking a wide range of menus for different customers and occasions.
This course is also suitable for Silver and Gold D of E Skills.
Approach to learning: The majority of time will be spent in the kitchen although demonstrations, formal classes, independent study, group tasks, revision and assessments are all included. The qualification is graded pass, merit and distinction.
A closer look: 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 time plans
This evidence log also allows Leiths Academy 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 assessment for this course is made up of the following:-
- A 2.5-hour practical assessment marked by a visiting Leith’s examiner. This will take place towards the end of the course worth 70% of the final mark
- A time plan is required for the practical assessment
- Level 2 Food Hygiene and Allergens course and examination. This course is conducted online at the start of the course worth 10% of the final mark
- One written menu planning task, which is worth 20% of the final mark