The Leiths Level Three Extended Certificate in Professional Cookery is a two-year course which can be studied in addition to three A-Levels or in place of a third A-Level. It carries up to 36 UCAS Points: Pass = 12, Merit = 24 and Distinction = 36. This course is widely recognised by universities. Students who successfully complete the course are then eligible to apply for the Level Four Diploma at Leith’s School of Food and Wine in London. Students who have gained a Merit or Distinction at Level 3, and have appropriate work experience, could join the Intermediate level course. This is assessed on a case-by-case basis.
The final grade is based on two practical cooking exams, an online Level 2 food hygiene and allergens assessment and a menu planning project task. Students are also required to partake in a group practical cooking task within their local community and to complete a 100-mark theory test set by Leith's to show their understanding of the theory behind practical cooking.
About Education Provider
| Region | South East |
| Local Authority | East Sussex |
| Ofsted Rating | |
| Gender Type | Co-Educational |
| ISI Report | View Report |
| Boarding Fee | Unknown |
| Sixth Form Fee | £10,365 - £17,298 |
| Address | 140 High Street, Lewes, BN7 1XS |
The Leiths Level Three Extended Certificate in Professional Cookery is a two-year course which can be studied in addition to three A-Levels or in place of a third A-Level. It carries up to 36 UCAS Points: Pass = 12, Merit = 24 and Distinction = 36. This course is widely recognised by universities. Students who successfully complete the course are then eligible to apply for the Level Four Diploma at Leith’s School of Food and Wine in London. Students who have gained a Merit or Distinction at Level 3, and have appropriate work experience, could join the Intermediate level course. This is assessed on a case-by-case basis.
The final grade is based on two practical cooking exams, an online Level 2 food hygiene and allergens assessment and a menu planning project task. Students are also required to partake in a group practical cooking task within their local community and to complete a 100-mark theory test set by Leith's to show their understanding of the theory behind practical cooking.