Certificate in Nutritional Cookery

Our Certificate in Nutritional Cookery is an intensive 4-week, full-time course designed to give you a foundation in both nutritional knowledge and the practical skills to prepare delicious, health-focused meals. Whether you're a home cook looking to take charge of your health, responsible for supporting dietary needs of others, or a professional chef expanding your expertise, this course will give you the tools to create vibrant, nutritious dishes with confidence.

You’ll learn essential nutritional principles and how to apply them to a range of dietary needs—from plant-based diets and allergy-friendly meals to energy-boosting, performance-focused cooking. This is a practical, hands-on course supported by nutrition theory, all taught in a dynamic and professional teaching kitchen environment.

Who is this course suitable for?

• Home cooks who want to improve the health value of their meals
• Carers cooking for others with specific dietary requirements
• Chefs seeking to develop their nutritional cookery knowledge
• Private chefs, yacht chefs or chalet cooks cooking for clients with dietary expectations

This course is suitable for those with intermediate cookery skills. If you are a beginner or intending to cook professionally, we recommend taking our 4 week Certificate in Culinary Arts prior to this course.

Curriculum

Week 1

Foundations of Nutrition & Healthy Techniques

• Understanding macronutrients and micronutrients
• Cooking with whole grains, legumes and seasonal vegetables
• Nutritional preservation techniques
• Free-from basics and sugar alternatives

Typical Recipes

• Quinoa salad with tahini
• Steamed salmon with greens
• Dahl
• Gluten-free muffins

Week 2

Cooking for Specific Diets & Health Goals

• Blood sugar balancing and low GI meals
• Plant-based and vegan cookery
• Anti-inflammatory ingredients
• Cooking for food allergies and intolerances

Typical Recipes

• Baked falafel
• Turmeric cauliflower steaks
• Vegan tacos
• Seeded bread

Week 3

Healthy Dining & Culinary Techniques

• Cooking nutritionally balanced dishes to fine dining standards
• Modern plating and presentation techniques
• Using specialist equipment and refined cookery skills
• Developing flavour without excess salt, sugar or fat

Typical Recipes

• Poached hake with fennel purée and microgreens
• Beetroot tartare with whipped feta
• Seared tofu with miso glaze
• Chicken supreme with cauliflower purée
• Avocado and lime panna cotta

Week 4

Practical Application, Menu Design & Presentation

• Advanced recipe development and nutritional refinement
• Designing nutritionally balanced menus for different client profiles
• Presentation and portioning for specific health goals
• Adapting classic and indulgent dishes for healthier outcomes
• Final Assessment (Weds)
• Certificate presentation and course wrap-up (Friday)

Typical Recipes

• Light chicken korma with brown rice
• Grilled vegetable lasagne (gluten-free option)
• Fresh fruit and oat crumble
• Herb-crusted cod with puy lentils
• Roasted aubergine with tahini and pomegranate
• Dark chocolate torte with spiced poached pears

Qualifications

Upon successful completion, you will receive the Ashburton Cookery School Certificate in Nutritional Cookery.

Rooms

Course Dates

1. Aptil 2026 Apply

   Mon 13 Apr to Fri 08 May, 2026

1. July 2026 Apply

   Mon 29 June to Fri 24 July, 2026

Course Fees

Everything you need is included in the course fee including chef uniforms, course notes, and all training.

Course Fee	Fee
Full Payment	£3,995
26 Nights Room (Optional) Details	£1,430
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Deposit

You can secure your place on this course with a £250 deposit. (Balance due 6 weeks before the course starts).

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