Join us for our open evening at Leiths on Thursday, 16 July 2026, 6.30–8.30pm, and discover how the Culinary Diploma can launch your career in food.
Refining your culinary skills to the highest standard, the Diploma Certificate is the final stage of three accredited qualifications that form the Leiths Culinary Diploma.
Over six weeks of intensive, full-time study, you’ll master advanced techniques that would take years to learn in a professional kitchen. Laminate puff pastry by hand, clarify consommés and prepare lobster dishes from scratch.
Plus, add professional development options and assessed placements that reflect your dream future in food.
We’ve got the ingredients. You write the recipe.
Experience what makes the Diploma so special with a 1:1 tour of our Culinary School.
Watch Diploma-style demonstrations, meet the teachers and taste life at Leiths.
Our admissions team love to answer your questions and offer course suggestions to suit your goals.
Sample culinary training Leiths-style with a hands-on class.
Made your decision? Book on a course here and start your future in food.
Complete structured, assessed experience with the biggest names in food.
Tailor your pathway to your future in food with professional development courses and assessments in areas like food education, fermentation and even marine cheffing.
Earn externally accredited qualifications including the CTH Level 4 Diploma in Professional Culinary Arts.
Unlock Leiths List for life and be placed for the best opportunities in food.
Six weeks of world-class culinary training at Leiths’ flagship Culinary School.
With 50 years’ experience teaching world-class refined culinary technique, the Diploma Modules – taught by expert chef tutors and culinary specialists – prepare students for careers at the highest level of the food industry.
Make flavoursome reductions, smooth emulsions and create intricate garnishes that turn good cooking into exceptional plates of food.
Learn advanced butchery and make pâtés and terrines from scratch. Work with game at the highest level and perfect cooking methods for highly-prized cuts of meat.
Take your bread and pastry understanding to the next level with advanced lamination, intricate shaping and an array of seasonally-flavoured baked goods.
Learn refined finishing touches to your fish and shellfish cookery that ensure these delicate ingredients reach their full potential. Turn delicate shellfish into bisques, bouillabaisses and mousselines.
Learn how to create the seasonal, precise canapés and hors d’oeuvres seen at exclusive events.
Create refined restaurant-quality plated desserts and French patisserie such as Raspberry and Cardamom Millefeuille and the iconic Gateaux Opera.
Learn how to apply for the Leiths Culinary Diploma.
Guidance for international applicants studying at Leiths in London.
Experience Leiths teaching facilities and life in London.
Compare full-time, part-time and accelerated study paths at Leiths.
Find key term dates and application deadlines for Leiths courses.
See what you’ll need for professional training at Leiths.
Explore Leiths tuition costs, payment plans and funding options.
Discover available Leiths bursaries and how to apply.
The Leiths Culinary Diploma has multiple study options to ensure you can fit your learning around your schedule. Take a look at how getting your Diploma Certificate – which must be taken in a full-time six week format – could work for you.
6 weeks – 3.5 days per week with additional study at home. Daytime only.
Includes Core, Professional and Diploma Certificates
18 weeks – 3.5 days per week with additional study at home. Daytime only.
Find out more about the Diploma by joining our next open event, trying a Taste of Diploma cooking day or simply enrolling on one of our upcoming course dates.
16 July 2026 • Leiths Culinary School
3 June 2026 • Leiths Culinary School
30 May 2026 • Leiths Culinary School
6 July - 31 July 2026 • Leiths Culinary School
13 July - 7 August 2026 • Leiths Culinary School
7 September - 11 December 2026 • Leiths Culinary School
7 September 2026 - 16 February 2027 • Leiths Culinary School
22 February 2027 - 20 July 2027 • Leiths Culinary School
The Diploma is designed to connect seamlessly with your future in food. Tailor your training with work experience and placement options. Graduate with access to Leiths List Connect: the School’s in-house recruitment agency who position our Diploma community for the best opportunities in food. The Diploma is designed to connect seamlessly with your future in food. Tailor your training with work experience opportunities when you start your Professional and Diploma Certificates. Graduate with access to Leiths List Connect: the School’s in-house recruitment agency who position our Diploma community for the best opportunities in food.
With an established network spanning Michelin-starred restaurants, leading food brands and well-known test kitchens, Leiths List Connect links the Diploma community with top work experience and career opportunities. From The River Café to HelloFresh, Saturday Kitchen Live to UHNW private chefs, Leiths List helps get our Diploma alumni where they want to go.
Tailor your Diploma training to your future in food. Add professional development courses and assessments such as Food Media, Marine Cookery or Artisan Breads that align with your postgraduate goals and complete work placements with the biggest names in food.
From TV shows to fine dining restaurants, viral TikTok videos to test kitchens, Diploma alumni work in every sector of the food industry. Whether you want to write cookbooks, develop products for supermarkets, edit food magazines or work in nutrition, the Diploma is where your future in food begins.
The Diploma Certificate is the final stage of the Leiths Culinary Diploma. It is a six-week, full-time course that refines your technique to an advanced professional standard.
You work through advanced modules including Complex Sauces and Garnishes, Complex Meat, Game and Pâtés, Complex Doughs, Complex Seafood, Canapés and Hors d’Oeuvres, and Patisserie. Typical dishes include laminated puff pastry, clarified consommés and complex shellfish prepared from scratch.
Six weeks, 3.5 days per week, daytime only, with additional study at home.
This course is for students who have already completed the Core and Professional Certificates at Leiths. If you have extensive industry experience or culinary qualifications from other establishments, get in touch with our admissions team to discuss pre-learning requirements. But you must join at the Professional Certificate, entry at Diploma Certificate stage is not possible.
The Diploma Certificate is £9,950. You can also enrol on the full Leiths Culinary Diploma pathway, which includes Core, Professional and Diploma Certificates, priced at £24,850.
Yes, you can choose to have a structured, assessed placement as part of your Diploma Certificate.
You graduate with the Diploma Certificate which forms the third and final part of the Leiths Culinary Diploma. You also earn externally accredited qualifications, including the CTH Level 4 Diploma in Professional Culinary Arts, plus additional industry certifications.
Training takes place at Leiths’ flagship Culinary School in London. You receive bespoke career support from Leiths List Connect, the in-house recruitment team that links students and graduates to roles across restaurants, brands, test kitchens and media.
The Diploma Certificate runs twice a year, giving students two opportunities annually to progress to the final stage of the Culinary Diploma pathway.
Experience what makes the Diploma so special with a 1:1 tour of our Culinary School.
Watch Diploma-style demonstrations, meet the teachers and taste life at Leiths.
Our admissions team love to answer your questions and offer course suggestions to suit your goals.
Sample culinary training Leiths-style with a hands-on class.
Made your decision? Book on a course here and start your future in food.
Many people looking to build a career in the culinary industry assume they’ll have to compromise on either affordability or quality. One common misconception around receiving a quality culinary education
Leiths graduate Ellie Spicer tells us how she thought she had bit off more than she could chew when she went to work as a chef at the World Economic Forum in Davos. But, with her training under her belt and a huge amount of determination, she was able to lead her team to success.
Kazim came to Leiths Culinary School to do the Core Certificate with very little culinary experience. Find out why he’s decided to continue his training on Leiths’ Professional Certificate.
