Leiths Culinary Diploma
Leiths Culinary Diploma
18 weeks of world-class culinary training in London
Core Certificate
Learn to cook from scratch with confidence
Professional Certificate
Sharpen your culinary skills, get work experience and start your career
Diploma Certificate
Refine your cookery techniques to the highest level and secure exclusive work placements
Career Pathways
Find out where a Leiths Culinary Diploma can take you
Admissions
Course Fees & Finance Options
Look at tuition fees & payment plans
Admissions Process
Discover more about the application process
Study Options
Choose from full-time, part-time, and accelerated study opions
International Students & Visas
Learn about visas, travel and the support we can offer
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Course Dates
Courses run throughout the year, with full-time, part-time and accelerated options available
Studying at Leiths Culinary School
Uniform & Equipment
What you’ll need in the kitchen
Student Accommodation
Housing options near our Culinary School in London
Teaching Facilities
Student Stories
Interviews with Diploma students and graduates
Webinar
Katya Katalinic suffered from a stroke aged eighteen and was not expected to survive. Two years later, she started the Leiths Culinary Diploma.
Webinar: pursuing a career in food with the Leiths Culinary Diploma
Monday, 17 August 2026
Join our Culinary School Director, Lou Kissane, on Monday 17 August 2026, 7–8pm for a webinar exploring what the Leiths Culinary Diploma involves, how it can be shaped around your ambitions, and what life at our Culinary School is really like.
Register now →
Learn to cook for life
Chat with us → Enrol Now →
Professional Development
Assessment in Marine Cookery Course
An essential step in getting your Ships’ Cook Certificate
Marine Cookery Skills and Assessment
Two days of marine cookery training followed by the assessment required to get your Ships’ Cook Certificate
Artisan Bread
Learn the techniques of master breadmaking
Food Media
Build your career in food media
Advanced Lamination
Master the intricate skill of laminating dough
Leiths Online
Online Courses
Learn from home, at your own pace
Online Essential Accreditation Days
Two-day assessment to get your accredited Essential qualification
Online Chef Skills Accreditation Days
Two-day assessment to get your accredited Chef Skills qualification
Online Essential Bread & Patisserie Accreditation Days
Two-day assessment to get your accredited Bread & Patisserie qualification
Online Nutrition in Culinary Practice Accreditation Day
Two-day assessment to get your accredited Nutrition in Culinary Practice qualification
Teacher Training
Level 7 Advanced Certificate in Food Education at Leiths Culinary School
Masters-level CPD in partnership with the University of Roehampton
Level 7 Advanced Certificate in Food Education at Queen’s College Taunton
Masters-level CPD in partnership with the University of Roehampton and Queens College Taunton
PGCE in Food & Nutrition
Gain Qualified Teacher Status in food education, with a course jointly delivered with the University of Roehampton
WEBINAR
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Webinar - food teacher training at Leiths
Wednesday, 19 August 2026
Join our Director of Studies, Ben Blackburn, for a webinar exploring what the Level 7 Advanced Certificate and PGCE involves, what funding is available, and how to apply.
Register Today →
Learn to cook for life
Chat with us →
Discover Culinary Masterclasses
Gain a new culinary skill and build your knowledge of food with this series of day courses. Our Leiths Culinary Masterclass take place at our School in London, the perfect opportunity to taste life at Leiths and leave with new skills.
Book now
Masterclasses
Knife Skills
Learn the essential skillset all chefs start with
Pasta Skills
Make fresh pasta and sauces from scratch
Fish Skills
Work with fresh fish, maximise flavour
Bakery Skills
Become confident in baking bread
Pastry Skills
Start from scratch with pastry
How to find us
Shop
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Gift Vouchers
Gift vouchers are available in a range of values and can be redeemed against any of our Culinary Masterclasses
Upcoming Event
Katya Katalinic suffered from a stroke aged eighteen and was not expected to survive. Two years later, she started the Leiths Culinary Diploma.
Leiths open evening
Thursday, 1 October 2026
Join us for our Open Evening at Leiths Culinary School on Thursday 1 October 2026, 6.30–8.30pm and discover how to fast-track your future in food with the Leiths Culinary Diploma.
Register now →
Learn to cook for life
Discover Culinary Masterclasses → Chat with us →
Masterclasses
Discover Culinary Masterclasses
Gain a new culinary skill and build your knowledge of food with this series of day courses. Our Leiths Culinary Masterclass take place at our School in London, the perfect opportunity to taste life at Leiths and leave with new skills.
Book now
Masterclasses › Shop › Katya Katalinic suffered from a stroke aged eighteen and was not expected to survive. Two years later, she started the Leiths Culinary Diploma.
Upcoming EventLeiths open eveningThursday, 1 October 2026Register now →
Discover Culinary Masterclasses → Chat with us

Discover how the Leiths Culinary Diploma can launch your career in food – join our webinar on Monday, 17 August 2026, 7–8pm.

 
Book now

Advanced Lamination

Few techniques in patisserie require as much precision as lamination. From yeasted doughs to filled laminated products, the margin for error is small and the results are worth it. This four day course will help you build confidence in these intricate techniques.  

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Professional

Elevate your skills to new heights in this advanced professional development course.
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Advanced

Only suited to people with prior experience of bread-making.
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£1,095

Including VAT

Chat 1:1 with us

Our admissions team love to answer your questions and offer course suggestions to suit your goals.

Book your course

Made your descision? Book on a course here and develop your future in food.

Why the Advanced Lamination course?

Guided by an expert chef tutor 

Go beyond the techniques most bakers have tried, safe in the knowledge our expert teachers will be by your side, guiding you through each skill and recipe as you go.

Gain Diploma-level lamination skills 

Learn professional techniques that will level up your lamination skills, with expert demonstrations and practical kitchen sessions. Deepen your understanding of pithiviers, wellingtons and viennoiserie.

Elevate every bake

Using modern recipes that have been developed at Leiths Culinary School, you’ll add impressive lamination skills to your repertoire with bakes that reflect today’s food scene.

About the Advanced Lamination course

You’ll move through yeasted laminated doughs and the integration of fillings, applying each to a recipe list that includes individual pithiviers, savoury wellingtons, cinnamon palmiers, croissants, twice-baked ‘croque monsieur’ croissants, tomato danishes and even how to make Kouign-Amann. 

This course is only suitable to students with existing experience in all of the following:

  • Basic pastry-making skills – ability to accurately weigh ingredients, make pastry, and follow a recipe
  • Butter characteristics – knowing the importance of butter temperature, consistency when working with pastry
  • Rolling and shaping skills – ability to roll pastry evenly to a consistent thickness and shape
  • Basic knife skills – ability to slice and dice vegetables
  • Yeast characteristics – knowing the rules of working with yeast
Content

Overview

  • Four days in length, Monday to Thursday 
  • Requires prior learning / experience 
  • Advanced professional level 
  • Pre-entry requirements apply

Example recipes 

  • Croissants 
  • Kouign Amann 
  • Cinnamon Palmiers 
  • Tomato Danishes 
  • Salt-baked Celeriac, Mushroom, Truffle & Tunworth Wellington 

Key skills covered 

  • Yeasted laminated doughs 
  • Filled laminated products 
  • Scoring and marking 
  • Lattice work 
  • Shaping and proving 
  • Using up scraps 
Preparation

Timings 

  • Arrival: From 9.30am 
  • Class begins: 10.00am 
  • Day ends: 4.30pm 

Please arrive in good time so you’re ready to start promptly at 10am. 

Practicalities

What’s included 

  • Refreshments on arrival 
  • A recipe booklet 
  • The washing up done for you 

What to bring 

  • Containers to take food home 
  • A notebook and pencil 
  • A refillable water bottle 
  • Please bring your own lunch. Alternatively, there are a range of shops and cafés on Askew Road, a 5-minute walk from Leiths Culinary School. You are welcome to enjoy anything you have made during the session, where appropriate

What to wear 

  • Long trousers and a long-sleeved top are advisable 
  • Closed-toed, flat-soled shoes 

Allergies and intolerances 

We are happy to make adjustments where possible. Please read our full policy on allergies and dietary restrictions here. 

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See Also

Upcoming dates for the Advanced Lamination course

Book your space on this course today and elevate your cooking skills. 

18 - 21 January 2027 8 spaces left
£912.50
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1 - 4 March 2027 8 spaces left
£912.50
Add to basket
24 - 27 May 2027 8 spaces left
£912.50
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My time at Leiths was truly utterly invaluable. Not only did it open up multitudinous career opportunities, but I can quite honestly say it was one of the most joyous times in my life. Being surrounded by like-minded people with a passion for food, drink and all manner of gastronomic pursuits was a true pleasure. A decade later I still find myself using the skills I learnt at my restaurant on a daily basis. Incredible, passionate teachers, excellent facilities, and a strong foundation of knowledge are just a few things that Leiths gave me.
Mia LongleyKitchen developer at itsu
I’ve learned so much from a theory point of view. Understanding what the processes actually mean and learning why you can’t really cut corners with cooking has been hugely helpful. It’s made me a much more organised and diligent cook.
Emily CrockerLeiths graduate

Why choose Leiths

50 Years

Leading culinary education

Setting the standard since 1975

4 Days

Learn professional bread-making skills

With an expert tutor

50+

Career paths open to you

From Michelin kitchens to yachts, the shelves of Waterstones to TikTok, supper clubs to TV

1:12

Teacher to student ratio

Individual guidance from expert chef tutors to refine your technique

Frequently asked questions

This course is ideal for experienced home bakers and pastry chefs. 

Yes. Prior experience is required. You’ll need to be confident in all of the following before doing this course: 

  • Basic pastry-making skills – ability to accurately weigh ingredients, make pastry, and follow a recipe
  • Butter characteristics – knowing the importance of butter temperature, consistency when working with pastry
  • Rolling and shaping skills – ability to roll pastry evenly to a consistent thickness and shape
  • Basic knife skills – ability to slice and dice vegetables
  • Yeast characteristics – knowing the rules of working with yeast

The course focuses on advanced patisserie techniques and recipes taught on the day. Full details of the content are outlined in the course description. 

Yes. The course is practical, with hands-on patisserie sessions supported by demonstrations and expert instruction. 

The course is four days long. 

Yes. Some items are enjoyed during the day and you may also be able to take what you make home. 

Leiths places strong emphasis on technique, accuracy and understanding the reasons behind each method, helping you become a confident patisserie chef.