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
Icon Calendar
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 and a half 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
leiths-small-86
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
Icon Certificate
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

Join us for our Open evening at Leiths Culinary School, on Thursday, 1 October 2026, 6.30-8.30pm and discover how our Culinary Diploma can launch your career in food. 

 
Book now

How To Cut Carrots

This versatile root adds sweetness to stocks and stews; is steamed, sautéed or roasted as a side dish; or served raw grated in salads. Carrots work well with parsley and thyme, and aromatic spices such as cumin, coriander and cinnamon.

This versatile root adds sweetness to stocks and stews; is steamed, sautéed or roasted as a side dish; or served raw grated in salads. Carrots work well with parsley and thyme, and aromatic spices such as cumin, coriander and cinnamon.

p-16-blocking-carrots

1. Blocking carrots: Wash and peel the carrot and trim off the top end. Cut the carrot into 4 finger-width pieces. Cut off a side of the carrot. Turn it and repeat on all other sides to create a rectangular block of carrot. (Reserve any trimmings for stock.)

p-16-batons

2. Batons: Cut the blocked carrot into batons or sticks, 5 – 6.5cm long and approximately 1cm square. For smaller batons, or allumettes, cut each large baton lengthways into 4 thinner sticks, about 5mm square.

The students on the Culinary Diploma will be honing their knife skills to make an Asian-inspired Salad Bowl.

3. Julienne: Cut the blocked carrot into very thin slices (1 – 2mm thick) and stack them neatly. Slice through the carrot as uniformly as possible to create julienne.

p-16-dice-and-brunoise

4. Dice and brunoise: Cut across batons to form uniform dice (left); the carrot should be perfectly square in shape. Cut across allumettes to form brunoise (right). Cut across julienne to form fine brunoise (top).

p-16-turning-carrots

5. Turning carrots: Peel and block the carrots. Remove each corner, then holding the carrot in your hand, insert a small, sharp knife quite deep at the end of the block, then draw the knife gradually up towards you until you reach the middle of the block, then down and away towards your thumb.

p-16-turning-carrots-2

6. Turning carrots continued: Trim the remaining sides in the same way to create the basic 5- or 7-sided barrel shape. Use trimmings in stocks and soups. Turned vegetables are consistent in size for even cooking and elegant presentation. Any firm vegetable can be turned and with some (such as courgettes), the skin is retained on one side to provide colour.