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

How To Whisk Egg Whites

Egg whites should usually be whisked just before you need to use them; once whisked they should not be left to sit for any length of time or they will separate and begin to collapse.

Egg whites should usually be whisked just before you need to use them; once whisked they should not be left to sit for any length of time or they will separate and begin to collapse.

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1. Using a large fine balloon whisk, start to whisk the egg whites in the bowl. Lifting the whisk up and over the whites is more effective and incorporates more air than just a stirring action.

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2. As more air is incorporated the whites will become slightly foamy, opaque and very thin. Continue whisking and they will increase in volume, becoming white and foamy. Early on, if you lift the whisk vertically upwards and then turn it upside down, the whites will not hold their shape and will fall from the whisk.

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3. Continue whisking and the whites will become a little paler and stiffer.

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4. As the whites stiffen a little more, test them again by lifting the balloon whisk vertically, then turning the whisk upside down. If the whites cling to the whisk and start to create a ‘peak’, but the peak falls over on itself, the egg whites have reached the ‘soft peak’ stage.

 
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5. If firmer whites are required, whisk for a little longer then test again by lifting the whisk; the whites will definitely cling to the whisk and, as it is pulled up vertically and turned upside down, the clinging whites will start to fall over onto themselves, then stop halfway. This is known as the ‘medium peak’ stage and is ideal for soufflés and mousses.

 
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6. Continue to whisk again; the whites will become very stiff and when tested the peak will hold its vertical position and not fall over on itself. This is known as the ‘stiff peak’ stage and is the required consistency for meringues and for sweet soufflés where the egg whites are meringued. At this stage there is still some elasticity in the whites.

 

A note on over-whisking…
Further whisking would cause the whites to become too stiff and they would ‘break’ when pulled away on the whisk.