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International Diploma in Food and Wine

Gain your Leiths Diploma as an international student within UK student visa regulations

Professional

Elevate your skills to new heights in this professional course

Advanced

Best suited for people looking to advance professionally

Certification

Externally accredited professional course

Initial 1-on-1 consultation required.

Book a Consultation

The Leiths International Diploma is the adapted format of our prestigious Three Term Diploma for international students and is the perfect gateway to a professional culinary education in the UK. The course features a unique blend of online and physical learning, allowing international students to achieve the full Leiths Diploma whilst on a student visa, only committing to 6 months in-person learning in London. 

The full duration of this course is 9 months, with the first term of your course covering fundamental cookery skills being taught online in a 24-part course. Students will cook alongside step-by-step video content, submitting images of their dishes to a dedicated Leiths mentor who will give detailed feedback on progress. This online course will be taken as part of a live cohort of students all undertaking the same process, enabling you to interact with others before joining us in-person at the London school for the Two Term Diploma in Food and Wine. 

Our unique teaching approach is grounded in timeless classical techniques, enhanced by the international cuisines and new trends that shape the way we eat today. These are the skills you’ll need to flourish wherever your career may take you, all with top quality, tailored learning in an inclusive and nurturing environment.  

Highly esteemed and recognised across the food and hospitality industry, the Leiths Diploma equips graduates with a complete skills training and practical knowledge to excel in whatever career path they aspire to, having given rise to many of the leading food stars and entrepreneurs of today. 

Students can contact the Registrar regarding visas, who will provide help and support on a case-by-case basis. 

International Diploma in Food and Wine
International Diploma in Food and Wine
International Diploma in Food and Wine

Course Content

Overview

The Leiths International Diploma is the adapted format of our prestigious Three Term Diploma for international students and is the perfect gateway to a professional culinary education in the UK. The course features a unique blend of online and physical learning, allowing international students to achieve the full Leiths Diploma whilst on a student visa, only committing to 6 months in-person learning in London. 

The full duration of this course is 9 months, with the first term of your course covering fundamental cookery skills being taught online in a 24-part course. Students will cook alongside step-by-step video content, submitting images of their dishes to a dedicated Leiths mentor who will give detailed feedback on progress. This online course will be taken as part of a live cohort of students all undertaking the same process, enabling you to interact with others before joining us in-person at the London school for the Two Term Diploma in Food and Wine. 

Our unique teaching approach is grounded in timeless classical techniques, enhanced by the international cuisines and new trends that shape the way we eat today. These are the skills you’ll need to flourish wherever your career may take you, all with top quality, tailored learning in an inclusive and nurturing environment.  

Highly esteemed and recognised across the food and hospitality industry, the Leiths Diploma equips graduates with a complete skills training and practical knowledge to excel in whatever career path they aspire to, having given rise to many of the leading food stars and entrepreneurs of today. 

Students can contact the Registrar regarding visas, who will provide help and support on a case-by-case basis. 

Overview

Course Structure

This 9 month course runs annually from September to the start of July. Training for the first term is taken remotely online as a 24-part course. Then, having completed the foundation skills, your learning will transfer to our London school in January where you will begin the Two Term Diploma. All students will be required to join us for an induction week in the first week of January (6th-10th January 2025) to brush up on skills, familiarise yourself with the kitchens, and meet the teachers and other new students.

Training for the Diploma at the London school will run five days a week, 9am-5pm. Your time at Leiths will be broken down into 2 terms that progress in complexity. The Intermediate Term runs January to April and Advanced Term runs April to the start of July.

The full Diploma cohort is divided into 6 classes with 16 in each.

Each day is broken down into a morning and afternoon session. During these sessions, your learning will be divided between practical cooking and teacher demonstrations, led by our expert senior tutors and a host of guest demonstrators. These include leading figures of the hospitality world, featuring head chefs from acclaimed restaurants, caterers, food scientists and other culinary experts.

Teaching

Our Diploma teaching team are some of the most highly skilled chefs in the UK. Most having completed the Diploma themselves, there is a minimum requirement of 2 years work in hospitality and industry before teaching at Leiths, to ensure all our teachers provide nuanced and informed culinary expertise to all students.

Each class within the cohort will be provided with a dedicated class tutor to support them throughout their Diploma course, providing bespoke feedback and termly performance reviews.

Leiths prides itself in providing a tailored and comprehensive learning experience to all its Diploma students, emphasised by its student to teacher ratio being 8 to 1.

As well as teaching from our expert in-house team, you will also experience guest chef demonstrations by some of the food industry’s most notable individuals. Past and recurring guest demonstrators have included Yotam Ottolenghi, Jeremy Lee, Olia Hercules, Florence Knight, Atul Kochhar, Ben Tish, Fallow, Spring, Osip, Kricket and Forza Win.

Assessment & Coursework

You will be continually assessed during the practical sessions. A theory and practical examination and completion of the coursework will form part of the graduation assessment. Daily reviews with your class tutor will provide feedback and support, throughout the course.

Part of your study will be managed at home – about 4 to 5 hours a week. This will include writing time plans, menu planning and costing exercises. You will also present a final portfolio of recipes and menus to be assessed at the end of the academic year.

Skills Covered

Foundation Term (taken online)

For further information on skills taught online in the first term of the International Diploma, please contact our Registrar at registrar@leiths.com.

Intermediate Term

  • Refining of kitchen skills including seasoning, presentation and knife skills
  • Technical butchery of meat and game
  • Offal, game and meat cooking
  • Fish and shellfish preparation and cooking including round fish, squid, octopus and clams
  • Complex emulsion, reduction, velouté and Espagnole sauces
  • Souffles, sweet and savoury
  • Enriched doughs, brioche, introduction to bigas
  • French, layered, hot water crust and suet pastries
  • Patisserie including gâteaux, bavarois, ice creams, sorbets
  • Italian meringue
  • Canapes
  • Pasta and risotto
  • Preserving jams, jellies, marmalade and chutney
  • CTH – commencing Level 4
  • Wine – WSET level 2
  • Guest demonstrations include nutrition, dim sum and east Asian cookery, plant based food, healthy eating, Middle Eastern and
  • Italian cooking

 

Advanced Term

  • Clearing and consommés
  • Advanced vegetable garnishes
  • Refined sauces including Jus and bisque
  • Puff pastry and laminated yeasted doughs, croissant and Danish pastries
  • Sourdoughs and slow fermentation breads
  • Mousselines
  • Pasta
  • Fish
  • Terrines and patés
  • Curing and smoking
  • Sous vide and brining
  • Shellfish including crab, lobster and scallops
  • Entremets and petit gâteaux
  • Petit fours and macarons
  • Advanced butchery and meat cooking
  • Guest demonstrations including chocolate, plant based food, cheese, Michelin starred restaurant chefs, how to start a food business, food and wine matching

Example Recipes

Foundation Term

For further information on recipes taught online in the first term of the International Diploma, please contact our Registrar at registrar@leiths.com.

Intermediate Term

  • Pan fried mackerel, roasted baby beetroot, lovage, radish and pickled shallot salad
  • Braised octopus, paprika sauce and aioli
  • Salt and spiced slow roast pork belly with chilli and peanut dressing
  • Wild Mallard, chicory, granola and juniper sauce
  • Bone marrow, chilli ox cheek and parsley salad with beef dripping flatbreads
  • Fried chicken, kimchi and fermented kohlrabi
  • Doughnuts with fresh blackcurrant jam
  • Seville orange soufflés
  • Sacher torte
  • Bay bavarois, roasted pink rhubarb and sable biscuits
  • Ravioli of fontina and pumpkin, sage butter

 

Advanced Term

  • Artichoke and green olive pithivier, heritage tomato salad
  • Mushroom consommé with pickled mushrooms
  • Crispy cod cheeks, soused vegetable salad and citrus mayonnaise
  • Croissant, pain au chocolate, Danish pastries
  • Country and wild garlic sourdoughs, ciabatta
  • Gâteaux opéra
  • King oyster mushroom, salt baked celeriac, hazelnut vinaigrette
  • Pan fried cod, bouillabaisse sauce and baby fennel
  • Braised violet artichokes, potato gnocchi and spring vegetables
  • Brined quail with aubergine fries, sweetcorn purée and pomegranate jus
  • Korean slow cooked short ribs with compressed pear
  • Scallop and prawn raviolo with crab bisque
  • Cardamon and white chocolate mille feuille
  • Turbot with a cucumber beurre blanc and sea herbs
  • Bone marrow, chilli ox cheek and parsley salad

Typical Day

A typical day normally starts at 9.15am and finishes at 5pm with up to an hour for lunch. The day is divided between demonstrations and practical cooking sessions. You will also receive lectures and demonstrations from leading figures of the hospitality world and head chefs from acclaimed restaurants, as well as caterers, food scientists and other culinary experts. Some of these experiences will be off site.

Morning

Your weeks alternate so on one week, your day begins with a morning demonstration at 10.00am; arrive at 9.45am to be prepared for the start. The next week, your day will start with a practical cookery session; arrive by 9.15am to change into your chef’s whites and start organising ingredients.

Lunchtime

During your lunch break a student common room is available. You can also remain in the demonstration room, do some research in the library or sit in the local park. All the food you cook is yours, so if you have a morning cookery session your lunch can be what you’ve cooked.

Afternoon

If you have a practical session in the afternoon, allow time to change and get into the kitchens early to weigh up the ingredients. Classes usually end by 5pm but may finish later on occasions. If you are cooking in the afternoon, the food cooked can be taken home to enjoy for dinner.

Suitability

The Leiths International Diploma is suitable for those wishing to begin a culinary career at Leiths with a permanent residence outside of the UK, who will require a student visa to study. No previous professional experience is required, but students must display an aptitude and skillset in cookery to sustain the pace of teaching and be awarded a place on this course.

Qualifications

By completing this course, you will gain the following qualifications:

  • Leiths Diploma in Food and Wine
  • CTH Level 4 Diploma in Professional Culinary Arts
  • Wine and Spirit Education Trust Level 2 Certificate in Wines
  • Assessment in Marine Cookery
  • Level 2 Food Allergen Awareness
  • Level 2 Award in Food Safety in Catering
  • Level 2 Health and Safety in the Workplace
  • Control of Substances Hazardous to Health
  • First Aid training

Booking and Interview

Fees

Please contact our Registrar team for information on pricing for the International Diploma in Food and Wine.

Students on this course will require a knife set, additional kitchen equipment, uniform and course literature (approx. £550-£705).

Book your one-to-one

Places on this course are offered following a 45-minute informal interview. This is a relaxed discussion between you and one of our friendly teaching staff where we can learn about your unique learning needs and discuss whether the course is right for you. Eligibility will be determined based upon cooking aptitude and suitability for the course.  This is carried out via remote video call.

To request an informal interview, click ‘Book a Consultation’ at the top of the page or click here.  Fill in the form with your details, selecting ‘Diploma interview’ from the options and submit. Our admin team will then be in touch to set up your interview.

Book an introductory chat

If you are unsure whether this course is right for you and you want to explore your options, we do offer the opportunity to book 15-minute introductory chat. This allows you to speak directly to our teaching team and ask any questions you may have about your opportunities. This is carried out remotely via video call. Please note: places on this course will only be awarded following the informal 45 minute interview.

To request a one-to-one introductory chat, fill in the form here with your details, selecting 15-minute chat from the options and we will get in touch to organise.

Alternatively, you can contact our Registrar with any questions by phone at 020 8749 6400 or email at registrar@leiths.com.

Secure your place

You will be contacted by email following your interview by our Principal or Headteacher to offer a place on the Diploma course. To secure your place, a deposit of £3,000 will need to be paid. This is usually done over the phone, organised and facilitated by our Registrar.

You will also need to fill out the enrolment form. This form will be sent over to you by email along with further information after booking by our Registrar. By signing this form, you agree to our course booking terms and conditions. To read our terms and conditions, click here.

Payments for professional courses must be made by either bank transfer, cheque or a debit/credit card payment. We do not accept American Express.

Remaining fees

Once the deposit is paid, all remaining professional course fees will be due six weeks before the course starts. We’ll send you an invoice, along with instructions for ordering equipment and uniform closer to the time. View our full price list.

For more information on finance and payment plans, please contact our Registrar at registrar@leiths.com or call directly at 020 8749 6400.

School Facilities

Leiths School of Food and Wine is located over 4 floors of a light and airy space on a residential street between Shepherd’s bush and Chiswick in West London.

The school comprises four kitchens, three of which are used for the full time students while the fourth is used for recipe development, corporate team building, one day workshops, photography and filming.

The kitchens are all air conditioned and equipped with gas ovens and hobs of the same design and high standard employed by most professional restaurants and catering kitchens, giving students access to all the equipment needed to learn to cook professionally.

The demonstration kitchen on the ground floor is fitted with LCD screens and cameras enabling students to see the close up details of each step of the dishes and techniques demonstrated by the teachers and outside lecturers.

Students have access to a library of cookery books and magazines for reference, a student dining room, changing facilities and Wi-Fi. There are computers at their disposal.

Practicalities

Students on this course will require to purchase:

  • A knife set (£300 – £445)
  • Uniform: chef’s jacket, hat, apron, checked trousers and non-slip kitchen clogs (£100)
  • Additional kitchen equipment (£200)

Instructions and order forms for all required items will be sent out before the course begins. Further information can be found in the student handbook or by contacting the Registrar.

What is included: 

  • 3 x Leiths aprons

 

Accommodation

The school is non-residential, but we keep an accommodation list if you need help finding somewhere to stay while you study. This can be sent to you once you have a place confirmed. Please contact the school for more information.

International students and VISAs

If English is your second language you should have proof that you’ve attained an IELTS (International English Language Testing System) band score of 6.5 which equates to C1 on the CEFR (Council of Europe’s Common European Framework). If you have studied at degree level before in the UK this will not be needed.

If you are a Non-UK prospective student requiring a Student Visa or a Standard Visitor Visa please inform us before your interview. Any Visa related questions can be directed to the Registrar at registrar@leiths.com.

Allergies and Intolerances

We are happy to make adjustments where possible.

Please read our full policy on allergies and dietary restrictions here.

Career Opportunities

The past decade has seen a boom in the varied career opportunities available within food, from private cheffing and hospitality, to recipe developing, media and food start-ups and entrepreneurship. Whatever your aspirations, the Leiths’ professional courses equip you with the lifetime skills, resources, network and solutions needed to kickstart your career.

Leiths List

Our professional students all benefit from our bespoke careers and recruitment agency Leiths List, drawing on Leiths network of alumni and industry connections to provide work experience, job placements and advice from some of the UK’s leading food businesses. Students have access to this support from the point that they begin their course well into their professional careers.

Work Experience

As part of the course Leiths will also support you with access to bespoke training by top chefs, industry placements, career advice and an exclusive network of hospitality businesses partnering with us to offer Leiths students long term job opportunities.

Examples of business we partner with for work experience:

  • BBC Good Food
  • Soho House Group
  • The Delaunay
  • Spring
  • Carousel
  • Chez Bruce
  • Elystan street
  • The Stafford Group
  • Norma
  • Medlar
  • The Glasshouse
  • Saturday Kitchen Live
  • Taste of London
  • Delicious magazine
  • Allplants
  • Gousto

Practicalities

Overview

The Leiths International Diploma is the adapted format of our prestigious Three Term Diploma for international students and is the perfect gateway to a professional culinary education in the UK. The course features a unique blend of online and physical learning, allowing international students to achieve the full Leiths Diploma whilst on a student visa, only committing to 6 months in-person learning in London. 

The full duration of this course is 9 months, with the first term of your course covering fundamental cookery skills being taught online in a 24-part course. Students will cook alongside step-by-step video content, submitting images of their dishes to a dedicated Leiths mentor who will give detailed feedback on progress. This online course will be taken as part of a live cohort of students all undertaking the same process, enabling you to interact with others before joining us in-person at the London school for the Two Term Diploma in Food and Wine. 

Our unique teaching approach is grounded in timeless classical techniques, enhanced by the international cuisines and new trends that shape the way we eat today. These are the skills you’ll need to flourish wherever your career may take you, all with top quality, tailored learning in an inclusive and nurturing environment.  

Highly esteemed and recognised across the food and hospitality industry, the Leiths Diploma equips graduates with a complete skills training and practical knowledge to excel in whatever career path they aspire to, having given rise to many of the leading food stars and entrepreneurs of today. 

Students can contact the Registrar regarding visas, who will provide help and support on a case-by-case basis. 

Overview

Course Structure

This 9 month course runs annually from September to the start of July. Training for the first term is taken remotely online as a 24-part course. Then, having completed the foundation skills, your learning will transfer to our London school in January where you will begin the Two Term Diploma. All students will be required to join us for an induction week in the first week of January (6th-10th January 2025) to brush up on skills, familiarise yourself with the kitchens, and meet the teachers and other new students.

Training for the Diploma at the London school will run five days a week, 9am-5pm. Your time at Leiths will be broken down into 2 terms that progress in complexity. The Intermediate Term runs January to April and Advanced Term runs April to the start of July.

The full Diploma cohort is divided into 6 classes with 16 in each.

Each day is broken down into a morning and afternoon session. During these sessions, your learning will be divided between practical cooking and teacher demonstrations, led by our expert senior tutors and a host of guest demonstrators. These include leading figures of the hospitality world, featuring head chefs from acclaimed restaurants, caterers, food scientists and other culinary experts.

Teaching

Our Diploma teaching team are some of the most highly skilled chefs in the UK. Most having completed the Diploma themselves, there is a minimum requirement of 2 years work in hospitality and industry before teaching at Leiths, to ensure all our teachers provide nuanced and informed culinary expertise to all students.

Each class within the cohort will be provided with a dedicated class tutor to support them throughout their Diploma course, providing bespoke feedback and termly performance reviews.

Leiths prides itself in providing a tailored and comprehensive learning experience to all its Diploma students, emphasised by its student to teacher ratio being 8 to 1.

As well as teaching from our expert in-house team, you will also experience guest chef demonstrations by some of the food industry’s most notable individuals. Past and recurring guest demonstrators have included Yotam Ottolenghi, Jeremy Lee, Olia Hercules, Florence Knight, Atul Kochhar, Ben Tish, Fallow, Spring, Osip, Kricket and Forza Win.

Assessment & Coursework

You will be continually assessed during the practical sessions. A theory and practical examination and completion of the coursework will form part of the graduation assessment. Daily reviews with your class tutor will provide feedback and support, throughout the course.

Part of your study will be managed at home – about 4 to 5 hours a week. This will include writing time plans, menu planning and costing exercises. You will also present a final portfolio of recipes and menus to be assessed at the end of the academic year.

Skills Covered

Foundation Term (taken online)

For further information on skills taught online in the first term of the International Diploma, please contact our Registrar at registrar@leiths.com.

Intermediate Term

  • Refining of kitchen skills including seasoning, presentation and knife skills
  • Technical butchery of meat and game
  • Offal, game and meat cooking
  • Fish and shellfish preparation and cooking including round fish, squid, octopus and clams
  • Complex emulsion, reduction, velouté and Espagnole sauces
  • Souffles, sweet and savoury
  • Enriched doughs, brioche, introduction to bigas
  • French, layered, hot water crust and suet pastries
  • Patisserie including gâteaux, bavarois, ice creams, sorbets
  • Italian meringue
  • Canapes
  • Pasta and risotto
  • Preserving jams, jellies, marmalade and chutney
  • CTH – commencing Level 4
  • Wine – WSET level 2
  • Guest demonstrations include nutrition, dim sum and east Asian cookery, plant based food, healthy eating, Middle Eastern and
  • Italian cooking

 

Advanced Term

  • Clearing and consommés
  • Advanced vegetable garnishes
  • Refined sauces including Jus and bisque
  • Puff pastry and laminated yeasted doughs, croissant and Danish pastries
  • Sourdoughs and slow fermentation breads
  • Mousselines
  • Pasta
  • Fish
  • Terrines and patés
  • Curing and smoking
  • Sous vide and brining
  • Shellfish including crab, lobster and scallops
  • Entremets and petit gâteaux
  • Petit fours and macarons
  • Advanced butchery and meat cooking
  • Guest demonstrations including chocolate, plant based food, cheese, Michelin starred restaurant chefs, how to start a food business, food and wine matching

Example Recipes

Foundation Term

For further information on recipes taught online in the first term of the International Diploma, please contact our Registrar at registrar@leiths.com.

Intermediate Term

  • Pan fried mackerel, roasted baby beetroot, lovage, radish and pickled shallot salad
  • Braised octopus, paprika sauce and aioli
  • Salt and spiced slow roast pork belly with chilli and peanut dressing
  • Wild Mallard, chicory, granola and juniper sauce
  • Bone marrow, chilli ox cheek and parsley salad with beef dripping flatbreads
  • Fried chicken, kimchi and fermented kohlrabi
  • Doughnuts with fresh blackcurrant jam
  • Seville orange soufflés
  • Sacher torte
  • Bay bavarois, roasted pink rhubarb and sable biscuits
  • Ravioli of fontina and pumpkin, sage butter

 

Advanced Term

  • Artichoke and green olive pithivier, heritage tomato salad
  • Mushroom consommé with pickled mushrooms
  • Crispy cod cheeks, soused vegetable salad and citrus mayonnaise
  • Croissant, pain au chocolate, Danish pastries
  • Country and wild garlic sourdoughs, ciabatta
  • Gâteaux opéra
  • King oyster mushroom, salt baked celeriac, hazelnut vinaigrette
  • Pan fried cod, bouillabaisse sauce and baby fennel
  • Braised violet artichokes, potato gnocchi and spring vegetables
  • Brined quail with aubergine fries, sweetcorn purée and pomegranate jus
  • Korean slow cooked short ribs with compressed pear
  • Scallop and prawn raviolo with crab bisque
  • Cardamon and white chocolate mille feuille
  • Turbot with a cucumber beurre blanc and sea herbs
  • Bone marrow, chilli ox cheek and parsley salad

Typical Day

A typical day normally starts at 9.15am and finishes at 5pm with up to an hour for lunch. The day is divided between demonstrations and practical cooking sessions. You will also receive lectures and demonstrations from leading figures of the hospitality world and head chefs from acclaimed restaurants, as well as caterers, food scientists and other culinary experts. Some of these experiences will be off site.

Morning

Your weeks alternate so on one week, your day begins with a morning demonstration at 10.00am; arrive at 9.45am to be prepared for the start. The next week, your day will start with a practical cookery session; arrive by 9.15am to change into your chef’s whites and start organising ingredients.

Lunchtime

During your lunch break a student common room is available. You can also remain in the demonstration room, do some research in the library or sit in the local park. All the food you cook is yours, so if you have a morning cookery session your lunch can be what you’ve cooked.

Afternoon

If you have a practical session in the afternoon, allow time to change and get into the kitchens early to weigh up the ingredients. Classes usually end by 5pm but may finish later on occasions. If you are cooking in the afternoon, the food cooked can be taken home to enjoy for dinner.

Suitability

The Leiths International Diploma is suitable for those wishing to begin a culinary career at Leiths with a permanent residence outside of the UK, who will require a student visa to study. No previous professional experience is required, but students must display an aptitude and skillset in cookery to sustain the pace of teaching and be awarded a place on this course.

Qualifications

By completing this course, you will gain the following qualifications:

  • Leiths Diploma in Food and Wine
  • CTH Level 4 Diploma in Professional Culinary Arts
  • Wine and Spirit Education Trust Level 2 Certificate in Wines
  • Assessment in Marine Cookery
  • Level 2 Food Allergen Awareness
  • Level 2 Award in Food Safety in Catering
  • Level 2 Health and Safety in the Workplace
  • Control of Substances Hazardous to Health
  • First Aid training

Booking and Interview

Fees

Please contact our Registrar team for information on pricing for the International Diploma in Food and Wine.

Students on this course will require a knife set, additional kitchen equipment, uniform and course literature (approx. £550-£705).

Book your one-to-one

Places on this course are offered following a 45-minute informal interview. This is a relaxed discussion between you and one of our friendly teaching staff where we can learn about your unique learning needs and discuss whether the course is right for you. Eligibility will be determined based upon cooking aptitude and suitability for the course.  This is carried out via remote video call.

To request an informal interview, click ‘Book a Consultation’ at the top of the page or click here.  Fill in the form with your details, selecting ‘Diploma interview’ from the options and submit. Our admin team will then be in touch to set up your interview.

Book an introductory chat

If you are unsure whether this course is right for you and you want to explore your options, we do offer the opportunity to book 15-minute introductory chat. This allows you to speak directly to our teaching team and ask any questions you may have about your opportunities. This is carried out remotely via video call. Please note: places on this course will only be awarded following the informal 45 minute interview.

To request a one-to-one introductory chat, fill in the form here with your details, selecting 15-minute chat from the options and we will get in touch to organise.

Alternatively, you can contact our Registrar with any questions by phone at 020 8749 6400 or email at registrar@leiths.com.

Secure your place

You will be contacted by email following your interview by our Principal or Headteacher to offer a place on the Diploma course. To secure your place, a deposit of £3,000 will need to be paid. This is usually done over the phone, organised and facilitated by our Registrar.

You will also need to fill out the enrolment form. This form will be sent over to you by email along with further information after booking by our Registrar. By signing this form, you agree to our course booking terms and conditions. To read our terms and conditions, click here.

Payments for professional courses must be made by either bank transfer, cheque or a debit/credit card payment. We do not accept American Express.

Remaining fees

Once the deposit is paid, all remaining professional course fees will be due six weeks before the course starts. We’ll send you an invoice, along with instructions for ordering equipment and uniform closer to the time. View our full price list.

For more information on finance and payment plans, please contact our Registrar at registrar@leiths.com or call directly at 020 8749 6400.

School Facilities

Leiths School of Food and Wine is located over 4 floors of a light and airy space on a residential street between Shepherd’s bush and Chiswick in West London.

The school comprises four kitchens, three of which are used for the full time students while the fourth is used for recipe development, corporate team building, one day workshops, photography and filming.

The kitchens are all air conditioned and equipped with gas ovens and hobs of the same design and high standard employed by most professional restaurants and catering kitchens, giving students access to all the equipment needed to learn to cook professionally.

The demonstration kitchen on the ground floor is fitted with LCD screens and cameras enabling students to see the close up details of each step of the dishes and techniques demonstrated by the teachers and outside lecturers.

Students have access to a library of cookery books and magazines for reference, a student dining room, changing facilities and Wi-Fi. There are computers at their disposal.

Practicalities

Students on this course will require to purchase:

  • A knife set (£300 – £445)
  • Uniform: chef’s jacket, hat, apron, checked trousers and non-slip kitchen clogs (£100)
  • Additional kitchen equipment (£200)

Instructions and order forms for all required items will be sent out before the course begins. Further information can be found in the student handbook or by contacting the Registrar.

What is included: 

  • 3 x Leiths aprons

 

Accommodation

The school is non-residential, but we keep an accommodation list if you need help finding somewhere to stay while you study. This can be sent to you once you have a place confirmed. Please contact the school for more information.

International students and VISAs

If English is your second language you should have proof that you’ve attained an IELTS (International English Language Testing System) band score of 6.5 which equates to C1 on the CEFR (Council of Europe’s Common European Framework). If you have studied at degree level before in the UK this will not be needed.

If you are a Non-UK prospective student requiring a Student Visa or a Standard Visitor Visa please inform us before your interview. Any Visa related questions can be directed to the Registrar at registrar@leiths.com.

Allergies and Intolerances

We are happy to make adjustments where possible.

Please read our full policy on allergies and dietary restrictions here.

Career Opportunities

The past decade has seen a boom in the varied career opportunities available within food, from private cheffing and hospitality, to recipe developing, media and food start-ups and entrepreneurship. Whatever your aspirations, the Leiths’ professional courses equip you with the lifetime skills, resources, network and solutions needed to kickstart your career.

Leiths List

Our professional students all benefit from our bespoke careers and recruitment agency Leiths List, drawing on Leiths network of alumni and industry connections to provide work experience, job placements and advice from some of the UK’s leading food businesses. Students have access to this support from the point that they begin their course well into their professional careers.

Work Experience

As part of the course Leiths will also support you with access to bespoke training by top chefs, industry placements, career advice and an exclusive network of hospitality businesses partnering with us to offer Leiths students long term job opportunities.

Examples of business we partner with for work experience:

  • BBC Good Food
  • Soho House Group
  • The Delaunay
  • Spring
  • Carousel
  • Chez Bruce
  • Elystan street
  • The Stafford Group
  • Norma
  • Medlar
  • The Glasshouse
  • Saturday Kitchen Live
  • Taste of London
  • Delicious magazine
  • Allplants
  • Gousto

Industry Opportunities

Overview

The Leiths International Diploma is the adapted format of our prestigious Three Term Diploma for international students and is the perfect gateway to a professional culinary education in the UK. The course features a unique blend of online and physical learning, allowing international students to achieve the full Leiths Diploma whilst on a student visa, only committing to 6 months in-person learning in London. 

The full duration of this course is 9 months, with the first term of your course covering fundamental cookery skills being taught online in a 24-part course. Students will cook alongside step-by-step video content, submitting images of their dishes to a dedicated Leiths mentor who will give detailed feedback on progress. This online course will be taken as part of a live cohort of students all undertaking the same process, enabling you to interact with others before joining us in-person at the London school for the Two Term Diploma in Food and Wine. 

Our unique teaching approach is grounded in timeless classical techniques, enhanced by the international cuisines and new trends that shape the way we eat today. These are the skills you’ll need to flourish wherever your career may take you, all with top quality, tailored learning in an inclusive and nurturing environment.  

Highly esteemed and recognised across the food and hospitality industry, the Leiths Diploma equips graduates with a complete skills training and practical knowledge to excel in whatever career path they aspire to, having given rise to many of the leading food stars and entrepreneurs of today. 

Students can contact the Registrar regarding visas, who will provide help and support on a case-by-case basis. 

Overview

Course Structure

This 9 month course runs annually from September to the start of July. Training for the first term is taken remotely online as a 24-part course. Then, having completed the foundation skills, your learning will transfer to our London school in January where you will begin the Two Term Diploma. All students will be required to join us for an induction week in the first week of January (6th-10th January 2025) to brush up on skills, familiarise yourself with the kitchens, and meet the teachers and other new students.

Training for the Diploma at the London school will run five days a week, 9am-5pm. Your time at Leiths will be broken down into 2 terms that progress in complexity. The Intermediate Term runs January to April and Advanced Term runs April to the start of July.

The full Diploma cohort is divided into 6 classes with 16 in each.

Each day is broken down into a morning and afternoon session. During these sessions, your learning will be divided between practical cooking and teacher demonstrations, led by our expert senior tutors and a host of guest demonstrators. These include leading figures of the hospitality world, featuring head chefs from acclaimed restaurants, caterers, food scientists and other culinary experts.

Teaching

Our Diploma teaching team are some of the most highly skilled chefs in the UK. Most having completed the Diploma themselves, there is a minimum requirement of 2 years work in hospitality and industry before teaching at Leiths, to ensure all our teachers provide nuanced and informed culinary expertise to all students.

Each class within the cohort will be provided with a dedicated class tutor to support them throughout their Diploma course, providing bespoke feedback and termly performance reviews.

Leiths prides itself in providing a tailored and comprehensive learning experience to all its Diploma students, emphasised by its student to teacher ratio being 8 to 1.

As well as teaching from our expert in-house team, you will also experience guest chef demonstrations by some of the food industry’s most notable individuals. Past and recurring guest demonstrators have included Yotam Ottolenghi, Jeremy Lee, Olia Hercules, Florence Knight, Atul Kochhar, Ben Tish, Fallow, Spring, Osip, Kricket and Forza Win.

Assessment & Coursework

You will be continually assessed during the practical sessions. A theory and practical examination and completion of the coursework will form part of the graduation assessment. Daily reviews with your class tutor will provide feedback and support, throughout the course.

Part of your study will be managed at home – about 4 to 5 hours a week. This will include writing time plans, menu planning and costing exercises. You will also present a final portfolio of recipes and menus to be assessed at the end of the academic year.

Skills Covered

Foundation Term (taken online)

For further information on skills taught online in the first term of the International Diploma, please contact our Registrar at registrar@leiths.com.

Intermediate Term

  • Refining of kitchen skills including seasoning, presentation and knife skills
  • Technical butchery of meat and game
  • Offal, game and meat cooking
  • Fish and shellfish preparation and cooking including round fish, squid, octopus and clams
  • Complex emulsion, reduction, velouté and Espagnole sauces
  • Souffles, sweet and savoury
  • Enriched doughs, brioche, introduction to bigas
  • French, layered, hot water crust and suet pastries
  • Patisserie including gâteaux, bavarois, ice creams, sorbets
  • Italian meringue
  • Canapes
  • Pasta and risotto
  • Preserving jams, jellies, marmalade and chutney
  • CTH – commencing Level 4
  • Wine – WSET level 2
  • Guest demonstrations include nutrition, dim sum and east Asian cookery, plant based food, healthy eating, Middle Eastern and
  • Italian cooking

 

Advanced Term

  • Clearing and consommés
  • Advanced vegetable garnishes
  • Refined sauces including Jus and bisque
  • Puff pastry and laminated yeasted doughs, croissant and Danish pastries
  • Sourdoughs and slow fermentation breads
  • Mousselines
  • Pasta
  • Fish
  • Terrines and patés
  • Curing and smoking
  • Sous vide and brining
  • Shellfish including crab, lobster and scallops
  • Entremets and petit gâteaux
  • Petit fours and macarons
  • Advanced butchery and meat cooking
  • Guest demonstrations including chocolate, plant based food, cheese, Michelin starred restaurant chefs, how to start a food business, food and wine matching

Example Recipes

Foundation Term

For further information on recipes taught online in the first term of the International Diploma, please contact our Registrar at registrar@leiths.com.

Intermediate Term

  • Pan fried mackerel, roasted baby beetroot, lovage, radish and pickled shallot salad
  • Braised octopus, paprika sauce and aioli
  • Salt and spiced slow roast pork belly with chilli and peanut dressing
  • Wild Mallard, chicory, granola and juniper sauce
  • Bone marrow, chilli ox cheek and parsley salad with beef dripping flatbreads
  • Fried chicken, kimchi and fermented kohlrabi
  • Doughnuts with fresh blackcurrant jam
  • Seville orange soufflés
  • Sacher torte
  • Bay bavarois, roasted pink rhubarb and sable biscuits
  • Ravioli of fontina and pumpkin, sage butter

 

Advanced Term

  • Artichoke and green olive pithivier, heritage tomato salad
  • Mushroom consommé with pickled mushrooms
  • Crispy cod cheeks, soused vegetable salad and citrus mayonnaise
  • Croissant, pain au chocolate, Danish pastries
  • Country and wild garlic sourdoughs, ciabatta
  • Gâteaux opéra
  • King oyster mushroom, salt baked celeriac, hazelnut vinaigrette
  • Pan fried cod, bouillabaisse sauce and baby fennel
  • Braised violet artichokes, potato gnocchi and spring vegetables
  • Brined quail with aubergine fries, sweetcorn purée and pomegranate jus
  • Korean slow cooked short ribs with compressed pear
  • Scallop and prawn raviolo with crab bisque
  • Cardamon and white chocolate mille feuille
  • Turbot with a cucumber beurre blanc and sea herbs
  • Bone marrow, chilli ox cheek and parsley salad

Typical Day

A typical day normally starts at 9.15am and finishes at 5pm with up to an hour for lunch. The day is divided between demonstrations and practical cooking sessions. You will also receive lectures and demonstrations from leading figures of the hospitality world and head chefs from acclaimed restaurants, as well as caterers, food scientists and other culinary experts. Some of these experiences will be off site.

Morning

Your weeks alternate so on one week, your day begins with a morning demonstration at 10.00am; arrive at 9.45am to be prepared for the start. The next week, your day will start with a practical cookery session; arrive by 9.15am to change into your chef’s whites and start organising ingredients.

Lunchtime

During your lunch break a student common room is available. You can also remain in the demonstration room, do some research in the library or sit in the local park. All the food you cook is yours, so if you have a morning cookery session your lunch can be what you’ve cooked.

Afternoon

If you have a practical session in the afternoon, allow time to change and get into the kitchens early to weigh up the ingredients. Classes usually end by 5pm but may finish later on occasions. If you are cooking in the afternoon, the food cooked can be taken home to enjoy for dinner.

Suitability

The Leiths International Diploma is suitable for those wishing to begin a culinary career at Leiths with a permanent residence outside of the UK, who will require a student visa to study. No previous professional experience is required, but students must display an aptitude and skillset in cookery to sustain the pace of teaching and be awarded a place on this course.

Qualifications

By completing this course, you will gain the following qualifications:

  • Leiths Diploma in Food and Wine
  • CTH Level 4 Diploma in Professional Culinary Arts
  • Wine and Spirit Education Trust Level 2 Certificate in Wines
  • Assessment in Marine Cookery
  • Level 2 Food Allergen Awareness
  • Level 2 Award in Food Safety in Catering
  • Level 2 Health and Safety in the Workplace
  • Control of Substances Hazardous to Health
  • First Aid training

Booking and Interview

Fees

Please contact our Registrar team for information on pricing for the International Diploma in Food and Wine.

Students on this course will require a knife set, additional kitchen equipment, uniform and course literature (approx. £550-£705).

Book your one-to-one

Places on this course are offered following a 45-minute informal interview. This is a relaxed discussion between you and one of our friendly teaching staff where we can learn about your unique learning needs and discuss whether the course is right for you. Eligibility will be determined based upon cooking aptitude and suitability for the course.  This is carried out via remote video call.

To request an informal interview, click ‘Book a Consultation’ at the top of the page or click here.  Fill in the form with your details, selecting ‘Diploma interview’ from the options and submit. Our admin team will then be in touch to set up your interview.

Book an introductory chat

If you are unsure whether this course is right for you and you want to explore your options, we do offer the opportunity to book 15-minute introductory chat. This allows you to speak directly to our teaching team and ask any questions you may have about your opportunities. This is carried out remotely via video call. Please note: places on this course will only be awarded following the informal 45 minute interview.

To request a one-to-one introductory chat, fill in the form here with your details, selecting 15-minute chat from the options and we will get in touch to organise.

Alternatively, you can contact our Registrar with any questions by phone at 020 8749 6400 or email at registrar@leiths.com.

Secure your place

You will be contacted by email following your interview by our Principal or Headteacher to offer a place on the Diploma course. To secure your place, a deposit of £3,000 will need to be paid. This is usually done over the phone, organised and facilitated by our Registrar.

You will also need to fill out the enrolment form. This form will be sent over to you by email along with further information after booking by our Registrar. By signing this form, you agree to our course booking terms and conditions. To read our terms and conditions, click here.

Payments for professional courses must be made by either bank transfer, cheque or a debit/credit card payment. We do not accept American Express.

Remaining fees

Once the deposit is paid, all remaining professional course fees will be due six weeks before the course starts. We’ll send you an invoice, along with instructions for ordering equipment and uniform closer to the time. View our full price list.

For more information on finance and payment plans, please contact our Registrar at registrar@leiths.com or call directly at 020 8749 6400.

School Facilities

Leiths School of Food and Wine is located over 4 floors of a light and airy space on a residential street between Shepherd’s bush and Chiswick in West London.

The school comprises four kitchens, three of which are used for the full time students while the fourth is used for recipe development, corporate team building, one day workshops, photography and filming.

The kitchens are all air conditioned and equipped with gas ovens and hobs of the same design and high standard employed by most professional restaurants and catering kitchens, giving students access to all the equipment needed to learn to cook professionally.

The demonstration kitchen on the ground floor is fitted with LCD screens and cameras enabling students to see the close up details of each step of the dishes and techniques demonstrated by the teachers and outside lecturers.

Students have access to a library of cookery books and magazines for reference, a student dining room, changing facilities and Wi-Fi. There are computers at their disposal.

Practicalities

Students on this course will require to purchase:

  • A knife set (£300 – £445)
  • Uniform: chef’s jacket, hat, apron, checked trousers and non-slip kitchen clogs (£100)
  • Additional kitchen equipment (£200)

Instructions and order forms for all required items will be sent out before the course begins. Further information can be found in the student handbook or by contacting the Registrar.

What is included: 

  • 3 x Leiths aprons

 

Accommodation

The school is non-residential, but we keep an accommodation list if you need help finding somewhere to stay while you study. This can be sent to you once you have a place confirmed. Please contact the school for more information.

International students and VISAs

If English is your second language you should have proof that you’ve attained an IELTS (International English Language Testing System) band score of 6.5 which equates to C1 on the CEFR (Council of Europe’s Common European Framework). If you have studied at degree level before in the UK this will not be needed.

If you are a Non-UK prospective student requiring a Student Visa or a Standard Visitor Visa please inform us before your interview. Any Visa related questions can be directed to the Registrar at registrar@leiths.com.

Allergies and Intolerances

We are happy to make adjustments where possible.

Please read our full policy on allergies and dietary restrictions here.

Career Opportunities

The past decade has seen a boom in the varied career opportunities available within food, from private cheffing and hospitality, to recipe developing, media and food start-ups and entrepreneurship. Whatever your aspirations, the Leiths’ professional courses equip you with the lifetime skills, resources, network and solutions needed to kickstart your career.

Leiths List

Our professional students all benefit from our bespoke careers and recruitment agency Leiths List, drawing on Leiths network of alumni and industry connections to provide work experience, job placements and advice from some of the UK’s leading food businesses. Students have access to this support from the point that they begin their course well into their professional careers.

Work Experience

As part of the course Leiths will also support you with access to bespoke training by top chefs, industry placements, career advice and an exclusive network of hospitality businesses partnering with us to offer Leiths students long term job opportunities.

Examples of business we partner with for work experience:

  • BBC Good Food
  • Soho House Group
  • The Delaunay
  • Spring
  • Carousel
  • Chez Bruce
  • Elystan street
  • The Stafford Group
  • Norma
  • Medlar
  • The Glasshouse
  • Saturday Kitchen Live
  • Taste of London
  • Delicious magazine
  • Allplants
  • Gousto

Life at Leiths

Our Virtual School Visit is live on our website to give you a taste of the Diploma experience.

You can also follow our social channels and read more in our blog and online magazine Follow our hashtags #madeatleiths for alumni stories and #leithsdiplomalife to scroll through our diploma students journeys.

FAQ

Three term Diploma

There is no expectation of skill level for someone joining the three term Diploma. We start with the basic, core techniques you need to become a proficient cook. We only ask that you are passionate about food, cook at home and want to learn.

Two term Diploma

To join the two term Diploma, students should have previously undertaken a professionally focused cooking course or have gained some level of industry cooking experience. We ask that students interested in joining this course discuss their suitability during a 1 to 1 chat.

International Diploma

As for the three term Diploma, there is no expectancy of skill level when joining the International Diploma. However, as the first part of the course is undertaken online, it is helpful if you are a confident home cook.

Lots of students work during their course. Some will do occasional jobs through our agency Leiths List and some will do regular shifts, often at pubs or restaurants local to them. We advise you not to commit to work shifts in the first two weeks of your course until you get a feel for how long the home preparation work takes you and how much time spare you will have. But it is great practice for students to work while they study and good for their CVs.

Although booking onto all three terms to begin with is the only way to absolutely guarantee your place, it is usually possible to continue onto the Intermediate and Advanced term after your Foundation course. We advise that you let our Registrar know that you are considering staying on so that they can be aware of how many places we need to hold. We tend to have 16-20 Foundation students each year who decide to stay and complete their Diploma.

The price for the Foundation Certificate followed by the Two Term Diploma is greater than the price when committing to the full Diploma from the start.

The Foundation Certificate is the same as the first term of the Diploma. If you are enrolling for the Foundation Certificate alone, you will normally be in a class with some students doing just the Foundation and some doing the full Diploma. However depending on the ages of the student applicants you may be in a group of just Foundation students initially.

Students on Leiths Diploma usually range in age from 18 into their 60’s. Students join us when they leave school, leave university, change careers, return to work after having children, after redundancy or after other life changes. They are ex-teachers, lawyers, academics, architects, builders, nurses, marketing, journalists, sportspeople to name a few; a very interesting and diverse group. They tend to learn in similar aged groups and are united by their love of food and cooking.

We tend to put students at a similar life-stage and age into groups together. Classes tend to bond well and graduates have often gone into business together and formed strong networks. However this obviously depends somewhat on the ages of the applicants each year. If you have any strong feelings about what class make-up would suit you, then you can discuss this with the Registrar.

Yes. Our Leiths List job agency and careers service will meet all students near the start of their course to understand what they are looking for and help both with recommending jobs and making connections with Leiths alumni. They also offer advice to students about how to go about getting the types of job they want. Visit Leiths List.

Yes absolutely – the Leiths Diploma is a culinary qualification designed to make our students the most employable graduates entering all areas of the food industry. More than half our students go on to careers outside of restaurant kitchens.

Hard-working students who achieve high standards throughout their course will be able to achieve the necessary level of skill required for jobs in Michelin starred restaurants.

Yes – for those who are interested in wine but not able to taste it, it is possible to take the WSET wine courses without tasting wine.

If you do not wish to attend the wine lectures you will be eligible to achieve ‘Leiths Diploma in Food’.

You will always have the recipes for the dishes shown in demonstrations and for the dishes you cook in class. The only time you won’t be given a recipe to follow is when you are doing creative cooking and developing your own dish or accompaniment.

You will be given all relevant dates at the beginning of each term (including school trips, late morning starts or health and safety courses). Every Thursday you will be given the timetable for the following week with full details of timings and recipes to be cooked. If you need information about specific dates further ahead you can ask your teacher or the Principal.

Leiths does not provide student accommodation. However, we have a list of local rental properties near the School that is updated regularly. We also have a list of student halls that are within easy commuting distance. See resource section below. Once a student is enrolled they are invited to the Diploma students Facebook group which is designed to put you in touch with your future classmates so that you can get to know each other, discuss accommodation options and keep in touch throughout the course.

Unfortunately as the government has not yet replaced the ‘career development loan’ with a different system, there is not one specific place we can advise students to go for funding. Some students take out personal bank loans or pay in installments. Please speak to your Registrar if you need us to be flexible in receiving your fees.

Some students have help from relatives or friends to pay their fees. When filling out your enrolment form, you would need to ensure that the relevant section is filled out by the fee payer. If you have more than one fee payer, just let the Registrar know.

Regrettably we are currently not offering any bursaries or scholarships. We can however help with spreading fees over an instalment plan.

Depending on your individual circumstances, some students may be eligible to apply for charitable funding, grants or a bursary elsewhere. Below you’ll find some useful links.

www.turn2us.org.uk

www.thescholarshiphub.org.uk

www.charitychoice.co.uk

We need to speak to you before you enrol on a course if you have a severe allergy, mild allergy, severe dietary intolerance, or are unable to eat any meat, a specific meat or animal products.

Students do not need to taste everything they cook if they have specific dietary requirements, allergies or intolerances. However it may be necessary to cook with some of these ingredients in order to satisfy the assessment requirements of this professional course. Alternatives are offered where possible and where a student’s learning will not be affected. Please contact the Principal to discuss. Read about allergies.

We have our own student cards which should enable you to get student discounts at some shops and cinemas. You will need to provide a passport sized photograph.

TOTUM is the new name for the NUS extra card providing discounts on various brands. A 12 month card available for our students costs £12

Student Travel Card

Those students on the Two or Three Term Diploma are eligible for a discount on London Transport by applying for an 18+ Student Oyster card. Fill in the appropriate form online (you will need your Leiths Student Number from the Registrar). Your application must be electronically verified by the Registrar before you are granted a card. Further details on travelling in London and Student oyster cards can be found on the Transport for London website at tfl.gov.uk.

You can also apply for a student railcard online. www.nationalrail.co.uk.

The form must be stamped by a member of our administration team.

The International Student Identity Card (available for Three Term Diploma students only) will give you access to a network of specialist student travel offices around the world. You will also have access to the ISIC Helpline 24 hours a day from anywhere in the world which is designed to give special information to plan a trip, such as vaccination advice, and legal and visa advice when you are abroad. As an ISIC holder you will also receive a free copy of the ISIC World Travel Handbook.

The card currently costs £12 and is obtainable from Student Travel Offices around the world. The closest one to Leiths is STA travel on High Street Kensington. Leiths can supply you with a letter as proof of full-time student status so that you can obtain your ISIC.

Council Tax

For those of you paying Council Tax, Leiths can provide you with a letter confirming your student status and

you may be eligible for a reduction. Please ask the Receptionist or Registrar.

Leiths are proud to provide sponsorship for international students subject to criteria set out by the UKVI.

We feel it is important to bond with your fellow peers and so we host events such as a quiz night. The School also holds a charity canapé evening at the end of the Intermediate term, before assessments, to which students are welcome to invite a limited number of guests. Each class will also have a designated class rep who meets frequently with the Principal to discuss any matters.

We are members of UK Council for International Student Affairs (www.ukcisa.org.uk). UKCISA gives information on lots of topics including visas and immigration, work during and after studies, home or overseas fee status regulations and sources of funding. Look at their website first for answers to your questions. If you cannot find the information you need after looking at the website, you can telephone the Student Advice Line on +44 207 788 9214 between 1pm and 4pm (UK time).

Our Prospectus

Take an in-depth look at Leiths Diploma in Food & Wine, from our culture, to the techniques and dishes taught, teaching style, qualifications attained and so much more.

Resources