Leiths Three Term Diploma in Food and Wine

Our accredited chef qualification is designed to inspire culinary ambitions and support those who are driven by a love of good food to unlock their full potential.

Ready to unlock your culinary ambitions?

The Leiths Diploma is the industry-leading full time cookery course designed for those wishing to undertake comprehensive professional training that can help launch a successful career in food. Our thorough approach to building timeless culinary techniques, as well as learning progressive industry approaches, will ensure a rounded portfolio of lifetime skills in food and wine. This comprehensive course also covers useful, practical career skills such as kitchen health and safety, understanding the importance of sustainability, large scale catering, and scaling up for restaurants.

You will learn from some of the most skilled and experienced teachers, chefs, and industry leaders in the world. Our training is grounded in fundamental culinary techniques and supported by theoretical and practical teaching with demonstrations. You will build a wonderful and powerful future network in your student peers, learning about what you love in an environment of like-minded people who are all driven by a love of good food.

The quality assurance of the students who have undertaken this course has made it a popular industry hiring ground and Leiths will support you with unique access to industry networks, career opportunities and bespoke career support and advice. We nurture well-rounded talent that sets a recognised industry benchmark. Our luminary alumni list is living proof of this which makes us so proud.

Successful students will also gain a CTH Level 4 Diploma in Professional Culinary Arts and a Level 2 Certificate in wine from WSET.

Our professional tutors are unified in their expert ability and experience and deliver their shared training ethos in a grounded, approachable environment. With over 1000 hours of training across three terms (30 hours of teaching per week), and a ratio of 8:1 students to teachers, each student has a dedicated and thorough professional learning experience.

Bookings for our industry-leading Three Term Diploma for 2023/2024 are now open. Dates: 26th September 2023 to 8th December 2023 (Foundation Term), 8th January 2024 to 22nd March 2024 (Intermediate Term), 16th April 2024 to 28th June 2024 (Advanced Term).

We are offering interviews with our experienced and approachable tutors. To best manage your safety during this current pandemic, they will take place via telephone or video call for now.

Please call 0208 749 6400 or email us registrar@leiths.com to book your informal interview with us. We look forward to meeting you.

I still remember the exact moment I made the decision to go to Leiths - I was really ill and overworked, at home, the swine flu epidemic was happening and it all felt pretty momentous. Then the advert for Leiths came on TV. I said, “I wonder if I could do this,” and my best friend said, “I’m surprised you are not already doing this!” Within three months I quit my job and enrolled to do the Leiths intermediate and advanced diploma. Needless to say, it changed my life completely. My third cookbook is about to come out and most importantly - my job brings me so much joy every day.

– Olia Hercules - Author, Chef & Leiths Alumna

Booking Information
If you would like to talk to us about a place on the Diploma course starting in September 2023, please email us at registrar@leiths.com to arrange an interview with one of our experienced and approachable tutors, or call 020 8749 6400.

To secure a place on the Diploma, we will ask for a completed enrolment form and a deposit to secure your booking. If you have any queries regarding how to book the course please telephone the school.

The total fee for all three terms of the 10 month course and qualification is £30,990 (deposit £3,000). 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, books and uniform closer to the time. View our full price list here.

Foreign Language 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-EU 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.

Life at Leiths

What can I expect from 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.

The Leiths Culture

Leiths wouldn’t be Leiths without its connected network of passionate, approachable people. Hear from our current students, alumni and staff as they describe the culture at Leiths in their own words and share their personal experiences.

The Leiths Effect

Filmed at the Leiths 40th anniversary celebration, hear from leading industry professionals and some of our most inspiring alumni, as they discuss what it means to be trained at Leiths.

If ever anybody comes to me for a job and I hear they’ve trained at Leiths, I want them.

– Rick Stein - Chef, Restaurateur & Broadcaster

Leiths is the Oxbridge of the Food World.

– Tim Hayward, British Food Writer & Broadcaster, Restaurant Critic – FT Magazine

Industry opportunities

What career opportunities can this course open up?

Leiths has an unrivalled reputation in the food industry and the diploma will equip you with the skills, resources, network, and solutions needed to launch a successful career in food and to achieve your culinary goals.

The course will give you the lifetime skills you need for wide-reaching opportunities in the food industry, including:

  • professional or private chef
  • catering business operator; delivery, in-home dining services, events
  • hospitality business owner - run your own restaurant, cafe, pub, bistro, diner
  • street food business operator
  • food writer; write for cookbooks, magazine columns, online publications and more
  • food journalism; food TV, food magazines, online journalism
  • food influencer / blogger / digital educator
  • food stylist
  • food media, marketing and PR
  • freelance for other caterers
  • food delivery/meal box business
  • supper clubs
  • recipe development; for cookbooks, restaurants, food producers, food delivery businesses
  • product development to create a new food business, or for a food producer or supermarket
  • teach others to cook
  • create digital content or platforms about cooking and food
  • private chef work; either at home or whilst travelling the world
  • food innovation; creating progressive products or services
  • food sustainability; champion a more sustainable future in food, start a sustainable food business
  • food presenter/work on set in food television

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
  • The Dusty Knuckle Bakery School

Leiths graduates have gone on to become chefs in the country's best restaurants, leaders of the London food scene, celebrated TV chefs, editors and stylists at top food publications or successful food entrepreneurs.

Read more about their stories here:

Everybody looks up to Leiths to produce the best graduates.

– Yotam Ottolenghi - Chef, Restaurateur & Food writer

Course Content

The tabs below detail the sample techniques and recipes that you will learn during each term.

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.

You will be required to complete at least 90% of the course in order to move forward to take examinations.

This 10 week full time course gives students a thorough introduction to cooking techniques for a professional environment and includes a broad base of cooking styles, from an introduction to cooking eggs to mastering shortcrust and choux pastry, meat and fish preparation, methods of baking and desserts.

Over the 10 weeks you will also be coached in best kitchen practice, understanding and following recipes, time planning, menu planning and cooking for large numbers. So that you are ready to cook professionally at any level, you will also gain externally accredited certificates in food hygiene (level 2), COSHH, first aid, and allergen awareness.

You will begin to expand your knowledge of wine too, gaining the Wine and Spirit Education Trust Level 1 Certificate in Wine.

This course is based around the fundamental techniques which are the building blocks of culinary knowledge, but the food you will cook is a combination of the classics that you would be expected to know, and a wide ranging mix of inspiring international recipes; Leiths students become proficient in the varied and exciting blend of flavours that London is famed for, and current food trends are reflected on the curriculum as it is regularly updated by our expert tutors. Learning not just to follow, but also understand and adapt recipes comes with the confidence students gain on the course. Every technique that you learn will be practiced several times, in a variety of recipes, so that it becomes part of your personal toolbox.

Dividing your time between demonstrations and practical cooking means that you will understand the science behind the techniques, and develop the knowledge and instincts to solve inevitable kitchen mishaps. By the time you are in the kitchens ready to cook, Leiths students will thoroughly understand the processes thanks to the in-depth demonstrations, and have a well thought out time plan of your own making to follow.

Whether taking this as a stand-alone certificate course, or as part of the Leiths Diploma, the Foundation certificate builds fluency in the kitchen, so that students can embark upon their culinary ambitions with confidence in the techniques that open the gateway to creative cooking.

Foundation Certificate in Food and Wine

This first term of the 3 term diploma can also be taken as an independent 10 week certificate course. As a potential student you may have little to no professional cooking experience or knowledge, but will be motivated by a love of good food and a desire to learn an in-depth level of cooking.

Foundation term skills

  • Foundation kitchen skills including knife skills, seasoning and presentation
  • Egg cookery
  • Emulsion, composite and roux based sauces
  • Fish and shellfish preparation and cooking, including fish filleting, mussels and prawns
  • Introduction to cakes, baking and bread
  • Shortcrust and choux pastries
  • Introduction to Butchery
  • Slow cooking of meat and tender cut cooking
  • Game preparation and cooking
  • Working with gelatine, egg whites, custards and assembling desserts
  • Vegetable preparation and cooking for accompaniments and individual dishes
  • Christmas cooking, gift cooking and canapes
  • Professional approach to kitchens including health and safety, hygiene, organisation, food allergens and COSHH
  • Guest demonstrations including Spanish food, cheese making, grains and pulses, healthy eating, Indian street food
  • Wine - WSET level 1 certificate

Foundation term example recipes

  • Grilled plaice fillets with seaweed butter
  • Roast sirloin of beef, Yorkshire puddings and fresh horseradish sauce
  • Soy glazed salmon with hot and sour salad
  • Victoria sponge with lemon curd
  • Tarte Normande with calvados crème Anglaise
  • Lamb with prunes, coriander and spices
  • Duck breast, blackcurrant sauce and dauphinoise potatoes
  • Cauliflower soup with truffle oil, wholemeal bread rolls

The intermediate term allows students to build on their foundation skills and develop a more sophisticated style of cooking suitable for a professional environment. It’s now time to turn up the heat and produce more involved dishes, and take techniques to the next level: so, the foundation bread making skills you have been practicing will now be put to use as you master enriched doughs; you know how to make a bechamel and to perfectly whisk egg whites so souffles are on the menu; and the fish filleting skills you have learned can be incorporated into an elegant plate of Pan fried mackerel, roasted baby beetroot, lovage, radish and pickled shallot salad.

By the end of this term, you will be cooking to a good professional standard, with a level of refinement to your cooking that sets it apart. In class you will be encouraged to be more creative, with sessions where you design your own dish around core ingredients, and you will take part in a group cooking exercise where you work together to design, cook and serve a menu. You will also undertake a student management exercise where you will plan a service and manage other students as they work together to deliver their creative dishes.

Always focussed on student careers, Leiths will host an exclusive careers fair, inviting key restaurateurs, food entrepreneurs, alumni working in food styling and writing, and other guests from all areas of the food industry. Here you will discover more about the careers on offer, and start to forge links for work experience. Throughout your course, Leiths List (our own agency and careers service) is on hand to provide introductions and support.

The in-house demonstration program continues to broaden your depth of technical knowledge. Specialist guest chefs - from master butchers, to Michelin starred chefs, dim sum experts, and raw food specialists - inspire you to develop your presentation and creative skills. Students also use these sessions to make further links in interesting areas of the industry.

Taking wine studies to the next level too, we will dedicate one session per week to tutored tastings, so that you can achieve the Level 2 award in Wine from WSET. Led by Richard Bampfield (MW), our team of wine experts deliver the curriculum via a series of interactive wine classes, broadening your knowledge of tasting and production of wine.

Two term Diploma in Food and Wine and Intermediate Certificate in Food and Wine

This intermediate term can be taken as an independent 11 week certificate course (10 weeks full time tuition and 1 week where you will prepare for and then take a practical assessment) or as part of the two term Diploma. If you wish to enrol without first attending the foundation term you should be an experienced cook with a sound practical and theoretical knowledge of cooking. You may already work in a professional cooking environment but lack formal training and wish to improve your skills, learn professional cooking techniques and a fresh, modern style of cooking.

We can assist suitable candidates in arranging coaching or other methods of refining your foundation skills prior to the course start, to enable you to prepare to join us at this level. An initial interview will help us to establish the best course for you.

Intermediate term skills

  • 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, veloute and Espagnole sauces
  • Souffles, sweet and savoury
  • Enriched doughs, brioche, introduction to bigas
  • French, layered, hot water crust and suet pastries
  • Patisserie including gateaux, bavarois, ice creams, sorbets and 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

Intermediate term example recipes

  • 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
  • Pork and apple hand raised pie
  • Individual lemon meringue tartlets
  • Doughnuts with fresh blackcurrant jam
  • Seville orange souffles
  • Sacher torte and fraiser cakes
  • Bay bavarois, roasted pink rhubarb and sable biscuits
  • Ravioli of fontina and pumpkin, sage butter

During this 11 week intensive term (10 weeks full time tuition and 1 week where you will prepare for and then take a practical exam), Leiths students refine their Intermediate skills to enable them to graduate with the precision required to enter a top level professional kitchen or alternative area of the food industry or food media. At this elevated level, many different techniques often combine in one dish, and processes such as sourdough bread making, curing and preserving, plant based cooking, advanced presentation, and patisserie are woven through the curriculum. Use of the sous vide cooker, thermomix, and other professional equipment allows for further creative development.

As well as honing your skills in the kitchens through frequent all-day cooking sessions and creative cooking challenges, you will also complete a program of work experience (you are required to undertake 3 short placements in a professional environment). Leiths List and our student support team are on hand to help you to connect with your chosen area of the industry, be it restaurants, catering, food styling, media or private cheffing.

This is also the time to polish your skills, with no shortage of time to practice, and your dedicated class tutor will be carefully monitoring your progress as you move towards the final assessments.

As well as the stunning in-house demonstrations, you will be learning from leading industry experts, as they share not only their unique and diverse cooking styles, but also provide invaluable advice on choosing your career path, and open your eyes to possible careers that you hadn’t conceived of before. Connections made with the Leiths Alumni and guest lecturers often lead to career opportunities, and students are encouraged to push themselves to explore a range of career paths. Sessions on how to start a food business and the practicalities of working in a variety of roles are part of this essential final term.

Students are continually assessed throughout the Diploma course, with a teacher tasting your food and giving you feedback each day. At the end of the Diploma you will take a theory paper and a practical exam. In addition, you will complete a portfolio of menus that is the perfect demonstration of your personal style, developed during your time on the course.

Advanced Certificate in Food and Wine

This course can be taken as an independent 11 week certificate course. Potential students should be extremely proficient and confident cooks with good knowledge of skills at Foundation and Intermediate level, either from formal training or from cooking in a professional kitchen.

The School can assist in arranging coaching prior to the course to enable students, where appropriate, to join us at this level.

Advanced term skills

  • 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 pates
  • Curing and smoking
  • Sous vide and brining
  • Shellfish including crab, lobster and scallops
  • Entremets and petit gateaux
  • 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, gin tasting, food and wine matching

Advanced term example recipes

  • Artichoke and green olive Pithivier, heritage tomato salad
  • Mushroom consommé with pickled mushrooms
  • Crispy cod cheeks, soused vegetable salad and citrus mayonnaise
  • Rabbit ravioli
  • Croissant, pain au chocolate, Danish pastries
  • Country and wild garlic sourdoughs, ciabatta
  • Gateaux opera
  • King oyster mushroom, salt baked celeriac, hazelnut vinaigrette
  • Beef bavette sous vide, shallot and tamarind puree, straw fries
  • Ballotine of chicken with a chicken and thyme jus
  • Pan fried cod, bouillabaisse sauce and baby fennel
  • Sweetbreads, pomme puree and Madeira jus
  • Braised violet artichokes, potato gnocchi and spring vegetables

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.

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.

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.

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.


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


Students completing the Leiths Diploma course are entered for the 'Best Overall Student Award', sponsored by I&P Olive Oils, and the 'Best Wine Student Award', sponsored by Louis Latour. Prizes from previous terms have been incredibly generous, money-can't-buy hospitality experiences and are much coveted by our students.

Business advice

For those considering setting up their own business, Leiths holds career seminars and offers talks on insurance, VAT, business plans, public relations, marketing, health and safety legislation and taxation.

Finding work

Leiths can arrange work experience placements in restaurants, magazines and other food companies for Diploma students. Leiths List, the school's agency for chefs, can also assist students and graduates in finding work.


The first step is to book an informal interview where you can discuss your questions and ambitions with our experienced and approachable tutors. You can call +44 (0)20 8749 6400 to arrange this (take option “Reception”).

Interviews are usually held at the school (16-20 Wendell Road, W12 9RT) but will be managed via Zoom, Whereby or over the phone for now to ensure your safety during the pandemic.

On the day of your interview, you will meet our Managing Director, School Principal or a Senior Teacher. We can offer you a virtual tour of the school, followed by a chat about your previous experience, what you hope to achieve, and a friendly and open discussion to cover your questions about the courses and the school.

Please also use this opportunity to inform us during your interview of any relevant medical conditions and/or specific learning or mobility difficulties that could affect your time on the course.

How to book

Following your interview, our Registrar will contact you by email offering you a place (and setting out any relevant conditional offers). The enrolment form and details will be attached. If we do not think the course is suitable for you, for any reason, we will let you know, and offer alternative advice.

If you decide to join us, please arrange payment of the deposit and send the signed enrolment form to: Registrar, Leiths School of Food & Wine, 16-20 Wendell Road, London, W12 9RT, UK or email to registrar@leiths.com. This will secure your place on the course.

Once these have been processed you will receive confirmation of acceptance via email confirming that you have been allocated a place on the course subject to Leiths terms and conditions.


The total fee for all three terms of the 10 month course and qualification is £30,990 (deposit £3,000).

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, books and uniform closer to the time.

View our full price list here.


Leiths can offer you the option to pay your fees in instalments. Please call us on +44 (0)20 8749 6400 or email the registrar at registrar@leiths.com for more information.

Professional Careers Development Loans were withdrawn by the government on 31st January 2019 and as yet, a new scheme has not been announced.

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 coniditioned 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 WiFi. There are computers at their disposal.

Uniform and equipment

As a student on this course, you will require knives (£249 – £399) additional kitchen equipment (approx. £200) and course literature (£35).

You are required to wear a chef’s jacket, hat, apron, checked trousers and non-slip kitchen clogs (approx. £100). Instructions and order forms for all required items will be sent before the course begins.


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.

One door closed and another, rather unexpected one opened. I joined Leiths for the diploma course straight out of journalism, not sure what to expect... but it gave me not only new professional skills, but a new way of looking at life. It helped me turn an interest into a passion and gave my career a new direction that means instead of giving people bad news, I now give them good times. Every day I learned something - from the exacting standards required to the teamwork to the camaraderie. And while I might never pluck a pheasant again, now I can cook for 50 or interview a top chef live on stage without feeling fazed.

– Lisa Markwell, Food editor – The Sunday Times, Editor – CODE Hospitality Book – Holds Knife Like Pen, Leiths Alumni

Course details

Here is a summary of our full Covid-19 Health & Safety Plans, with all the key points and information you need for a safe return to our kitchens. We will be updating our procedures as necessary.

The Diploma can be achieved in two or three terms. The three term Diploma, starting in the Autumn, comprises the Foundation, Intermediate and Advanced Certificates. The Diploma can also be achieved in two terms, starting in January, if you have enough knowledge of cookery, previous culinary training, or sufficient practical experience to omit the Foundation Term.

Dates for 2023/24

26 Sept to 8 Dec 2023 (Foundation Term)

8 Jan to 22 Mar 2024 (Intermediate Term)

16 Apr to 28 Jun 2024 (Advanced Term)

If you would like to talk to us about a place on the Diploma course starting in September 2023, please email us at registrar@leiths.com to arrange an interview with one of our experienced and approachable tutors, or call 020 8749 6400.

To secure a place on the Diploma, we will ask for a completed enrolment form and a deposit to secure your booking. If you have any queries regarding how to book the course please telephone the school.

Foreign Language 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-EU prospective student requiring a Study Visa or Tier 4 Study Visa please inform us before your interview. Any Visa related questions can be directed to the Registrar at registrar@leiths.com.


What expectations do you have of my cooking when I start the course?

We expect our professional students will be really good home cooks and passionate about food, but we don’t expect them to have any specific skills. Students tend to be very good at cooking the things they like eating but have gaps in their knowledge - so a student might be great at baking but never have filleted a fish before. So we assume nothing and start every subject from the beginning to ensure students leave confident in all subjects.

Do any students work while they study?

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.

Can I book the foundation term and see if I enjoy the style of course before booking for the full diploma?

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 she 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.

What is the normal age range of the students, will I be in a group of people my own age?

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.

Will Leiths help me to find a job?

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. https://leithslist.com/

I don’t want to have a career in a restaurant kitchen – is the Diploma the right course for me?

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.

Would I be able to get a job in a Michelin starred restaurant after the course?

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.

I don’t want to taste wine. Will I still be able to take the wine course?

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’.

Will I have recipes for all the dishes I see and cook?

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.

Will I know what I’m doing in advance so I can plan other commitments around my course?

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.

Will Leiths help me find accommodation?

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 above. 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.

How do other students fund this 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.




How do you deal with dietary restrictions?

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. https://www.leiths.com/about/allergies

Can I apply for a student card?

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 www.tfl.gov.org

You can also apply for a student railcard online. http://www.nationalrail.co.uk/times_fares/46540.aspx

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 (https://www.ukcisa.org.uk/11). 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).


Leiths Professional Course Price List 23 24

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Professional Student Handbook 2022-2023

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How to Enrol

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Sample Curriculums

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Student Accommodation

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Leiths Online Professional Courses

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Leiths List (Careers)

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Professional Course Finance

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How To Enrol UKVI 2021

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