Join us for our Open Evening at Leiths on Thursday 5th February 2026, 6:30–8:30pm, and discover how the Culinary Diploma can launch your career in food.
Join us for our Open Evening at Leiths on Thursday 5th February 2026, 6:30–8:30pm, and discover how the Culinary Diploma can launch your career in food.
The Advanced Term has begun!
The Advanced Term is without doubt the most luxurious out of the three that comprise the Diploma. The curriculum details garnishing with caviar, smoking of emulsions and clarification of consommés. Potions class in chef whites.
It’s an expensive shopping basket this term, filled with sweetbreads, oysters and artichokes to name a few. But the refined techniques our students will use to get the best out of these ingredients stand on the shoulders of those core skills they consolidated in the Foundation Term. After all, the Elderflower and Champagne Sabayon, that is yet to come, is a close relative of crème anglaise – something our students can now make with their eyes closed.
The new techniques will be taught by the incredible teachers whose extensive industry experience really does shine like perfectly tempered chocolate this term. We’re kicking off with demonstrations on puff pastry from scratch, lamb butchery and the stages of sugar syrups. And Michael Lavery, co-owner of Forza Win and Diploma graduate, is one of our guest demonstrators this term and will show one of many career routes that is possible to Diploma graduates.
These pathways onwards from graduation will have become ever clearer to our students after so many of them undertook work experience over the Easter holidays. And come graduation, the world of food will indeed be their oyster, but in the meantime, they’ll need to shuck a few more before they get there.
