Leiths Diploma in Food and Wine
Leiths Diploma in Food and Wine is a renowned full time cookery course designed for those wishing to launch a career in food. It offers comprehensive professional training that will ensure a rounded knowledge of food and wine along with a clear sense of current industry trends and culinary styles, menu planning and budgeting.
A typical day is divided between demonstrations and practical cooking sessions. Students will also receive lectures and demonstrations from gastronomic celebrities and head chefs from leading hotels and restaurants as well as caterers, food scientists and other culinary experts. Regular guest chefs include Peter Gordon of Providores, Atul Kochhar of Benares and Bruce Poole of Chez Bruce.
Specialist lectures in different types of cuisine include Italian, Japanese, Middle Eastern, gluten-free, vegan and wild yeast bread making. Students complete the Wine and Spirit Education Trust Level 2 Intermediate Certificate in Wines and Spirits. Students will gain a greater understanding of successful wine and food pairings.
Throughout the year visits are organised to a variety of establishments involved in the business including Billingsgate fish market and Smithfield meat market. Students have the opportunity of work experience in leading London restaurants.
The Diploma can be achieved in two or three terms. The three term Diploma starting in the Autumn, comprises of the Foundation, Intermediate and Advanced Certificates (see menu links). The Diploma can also be achieved in two terms, starting in January, provided the student possesses enough knowledge of cookery, previous culinary training, or has sufficient practical experience to omit the Foundation Term.
Student on this course will require knives (£140 – 270) additional kitchen equipment (£200) and course literature (£50). Students are required to wear chef’s jackets, hats and checked trousers. Order forms are sent out with the final invoice. Students enrolled on the 2 or 3 term diploma will also be enrolled for the CTH Level 4 Diploma in Professional Culinary Arts.The Level 4 Diploma in Professional Culinary Arts is regulated by People First, the Sector Skills Council and Ofqual and carries 96 credits within the government’s Qualifications Credit Framework. This enables students to gain credit towards any future qualifications they may wish to take, be they at university or CTH accredited colleges around the world.
The course content is subject to change at the Principal’s discretion.
Leiths Prospectus (1.5 MiB)
For week by week student accounts of the diploma view our blog
28th Sep 2015
28th Sep 2015 to 4th Dec 2015
11th Jan 2016 to 25th Mar 2016
18th Apr 2016 to 1st Jul 2016
Foundation / Intermediate / Advanced
Special booking instructions
"I came with a mission to acquire rigorous techniques and related knowledge and feel my expectation in that respect has been fulfilled 100%"Tine Roche – Graduated July 2008