Leiths Diploma in Food and Wine
The Leiths Diploma in Food and Wine is designed for those with professional chef ambitions and is well respected in the culinary world.It is designed for those who would like a career in food.It is a comprehensive professional training that will ensure a rounded knowledge of food and a clear idea of current trends. A typical day is divided between demonstrations and practical cooking sessions. Students also study menu planning, budgeting and wine appreciation. The final project, a working document to show future employers, forms a major part of the course.
Sample recipes are shown on the Foundation, Intermediate and Advanced pages.
Take a video tour of the school
Throughout the year visits are organised to a variety of establishments involved in the business. Students have the opportunity of work experience in leading London restaurants. We also arrange visits to Billingsgate fish market and Smithfield meat market.
Students learn about catering in commercial quantities and serving at large functions. Gastronomic celebrities and head chefs from leading hotels and restaurants lecture at the School throughout the year. Cookery writers and chefs demonstrate their specialities, such as sugarcraft, chocolate work or sauces. There are also visits from chefs specialising in Italian, Indian and Middle Eastern cuisine, as well as wine specialists.
You can choose between two cooking diplomas at Leiths. The Diploma can be achieved in three terms, starting in the Autumn, comprising the Foundation, Intermediate and Advanced Certificates (described on their own pages) or in two terms, starting in January, provided the student possesses enough knowledge of cookery or has sufficient practical experience to omit the Foundation Term.
The extras for each student on this course are knives (£270) additional kitchen equipment (£200) and course literature (£50). Students are required to wear chef’s jackets, hats and checked trousers Order forms for these extras are sent out with the final invoice.
Students will be taking the Wine and Spirit Education Trust’s Examinations. This is included in the fees.
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.
Course Booklet (6.7 MiB)
29th Sep 2014
29th Sep 2014 to 5th Dec 2014
12th Jan 2015 to 28th Mar 2015
21st Apr 2015 to 4th Jul 2015
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