Information for Professionals

Careers

The School provides a Diploma course and four Certificate courses.  These qualifications are well recognised in the catering business; career opportunities include catering and restaurant work, freelance cooking, working in television and magazines, recipe writing and development, food styling, and overseas work such as cooking in chalets, sporting lodges and boats.  Many students go on to run their own food businesses.

The School holds career seminars and offers talks on insurance, VAT, business plans, public relations, marketing, health and safety legislation and taxation.  Leiths Food Solutions Ltd. is available to offer business advice.   Work placements in restaurants, magazines and other food companies can be arranged for full-time students.  Once qualified, students can be assisted in finding work through Leiths List.

Eligibility

Students wishing to join a Cookery Certificate or Diploma Course should make an appointment for an interview with the teaching staff, who will advise on availability and entry requirements for each course.

Accommodation

The School is non-residential, but we can help in finding accommodation. Please see our Accomodation page for further details on accomodation.

Awards

Students completing the Leiths Diploma course are entered for the prestigious Laurent-Perrier (best overall student) and Louis Latour (best wine student) awards.  The prizes are generous, enjoyable and educational.  The BBC Good Food Magazine offers two 6 month trainee schemes to the winners of the BBC Good Food Leiths Award.

Course Work

Students on Foundation, Intermediate or Advanced Certificates and the Diploma course will be expected to study at home for about 4 to 5 hours a week.  This will include writing time-plans, menu-planning and costing exercises.  A final portfolio is assessed at the end of the academic year for students on the Diploma and Advanced Certificate courses.

Attendance

Students on full time courses may be disqualified from taking examinations if they have not completed the course. They will have a class teacher who will give feedback and encouragement throughout the course.

Examinations

To gain a Leiths School of Food and Wine Diploma, or to gain a Foundation, Intermediate or Advanced Certificate, students will be continually assessed during the practical sessions .  They must also pass the theory and practical examinations and complete the coursework. To pass the Basic Certificate students will undertake a practical assessment and theory exam.

Hygiene, Health and Safety Certificates

Students on the Foundation, Intermediate and Advanced Certificates and Diploma course must pass the Chartered Institute of Environmental Health Level 2 Award in Food Safety in Catering and Health and Safety in the Workplace and attend the Control of Substances Hazardous to Health class.  There will also be a First Aid training course.  Students on the Basic Certificate must pass the Level Two Award in Food Safety in Catering.

Health

All students should be immunised for tetanus. Please let the School know in advance if you have any relevant medical conditions such as dyslexia, allergies, diabetes, epilepsy, eating disorders, poor vision or partial

Health

All students should be immunised for tetanus. Please let the School know in advance if you have any relevant medical conditions such as dyslexia, allergies, diabetes, epilepsy, eating disorders, poor or partial vision.

Uniform and Equipment

Diploma and Ten Week Certificate Courses

In the kitchen students are required to wear hats, chef’s jackets, neckties, aprons and chef’s trousers, as well as buy a set of chef’s’ knives.  Good quality flat, black lace up shoes, such as Doc Martens, must be worn in the kitchens.

Essential Certificate

Students are required to wear hats, chef’s jackets, blue, black or white trousers and aprons, as well as buy a set of knives.  Appropriate footwear is required.

"You run a fabulous operation here. You manage to be able to balance discipline with making it fun to learn. You are doing a great job. It must be impossible to please such a diverse group of people. "