COVID-19 STATEMENT

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Due to the coronavirus outbreak Leiths has made the difficult decision to cancel all planned courses (except our online courses) until the end of June. In these exceptional circumstances all students who have booked places on our courses will be offered the opportunity to cancel or reschedule their course. If you are currently in the process of taking a multi-part course, you will be offered new dates to complete the course later in the year. Of course we will be dealing with a high volume of calls and emails and we thank you for your understanding and patience during this unsettling time. We look forward to cooking with you at Leiths in the near future.

Leiths

Considering the Leiths Diploma, and worried that COVID-19 will affect your studies?


We offer a risk-free way to move forward.

All being well, you can start at our West London cookery school in September. However, if the pandemic makes this difficult, you can study your foundation skills at home, by taking our Essential Certificate Online Course.

This high quality course, offered in partnership with the digital learning experts at Workshop, has been running with great success since 2018, and is a respected qualification in its own right.

Then, you will have the chance to decide whether to continue your studies and complete the full Leiths Diploma. This will require you to study some additional foundation material, before taking the Intermediate and Advanced terms from January to June 2021.

You will not have to pay any fees for the Intermediate and Advanced terms until November, when we hope the COVID-19 situation will be clearer, or a test showing who has immunity will be widely available.


Worried that COVID-19 will affect your job prospects?


With restaurants closing their doors, this is natural. One thing we will say is that everyone needs to eat; they may just change how they do it.

Our graduates work in many areas of the food industry. Some work for supermarkets and meal box delivery services, developing new recipes and testing food products. At the moment these services are struggling to cope with demand. From Daylesford to Tesco, and from Ocado to Mindful Chef, it’s all hands on deck.

Others are food writers for websites such as The Telegraph and The Sunday Times, who have seen increasing sign-ups as everyone moves online. Many of our graduates have adapted to the pandemic by changing the way they do business, such as our alumnus Tomek Mossakowski who has developed a contactless sourdough delivery service.

While none of us know how this situation will pan out, good cookery skills allow you to be resourceful and offer customers better food in any situation. They also allow you to help people improve their quality of life while they are at home, through the wonderful medium of food and cooking.

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