How long is the Diploma in Food Cost Control?

The Diploma in Food Cost Control runs 9 to 12 months full-time. Part-time learners finish the Diploma in Food Cost Control within 15 months alongside kitchen employment.

How is the Diploma in Food Cost Control delivered?

The Diploma in Food Cost Control runs on-campus in London, online or by distance learning. All routes share the same weekly stocktake practical work.

Is the Diploma in Food Cost Control UK-recognised?

Yes. The Diploma in Food Cost Control is a UK Level 4 qualification aligned with Craft Guild of Chefs, Institute of Hospitality and HOSPA reference practice.

What are the entry requirements for the Diploma in Food Cost Control?

The Diploma in Food Cost Control requires a Level 3 qualification or an LSCAHM Certificate. Working chefs and accounts staff are welcomed onto the Diploma in Food Cost Control with portfolio evidence.

What does the Diploma in Food Cost Control cost?

Tuition for the Diploma in Food Cost Control is quoted at application. Payment plans for the Diploma in Food Cost Control are confirmed at enrolment.

Diploma in Food Cost Control London | LSCAHM | Harold International College of London

Course Overview

The Diploma in Food Cost Control is a UK Level 4 practitioner-foundation qualification running 9 to 12 months across on-campus, online and distance routes. It is aligned with Craft Guild of Chefs, Institute of Hospitality and HOSPA reference practice for kitchen cost control, and is written for chefs de partie, kitchen supervisors and hospitality accounts assistants formalising their cost discipline.

By graduation you can run food cost control for a section or small kitchen, hold GP targets, log wastage, complete weekly stocktake and prepare a food cost report to head chef standard.

Key Features

Nine-to-twelve-month Diploma aligned with Craft Guild of Chefs practice.
Recipe costing and yield analysis taught to Institute of Hospitality guidance.
Weekly stocktake methods benchmarked against HOSPA reference material.
Wastage log and menu-mix analysis.
Practical exercises using anonymised UK restaurant data.
Named tutor support from working kitchen supervisors and cost controllers.
Articulation into Advanced and Higher Diploma routes.

What You Will Learn

Run food cost control for a section or small kitchen.
Hold GP percentages on daily service.
Log wastage and interpret weekly stock movement.
Complete a weekly stocktake accurately.
Prepare a food cost report to head chef standard.
Handle supplier price changes and menu implications.
Read a management pack food cost section.
Support a finance business partner with routine queries.

Who This Course Is For

Chefs de partie and demi chefs formalising cost discipline.
Kitchen supervisors taking on food cost responsibility.
Hospitality accounts assistants moving into kitchen finance.
International culinary graduates seeking a UK Level 4 cost credential.

Career Pathways

F&B Cost Controller
Kitchen Cost Analyst
Sous Chef (Cost-focused)
Kitchen Manager (Cost lead)
Assistant F&B Manager
Café Owner (Cost lead)
Purchasing Assistant (Kitchen)

The LSCAHM careers service runs at least one industry-careers day each academic year with London restaurant groups, hotel kitchens and catering operators, and refreshes food cost control content against Craft Guild of Chefs, Institute of Hospitality and HOSPA guidance.

Entry Requirements

A Level 3 qualification (A-levels, BTEC, Access to HE) or equivalent, OR a relevant Certificate at LSCAHM.
GCSE English at grade 4/C and Mathematics at grade 4/C or equivalent.
IELTS 5.5 overall (no band below 5.5) for non-native English speakers, or equivalent.
A personal statement outlining your cost control progression aims.
Applicants with kitchen, stock or accounts experience are encouraged to reference it at application.

Why Study at LSCAHM

The London School of Culinary Arts and Hospitality Management is a specialist division of Harold International College of London teaching in small, tutor-visible cohorts. Cost is taught inside live kitchen practice, so Diploma students see how a stocktake changes a service.

Central London places restaurant groups, hotel kitchens, HOSPA and the Craft Guild of Chefs within a short tube ride of every classroom.

Apply for Diploma in Food Cost Control

Step up to a UK Level 4 Diploma at LSCAHM with three intake windows a year. Admissions responds within one working day for the Diploma in Food Cost Control. Enrol Now.