Diploma in International Cuisine
Course Overview
The Diploma in International Cuisine is a UK Level 4 practitioner qualification of 9 to 12 months for commis and demi-chefs building applied technique across France, Italy, Asia, the Middle East and Latin America. Delivered on-campus in central London with kitchen practical windows plus online and distance learning routes, the Diploma is aligned with Craft Guild of Chefs and City & Guilds cookery competencies.
By graduation you will run a section across two cuisines under service, explain the technique and ingredient logic of a dish to a pass, and produce a personal international menu portfolio to Chef de Partie standard.
Key Features
- Alignment with Craft Guild of Chefs, City & Guilds and Institute of Hospitality practice.
- Modules across French, Italian, Pan-Asian, Middle Eastern and Latin American cuisines.
- Ingredient origin, technique and service standards taught alongside cost control.
- Kitchen practicals through every semester in a working teaching kitchen.
- Guest chef demonstrations across at least three national cuisines each year.
- Structured articulation into LSCAHM Advanced and Higher Diploma routes.
What You Will Learn
- Prepare, cook and finish classical French sauces, stocks and mother preparations.
- Execute regional Italian pasta, risotto and second-course dishes.
- Deliver Pan-Asian wok work, stir-fry, curry and rice standards.
- Handle Middle Eastern grill, mezze and slow-cooked lamb preparations.
- Produce Latin American ceviche, grill and modern plating.
- Cost, portion and standardise a cross-cuisine section for a working menu.
- Apply UK food safety, allergen and Natasha's Law across every service.
- Build a personal international menu portfolio.
Who This Course Is For
- Commis chefs who want technical breadth across international cuisines.
- Certificate graduates moving into practitioner-level cookery.
- Career changers with six months of kitchen experience.
- International chefs seeking a UK Level 4 international cuisine credential.
Career Pathways
- Chef de Partie (international cuisine sections)
- Section Chef (grill, saute, pasta, wok)
- Demi-Chef de Partie
- Private Chef (junior international)
- Culinary Educator (junior)
- Menu Development Assistant
The LSCAHM careers service links Diploma graduates to central London international kitchens, hotel restaurants, private chef agencies and hospitality group development teams.
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 progression aims.
- Applicants with relevant kitchen, front-of-house or hospitality experience are encouraged to reference it at application.
Why Study at LSCAHM
LSCAHM is a specialist division of Harold International College of London teaching in small, tutor-visible cohorts. International cuisine is taught alongside menu costing, hospitality service and food business so graduates know each dish's technique, cost and commercial fit.
Central London places Michelin-starred kitchens, international restaurant groups and the Craft Guild of Chefs within reach of every classroom.
Apply for Diploma in International Cuisine
Step up to a UK Level 4 Diploma at LSCAHM. Three intake windows a year, admissions responds within one working day. Enrol Now.
