Higher Diploma in International Cuisine
Course Overview
The Higher Diploma in International Cuisine is a UK Level 5 qualification of 15 to 18 months in LSCAHM's Culinary Arts & Gastronomy department. It is aligned with the Craft Guild of Chefs, Royal Academy of Culinary Arts, World Association of Chefs Societies (WACS) and City & Guilds practitioner standards, and articulates into a UK Bachelor's top-up in culinary arts.
By graduation, a student is running international cuisine sections at senior standard, writing multi-cuisine menus for London hotels and restaurants, coaching junior chefs, and evidencing the international competency expected of a senior chef de partie or junior sous chef.
Key Features
- Level 5 curriculum aligned with Craft Guild of Chefs and WACS frameworks.
- Structured articulation into a UK Bachelor's top-up in culinary arts.
- Extensive practical hours across European, Asian, Middle Eastern and Latin American cuisines.
- Menu development capstone supervised by a named LSCAHM tutor.
- Guest sessions with chefs specialising in international kitchens.
- Three parallel modes with practical windows for online and distance students.
What You Will Learn
- European regional cuisine including French, Italian, Spanish and Nordic method.
- Asian cuisine including Chinese, Japanese, Thai, Indian and South-East Asian technique.
- Middle Eastern and North African cuisine including mezze, tagine and grill work.
- Latin American cuisine including Mexican, Peruvian and Argentine method.
- Menu writing for multi-cuisine tasting and set-menu formats.
- Cultural context, terminology and produce sourcing across each cuisine.
- Costing and yield management across international sections.
- HACCP practice for multi-cuisine kitchens aligned with UK guidance.
Who This Course Is For
- Chefs de partie targeting sous chef or head chef progression with international remit.
- Culinary practitioners aiming to articulate into a UK Bachelor's top-up.
- International chefs preparing for senior UK kitchen roles.
- Private chefs expanding into international repertoire.
- Independent restaurant operators building international menus.
Career Pathways
- Sous Chef with international cuisine remit.
- Chef de Partie (senior, international).
- Head Chef (junior track).
- Culinary Development Chef (international menus).
- Menu Development Consultant.
- Culinary Educator.
- Private Chef (senior).
The LSCAHM careers service runs an annual industry-careers day for culinary employers and maintains relationships with Michelin-starred kitchens and luxury hotel groups recruiting international-cuisine specialists.
Entry Requirements
- A relevant Diploma (Level 4), Advanced Diploma or comparable culinary qualification.
- GCSE English at grade 4/C and Mathematics at grade 4/C or equivalent.
- IELTS 6.0 overall (no band below 5.5) for non-native English speakers.
- One academic or professional reference.
- Working commis and demi chefs with kitchen exposure are welcomed onto the Higher Diploma in International Cuisine.
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. LSCAHM reads international cuisine inside the hospitality and event world of a London kitchen, so Higher Diploma students learn method alongside service and commercial reasoning.
Central London places Michelin-starred kitchens, luxury hotel groups, the Craft Guild of Chefs and the Royal Academy of Culinary Arts within a short tube ride of every classroom, keeping international cuisine work grounded in current UK sector practice.
Apply for Higher Diploma in International Cuisine
Complete a Higher Diploma at LSCAHM and articulate into a UK Bachelor's top-up in culinary arts. Credit transfer confirmed at enrolment for the Higher Diploma in International Cuisine. Submit your Level 4 evidence, reference and personal statement to the LSCAHM admissions team. Enrol Now.
