Advanced Diploma in International Food Production (ADIFP033)

Advanced Diploma in International Food Production (ADIFP033) at LSTH

Working kitchens reward people who can hold a recipe through service, scale up portions for a function and not lose their grip on hygiene under pressure. The Advanced Diploma in International Food Production (ADIFP033) is built around those capabilities — production systems, quality control, food safety and the practical realities of running a section in a real kitchen.

At LSTH this advanced diploma sits within the culinary arts and kitchen operations cluster, with hospitality service framing throughout. It is shaped for cooks who have already spent some time in a kitchen and want to step up.

Why International Food Production Is Worth Specialising In

Hotels, large restaurants, banquet kitchens, airline catering and contract caterers all run on food production at scale. Diners now expect international cuisines done well, not generic hotel food. The Advanced Diploma in International Food Production focuses on the systems behind reliable, multi-cuisine output rather than chasing trend dishes.

Who This Advanced Diploma Is For

• Commis chefs and junior cooks ready to move into chef de partie roles.
• Kitchen staff in hotels, restaurants and banquet operations seeking a formal credential.
• Cooks aiming for airline catering, contract catering or hospitality kitchens at scale.
• Career changers with hospitality interest who already have some kitchen exposure.

What the Advanced Diploma in International Food Production Covers

The course pushes beyond entry-level cookery into production-grade understanding. Expect to engage with:

• Production systems for hotel and large-volume kitchens, including par-stock and mise en place at scale.
• Food safety and HACCP-aligned thinking, hygiene control and allergen management.
• Quality control across multiple cuisines and consistency under service pressure.
• Cost control basics — yield, portioning, recipe costing.
• Kitchen organisation — brigade roles, communication, mise en place ownership.
• International cuisine fundamentals positioned around hospitality menus.

Where Graduates Tend to Go

Graduates of the Advanced Diploma in International Food Production typically progress into roles such as chef de partie in hotel and restaurant kitchens, demi or junior sous chef in smaller properties, banquet kitchen chef, airline catering or hospitality contract catering chef, and central production kitchen chef. With time, many go on to senior chef positions and eventually head-chef roles.

How the Programme Is Delivered

Practical kitchen elements benefit from in-person training. On-campus, online and distance options may be combined depending on the intake. Module structure, practical components and assessments are confirmed by admissions. London's kitchen scene gives on-campus learners ongoing exposure to busy, multi-cuisine hospitality operations.

Entry Requirements

• Secondary school completion or equivalent, plus prior kitchen exposure recommended.
• IELTS 5.5–6.0 or equivalent for non-native English speakers.
• Minimum age 17 at enrolment.
• Physical fitness and willingness to work shift hours are inherent to the field.

Apply for the Advanced Diploma in International Food Production

If you have some kitchen time behind you and you want to push toward chef de partie and beyond, the Advanced Diploma in International Food Production at LSTH is a focused step up. Click Enroll Now and admissions will respond within one working day with intake details, fees and required documents.