Cordon Bleu Certificate
Tante Marie Culinary Academy’s Cordon Bleu Certificate has been running at the school since 1954, and is now recognised globally as one of the world’s leading foundation level culinary training programmes.
The practical and theory exams involved in this course result in students graduating with our internationally acclaimed Cordon Bleu Certificate – a qualification which will set graduates up with the skills and knowledge required to cook great food in any environment. In addition to this, graduates earn the CTH Level 2 Award in Culinary Skills, with no addition exams to sit.
The course is run over 1 academic term. This course is ideal for anyone who has an interest in food and wants to develop the skills and knowledge required to easily create dishes to professional standards.
Whether you are aiming to then go on to earn money as part of a year out, helping to fund your travels, or whether you simply want to cook great food at home, entertaining friends and family, this course will offer you a skill that will remain with you for life! Students must be over 16, but there is no upper age limit.
What Level Will I be when I graduate?
Many students who complete this course go on to gain some sort of work in the hospitality sector. Some students have even gone on to develop a career from this course, (although the career development would be slower than those who complete our Diploma course.)
What sets our Cordon Bleu Certificate course aside from other short courses which run over a few days or weeks is that our course does not just teach you how to cook a week’s worth of menus. Instead, it teaches core skills, with an emphasis on understanding how, and why things happen. This means that students can fully identify and understand what is happening to the food as they cook it, and can make adjustments as they go along.
The effect of this is that Tante Marie graduates are able not just to follow a recipe or copy a dish they have seen elsewhere, but have a complete ability to design their own menus, create their own dishes, and adapt their cooking skills to any environment.
Past students have gone on to careers as varied as private catering, ski chalet work, running delicatessens, plus a great deal more, with many graduates going on to establish their own businesses within the hospitality sector. Some of our past graduates have used the skills and knowledge they have gained on this course to non-cooking roles, for example journalism, food photography, PR, events management, consultancy and recipe development and styling.
Many of the students who complete this course, go on to do a ski season or other work whilst taking a year out – this provides an excellent way to utilise all the skills learned during the course and put them into practice in a real world professional environment. Our graduates are in high demand for their unsurpassed standards and professional discipline.
What Will I Learn?
Our Cordon Bleu Certificate is split into a Practical grade and a Theory grade, with a heavy emphasis (approximately 80% of the course) on time spent in the kitchen, cooking under the guidance of our experienced, qualified teaching staff.
Assessment on Tante Marie’s Cordon Bleu Certificate course consists of two practical exams. The first of these is planned ahead by the students and must be within a strictly controlled budget, giving students valuable experience of cost control and budgeting. The final exam is set immediately prior to the exam and students will be required to produce time management plans prior to executing the exam. In addition to this, there is a program of continual assessment and a theory exam.
Tante Marie’s Cordon Bleu Certificate is run over 1 academic term. The course consists of an introduction to working in a kitchen environment, followed by a phase of skill development. This will incorporate knife skills, familiarity with produce, and students will be expected to master a number of basic professional skills such as elementary butchery, fish preparation and pastry work, to an acceptable level. Students will also be trained in menu planning and presentation skills as well as stock control and budgeting.
Students will undertake a 1 day wine course with our Master of Wine, John Downes, and will also complete the Chartered Institute of Environmental Health Level 2 Award in Food Safety in Catering.
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Last updated March 15, 2016