The Tante Marie 4 Week Essential Skills course is one of the world’s leading cookery courses of this type.
During the course, students will learn a range of essential, culinary skills across several areas of cookery. Students will leave with the ability to cook good food, for all occasions and in any environment.
A Level 2 Award in Food Safety in Catering is also included in this course, together with the CTH Level 2 Award in Culinary Skills qualification.
What you will learn
Your course will begin with an introduction to working in a professional kitchen environment, incorporating practical skill development such as knife skills, before moving on to the foundations of basic cookery.
Lessons are designed to include recipes and techniques that will build your understanding of how food changes as you cook. This will enable you to make adjustments and correct mistakes as you go on to produce your own recipes and menus.
You will be taught in a small group of like-minded students and the majority of your time at the Academy will be spent in our state of the art kitchens. You will gain a comprehensive understanding of areas such as sauces, soups, meat, fish, canapés, pastries, bread….and many, many more!
Exams & Assessment
There is no assessment or exam on this course.
- Level 2 Award in Food Safety
- Certificate of Attendance
Students who complete the 4 Week Essential Skills in cookery are well placed to pursue work in numerous kitchen environments. Many graduates choose to apply their new skills whilst working a gap year, while others put them in to practice during a ski season. The Essential Skills is also a good precursor to our longer courses, such as the Intensive Cordon Bleu Diploma, for students looking to achieve a formal qualification.
Tante Marie graduates are known for their unsurpassed standards and professional discipline, which puts them in high demand from ski chalet employers. We work with a wide network of companies who regularly offer industry advice and interviews to our students.
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