The 1 term Cordon Bleu Certificate course is suited to those who are looking to develop a career in food and hospitality.
We have been running this course since 1954, which has led to its global recognition as one of the leading foundation level culinary training programmes.
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 professional cookery.
Similar to our shorter 4 week courses, lessons are designed to include techniques that will build your understanding of how food changes as you cook. The Certificate course then takes you to the next level of ability, looking deeper in to various areas of cookery and adding supporting theory lessons – helping you to better understand the food that you cook, make adjustments and produce recipes of your own.
This combination of practical cookery and theory classes will build a foundation level of understanding in all areas of cookery including menu planning, budgeting and presentation skills.
You will be taught in a small group of no more than 10 students, with a heavy emphasis on time spent in our state of the art kitchens. During the course you may also have the opportunity to benefit from meat and fish lectures presented by leading industry experts in our demonstration theatre.
The Cordon Bleu Certificate course also incorporates a Level 2 Award in Food Safety and a 1 day Wine Course with Master of Wine, John Downes.
Exams & Assessment
Assessment on Tante Marie’s Cordon Bleu Certificate course consists of both theory and practical exams. This includes CTH assessment spread over two days and a final practical and theory exam.
- Level 2 Award in Food Safety
- Tante Marie Cordon Bleu Certificate
Completion of the Tante Marie Cordon Bleu Certificate course gives graduates the skills needed to begin a career as a junior chef, or even establish their own catering business.
Many graduates go on to gain work in one of the numerous areas within the hospitality sector – building their skills towards successful careers – including non-cooking roles such as journalism, food photography and events management. Some graduates decide to continue their studies and enrol on the Tante Marie Intensive Cordon Bleu Diploma, to hone their skills even further.
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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Last updated April 23, 2017