Cordon Bleu Diploma

Tante Marie Culinary Academy

Program Description

Cordon Bleu Diploma

Tante Marie Culinary Academy

Cordon Bleu Diploma

This course is designed for those with little or no previous experience in the kitchen. The pace is designed to enable students to progress within their comfort zone and only when our experienced staff are satisfied that students have mastered an acceptable level of foundation skills, will we allow you to progress to a more advanced level… and then, when you are ready, we will really start getting into the fast paced, advanced, technical cooking! This course is most popular with those aged between 16 and 22.

For those looking for a career in food, the Tante Marie Cordon Bleu Diploma course is one of the worlds’ leading professional qualifications. The course also includes the CTH Level 4 Diploma in Professional Culinary Arts – a qualification which was created by Tante Marie in collaboration with the Confederation of Tourism and Hospitality.

Students graduating from our professional courses can earn both qualifications, making Tante Marie graduates some of the most highly qualified and sought after professionals working in the industry today.


What level will I be when I graduate?

This course will take graduates to a level whereby they are able to go and work in a professional kitchen environment, whether it be a restaurant, catering and events company, private household or any other food related environment, and can expect to ‘hit the ground running.’ Past students have gone on to careers as varied as private catering, ski chalet work, running delicatessens, restaurants, 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. Take a look at the Graduates section to get an idea of what our Cordon Bleu Diploma could do for you! We have extensive industry contacts and provide careers support to all of our students, even after you graduate!

The course is designed to offer graduates a faster progression through the ranks than they could otherwise expect – this course is quite literally a fast track to an exciting and rewarding career.

What will I learn?

For 60 years, our focus has been on highly skills focussed training. Tante Marie Culinary Academy graduates are versatile and with our Cordon Bleu Diploma you can expect to be able to go into any food environment and quickly adapt. Our goal is to provide you with a wide range of advanced skills. We’ve been doing it longer than anyone else and there is quite simply no substitute for experience!

Tante Marie’s Cordon Bleu Diploma 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 teaching staff.

Each term of our Cordon Bleu Diploma is run over 11 weeks and begins with a basic introduction to working in a kitchen environment including safety procedures and food hygiene. It then progresses into a program of ‘foundation skill development.’

By the end of the first term, (or second term on the 3 term course) students will be expected to be competent and confident in a broad range of intermediate level skills. Knife skills will be introduced in the first days of the course, which will be followed by a number of basic professional skills such as butchery, fish preparation and pastry work, to an acceptable level, prior to advancing onto the advanced, professional skills and techniques. Think of it as learning to walk before you learn to run. By taking this approach, our graduates have found they can adapt to any environment and still produce the highest standards of food.

Once the students have demonstrated mastery of the foundation skills, this is when things get technical! The skills and techniques developed in the first half of the course will be applied at an advanced technical level, to produce food that is to the standards expected of the hospitality sector at the highest level, including modern cookery techniques.

In the second half of your course you will learn advanced professional techniques and cooking methods, all taught in a modern contemporary manner, before progressing onto modern (and sometimes more ‘scientific’) cookery methods such as sous-vide. Over the entire course, you will learn everything from the classics to the modern – from basic to advanced levels – all taught in a contemporary manner, applicable to current trends and styles, across every area of cookery.

Assessment on the course is carried out through a process of continuous assessment in classes and a series of practical and theory exams – some of these are ‘blind’ exams where we set the menu and some are budget controlled tests where you get to decide what to cook – but most importantly, we provide extensive feedback through the course and after the exams, guiding you in the right direction to ensure you have the best possible learning opportunity!

In total there are 4 practical exams and 2 theory exams. Students will also create a portfolio of advanced menus for a range of different scenarios which forms part of the theory grade.

The course formally covers 12 different categories. Within each category you will cover an entire spectrum of skills, from the most basic to the most advanced, such as chocolate tempering, sugar craft and cake decorating, knife skills and events catering.

  • Stocks, sauces and dressings
  • Soups
  • Yeast products
  • Vegetables and salads
  • Meat, poultry and game
  • Fish and shellfish
  • Farinaceous dishes
  • Terrine dishes
  • Pastries, desserts and confectionary
  • Hors’ d’oeuvres and cocktail canapés
  • Professional kitchen skills and management
  • Menu planning

Students will also complete a 3 day wine course with Master of Wine, John Downes and the Chartered Institute of Environmental Health Level 2 Award in Food Hygiene.


A number of qualified specialists will provide lectures and demonstrations on subjects such as butchery, sustainable seafood and guest chef demonstrations, and we will even guide you on running your own business! Put simply, upon successful completion of our Cordon Bleu Diploma, you will stand out from the crowd and be ready for your exciting future.

Start Dates

  • 20 September
This school offers programs in:
  • English

Last updated January 18, 2017
Duration & Price
This course is Campus based
Start Date
Start date
Sept. 2017
1 year
Full time
18,450 GBP
Start date Sept. 2017
United Kingdom Woking, England
Application deadline Request Info
End date June 29, 2018
Duration 1 year
Price 18,450 GBP