The Tante Marie Intensive Cordon Bleu Diploma is suited to experienced cooks who wish to improve their foundation skills and gain a professional qualification in cookery.
Our Cordon Bleu Diploma is an internationally recognised qualification which has been setting the standards in global culinary training since its creation in 1954. This intensive two-term course covers the same curriculum and awards the same qualification as our three-term course, but is run at a faster pace for more mature students who have some previous cookery experience and are able to respond to the pressures of intensive learning.
With this programme, students can gain an internationally accredited qualification created by Tante Marie and The Confederation of Tourism and Hospitality (CTH).
What you will learn
The Intensive Cordon Bleu Diploma begins with the same basic introduction to working in a professional kitchen as the three-term Diploma but progresses at a much faster pace. Students on the intensive course are therefore expected to be able to tolerate a more pressurised learning environment and be focussed and committed from the beginning of the course. From your very first day at the Academy, you will begin working on the array of versatile recipes in your Tante Marie Diploma recipe file, learning and developing cookery skills and techniques to the highest standards.
The beginning of your first term will focus on building your practical cookery skills, from knife work to time management, allowing you to master the foundations of cookery. As the term progresses the pace increases and the technical level steps up a gear. Our highly experienced teachers will be constantly assessing your progress to ensure that your level of improvement remains in line with the course progression and will support your development in a positive learning environment.
Term two takes the skills and techniques developed and refined in term 1 and applies them at an advanced level. You will now be producing food to the highest levels expected of the hospitality sector and have the confidence to take on the pressures of a professional kitchen. You will be producing Cordon Bleu dishes to an advanced level and creating and adapting recipes of your own. Our professionally trained teachers place a heavy emphasis on time spent in the kitchen, practising and promoting skills-based learning – we, therefore, aim for you to spend around 80% of your time at the Academy in our state of the art kitchens. Along with this practical training, you will receive supporting theory lessons. These sessions are designed to give you a comprehensive understanding of the food that you work with, the science behind cooking and the knowledge that you need to support you as your culinary abilities grow.
Lessons at Tante Marie are taught in small groups of no more than 10 students. As well as practical cookery sessions, you will benefit from detailed demonstrations from both Academy staff and leading industry experts. You will also take a three-day wine course with Master of Wine, John Downes.
The level of attention, skill and support given to Cordon Bleu students at the Tante Marie Culinary Academy, mean that our graduates are versatile, confident and more than ready to dive into a successful career in food, drink & hospitality.
- Professional chef’s whites
- Tante Marie apron
- Chef’s knives
- Tante Marie Recipe file
- All ingredients and equipment
In addition to the above, students will have access to our extensive library of cookery books as well as ongoing careers advice and support from our knowledgeable teachers and support team. Where possible we will adjust our recipes to cater to dietary requirements.
Exams and Assessment
Continuous, day-to-day assessment forms the basis of progression on this course, allowing teachers to identify individual areas of strength and weakness and ensure students achieve their full potential. Formal exams and assessment include both practical and theory, and are spread across the course as follows:
Practical and theory skills test
Intermediate practical and theory exams, Budget Lunch assessment
Final practical and theory exams, Celebration Lunch and Wedding Buffet assessments
The variety of careers that are open to our graduates, paired with the fact that students of all ages, abilities and nationalities are welcome, makes studying at Tante Marie an inspiring option. Since our creation in 1954, we have welcomed a vast range of individuals to the Academy – from school leavers looking for an alternative to university to older students who are passionate about food and ready to make a career change.
Tante Marie graduates are known for their unsurpassed standards and professional discipline, making them highly desirable to employers. The Tante Marie Cordon Bleu Diploma is industry recognised and internationally accredited, therefore offering a fast track to successful careers in all areas of food and drink.
Our graduates are given the skills to adapt to all environments allowing them to hit the ground running in fast-paced professional kitchens. Many of our graduates have gone on to take positions in Michelin starred restaurants with the aim of further building their working knowledge, while others have chosen to pursue their dream of opening their own restaurants and food businesses.