This course is designed for those who have some previous cookery experience. This could be either professional experience or simply cooking at home. Either way, the course progresses at a faster pace than the three term course, and students are expected to be able to tolerate a slightly more pressured and intensive learning environment.
Intensive Cordon Bleu Diploma
This course is designed for those who have some previous cookery experience. This could be either professional experience or simply cooking at home. Either way, the course progresses at a faster pace than the three term course, and students are expected to be able to tolerate a slightly more pressured and intensive learning environment. Students are still given the same level of guidance and training as they would on the longer course and we still start with the most basic skills, but the pace and pressure of this course requires a certain level of previous experience. This course is most popular with those seeking a change of career, university graduates, or people who have previous cookery experience, be it in a professional kitchen or at home. The age range on this course can be anything from 20 to 70 years old!
Our Intensive Cordon Bleu Diploma is a fast paced course which requires commitment and dedication and for those wanting to get the best out of the course, it requires a certain amount of independent study. If you are unsure as to whether or not this course is more suitable for you than the three term course, we would encourage you to contact us to discuss your options.
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
Vegetables and salads
Meat, poultry and game
Fish and shellfish
Pastries, desserts and confectionary
Hors’ d’oeuvres and cocktail canapés
Professional kitchen skills and management
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.