Professional Courses and Chef Training

Tante Marie Culinary Academy's professional Cordon Bleu Diploma is one of the world's most highly regarded professional qualifications and is specifically designed for those with ambitions for a career in food.

Students who successfully complete our Cordon Bleu Diploma course will learn all of the professional skills required to progress with a range of different career opportunities, so whether you are seeking chef training or the skills to kick off a career in catering or another part of the food industry, this is the qualification for you.  

By looking at our Alumni page, you can get an idea of some of the many exciting careers graduates of our professional courses are now enjoying. Students graduating from our Cordon Bleu Diploma course are some of the most sought after professionals working in the industry today.

Our Cordon Bleu Diploma course can be completed in one academic year (3 terms) starting every September or for those with previous cookery experience, our Intensive Cordon Bleu Diploma can be completed in 2 terms, starting every January, April or September. Each term is 11 weeks in duration. If you are uncertain as to which course is best for you, please give us a call or send us an email and we can advise accordingly.

Our Prospectus contains advanced information about our chef training and professional courses - click here to download a copy.
 

FAQ's on Chef Training Professional Courses

 What qualifications will I gain?Upon completion of our professional Cordon Bleu Diploma or Intensive Cordon Bleu Diploma, our students can now graduate with two separate qualifications, with no additional exams to sit. The first, Tante Marie's internationally acclaimed Cordon Bleu Diploma is an industry recognised professional qualification. It is a qualification which sets the standards in global culinary training and has been offered at Tante Marie since 1954. The second is the Confederation of Tourism and Hospitality’s Level 4 Diploma in Professional Culinary Arts. CTH and Tante Marie created this new qualification together in 2010. This optional qualification is regulated by People First, the Sector Skills Council and Ofqual and carries 96 credits within the government’s Qualifications Credit Framework. This may enable students to gain credit towards any future qualifications they may wish to take, be they at university or colleges around the world.
What will I learn on the course?In short, you will learn everything from the core skills of classic Cordon Bleu cuisine right up to the most modern cookery techniques such as sous-vide cookery.

The requirements for the CTH qualification formally cover 12 units. 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. The 12 units are:

  • 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

In addition to the above units, our own Cordon Bleu Diploma qualification goes far beyond the requirements of the Level 4 Diploma, taking skill development to the level required to ensure graduates can hit the ground running in any kitchen environment.

Our professional courses are designed in consultation with some of the industry’s leading chefs. Throughout the course, students will learn the skills and knowledge required to cook in a professional kitchen environment, they will receive lectures and demonstrations from professional specialists in butchery and fishmongery, food hygiene, wine and spirits, as well as demonstrations by some of the industry’s leading chefs. Past examples have included Angela Hartnett, Adam Byatt, Jason Atherton and of course, Gordon Ramsay!

Classes are taught in groups of no more than 10 per kitchen, by our team of professional, experienced and qualified teaching staff, who come from a range of industry backgrounds.

As the UK’s longest established and most highly acclaimed culinary training academy, there is no better place to start your career in food. A professional knife set, recipe file and uniform are included at no extra cost.

Full details can be found in our prospectus. To download our prospectus, click here.

 

Start date: Wednesday, 23 April, 2014 Duration: 110 days Time: 9:30 AM-4:45 PM Slots Available: Unlimited

2 term Intensive Cordon Bleu Diploma (22 Weeks) designed for those who have some previous cookery experience. This could be either professional experience or simply cooking at home. With a faster pace and more pressure, 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!

Start date: Monday, 22 September, 2014 Duration: 110 days Time: 9:30 AM-4:45 PM Slots Available: Unlimited

2 term Intensive Cordon Bleu Diploma (22 Weeks) designed for those who have some previous cookery experience. This could be either professional experience or simply cooking at home. With a faster pace and more pressure, 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!

Start date: Wednesday, 17 September, 2014 Duration: 165 days Time: 9:30 AM-4:45 PM Slots Available: Unlimited

Run over 3 academic terms - starting in September and finishing in July. This is a full professional programme designed for those with little or no previous experience in the kitchen. This course is most popular with those aged between 16 and 22.

Start date: Wednesday, 7 January, 2015 Time: 9:30 AM-4:45 PM Slots Available: Unlimited

2 term Intensive Cordon Bleu Diploma (22 Weeks) designed for those who have some previous cookery experience. This could be either professional experience or simply cooking at home. With a faster pace and more pressure, 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!