Cordon Bleu Diploma Course

The Tante Marie Cordon Bleu Diploma is an internationally recognised professional qualification. The course can be taken over three terms (starting every September), or more intensively over two terms (starting every January, April and September) for those who already have some previous cookery experience. You are advised to discuss with us your previous cookery experience before enrolling.

Graduates of the Tante Marie Cordon Bleu Diploma go on to take up a wide variety of careers including work at top restaurants and hotels; event management; catering; private ski chalets and yachts; sporting events such as motor racing; cooking for film crews on location, and for royalty; journalism; recipe testing; food photography and much more. Many have their own businesses in these and other areas.

There have never been more opportunities for a career in the culinary world... and there’s no better way to qualify than by attaining the Tante Marie Cordon Bleu Diploma.

• Professional qualification
• Internationally recognised
• Excellent career prospects
• High practical content to courses
• Three terms starting every September for the    beginner
• Two terms for those with previous cookery    knowledge starting every January, April and    September
• Contemporary and traditional recipes
• Small groups, professional teaching
• Three day wine course taught by a Master of    Wine leading to the Tante Marie Wine    Certificate
• One day course leading to the Award in Food    Safety in Catering (level 2)
• All inclusive course fees include chef’s whites,    diploma recipe file and professional knife wallet    and knives
• Contacts, advice and support on careers