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 through 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, practicing 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 means that our graduates are versatile, confident and more than ready to dive in to a successful career in food, drink & hospitality.
- To find out more about subjects covered in the Tante Marie Intensive Cordon Bleu Diploma or explore some of our alternative courses click here.
- To find out more about a typical day at Tante Marie Culinary Academy click here.