Once students of the Tante Marie Cordon Bleu Diploma graduate, they leave us as fully qualified professional chefs. Some will launch themselves straight into a specific career, while others look to start a hospitality business of their own – this is why we developed the Tante Marie Level 5 Diploma in Culinary and Hospitality Management.
Our ground-breaking Level 5 Diploma was jointly created by our experienced senior teachers and restaurant management team and the Confederation of Tourism & Hospitality (CTH). Designed to deliver hospitality management training through a programme of hands on, workplace learning and online training modules.
During the yearlong placement, apprentices learn about all aspects of running a successful hospitality business through direct involvement in every department at The Restaurant at Tante Marie. Under the guidance of Head Chef Valentino Gentile and Restaurant Manager Stephanie Martin-Frouillou, apprentices will be part of every process; writing menus, cleaning, stock ordering and learning about accounts, not to forget their time in the kitchen putting their Cordon Bleu training into action.
The team at The Restaurant at Tante Marie is passionate, enthusiastic and highly skilled. Whilst some of them may be training in hospitality management, they are also graduates of Tante Marie Culinary Academy’s Cordon Bleu Diploma. They are already highly skilled chefs possessing advanced knowledge of the culinary arts. In The Restaurant they are applying those skills in the real world and showcasing their own individual talents.