Cordon Bleu Certificate
The 1 term Cordon Bleu Certificate course is suited to those seeking advanced cookery training. Completion of this course can lead to the very best in Gap Year employment opportunities, a fun filled year out or a fantastic grounding for those looking to develop a career in food and hospitality. For those simply looking to take their home cooking to an advanced level, the Certificate course will tick all the boxes.
We have been running this course since 1954, which has led to its global recognition as one of the leading foundation level culinary training programmes.
- Group booking discount available. Call one of the team to find out more.
* Subject to our annual fee review in April of each year, in accordance with our Terms and Conditions of Enrolment
What you will learn
Your course will begin with an introduction to working in a professional kitchen environment, incorporating practical skill development such as knife skills, before moving on to the foundations of professional cookery.
Similar to our shorter 4 week courses, lessons are designed to include techniques that will build your understanding of how food changes as you cook. The Certificate course then takes you to the next level of ability, looking deeper in to various areas of cookery and adding supporting theory lessons – helping you to better understand the food that you cook, make adjustments and produce recipes of your own.
This combination of practical cookery and theory classes will build a foundation level of understanding in all areas of cookery including menu planning, budgeting and presentation skills.
You will be taught in a small group of no more than 10 students, with a heavy emphasis on time spent in our state of the art kitchens. During the course you may also have the opportunity to benefit from meat and fish lectures presented by leading industry experts in our demonstration theatre.
The Cordon Bleu Certificate course also incorporates a Level 2 Award in Food Safety and a 1 day Wine Course with Master of Wine, John Downes, and the CTH Level 2 Award in Culinary Skills.
- To find out more about subjects covered in the Tante Marie Cordon Bleu Certificate or explore some of our alternative courses click here.
- To find out more about a typical day at Tante Marie Culinary Academy click here.
Coursework & Homework
Students are expected to spend some time revising theory and practicing cooking at home.
What’s included?
- Professional chef’s whites
- Tante Marie apron
- Chef’s knives
- Tante Marie Recipe file
- All ingredients and equipment
- Lunch
In addition to the above, students will have access to our extensive library of cookery books as well as ongoing careers advice and support from our knowledgeable teachers and support team.
Where possible we will adjust our recipes to cater to dietary requirements.
Please inform us of individual requirements no later than 2 weeks prior to course commencement.
Exams & Assessment
Assessment on Tante Marie’s Cordon Bleu Certificate course consists of both theory and practical exams. This includes CTH assessment spread over two days and a final practical and theory exam.
Qualifications Gained
- Level 2 Award in Food Safety
- Tante Marie Cordon Bleu Certificate
- CTH Level 2 Award in Culinary Skills
Details of all qualifications and accreditations available at Tante Marie Culinary Academy can be found here.
Career Prospects
Completion of the Tante Marie Cordon Bleu Certificate course gives graduates the skills needed to begin a career as a junior chef, or even establish their own catering business.
Many graduates go on to gain work in one of the numerous areas within the hospitality sector – building their skills towards successful careers – including non-cooking roles such as journalism, food photography and events management. Some graduates decide to continue their studies and enrol on the Tante Marie Intensive Cordon Bleu Diploma, to hone their skills even further.
Tante Marie graduates are known for their unsurpassed standards and professional discipline, which puts them in high demand from ski chalet employers. We work with a wide network of companies who regularly offer industry advice and interviews to our students.
Alumni
Bradley van Rooyen
Bradley is the head chef on a beautiful yacht which spends the European summer in the Mediterranean and then crosses to the Caribbean in the winter.
Gap Year Cookery Courses
Our Gap Year courses are the perfect starting point for students looking for a year out filled with food, fun and travel whilst also gaining a valuable life skill.
More than ever today people want to learn to cook well and with confidence, whether this be for ski seasons with the best chalet companies, university survival skills that are a cut above the rest or travel and job prospects leading to life-changing years out. Gap Year opportunities have never been more exciting and no-one knows more about these than Tante Marie.
Our short Summer cookery courses include Food Camp - home-cooking for those starting an exciting year out or heading off to university, and our fantastic Chalet Cooks Academy - the perfect preparation for a fun, working ski season. During the rest of the year you can find the same valuable content in our 1 and 2 Week Beginners Cookery Classes, 4 Week Essential Skills and 1 Term Tante Marie Cordon Bleu Certificate.
