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              The Intermediate Cuisine certificate introduces you to classic French regional dishes and European cuisine techniques, through which you will apply the techniques introduced during the Basic Cuisine certificate course.

              Through practice and repetition, you'll begin to perform tasks instinctively and with greater ease. Intermediate Cuisine emphasises the importance of mise en place: understanding, organisation and production.

              Demonstrations highlight various kinds of presentations from platter to plate, and become more menu-oriented, incorporating elements such as planning and timing.

               Intermediate Cuisine is the second certificate needed to complete our renowned Diplôme de Cuisine.

               

              4 intakes each year: Winter, Spring, Summer or Autumn

              Key information

              Duration:

              • 3 months | 1 term (standard)
              • 6 weeks (intensive - Summer only)

              Price:
              • £6,390 (standard)
              • £6,440 (intensive - Summer only)
              Certificate fees include: ingredients, learning materials
              Hours per week: approximately 18 to 21 hours or 30 hours (intensive - Summer only)
              Entry requirements: Basic Cuisine certificate

              Please note that in order to successfully complete our Intermediate Cuisine Certificate, students will be required to handle live shellfish, prepare and use veal stock, take part in practical butchery classes on beef, pork and chicken, and handle alcoholic beverages within a culinary context.

              Certificate Details

              • Course Structure

                Le Cordon Bleu's teaching methods are unrivalled and are based on learning and understanding classical cooking techniques through practice and discipline. Once mastered, these techniques can be applied to any cuisine in the world.

                Our Intermediate Cuisine certificate combines demonstration classes and hands-on practical classes in professionally equipped kitchens.

                Intermediate Certificate Overview

                • Implement all the Basic cuisine techniques learned and apply them to fundamental European regional cuisine and culinary techniques including
                  • developing specific knife skills
                  • preparing live shellfish
                  • methods of preserving
                  • butchery skills and fish filleting
                  • participating in large canapés team production
                  • compile classic and modern plating presentations
                  • sweet and savoury hot soufflé
                  • developing sauce knowledge
                  • practicing cooking methods
                  • identifying specific European techniques and cuisine
                • Kitchen management 2
                • Implement health, safety and hygiene procedures
                • Food and wine pairing
                • European culinary techniques and cuisine
              • Who is this programme for?
                To enrol for this certificate you need to have succesfully completed Le Cordon Bleu's Basic Cuisine Certificate.
              • What qualification will I gain?

                This certificate course has been accredited under an “Investing in Quality” licence from national awarding organisation NCFE, and the course measurable learning outcomes have been benchmarked at Level 3 using Ofqual’s Qualification and Credit Framework (QCF) level descriptors.

              • Term Dates and Apply

                Term Dates & Prices

                Select a date
                2017
                Jan 6, 2017 - Mar 24, 2017 (Standard)
                £ 6,390.00
                Mar 31, 2017 - Jun 23, 2017 (Standard)
                £ 6,390.00
                Jun 30, 2017 - Sep 15, 2017 (Standard)
                £ 6,390.00
                Aug 14, 2017 - Sep 28, 2017 (Intensive)
                £ 6,440.00
                Sep 29, 2017 - Dec 15, 2017 (Standard)
                £ 6,390.00
                2018
                Jan 5, 2018 - Mar 23, 2018 (Standard)
                £ 6,390.00
                Apr 6, 2018 - Jun 22, 2018 (Standard)
                £ 6,390.00
                Jun 29, 2018 - Sep 14, 2018 (Standard)
                £ 6,390.00
                Aug 20, 2018 - Sep 27, 2018 (Intensive)
                £ 6,440.00
                Sep 28, 2018 - Dec 14, 2018 (Standard)
                £ 6,390.00

              Testimonials

              • adria2
                I wanted to study at Le Cordon Bleu because of its traditional structured approach of preparation using fresh and simple ingredients to create the most wonderful tasting dishes.
                Adria Wu - Chef and restaurateur
              • emil3
                Le Cordon Bleu students are multicultural, international, innovative, open minded and flexible, they are eager to learn - which are very important skills for us.
                Emil Minev - Executive Chef Shangri-La at The Shard

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