This 3-month certificate course introduces students to French regional dishes, using the techniques acquired in the basic level plus more advanced techniques. The programme focuses on the importance of colour, taste, and texture combinations within food, as well as understanding, production and organization of a modern kitchen.
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