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The Intermediate Cuisine certificate is a full-time course that 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


  • 3 months | 1 term (standard)
  • 6 weeks (intensive - summer & winter only)

  • £8,520 (standard)
  • £8,700 (intensive - summer & winter only)
Certificate fees include: ingredients, learning materials
Hours per week: approximately 18 to 21 hours or 30 hours (intensive - summer & winter 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.

Please note: applications requiring a visa can close up to 12 weeks before the course start date.


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 waste
    • European culinary techniques and cuisine
  • Who is this programme for?
    To enrol for this certificate you need to have successfully completed Le Cordon Bleu's Basic Cuisine Certificate.
  • What qualification will I gain?

    Qualification title: Le Cordon Bleu Intermediate Cuisine Certificate

    SCQF level: 6

    SCQF Credits: 23

    This qualification is listed on the Scottish Credit and Qualifications Framework (SCQF) and has been independently credit-rated by the Scottish Qualifications Authority (SQA). Further information is available here. This gives assurance that the content of our qualifications are of a high standard, meeting the rigorous quality assurance requirements of a national awarding body.

    For more information about accreditation and student visa sponsorship, visit our Accreditation and Educational Oversight page.

  • Term Dates and Apply

    Term Dates & Prices

    Select a date
    Feb 19, 2024 - Mar 28, 2024 ( Intensive )
    Mar 28, 2024 - Jun 21, 2024 ( Standard )
    Jun 28, 2024 - Sep 13, 2024 ( Standard )
    Aug 5, 2024 - Sep 20, 2024 ( Intensive )
    Sep 27, 2024 - Dec 13, 2024 ( Standard )
    Jan 6, 2025 - Mar 21, 2025 ( Standard )
    Feb 17, 2025 - Mar 27, 2025 ( Intensive )
    Mar 28, 2025 - Jun 20, 2025 ( Standard )
    Jun 27, 2025 - Sep 12, 2025 ( Standard )
    Sep 26, 2025 - Dec 12, 2025 ( Standard )
    Jan 9, 2026 - Apr 3, 2026 ( Standard )


  • 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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