Intermediate Cuisine Certificate

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

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.