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
3 months | 1 term (standard)
6 weeks (intensive - Summer & Winter only)
£7,040 (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.
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
This diploma course has been accredited as a “Customised Qualification” by national awarding organisation NCFE, and the course measurable learning outcomes have been benchmarked at Level 3 using Ofqual’s Regulated Qualifications Framework (RQF) level descriptors.