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 only)
Certificate fees include:
- £6,615 (standard)
- £6,670 (intensive - Summer only)
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.