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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

Duration:

  • 3 months | 1 term (standard)
  • 6 weeks (intensive - Summer only)

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

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 and wine pairing
    • 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?

    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.

  • Term Dates and Apply

    Term Dates & Prices

    Select a date
    2019
    Jan 4, 2019 - Mar 22, 2019 ( Standard )
    £ 6,615.00
    Mar 29, 2019 - Jun 21, 2019 ( Standard )
    £ 6,615.00
    Jun 28, 2019 - Sep 13, 2019 ( Standard )
    £ 6,615.00
    Aug 19, 2019 - Sep 26, 2019 ( Intensive )
    £ 6,670.00
    Sep 27, 2019 - Dec 13, 2019 ( Standard )
    £ 6,615.00
    2020
    Jan 6, 2020 - Mar 20, 2020 ( Standard )
    £ 6,615.00
    Mar 27, 2020 - Jun 19, 2020 ( Standard )
    £ 6,615.00
    Jun 26, 2020 - Sep 11, 2020 ( Standard )
    £ 6,615.00
    Aug 17, 2020 - Sep 24, 2020 ( Intensive )
    £ 6,670.00
    Sep 25, 2020 - Dec 11, 2020 ( Standard )
    £ 6,615.00

Testimonials

  • 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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