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Intermediate-level Cooking Skills and Pastry Courses

Intermediate Cuisine 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 step in completing your Diplôme de Cuisine.


During Intermediate Pâtisserie you will begin to master fundamental techniques, such as making a génoise sponge. As your techniques improve, so will your dexterity and time management, giving you the confidence to explore more challenging decorations.

You will also be introduced to sugar work and more advanced chocolate work, developing skills such as chocolate piping and casting, and preparing restaurant-style desserts. Under the guidance of our chefs, you are able to develop essential artistic skills.

Intermediate Pâtisserie is a full-time course and is the second certificate needed to complete our renowned Diplôme de Pâtisserie.

The combination of these certificates is the second step towards completing your Grand Diplôme®.

4 intakes each year: Winter, Spring, Summer or Autumn


Key information


  • 3 months | 1 term (standard)


  • £15,595 (standard)

Certificate fees include: ingredients, uniforms, knife kit, learning materials
Hours per week: approximately 32 to 39 hours
Entry requirements: evidence of English language. No prior culinary experience is required. All students must be aged 18 years or over.

Please note that in order to successfully complete our Intermedia Cuisine and Pâtisserie Certificates, students will be required to handle live shellfish, prepare and use veal stock, take part in practical butchery classes on beef, pork and chicken, handle beef or pork derivatives and alcoholic beverages within a culinary context.

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

Certificates 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.

    Intermediate Cuisine - Overview
    Our Intermediate Cuisine certificate combines demonstration classes and hands-on practical classes in professionally equipped kitchens.
    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

    Intermediate Pâtisserie - Overview
    The development and perfection of essential artistic skills are the main focus of Intermediate Pâtisserie. During the three months of the course, you will:
    Implement all the basic techniques learned and apply them to fundamental advanced pâtisserie and bakery preparation techniques including:
    • chocolate piping techniques
    • elementary cake decoration
    • introduction to sugar work
    • introduction to viennoiserie e.g. brioche, croissant
    • developing chocolate skills
    • classical French entremets
    • introduction to hot and cold plated desserts
    • French boulangerie techniques
    • chocolate centrepiece skills
    • tempering technique
    • follow health, safety and hygiene regulations
    • Food waste
    • deepen your personal kitchen organisation and management skills.

    Le Cordon Bleu’s unrivalled teaching methods are based on learning and understanding classical cooking techniques through practice and discipline, and once mastered, can be applied to any cuisine in the world. The Intermediate Pâtisserie Certificate combines demonstrations and hands-on practical classes in professionally equipped kitchens.
  • Who is this programme for?
    We welcome students from a variety of different educational and occupational backgrounds. The Basic Cuisine and Basic Pâtisserie Certificates will need to have been completed before taking part in these courses. Other equivalent qualifications can also be taken as prerequisite on a case-by-case basis.
  • What qualification will I gain?
    Qualification title: Le Cordon Bleu Intermediate Cuisine Certificate and Le Cordon Bleu Intermediate Pâtisserie Certificate SCQF level: 6 SCQF Credits: Cuisine - 23 Pâtisserie - 19 These qualifications are listed on the Scottish Credit and Qualifications Framework (SCQF) and have 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 & Apply

    Term Dates & Prices

    Select a date
    Sep 27, 2024 - Dec 13, 2024 ( Standard )
    Jan 6, 2025 - Mar 21, 2025 ( Standard )