Le Cordon Bleu Logo

Intermediate Cuisine Certificate


Prerequisite: Basic Cuisine Certificate

Intermediate Cuisine Certificate imparts an in-depth study of French regional cuisines and related subjects through which you will apply the techniques learned in the Basic Cuisine Certificate program. Here, the emphasis is on understanding the importance of mise en place, organization and production. Chef demonstrations exhibit various types of presentations, from platter to plate. At the same time, you will master knowledge on ingredients, classifications and background of the regions including seasonings and flavor appreciation.

COURSE STRUCTURE:
In Intermediate level, you will learn French and European regional cuisines and you will fully apply the techniques learned in basic level.

  - Regional cuisines
  - Making full use of assimilated techniques
  - Origin, quality and sustainability of seasonal products and products from diverse provinces
  - Advanced cutting and professional techniques
  - Introduction to color, taste and texture combinations
  - Contemporary cooking methods and techniques
  - Awakening the senses to different flavors and mastering seasoning
  - Reproducing an identical dish
  - Enhance knowledge of professional kitchen skills
  - Seasonal and market influence on cuisine
  - Organization, hygiene and food safety

KEY INFORMATION:

4 Intakes Yearly: January, April, July, October

Duration: 3 months / 1 term


Program Fee Inclusions :
  - Ingredients
  - Learning materials

Hours per week : 18 hours approximately (may extend)

Teaching method :
  - Lecture
  - Chef demonstration
  - Hands-on practical with strong one-on-one guidance from the Chef Instructor
  - Assessment and feedback

Language : English

Entry requirements :
  - 18 years old and above
  - High school graduate

TERM DATES:

First Intake: Jan. 13, 2020 – March 23, 2020

Schedule : Mon, Wed & Fri or Tue, Thurs & Sat.

Hours :
6.5 hours / day (may extend)

*Intake and class schedule may change



For more information please contact:

Matt Mabansag
Program Sales Officer
Le Cordon Bleu Ateneo de Manila
G/F George SK Ty Learning Innovation Wing, Arete
Ateneo de Manila University, Katipunan Avenue,
Loyola Heights, Quezon City
Tel :(+632) 426-6001 local 5380   
ateneodemanila@cordonbleu.edu

TOP