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Intermediate Cuisine Certificate

Prerequisite:  Basic Cuisine Certificate 

Intermediate Cuisine Certificate imparts an in-depth study of French regional cuisines and related subjects through which students 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, students will master knowledge on ingredients, classifications and background of the regions including seasonings and flavor appreciation.

Key Information

Duration: 3 months / 1 term 


  • PhP 314,000.00
  • Tuition Fee Inclusions : All ingredients, Learning materials, Use of one-on-one workstation

Hours per week: 18 hours approximately
Teaching Methods: Lecture, Chef demonstration, Hands-on practical with strong guidance from the Chef Instructor, Assessment and feedback.

Entry requirements: 18 years old and above, High school graduate, No prior culinary experience required.

Additional Information:
First Intake:  Apr. 1, 2020 - Jun. 19, 2020*
Schedule : Mon, Wed, Fri
Hours : 6.5 hours / day (may extend)
*Intake schedule may change

For more details, please contact:

Earl Roxas
Operations Assistant
Le Cordon Bleu Ateneo de Manila
G/F George SK Ty Learning Innovation Wing, Areté
Ateneo de Manila University, Katipunan Ave.,
Loyola Heights, Quezon City
Tel: +632 8426 6001 locals 5380 and 5381
Email: ateneodemanila@cordonbleu.edu

Certificate Details

  • 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



  • Terms & Dates
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