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You will put in practice the techniques learned at the basic level. The daily work in the kitchen is the key for tasks completion in natural and intuitive form, which allows the incorporation of more complex techniques. During the last stage of the Certificate, you will receive a course of traiteur (catering), aimed at preparing a main piece and their garnishes. During this exercise, you will learn about the organization and teamwork.


We have 3 School Cycles in the year: January, May and August.


Key Information

Duration: 3 months
Price: $6,800.00 USD
Days a Week: 3 days
Hours per Week: Approximately 18 hrs.
Teaching Method: Demonstration and practice
Minimum of Students: 8 students per group
Maximum of Students: 16 students per group

Certificate Details

  • Includes
    • Ingredients
    • Recipe
    • Intermediate Cuisine Certificate
  • Programme Details
    • Gastronomic tour through the different regions of France.
    • Knowledge of wide variety of: poultry, meats, fish, shellfish, vegetables and green vegetable.
    • Basics of foie gras.
    • Basics of fresh pasta.
    • Introduction to the production of hot entrances.
    • Introduction to traiteur: cold chain work, elaboration and presentation.
    • Introduction to delicatessen and different filling.
  • School Cycles
    Sorry. The information is not available at the moment.

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