Difference between standard and intensive programmes
The only difference between these programmes is the total length of each certificate.
The Intensive programmes have exactly the same curriculum as the standard programmes. Since each certificate is an accelerated programme, students can only take one discipline at a time. Therefore, it is not possible to study both Pastry and Cuisine at the same time.
Intensive Pastry and Cuisine certificates classes are scheduled up to 12 hours per day. Students should expect to attend classes five or six days a week.
These intensive programmes enable all those who have a very busy schedule to learn fundamental French cuisine and pastry culinary techniques in a short space of time. These programmes also give professionals the opportunity to perfect their skills before the new tourist season begins, for example.
Does the teaching method differ?
Le Cordon Bleu institute teaching method is the same for all programmes, whether standard or intensive. It revolves around demonstrations by Chefs and practical classes for students under the supervision of a Chef Instructor. This method allows culinary expertise to be transmitted to students in a faster and more empirical fashion. All demonstration and theory classes are translated into English for both standard and intensive programmes.
What are the three certificate levels for standard and intensive programmes?
Le Cordon Bleu Diplomas and Certificates allow students to discover and master classic French cuisine, boulangerie and pastry techniques in a progressive and comprehensive manner. This thorough training programme is made up of 3 levels of lessons: basic, intermediate and superior.
What language are the intensive programmes taught in?
All the classes are taught in French and translated into English.