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During the Intermediate Cuisine you will learn classic French regional dishes and European cooking techniques that develop your knowledge in the Cuisine Art of Le Cordon Bleu. At this level, you can already apply the techniques you learned in Basic Cuisine certificate.

Through demonstration classes, practical and repetition classes, you experiment new cooking techniques. Intermediate Cuisine emphasises the importance of mise en place: understanding, organization and production.

This is the second certificate to obtain the renowned Diplôme de Cuisine, after attending the Superior Cuisine.


Key information

Duration
  • Approximately 3 months (Regular Classes)
  • Approximately 1 month (Intensive Classes)
  • Approximately 7 months (Extensive Classes - Nocturnal)


Hours per week
  • 18 hours approximately (Regular Classes)
  • 30 hours approximately (Intensive Classes)
  • 6 hours approximately (Extensive Classes - Night)
Price
  • R$ 25.357,50 + enrolment fee R$ 1.575,00
Items included
  • Learning materials and utensils kit
Payment method
  • Debit / Credit Card (Visa, Master and American Express)
  • Bank transfer
  • Bank slip
  • Pay in person
* Minimum amount of students required for opening classes
* Card installment and Bank slip will be done according to the number of months of the course duration
Limit for payment
  • Please note that all applicants requiring a general student visa or doesn’t have done the full balance payment fees (application fee, minimum payment of 10% and remaining course fee) must be done (06) six weeks before the course starts.
Entry requirements
  • To enrol for this certificate, you will need to complete the Basic Cuisine Certificate at first.

Courses & Prices

  • Program Details
    • Further application, development and follow-up of the technical basic level strengths and fundamentals
    • Culinary tour through France and it’s different regions
    • Discovery of the evolution from regional cuisine to gastronomy with corresponding techniques and recipes
    • Knowledge of wide variety of: poultry, meats, fish, crustaceans, shellfish, roots vegetables and green vegetable
    • Introduction to French regional desserts
    • Basics of foie gras and other specific products
    • Basics of fresh pasta and introduction to international cuisines
    • Introduction to the production of hot entrances
    • Introduction to delicatessen boutiques
    • Initiation and introduction to catering; elaboration, preparation and presentation of a graduation ceremony buffet with cold and hot cuisine chain works
    • Introduction to the superior level
  • Who is this program for?
    This program is for someone that is investing in a career in gastronomy and has already completed the Basic Cuisine level.
  • What are the entry requirements?
    This is the second step to obtain the Diplôme de Cuisine. To enrol for this certificate, you will need to complete the Basic Cuisine Certificate at first.
  • What qualification will I gain?
    The Intermediate Cuisine is the second level of Le Cordon Bleu Certificates. After completing the Superior level, you will be prepared to obtain the Diplôme de Cuisine.
  • Terms Dates and Apply

    Term Dates & Prices

    Select a date
    2021
    Jan 4, 2021 - Feb 12, 2021 ( Intensive , in Portuguese )
    R$ 25,357.50
    Jan 14, 2021 - Aug 26, 2021 ( Night , in Portuguese )
    R$ 25,357.50
    Jan 18, 2021 - Apr 9, 2021 ( Standard , in Portuguese )
    R$ 25,357.50
    Apr 19, 2021 - Jun 24, 2021 ( Day , in Portuguese )
    R$ 25,357.50
    Jun 21, 2021 - Jul 30, 2021 ( Intensive , in Portuguese )
    R$ 25,357.50
    Jul 19, 2021 - Sep 23, 2021 ( Day , in Portuguese )
    R$ 25,357.50
    Sep 14, 2021 - May 17, 2022 ( Night , in Portuguese )
    R$ 25,357.50
    Sep 16, 2021 - May 20, 2022 ( Night , in Portuguese )
    R$ 25,357.50
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