Le Cordon Bleu Intermediate Cuisine Certificate and Le Cordon Bleu Intermediate Pâtisserie Certificate

Le Cordon Bleu London

Le Cordon Bleu's teaching methods are unrivalled and are based on learning and understanding classical cooking techniques through practice and discipline. Once mastered, these techniques can be applied to any cuisine in the world.

Intermediate Cuisine is a full-time course that introduces you to classic French regional dishes and European cuisine techniques, through which you will apply the techniques introduced during the Basic Cuisine certificate course.

Through practice and repetition, you'll begin to perform tasks instinctively and with greater ease. Intermediate Cuisine emphasises the importance of mise en place: understanding, organisation and production. Demonstrations highlight various kinds of presentations from platter to plate, and become more menu-oriented, incorporating elements such as planning and timing.

Intermediate Cuisine is the second step in completing your Diplôme de Cuisine.

During Intermediate Pâtisserie you will begin to master fundamental techniques, such as making a genoise sponge. As your techniques improve, so will your dexterity and time management, giving you the confidence to explore more challenging decorations.

You will also be introduced to sugar work and more advanced chocolate work, developing skills such as chocolate piping and casting, and preparing restaurant-style desserts. Under the guidance of our chefs, you are able to develop essential artistic skills.

Intermediate Pâtisserie is a full-time course and is the second certificate needed to complete our renowned Diplôme de Pâtisserie.

The combination of these certificates is the second step towards completing your Grand Diplôme®.

Who is this programme for?

We welcome students from a variety of different educational and occupational backgrounds. The Basic Cuisine and Basic Pâtisserie Certificates will need to have been completed before taking part in these courses. Other equivalent qualifications can also be taken as prerequisite on a case-by-case basis.