Tante Marie Culinary Academy's professional Cordon Bleu Diploma is a fast track to a rewarding career in food and is one of the world's leading professional chef qualifications.
Breaking News: Tante Marie Culinary Academy is now running the Ship's Cook Certificate of Competency on behalf of the Maritime and Coastguard Agency. Click here for more information or see below for dates.
Our Cordon Bleu Diploma course is a comprehensive cookery training programme covering all areas of classical and modern cuisine: perfect for those seeking chef training, the skills to kick off a career in catering or with ambitions to run their own successful food business. The multi-award winning Restaurant at Tante Marie offers a platform for our students to gain hands on experience in a live kitchen environment during their training and allows graduates the chance to take their training one step further, with our Level 5 Diploma in Culinary and Hospitality Management paid apprenticeship.
A quick look at our Alumni page offers a snapshot of some of the exciting careers being enjoyed by graduates of our professional courses. Graduates of our Cordon Bleu Diploma are some of the most sought after professionals working in the industry today. 96% of our Diploma graduates are in full time employment upon completion of their course.
Our online prospectus contains advanced information about our chef training and professional courses - click here to download a copy.
Four internationally acclaimed professional qualifications, wrapped up in one course over 3 academic terms, starting in September and finishing in July.
A full time, professional cookery course designed for those with little or no previous experience in the kitchen. This course is most popular with those aged between 16 and 22 with graduates then able, should they wish, to take up a full time, paid position in the award winning Restaurant at Tante Marie to progress to our our Level 5 (foundation degree level) Hospitality Management qualification.
A one day face to face course delivered on site at our Woking base. Anyone who works with food has a special responsibility for safeguarding the health of consumers and to ensure that the food they serve or sell is safe to eat.
The same four qualifications as our 3 term Cordon Bleu Diploma, offered as a faster paced 2 term professional course (22 Weeks) designed for those who have some previous cookery experience.
This could be either professional experience or simply cooking at home. With a faster pace and more pressure, this course is most popular with those seeking a change of career, university graduates, or people whose professional background enables them to tolerate a more intense pace. The age range on this course can be anything from 20 to 70 years old with graduates then able, should they wish, to take up a full time, paid position in the award winning Restaurant at Tante Marie to progress to our our Level 5 (foundation degree level) Hospitality Management qualification.
Successful graduates of our Cordon Bleu Diploma can take up a paid apprenticeship in the award winning Restaurant at Tante Marie, where they will study for a foundation degree level qualification in hospitality management, whilst being paid.
For new and existing chefs looking to gain the Ship's Cook Certificate of Competency. This course is for those with no Accredited Prior Learning and covers all elements required to gain certification.
FAQ's on our Professional Courses and Chef Training
The requirements for the CTH qualification formally cover 12 units. Within each category you will cover an entire spectrum of skills, from the most basic to the most advanced, such as chocolate tempering, sugar craft and cake decorating, knife skills and events catering. The 12 units are:
- Stocks, sauces and dressings
- Soups
- Yeast products
- Vegetables and salads
- Meat, poultry and game
- Fish and shellfish
- Farinaceous dishes
- Terrine dishes
- Pastries, desserts and confectionary
- Hors’ d’oeuvres and cocktail canapés
- Professional kitchen skills and management
- Menu planning
In addition to the above units, our own Cordon Bleu Diploma qualification goes far beyond the requirements of the Level 4 Diploma, taking skill development to the level required to ensure graduates can hit the ground running in any kitchen environment.
Our professional courses are designed in consultation with some of the industry’s leading chefs. Throughout the course, students will learn the skills and knowledge required to cook in a professional kitchen environment, they will receive lectures and demonstrations from professional specialists in butchery and fishmongery, food hygiene, wine and spirits, as well as demonstrations by some of the industry’s leading chefs. Past examples have included Angela Hartnett, Adam Byatt, Jason Atherton and of course, Gordon Ramsay!
Classes are taught in groups of no more than 10 per kitchen, by our team of professional, experienced and qualified teaching staff, who come from a range of industry backgrounds.
As the UK’s longest established and most highly acclaimed culinary training academy, there is no better place to start your career in food. A professional knife set, recipe file and uniform are included at no extra cost.
Full details can be found in our prospectus. To download our prospectus, click here.