Practical cooking classes form the backbone of our professional training at Tante Marie and 80% of the time students are with us on our professional Cordon Bleu Diploma and Cordon Bleu Certificate courses is spent in the kitchens.
However, the advanced practical skills our students learn are underpinned by classes in the theory of cookery, a broad range of topics including menu planning, food hygiene, budgeting and kitchen management and even advanced wine training by our Master of Wine, John Downes.
Students will be visited by a range of specialists: master butchers will butcher whole animals to show students where each individual cut comes from, chocolate tastings will introduce students to the delicate differences in chocolate from different parts of the world and during our courses, students will gain an in depth knowledge and understanding which supports the skills learned in the kitchens.
Our designated theory classroom provides the ideal facility for this element of the course, away from the distractions of the kitchens.