Cookery School

Professional Training

Tante Marie’s Cordon Bleu Diploma and Intensive Cordon Bleu Diploma courses are internationally acclaimed and are designed to offer students the cookery skills and knowledge required to work professionally in the hospitality sector.

The Cordon Bleu Diploma course is run over 3 terms, each 11 weeks in length, and starts every September. The pace of this course is ideally suited to school leavers who are considering practical skills training as an alternative to university.

The Intensive Cordon Bleu Diploma course is run over 2 terms, each 11 weeks in length, and starts every January, April and September. The qualification is the same as the three term course, however the more intensive nature and faster pace of the course makes it ideal for those with some previous cookery experience, career changers or university graduates.

The course offers students an internationally recognised professional qualification, resulting in excellent career prospects.

Course details:

• Course includes menu planning, food costing, budgeting and much more
• Over 80% of the course is practical, with students actively cooking
• Contemporary and classical recipes
• Maximum 10 students per group
• Three day wine course taught by a Master of Wine leading to the Tante Marie Wine Certificate
• One day course leading to the Award in Food Safety in Catering (level 2)
• All inclusive course fees include chef’s whites, diploma recipe file and professional knife wallet and knives
• Contacts, advice and support on careers resulting in exciting career opportunities

No educational qualifications are required to enrol on our courses

For further information, please visit the Tante Marie School of Cookery website by clicking here, or contact the school directly at:

Tante Marie School of Cookery Limited
Woodham House
Carlton Road
Woking
Surrey
GU21 4HF
England
Telephone: +44 (0)1483 726957
Fax: +44 (0)1483 724173
E-mail: info@tantemarie.co.uk