Intermediate Cuisine Certificate

Prerequisite: Basic Cuisine Certificate

Intermediate Cuisine Certificate imparts an in-depth study of French regional cuisines and related subjects through which students will apply the techniques learned in the Basic Cuisine Certificate program. Here, the emphasis is on understanding the importance of mise en place, organization and production. Chef demonstrations exhibit various types of presentations, from platter to plate. At the same time, students will master knowledge on ingredients, classifications and background of the regions including seasonings and flavor appreciation.

Key Information

Duration: 3 months / 1 term

Price:

PhP 314,000.00
Tuition Fee Inclusions : All ingredients, Learning materials, Use of one-on-one workstation

Hours per week: 18 hours approximately
Teaching Methods: Lecture, Chef demonstration, Hands-on practical with strong guidance from the Chef Instructor, Assessment and feedback.

Entry requirements: 18 years old and above, High school graduate, No prior culinary experience required.

Additional Information:
First Intake: Apr. 1, 2020 - Jun. 19, 2020*
Schedule : Mon, Wed, Fri
Hours : 6.5 hours / day (may extend)
*Intake schedule may change

For more details, please contact:

Earl Roxas
Operations Assistant
Le Cordon Bleu Ateneo de Manila
G/F George SK Ty Learning Innovation Wing, Areté
Ateneo de Manila University, Katipunan Ave.,
Loyola Heights, Quezon City
Tel: +632 8426 6001 locals 5380 and 5381
Email: ateneodemanila@cordonbleu.edu

Intermediate Cuisine

Intermediate Cuisine Certificate

Key Information

Certificate Details