TANTE MARIE CULINARY ACADEMY · At Tante Marie Culinary Academy we are focussed entirely on...

Official Prospectus

2 TA N T E M A R I E C U L I N A R Y AC A D E M Y

3TA N T E M A R I E . C O.U K

At Tante Marie Culinary Academy we are focussed entirely on teaching practical cookery skills in an environment which is supportive and fun, whilst also ensuring our students develop the high levels of discipline required to cook beautiful food to the highest standards.

Our courses range from 1 day to 1 year, meaning there is always something for everyone to get involved in. We have built unique relationships with many industry experts, which allows us to constantly review and develop our courses to meet the demanding needs of this exciting profession.

Since Tante Marie was founded in 1954, we have changed the lives of many thousands of graduates and continue to set the standards in culinary education.

Claire Alexander-Brown Andrew Maxwell PRINCIPAL MANAGING DIRECTOR

WHY TANTE MARIE? 4

OUR COURSES 6

PROFESSIONAL 8 COURSES

GAP YEAR COURSES 12

LIFESTYLE CLASSES 14

THE RESTAURANT AT TANTE MARIE 15

GRADUATE PROFILES 16

GENERAL INFORMATION 19

WHICH COURSE 22 IS RIGHT FOR ME?

Welcome

As the UK’s longest established independent cookery school, Tante Marie Culinary Academy has developed an internationally acclaimed reputation for excellence with graduates running successful businesses all around the world.


Graduates of our Cordon Bleu Diploma qualification and professional chef courses enjoy successful careers in food all around the world. These alumni have put Tante Marie on the map as a world leader in culinary education and the combination of our Cordon Bleu Diploma and the CTH Level 4 Diploma in Professional Culinary Arts means Tante Marie graduates have the world at their feet as they progress into successful careers in food.

Why Tante Marie?

As the UK’s longest established independent cookery school, Tante Marie Culinary Academy has developed an internationally acclaimed reputation for excellence.

Why Tante Marie?


A rich heritageTante Marie School of Cookery was founded in 1954 by the acclaimed cookery writer Iris Syrett and has been providing top-class chef training and cookery classes to those passionate about food, ever since.

With over 60 years’ experience, we are internationally renowned for excellence in culinary training. Our professionally qualified teachers are focused entirely on teaching practical cooking skills in a supportive and fun environment, whilst ensuring our students develop the high levels of skill and discipline required to cook beautiful food to the highest standards.

Location & FacilitiesTante Marie Culinary Academy is conveniently located just a 1 minute walk from Woking train station and 25 minutes by train from the heart of London.

Our state-of-the-art facilities include: five teaching kitchens, a demonstration theatre, theory classroom and extensive library. We have worked closely with our official partners, Neff and Poggenpohl to equip each of our kitchens with a range of stylish appliances and cooking mediums so that we may prepare our graduates for any kitchen environment.

The RestaurantGraduates who want to take their training to the next level, are exclusively offered the chance to showcase their skills in the multi-award winning Restaurant at Tante Marie. Here they can gain hands on experience in a real hospitality environment with a paid apprenticeship, working towards a Level 5 Diploma in Culinary and Hospitality Management.

Some of our Diploma classes are run within The Restaurant giving our students the opportunity to put their skills into practice in a live environment.

More than just cookingWe believe that there is more to creating great food than simply learning to cook. As part of their course, our students are exposed to a vast array of extracurricular activities, provided to inspire and educate them about the entire food industry - such as:

SUPPLIER TOURS Venturing to herb farms, vegetable markets, flour mills and fishing boats to learn about the procurement and sustainability of our ingredients.

GARDENING CLUB Getting involved with the care of our allotment and learning how to grow fresh fruit and veg.

PREP CLUB Spending time in The Restaurant to help with food preparation and get an insight into how things work in a functioning place of business.

ASSESSMENT IN MARINE COOKERY All of our Diploma students have the unique opportunity to take the MCA Assessment in Marine Cookery – a requirement for chefs working on yachts.

Alongside these great experiences we have introduced advanced teaching aids to support students’ learning, such as the brand new Tante Marie Alumni App and Virtual Learning Environment.


Our professional cookery courses are amongst the world’s most highly recognised professional chef qualifications. We cater to the needs of every cook, whether you have limited experience in the kitchen or already have a good grounding – you can learn to be a professional chef with Tante Marie.

Our comprehensive training programmes are taught by a team of highly qualified teachers, in groups no bigger than 10, meaning that students will benefit from one to one guidance and training at every step of their course. Training covers all areas of classic and modern cuisine setting students up with the skills they need to kick start a career in food and catering.

• Cordon Bleu Diploma • Intensive Cordon Bleu Diploma• Level 5 Diploma in Culinary &

Hospitality Management

FIND OUT MORE ON PAGES 8 - 11

Our Gap Year courses are the perfect starting point for students looking for a year out filled with food, fun and travel whilst also gaining a valuable life skill. Taught by our professional teaching team, the Tante Marie Gap Year courses are run over 1, 2, 4 and 10 week periods at various points throughout the year – making them a flexible option for any cooking ambition.

• Cordon Bleu Certificate• Food Camps • Essential Skills

FIND OUT MORE ON PAGES 12 - 13

Our Courses AN OVERVIEW

Professional Courses Gap Year Courses


Our broad portfolio of short Lifestyle cooking classes offers everybody the opportunity to learn how to cook delicious food at home. Taught by our professionally trained teachers, these short cookery classes range from making perfect, fresh pasta to creating a macaron masterpiece.

• Saturday classes• Evening classes• 1 week Beginners classes

FIND OUT MORE ON PAGE 14

Lifestyle Classes


The Tante Marie Cordon Bleu Diploma is an internationally recognised qualification which has been setting the standards in global culinary training since its creation in 1954. Run over a full 3 term academic year from September to July, this course is designed for those with little or no previous experience in the kitchen, allowing students to progress within their comfort zone towards a professional culinary qualification.

COURSE SUMMARY Over 3 terms students will work through an array of versatile recipes, learning and developing cookery skills and techniques to the highest standards and building their confidence in the kitchen.

Term one begins with the basics. An Introduction to working in a professional kitchen, building practical cookery skills, such as knife work and time management, and allowing students to master the foundations of cookery. Term two moves on to an intermediate programme, taking students newly acquired skills to the next level and giving them a deeper understanding of the science behind cooking. As they enter term three everything our students have learned

will be refined to perfection and they will have the confidence and abilities to produce beautiful dishes to an advanced level and create and adapt recipes of their own.

CAREER PROSPECTS Our graduates are known for their unsurpassed standards and professional discipline, making them highly desirable to employers. Many have gone on to take positions in Michelin starred restaurants with the aim of further building their working knowledge, while others have chosen to pursue their dream of opening their own restaurant. The Cordon Bleu Diploma also gives graduates the understanding and discipline to follow varied non-cooking careers such as food journalism, events management and marketing.

EXAMS & ASSESSMENT Continuous, day-to-day assessment forms the basis of progression on this course, allowing teachers to identify individual areas of strength and weakness and ensure students achieve to their full potential. Formal exams consist of both practical and theory with assessments in budget control and menu planning.

Our Courses Professional

Tante Marie Cordon Bleu Diploma

Our renowned Cordon Bleu Diploma is our flagship course and suits those who are serious about food and looking to take the first steps towards a career in food and drink.

3 TERMS (33 WEEKS)

MONDAY – FRIDAY

LEVEL 4 DIPLOMA


Course at a glanceDURATION:

Cordon Bleu Diploma: 33 weeks Monday – Friday 9.00am – 4.30pm

START DATE: September

Intensive Cordon Bleu Diploma: 22 weeksMonday – Friday9.00am – 4.30pm

START DATES: January, April, September

QUALIFICATIONS:

Level 4 Diploma in Professional Culinary ArtsLevel 2 Award in Food Safety in Catering Assessment in Marine Cookery (Ship’s Cook Certificate of Competence) Wine Course Certificate

ENTRY REQUIREMENTS:

No previous experience or academic requirements16 years+ (Intensive recommended to 20 years+)

Non-UK residents: Must be eligible to study in the UK CEFR Level B1 in English language

More experienced cooks may wish to consider our two term Intensive Cordon Bleu Diploma.

Tante Marie Intensive Cordon Bleu Diploma

2 TERMS (22 WEEKS)

MONDAY – FRIDAY

LEVEL 4 DIPLOMA

This course covers the same curriculum and awards the same qualification as our three term diploma, but runs at a faster pace for more mature students who have some previous cookery experience and are able to respond to the pressures of intensive learning.


Students will study towards a foundation degree level qualification in hospitality management, while gaining experience in a real restaurant environment – and being paid!

COURSE SUMMARY This year long paid apprenticeship will train students in every aspect of running a successful hospitality business. Areas covered include: legal obligations of a company director, accounting procedures, health & safety planning and running a ‘service kitchen’.

Graduates’ time in the Restaurant will run on rotation, with part of their time spent continuing to refine their culinary skills and offering menu ideas in the kitchen, and part of their time learning front of house etiquette and providing top class service on the Restaurant floor. Independent study time is incorporated into the working week for graduates to revise via our Virtual Learning Environment, where all course modules can be reviewed and revisited.

KEY SKILLS Customer relationship and marketing in hospitality management, Business principles and governance in hospitality, Human resource management in hospitality, Procurement and management of kitchen resources, Professional kitchen management.

EXAMS & ASSESSMENT Assessment is formed through a number of coursework assignments, a written examination and final examination project over the duration of the apprenticeship.

Our Courses Professional

Level 5 Diploma in Culinary & Hospitality Management

The Tante Marie Diploma in Culinary & Hospitality Management offers graduates of our Cordon Bleu Diploma the exclusive opportunity to continue studying with a paid apprenticeship in the award winning Restaurant at Tante Marie.

12 MONTHS

40 HOUR WEEK

LEVEL 5 DIPLOMA

Course at a glanceDURATION:

12 monthsTuesday - SaturdayShifts between 10am – 10pm START DATE: Various QUALIFICATION: Level 5 Diploma in Culinary & Hospitality ManagementENTRY REQUIREMENTS: Completion of Tante Marie Cordon Bleu DiplomaMust carry an EU or UK passport


Our Courses Gap Year

We have been running this course since 1954, which has led to its global recognition as one of the leading foundation level culinary training programmes.

COURSE SUMMARY The Certificate course combines practical cookery and theory classes to build a foundation level of understanding in all areas of cookery - including menu planning, budgeting and presentation skills.

Lessons are designed to provide students with an introduction to working in a professional kitchen environment, incorporating practical skill development and techniques that will build their understanding of how food changes as they cook. The Certificate course then progresses to the next level of ability, looking deeper in to various areas of cookery and adding supporting theory lessons - helping our students to better understand the food that they cook, make adjustments and produce recipes of their own.

EXAMS & ASSESSMENT Assessment on Tante Marie’s Cordon Bleu Certificate course consists of both theory and practical exams. This includes CTH assessment spread over two days and a final practical and theory exam.

Tante Marie Cordon Bleu Certificate

Our 1 term Cordon Bleu Certificate course is suited to those who are looking to develop a career in food and hospitality or gain skills that can be applied to a working gap year.

1 TERM

MONDAY – FRIDAY

CORDON BLEU CERTIFICATE


Our Courses Gap Year

During the course students will learn a range of essential, culinary skills across several areas of cookery. Students will leave with the ability to cook good food, for all occasions and in any environment.

COURSE SUMMARY Students on this 4 week course are taught in small groups of like-minded people spending the majority of their time in our state of the art kitchens. Students will gain a comprehensive understanding of areas such as sauces, soups, meat, fish, canapés, pastries and bread, to name just a few. Perfect for those aiming to earn money while at university or wanting to help fund travelling during a year out, this course will provide skills that will remain with students for a lifetime.

Over 5 days students will be taken through the basic techniques in cookery that will allow them to produce a range of versatile, every-day dishes

COURSE SUMMARY This course delivers a range of key cooking skills and the confidence and enthusiasm to produce a selection of fresh, home-cooked dishes from student’s own kitchens.

Food Camp can also be taken as a 4 week course for those looking to gain deeper skills.

Essential Skills Food Camp

The Tante Marie 4 Week Essential Skills course is one of the world’s leading cookery courses of this type.

Our Food Camp is the perfect starting point for young people with little experience in the kitchen who need to gain basic cookery skills.

4 WEEKS

MONDAY – FRIDAY

5 DAYS

MONDAY – FRIDAY

Courses at a glance

Certificate Essential Skills Food Camp

DURATION 11 weeks 4 weeks 1, 2 or 4 weeks

START DATES January, September January, April, Sep July

QUALIFICATION Cordon Bleu Certificate Certificate of Attendance Certificate of Attendance


Our Courses Lifestyle

Tante Marie Culinary Academy offers a wide range of short cookery classes for home cooks looking to pick up some top tips from the professionals, refine their skills and extend their culinary repertoire.

View the full schedule of classes at tantemarie.co.uk.


The Restaurant at Tante Marie has two unique aims: to provide a new and distinctive dining experience to Surrey and to offer a platform for graduates of our Cordon Bleu Diploma to take their professional chef training to the next level.

Tante Marie Culinary Academy is located just above The Restaurant but in order to give you a taster of what we do we’ve brought a little bit of it into The Restaurant. At Tante Marie Live we offer daytime, evening and weekend cookery courses to the public - all taught by the team of professional teaching staff from upstairs in the Academy!

The Restaurant at Tante Marie is our fully functioning professional restaurant offering fresh, quality menus - brought to the public by our award winning Head Chef and front of house staff.

The Restaurant


The best way for us to give you an idea of what you could achieve with a Tante Marie Cordon Bleu Diploma, is by telling you what other students have achieved on the back of their Tante Marie training. Here’s a few examples:

Neil RankinChef Director | Temper

GRADUATED NOVEMBER 2009

Neil began his career as a chef in fine-dining kitchens under Michael Wignall and Nuno

Mendes, and at Rhodes 24 and The French Table. He went on to work at Barbecoa, the

restaurant which saw Jamie Oliver team up with Adam Perry Lang, where his love for charcoal cooking began. He was formerly Head Chef at Pitt Cue and Exec Chef for Noble Inns, before launching his current venture ‘Temper’. Neil

pioneered London’s high end barbecue scene and is well known for his experimental use of bold flavours, drawing on global influences.

Harriet EastwoodAuthor | TV Presenter | Food Journalist

GRADUATED JUNE 2003

After graduating from Tante Marie Harriet went on to launch a career in food writing.

She became the co-host of Channel 4’s ‘Cook Yourself Thin’ in 2007 and has released numerous cookery books including Red Velvet & Chocolate Heartache: The ultimate book of

natural cakes that taste naughty.

GraduateProfiles


Paul WhitbreadOwner/Director |

The Royal Oak, Leighterton GRADUATED MARCH 2009

Paul graduated in March 2009 and bought a pub in the Cotswolds which

he and his wife converted.

The Royal Oak is fast becoming one of the region’s most popular dining rooms with both tourists and locals. Paul has created

a fabulous British menu and The Royal Oak is now an award winning pub, earning

critical acclaim and excellent reviews.

Jennifer SmithOwner/Director | Dar Roumana

GRADUATED JUNE 2001

Since leaving Tante Marie Jennifer has set up a guest house in Morocco called Dar Roumana where she is also running cookery classes. Dar Roumana has been

recommended by the Lonely Planet guides as one of Morocco’s leading hotels.

Eleanor GerrishDirector | Elle’s Cakes

GRADUATED MARCH 2012

Ellie has established her own designer cakes business which is now earning critical acclaim, creating stunning and

elegant cakes for every occasion.

Lyndy ReddingManaging Director | Absolute Taste

GRADUATED JUNE 1987

Starting out as a small scale private chef inspired Lyndy to start Absolute Taste

in 1997 – by 2003 they had won Events Caterer of the Year.

The company now turn over £20m each year, catering for private clients around

the world including contracts with private jets, Formula 1, the US Masters and the London 2012 Olympics. Lyndy is also a co-owner and director of Tante Marie.


Graduate Profiles

Glen SharmanHead Pastry Chef |

Richard Branson’s Necker Island GRADUATED NOVEMBER 2008

After graduating, Glen took up a position as a pastry chef at Pennyhill Park Spa

and Hotel. In April 2011, he was awarded the Academy of Culinary Arts Awards of Excellence 2011. Former winners of this award include the likes of Anthony

Demetre, Mark Sargeant, Tristan Welch and many more of the industry’s leading chefs.

Glen has also won various other awards, including most recently the overall prize

for chocolate work at the UK Open Pastry Finals at the Restaurant Show in 2013 – with the prize being a stage (work experience) at Valrhona. After 2 years as Chocolatier and Pastry Chef at Le Manoir, Glen moved on to his next exciting role as Head Pastry Chef

at Richard Branson’s Necker Island.

Simon ChabowskiManaging Director |

Chabowski Trading & Muddle Me GRADUATED NOVEMBER 2006

Simon opened Chabowski Trading with the vision of bringing new and

innovative technology to the Middle East, along with some of the old time favourites.

They are now the exclusive distributors for some of the world’s leading Food

& Beverage brands.

Their current brand portfolio includes: Pacojet, Polyscience, Excalibur,

Hotmix, Articube, Niteowl, UberBar, Omega Juicers. They sell to sub-

distributors, suppliers, retailers and also have their own industry website, shop

& team called Muddle Me that sells their brands along with other amazing chef & barman tools and equipment.


International StudentsSTUDENT VISAS Tante Marie Limited has been licensed by the UK Border Agency to enrol international students under Tier 4 of the Points Based System and is rated by the UK Border Agency as a ‘Highly Trusted Sponsor.’ Due to Home Office requirements, students wishing to attend Tante Marie who require a visa to study in the UK are required to pay the full course fees prior to a Confirmation of Acceptance for Studies being issued. If the visa is subsequently refused, a full refund will be offered.

Students from outside the European Union will probably require a visa to study in the UK. To check if you need a visa, visit the Home Office website, www.ukba.homeoffice.gov.uk. All students requiring a Tier 4 Student Visa are required to complete the Level 4 Diploma in Professional Culinary Arts which is obtained by completing the Cordon Bleu or Intensive Cordon Bleu Diploma course.

FOREIGN LANGUAGES The Home Office requires that students from non-English speaking countries achieve a level of CEFR Level B1 in speaking, listening, reading and writing. More information is available on the Home Office website.

For students coming from the EU, Home Office legislation does not apply, however all classes at Tante Marie are taught in English and we require that students have an acceptable level of English prior to commencing their course. If you are uncertain about your English ability, we will arrange a telephone interview during which this can be assessed.

Course FundingWe offer course finance options for prospective UK students with our partners Pay4Later. This offers affordable repayment plans to help you spread the cost of your course over 1, 2, 3 or 4 years with complete flexibility to suit your needs. Visit our website for further details.

Professional and Career Development Loans are available to eligible UK citizens over the age of 18. These are bank loans that can be used to help pay for work related learning. You can borrow between £300 and £10,000 to help support the cost of up to 2 years learning. The loan can be used to pay course fees or other costs such as travel and living expenses. Because the Professional and Career Development Loan is a commercial loan product, they should only be considered as an option once all other student funding options have been investigated.

General information


EnrolmentVisit our website to find out full details and enrol on any of our courses. Alternatively call the Academy on +44 (0)1483 726957. Enrolment is confirmed upon receipt of your completed enrolment form, together with payment of a deposit either by cheque or bank transfer. The course fee is then payable using a range of different payment and funding options. (International students are required to pay the full course fee in advance).

EligibilityThere are no academic requirements for enrolment onto our courses, all we ask is that you are able to demonstrate a genuine passion for food and a desire to learn. The Home Office requires that students from non-English speaking countries achieve a level of CEFR Level B1 in speaking, listening, reading and writing.

Equal OpportunitiesTante Marie is committed to promoting an environment which offers equal opportunities to all staff, students and visitors, free from discrimination in any way.

Special NeedsThe practical nature of what we teach at Tante Marie often appeals to those with difficulties such as dyslexia. We have invested greatly in ensuring that our materials and teaching methods are designed to offer every individual student the best possible opportunity to learn. If a student finds something a bit challenging, we do everything we can to help them overcome it.

Safeguarding & Students Under 18We can accept students from 16 years old and over and Tante Marie fully recognises its responsibilities for child and vulnerable adult protection. Where students are under 18 years old we will ask for the consent of a parent or legal guardian prior to enrolment on the course and will communicate closely with them during the enrolment process as well as the course.

All of our teaching and administration staff have advanced DBS checks (formerly CRB checks), have completed child protection and safeguarding training and first aid training. Tante Marie has a written Child Protection Policy which is available on our website. The Principal has overall responsibility for student welfare and safeguarding.

AccommodationTante Marie is a non-residential school however we are able to provide a list of local families who can provide accommodation to Tante Marie students. Our accommodation list is available upon completion of enrolment and all accommodation providers are fully inspected to ensure they provide an acceptable standard of living.

Tante Marie takes no part in financial arrangements or lodging agreements between students and host families. Rented self-catering accommodation is available and Woking has a number of local letting agents.

General Information


Awards & AccreditationsAt Tante Marie we like to let the success of our graduates do the talking for us, this is why we have made it our policy not to enter any cookery school awards or guides where there is no official governing body.

However we are an Academy which provides accredited qualifications and training, meaning it is important that we can demonstrate that we meet the high standards our students expect.

ICSA Tante Marie is a founder member of the Independent Cookery Schools Association and sit on the Board of ICSA.

INDEPENDENT SCHOOLS INSPECTORATE (ISI) Tante Marie Culinary Academy is accredited by the Independent Schools Inspectorate – the government’s official inspections body for Independent Schools. In our latest report ISI stated that; “The quality of teaching is excellent and exceeds all expectations…Teachers follow a consistent model of delivery…have an excellent understanding of their students’ needs…and students’ attainment and progress are excellent.”

The Academy carries an outstanding rating which “Exceeds all Expectations” with regards to students’ welfare, learning, health and safety and governance, leadership and management.

BRITISH ACCREDITATION COUNCIL (BAC) Tante Marie Culinary Academy is accredited by the British Accreditation Council for Further and Higher Education. The inspection report commented on excellent levels of provision throughout the Academy and noted; “The school has developed excellent industry links and a clear plan and vision for its future developments.”

CONFEDERATION OF TOURISM AND HOSPITALITY (CTH) CTH is an international hospitality sector qualifications awarding body. In 2010 Tante Marie Culinary Academy teamed up with CTH to create a formally accredited, practical cookery qualification. The outcome of this alliance was the internationally recognised CTH Level 4 Diploma in Professional Culinary Arts. In 2011 we joined forces again to create the CTH Level 2 Award in Culinary Skills. In 2014 Tante Marie also created the Level 5 Diploma in Culinary and Hospitality Management.

Thes qualifications are now being awarded around the world and we are very proud of our association with CTH – Tante Marie Culinary Academy quite literally sets the standards in international culinary training.


Beginners/ Food Camp

Essential Skills Certificate Cordon

BleuIntensive

Cordon Bleu

Stocks • ••• •••Sauces • • •• ••• •••Soups • • •• ••• •••Various hors d’oeuvres • • •• ••• •••Cooking with eggs • • •• ••• •••Farinaceous dishes • •• •• ••• •••Fish & shellfish Preparation • •• ••• •••Fish & shellfish cookery • • •• ••• •••Meat, poultry & game preparation • •• ••• •••Meat, poultry & game cookery • • •• ••• •••Canapés • •• ••• •••Pastries • •• •• ••• •••Cakes & biscuits • • •• ••• •••Icings & fillings • • •• ••• •••Biscuits • • •• ••• •••Petit fours & sweets • •• ••• •••Yeast cookery • • •• ••• •••Working with gelatine sweet & savoury • •• ••• •••Pastry & sponge based desserts • • •• ••• •••Hot puddings • • •• ••• •••Frozen desserts • •• ••• •••International cookery • • • •• ••Fish lecture • • •Meat lecture • • •Hygiene course • • • •Wine course • ••• •••Practical exams • ••• •••Theory exams • ••• •••Homework • ••• •••Tante Marie Cordon Bleu Diploma • •Level 4 Diploma in Professional Culinary Arts OPTIONAL OPTIONAL

CTH Level 2 Award in Culinary Skills •Tante Marie Cordon Bleu Certificate •Level 2 Award in Food Safety • • • •Level 5 Diploma in Culinary & Hospitality Management

OPTIONAL OPTIONAL

Assessment in Marine Cookery OPTIONAL OPTIONAL OPTIONAL

Certificate of Attendance • •

Which course is right for me?

SKILLS COVEREDCOURSE NAME

Essential Skills students may join the fish and meat lectures if their course coincides with the demonstration date.

• BASIC •• INTERMEDIATE ••• ADVANCED

57-61 Commercial Way, Woking, Surrey GU21 [email protected] | +44 (0)1483 726957

tantemarie.co.uk

We encourage all perspective students to come and visit the Academy, meet some of our current students and teachers and see our state of the art facilities to

help get an idea of what life is like at Tante Marie.

If you would like to arrange a private tour and informal interview, please get in touch with one of the team.

Visit the Academy

TANTE MARIE CULINARY ACADEMY · At Tante Marie Culinary Academy we are focussed entirely on...

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