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Grand Diplôme Programas de Cocina Programas de Pastelería Programas de Cocina Española Diploma de Alta panadería Proceso de admisión

The occupation and responsibilities of each student might hamper their learning at the School. In order to facilitate their access to our training programmes, Le Cordon Bleu Madrid has created different schedules for Culinary Arts, Pâtisserie and Spanish Cuisine courses.

 

Standard schedule

it is the conventional schedule. Students who prefer this schedule will take the Basic Certificate courses as follows:

- Cuisine: 3 months, 3 demonstration classes and 3 practical classes per week.
- Spanish Cuisine: 3 months, 2 demonstration classes and 2 practical classes per week.
- Pastry: 3 months, 2 demonstration classes and 2 practical classes per week.

 

Intensive schedule

Only for the summer courses (July, August and September) and Basic Certificate courses. Students wishing to continue with Intermediate and Advanced Certificate courses may do it within a standard schedule course programme. The student will take the same number of teaching hours and the same syllabus as in the standard schedule but with a higher number of classes per week (from Monday to Friday). This modality might be interesting for students who want to study during the holiday period.

- Cuisine: Approximately 6 weeks, 5 demonstration classes and 5 practical classes per week
- Spanish cuisine: Approximately 4 weeks, 5 demonstration classes and 5 practical classes per week.
- Pâtisserie: Approximately 4 weeks, 5 demonstration classes and 5 practical classes per week (this course starts either in July or at the end of August).

 

Weekend schedule

EXCLUSIVELY IN SPANISH

Class schedule: Friday afternoon and Saturday morning. Particularly suited for students who work and are only free at the weekends. Same number of teaching hours and same syllabus as the standard schedule but this is a longer course considering the reduced number of weekly sessions.

- Cuisine: Approximately 9 months, 1 demonstration class and 1 practical class per week.
- Pâtisserie: Approximately 6 months, 1 demonstration class and 1 practical class per week.

   
 
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