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

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).

 
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Intensive Basic Certificate
     
Certificado Básico       Certificado Intermedio       Certificado Superior

It provides basic knowledge on culinary arts and introduces the student to the world of techniques. From the very first day, the assimilation of the concepts explained during the demonstration classes is reinforced with practice in the kitchen. During the classes, students work in depth on the main cuts, cooking methods and the making of mother sauces. Progressively, the development of techniques become more complex and the training is complemented with other concepts necessary for the conservation and knowledge of products, as well as the comprehension of current cuisine and its history.

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      This program guides the student through the fundamental techniques, recipes and raw materials of Spanish Cuisine. The evolution of Spanish Cuisine has turned it into one of the most attractive gastronomies in the world, even though its origins are recipes that have been transmitted from generation to generation. Le Cordon Bleu rescues these gastronomical treasures in order to recreate them in light of the traditional know-how and the international haute-cuisine techniques. Starting with the product, the student will discover the traditional production methods and will understand how the techniques used in haute-cuisine help get the most out of them.

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      This certificate introduces the students to the world of pâtisserie, providing them with techniques and basic knowledge. The demonstrations and practical sessions are focused on the work with dough and batter, cream and pastry as well as the elaboration of classic cakes. During the classes, students will also learn to master the possibilities of each product, across their origin and history.

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Intensive Schedule:
24th August 2015 - 30th September 2015
Intensive Schedule:
24th August 2015 - 30th September 2015
Intensive Schedule:
24th August 2015 - 30th September 2015

Basic Certificate's Fees

Aplication fee 500€
Tuition fee 7.400€
Total amount 7.900€

Basic Certificate's Fees

Aplication fee 500€
Tuition fee 4.600€
Total amount 5.100€

Basic Certificate's Fees

Aplication fee 500€
Tuition fee 5.250€
Total amount 5.750€

 

Le Cordon Bleu UFV, S.L. con domicilio en Madrid, Ctra. Pozuelo a Majadahonda km. 1,800, Pozuelo de Alarcón, le comunica que los datos aportados serán objeto de tratamiento automatizado y pasarán a formar parte del fichero propiedad de Le Cordon Bleu UFV. S.L. inscrito en la Agencia de Protección de Datos. Estos datos podrán ser utilizados para realizarle comunicaciones relacionadas con nuestro objeto social, y podrán ser cedidos a la Fundación Universidad Francisco de Vitoria y a Le Cordon Bleu Internacional para el mismo fin. De conformidad con el artículo 5 de la Ley 15/1999, de 13 de diciembre de Protección de Datos de Carácter Personal, usted tiene derecho al acceso, rectificación, cancelación y oposición de sus datos personales en nuestro fichero enviando un correo electrónico a comunicacioncordonbleu@ufv.es

   
 
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