This page contains content from our previous website. To learn more about us, check out our new website.
Loading...
 
Increase font size  Decrease font size
Grand Diplôme Programas de Cocina Programas de Pastelería Programas de Cocina Española Diploma de Alta panadería Proceso de admisión

Le Cordon Bleu Madrid » Academic Programs » Diploma in Spanish Cuisine

 
Request more information
 
First Name *
Last Name*
E-Mail *
Telephone*
Subscribe to our newsletter
Yes
Message
 

Diploma in Spanish Cuisine
     

This program is taught exclusively in Le Cordon Bleu Madrid for English speakers who would like to receive this course in English. Specializing in the most essential techniques, recipes and ingredients of Spanish cuisine, it allows the student to learn those techniques used at Le Cordon Bleu (LCB) to work in the field of haute-cuisine.

Tradition and avant-garde
For centuries, Spanish cuisine has been defined by homemade recipes which were handed down from one generation to the next. Today, Spain is one of the leading countries as regards the variety and richness of its gastronomic culture.

Excellent products and raw material together with creative and entrepreneurial Chefs, have raised the Spanish cuisine to be a worldwide point of reference.


Diploma in Spanish Cuisine
This nine-month program includes three certificates: Basic, Intermediate and Superior. This diploma is the most relevant option for those who wish to be trained in the shortest time possible. Just like with the Grand Diplôme®, this Diploma must be achieved step by step, by taking independent certificates.

Its total length is 30 weeks. Every week the student will take 2 demonstration sessions and 2 practical sessions, each lasting 3 hours.

 

 

Starting and ending dates of the Diploma:
4th of January 2015- 30th of September 2016
March 28th - December 23rd 2016

Lenght: 360 hours

Fees

Aplication fee 1.500€
Tuition fees 13.500€
Total amount 15.000€

Certificado Básico       Certificado Intermedio       Certificado Superior
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.
      Through a cultural and culinary tour around the Spanish regions, the student will learn the diversity and richness of Spain’s gastronomical habits. This analysis will be completed by studing in depth a trait common to many regions: tapas and pintxos. The acquired knowledge will give a traditional yet modern application as an example of the development of spanish gastronomy driven by the signature cuisine of Spain’s leading chefs. Students’ individual work to gain thorough command of the techniques will be combined with team work practicals.       This Certificate shows the new interpretations that some of the top chefs of the country have made of traditional spanish recipes. Recipes from great restaurants will inspire the application of innovative techniques, encouraging students’ creativity and helping them discover new textures and flavours. Like the previous certificates, the Superior Certificate ends with an exam in which the students will be graded based on their technical skills, their innovation, and their creative abilities.


Available Calendar and Schedule of Basic Certificate:

Standard Schedule:
January 4th - March 31st 2016
March 28th - June 30th 2016
October 1st - December 23rd 2016
Intensive Schedule:
August 22nd - September 30th of 2016
Weekend Schedule IN SPANISH:
October 1st - April 1st of 2016

 


Available Calendar and Schedule of Intermediate Certificate:

Standard Schedule:
January 4th - March 31st 2016
March 28th - June 30th 2016
June 27th - September 30th 2016
Weekend Schedule:
April 2nd - October 1st of 2016


Available Calendar and Schedule of Superior Certificate:

Standard Schedule:
January 4th - March 31st 2016
March 28th - June 30th 2016
June 27th - September 30th 2016
Weekend Schedule IN SPANISH:
October 1st - April 1st of 2016

 

Basic Certificate's Fee

Aplication fee 500€
Tuition fees 5.000€
Total amount 5.500€

Intermediate Certificate's Fee

Aplication fee 500€
Tuition fees 5.200€
Total amount 5.700€

Superior Certificate's Fee

Aplication fee 500€
Tuition fees 5.350€
Total amount 5.850€

 

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

   

   
 
Loading...