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              Cuisine

              A programme developed to know the techniques of haute cuisine, to understand the culinary processes and to  learn to relate them with the products. The goal is for students to develop their creative potential and be capable of expressing their own vision of gastronomy supported by a solid and comprehensive training.

              Pastry

              Inspired in the pursuit of perfection and mastery of technique, it combines the classics of traditional pastry with the bespoke creations of modern pastry, including the techniques needed to sculpt their designs in chocolate and sugar.

              Spanish Cuisine

              Exclusively at Le Cordon Bleu Madrid, the school has designed a programme in which the student will learn the origins of the gastronomic tradition and the vanguard of a style of cooking that is a pioneer in innovation and research.

              Bakery

              Rescuing the whole tradition of the trade, through the Diploma in Bakery a tour is made from breads of the French tradition, such as the baguette and pain au levain, to the world of viennoiserie with the croissant, brioche and pain au chocolat; the technique hand in hand with the new technologies.

              Short Courses

              Whether you're an amateur, or you just want to test yourself in one of our professional programmes, in our short courses you will work in a professional environment, learn from our chefs and discover how knowledge of the techniques can become your best cooking "trick".
              We will put at your disposal all the ingredients and utensils, and at the end you'll take everything you have prepared home with you.

              Gastronomy Bachelor Degree

              In 2011 the LCB School of Madrid opened its facilities on the campus of the University Francisco de Vitoria. The two organizations have sealed an alliance through which they intend to respond to the ever increasing demand for professionals in Business Administration from companies and institutions in the hospitality industry, and hotels and haute cuisine internationally. All of this from the high-level professional training, through to university undergraduate and postgraduate training and specialised research.

              Testimonials

              • Carlos-Linero-Noguera
                I’m speechless, the school has, by far, exceeded my expectations. Mostly by fact of being taught by great chefs, they are teachers with capital letters… ultimately, a great family which I’m extremely proud to be a part of. Life has given me a second chance.
                Carlos Linero Noguera
              • Luis-Fernando-Agudelo
                If I had to give any advice to those thinking of being brave enough to study at Le Cordon Bleu it would be to not feel intimidated by the effort and the sacrifice that you’ll need to make, you’ll have to put lots of hours into your course, but the reward is very fulfilling.
                Luis Fernando Agudelo
              • eduardo-agudo
                Here you'll learn everything. They teach you that, whatever challenge you take up, you´ll be able to overcome it. I would recommend it to anyone who likes cooking and really wants to learn."
                Eduargo Agudo
              • Cristobal-Muñoz
                For me it has been a stage in life where I could only gain: gain knowledge, gain friends, gain experience and the desire to better myself every day.
                Cristóbal Muñoz
              • Tomas-Eduardo-Bravo
                For me, being a student at Le Cordon Bleu has been a really big opportunity, to be part of this prestigious school and of a select group of students has been an honour. My advice to those considering studying at Le Cordon Bleu is, simply, to not overthink it, if they want to start a career in the gastronomical industry, for me, this is their best choice.
                Tomás Eduardo Bravo
              • Inés-Henriques-Da-Silva
                If I had to analyse my career up until today, my biggest step was the decision to quit the banking and come to learn to Le Cordon Bleu and, after that, starting my own business, which has been a lifelong dream of mine. Le Cordon Bleu has really given me the confidence and the knowledge I needed to launch into this industry and to bake pastry with a different touch.
                Inés Henriques Da Silva
              • catalina-gomez
                The advice I would give to those who want to study at this school is that, if the really like to cook or to bake, if the really think the gastronomical world is for them, then don’t be afraid and enrol because, even though it will demand a lot of hard work and lots of effort, they won’t regret it, if this is your passion this is the ideal place to study.
                Catalina Gómez
              • Gabriella Steegmann
                I love this school, I miss it very much and would love to be able to return. In nine months they teach you everything you would have learned at another school in years. It is very intense and you have to practice a lot but the rewards are great.
                Gabriela Steegmann
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