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              Time, heat and the hands of the artesian are all it takes. The mixture of everyday ingredients such as cereals, water, salt and yeast has proved to be essential over the centuries for the development of cultures all over the world. However, nowadays, bread has moved from being a stample to becoming the main actor of many gastronomic proposals.

              For this reason and in order to meet the increasing demand for fresh artisan products, Le Cordon Bleu Madrid has designed the Bakery Diploma: a program in which the techniques and new technologies go han in hand to improve and professionalize the relevant processes, thus maintaining the full tradition of the profession.

              Duration: 240 hours
              Intakes: October

              Language: Exclusively in Spanish
              Schedule available: standard

              All the information you need

              Download the fundamental information of the Bakery Diploma in one click

              Program Details

              • BASIC BAKERY

                The Diploma starts with "Basic Bakery", a program dealing first with the study of cereals, flours and fermenting agents. Students will be introduced to the elaboration process, from the elaboration of natural yeast to the baking of the crustiest breads.

                • Certificate in food hygiene
                • Course on the prevention of occupational risks
                • Explanation and use of equipment and machinery
                • Flour: presentation, explanation and use of a wide range
                • Terms and definitions of professional vocabulary
                • Explanation of the classic techniques and different methods
                • Introduction to viennoiserie and base doughs of bakery
                • Kneading machines and by hand
                • Hand moulding
                • Working with poolish and autolysis
                • Introduction to the doughs with fresh yeast
                • Preparation of traditional French breads
                • Working with pâte norte
              • ADVANCED BAKERY

                Through the workshop methodology, the students will achieve a solid understanding of Basic Bakery and of the professional terminology used thus enabling them to consolidate their knowledge with the program. The level of difficulty increases with the study of sourdough and breads from around the world with different types of specific flours, as well as an introduction to salty pastry.

                • Sourdough: development, maintenance and use
                • Preparation of sourdough bakeryWide variety of French and international sourdough breads
                • Introduction to breads of the world with specific flours
                • Restaurant breads
                • Gluten-free breads and other varieties
                • Live and recorded working
                • Shape by hand bread
                  Introduction to savoury pastries
              • term dates and apply
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              In compliance with the organic law 15/1999, of 13 December 1999, regarding protection of personal data, and law 34/2002, of 11 July 2002, regarding services of the company in information and electronic commerce, we inform you that the data you provide to us by filling in this form must be current and truthful and correspond to the identity of the person who provides the information. Such data will be stored in a way that is the responsibility of the management of Le Cordon Bleu UFV, S.L., Carretera M-515 Pozuelo-Majadahonda KM 1.800, 28223 Pozuelo de Alarcón, Madrid, and in such a way as to meet their request for this information. Likewise, in the case that the person concerned consented expressly by checking the box below, the data supplied will be used in order to send you advertising communications by postal mail and email about training, activities and events organized by the University (or with the participation of third parties). Your data may be communicated with the same purpose to both Le Cordon Bleu International, based in Herengracht 28, 1015 BL Amsterdam, The Netherlands as well as to the Fundación Universidad Francisco de Vitoria (UFV) located on Carretera M-515 Pozuelo-Majadahonda Km. 1,800 s/n, 28223 Pozuelo de Alarcón, Madrid. By providing your personal data you expressly authorise Le Cordon Bleu UFV S.L. to communicate this data to the entities marked for the purposes indicated. At all times you can exercise the rights of access, rectification, cancellation and opposition by writing to Le Cordon Bleu UFV S.L. attaching a photocopy of your ID card, to the address above; as well as having the right to revoke your consent or oppose the sending advertising via email by sending a message to the following address comunicacioncordonbleu@ufv.es with the subject stating "Unsubscribe". For more information about the treatment of personal data collected through the website of the Fundación Universidad Francisco de Vitoria, you can consult our policy of privacy.


              • 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

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              Le Cordon Bleu Madrid