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              The Diploma in Culinary Arts is a nine-month programme consisting of three certificates: Basic, Intermediate and Superior. This is the most interesting option for students who want to gain training in the shortest possible time.

              This programme is taught in English and in Spanish.

              The length of the course is 30 weeks (608 hours). Usually, students have 3 demonstration sessions and 3 practical sessions of 3 hours each per week. The classes may take place from 8.30 to 21.00. They also have the possibility of taking the Basic Certificate with the intensive schedule and the weekend schedule.
              Students will obtain a certificate for each of the levels taken and will be awarded the Diploma in Culinary Arts when all three levels are completed.

              Cuisine Certificates

              Many students decide not to enrol directly for the Diploma and prefer to start from the Basic Certificate. Once it is completed, you may continue with the Intermediate and Superior levels to obtain the Diploma. Each Certificate course has a duration of 180 hours.

              Duration: 608 hours (3 certificates)

              Intakes per year: January, April, July and October
              Language: Spanish // English (simultaneous translation system through earphones)
              Schedule: standard, weekend and intensive* (* only Basic Certificate)

              All the information you need

              Download the fundamental information of the Cuisine Diploma in one click

              Programme details

              • Grand Diplôme ®
              • Basic Cuisine Certificate
                • Certificate in food hygiene
                • Course on the prevention of occupational risks
                • Operation of kitchens and their equipment
                • Operation, maintenance and sharpening of knives
                • Stocks, broths and base sauces Technical culinary terms
                • Base massesSoup´s creams and basic stews
                • Preliminary preparations and cooking techniques of vegetables
                • Emulsified saucesEggs: uses and cooking techniques
                • Preliminary preparations and cuts of flat and round fish
                • Techniques of cooking seafood
                • Elementary butchery
                • Introduction to birds. Cooking techniques
                • Introduction to offal. Cooking techniques
                • Seminar for the development of skills and competencies
                • Cuisine Theory
                • Hazard and critical control points analysis (APPCC)
                • Fundamentals of Enology
              • Intermediate Cuisine Certificate
                • Gastronomic journey through the different regions of France.
                • Knowledge of wide range of products: poultry, meat, seafood and vegetables.
                • Additional techniques and elaborations to the basic techniques
                • Fundamentals of foie gras
                • Fundamentals of fresh pasta
                • Development of hot salads
                • Introduction to trateur: work in cold chain, processing and presentation
                • Introduction to the traditional
                • French pastries Introduction to charcuterie and the different fillings
                • Seminar for the development of skills and competencies
                • Cuisine Theory
                • Hazard and critical control points analysis (APPCC)
                • Fundamentals of Enology
              • Superior Cuisine Certificate
                • Advanced techniques cooking
                • Advanced tasks of meat processing: cutting and boning
                • Advanced techniques and their culinary uses
                • Development of recipes with high quality products
                • The market cuisine: visit to Mercamadrid
                • Introduction to French haute pastry
                • Introduction to modern cuisine
                • Decorating techniques and plating
                • Introduction to the amuse bouche
                • French cuisine of great restaurants
                • Seminar for the development of skills and competencies
                • Restaurant Management
                • Hazard and critical control points analysis (APPCC)
                • Fundamentals of Enology
              • TERMS DATES

                Term Dates & Prices

                Select a date
                Jun 27, 2016 - Mar 31, 2017 (Intensive, in Spanish)
                € 23,200.00
                Jan 2, 2017 - Sep 29, 2017 (Standard, in Spanish, English)
                € 23,200.00
                Mar 30, 2017 - Dec 22, 2017 (Standard, in Spanish, English)
                € 23,200.00
                Aug 21, 2017 - Mar 31, 2018 (Intensive, in Spanish, English)
                € 23,200.00
                Sep 28, 2017 - Jun 30, 2018 (Standard, in Spanish, English)
                € 23,200.00
              • I want to start my admission process


              • 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
              • 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

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              Le Cordon Bleu Madrid

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