Select a campus
Le Cordon Bleu
  1. Select a campus
    • Select a Category
      • Select a Course
        • Please select
          I am
        • Select a date
          • Number of seats
              Review Your Selection
              • Campus:
              • Category:
              • Course:
              • Date:
              • Seats:
              Added to Schoolbag
              • Course:
              Something went wrong

              Proceed to Checkout

              Explore programmes


              Respect for the classic techniques is indispensable to understand the evolution and current situation of modern cuisine. Students develop their aptitude for decoration and presentation of the dishes with recipes inspired by menus of the best restaurants. The introduction of local products and ingredients maximizes creativity and opens the student mind. To attain the Diploma, students must pass a final exam consisting of the elaboration of a dish and its garnish, within a specific time frame and respecting the obligatory techniques.

              Length: 202 hours
              Intakes: january, April, July and October
              Language: Spanish // English (simultaneous translation system through earphones) - from April 2017
              Schedule available: standard and weekend

              Programme details

              • COURSE STRUCTURE
                • 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
              • Cuisine Diploma
              • TERMS DATES & APPLY

                Term Dates & Prices

                Select a date
                Jan 2, 2017 - Mar 31, 2017 (Standard, in Spanish)
                € 8,750.00
                Mar 30, 2017 - Jun 30, 2017 (Standard, in Spanish, English)
                € 8,750.00
                Jun 29, 2017 - Sep 29, 2017 (Standard, in Spanish, English)
                € 8,750.00
                Sep 28, 2017 - Dec 22, 2017 (Standard, in Spanish, English)
                € 8,750.00
              • i want to start my admission process