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              Our programs

              What are you expecting from haute cuisine? Learn to understand the culinary process, to interact with the products and to interpret the language of cookery: the technique. Only then you’ll be able to develop your abilities to express your own gastronomical vision.
              The School offers you a wide range of programs and courses, with alternatives for every level and educational need: From shorts courses for amateurs to professional programmes specialized in the technique (Diplomas and Certificates), available in the areas of Cuisine, Spanish Cuisine, Pastry and Bakery. The academic offerings are completed with a university degree in collaboration with the University Francisco de Vitoria.

              Spanish Cuisine Program

              From the more traditional dishes to the sophisticated avant-garde creations, the city of Madrid offers an endless number of options to enrich your culinary adventure at Le Cordon Bleu.
              By specializing in techniques, recipes and the most characteristic ingredients of Spanish cuisine, this diploma allows to learn more about the Spanish gastronomy, which has gained great worldwide interest.

              It is taight exclusively at Le Cordon Bleu Madrid and can be completed either in Spanish or English.

              Why Le Cordon Bleu Madrid

              With a history of tradition, a present leading role and an avant-garde future, Spain is the ideal scenario to grow professionalli in the haute cuisine world.

              Considered one of the main gastronomic capitals of the country, Madrid invites us to experience a great variety of culinary experiences, from the most traditional recipes to the most stae-of-the-art creations.

              Madrid is the third European School of this prestigious French institution, after the historical schools of Paris and London. Along with the traditional programmes of Cuisine, Pastry and Bakery, Le Cordon Bleu Madrid has launched the Spanish Cuisine Diploma, specialized in techniques, recipes and ingredients typical of the Spanish gastronomy. All of them taught, not only in Spanish, but also with English translation.

              Testimonials

              • 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
              • 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
              • 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
              • 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
              • 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
              • 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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