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              The Pastry Diploma 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.

              The duration of the course is 30 weeks. Usually, students have 2 demonstration sessions and 2 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, during and the weekend schedule.
              Students will obtain a certificate for each of the levels taken and will be awarded the Diploma in Pâtisserie when all three levels are completed. 

              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 120 hours.

              Duration: 426 hours (3 certificates)
              Intakes per year:  January, April, July, October
              Language: Spanish  //   English (simultaneous translation system through earphones)
              Schedule available: standard, weekend and intensive* (*only basic certificate)

              All the information you need

              Download the fundamental information of the Pastry Diploma in one click

              Programme details

              • Grand Diplôme ®
              • Basic Pastry Certificate
                • Certificate in food hygiene Course on the prevention of occupational risks
                • Basic creams and their derivatives
                • Different kinds of meringues
                • Biscuits and petits fours
                • Base doughs and their technical applications
                • Sponge cakes
                • Travel cakes: cakes and rustic pies
                • Viennoiserie: flaky pastries with and without fresh yeast
                • The pastry sleeve: management, use and application in decorative work
                • Culinary technical terms
                • Teamwork and agility in the execution of different processes
                • Introduction to traditional pastries
                • Seminar for the development of skills and competencies
                • Cuisine Theory
                • Hazard and critical control points analysis (APPCC)
                • Fundamentals of Enology
              • Intermediate Pastry Certificate
                • Modern glazed cakes
                • Classic cakes
                • Soufflés
                • Fermented doughs
                • Boutique pastry
                • Macarons and all their secrets
                • Restaurant desserts (hot and cold)
                • Introducing confectionery
                • The tempering of chocolate and its various applications
                • Cake decorating techniques
                • Seminar for the development of skills and competencies
                • Pastry Theory
                • Hazard and critical control points analysis (APPCC)
                • Fundamentals of Enology
              • Superior Pastry Certificate
                • Classic pies with application of modern techniques
                • Tempered chocolate and cake decorating techniques
                • Artistic pieces of chocolateCentrepieces for buffets
                • Restaurant desserts
                • Restauration breads
                • Introduction to sugar: stretch and blow
                • Modern cakes with emphasis on individual boutique pieces
                • Sweet buffet: mignardises and petits fours
                • Introduction to savoury pastries
                • Seminar for the development of skills and competencies
                • Pastry Theory
                • Restaurant Management
                • Hazard and critical control points analysis (APPCC)
                • Fundamentals of Enology
              • I want to start my admission process
              • TERMS DATES & APPLY

                Term Dates & Prices

                Select a date
                Mar 30, 2017 - Dec 22, 2017 (Standard, in Spanish, English)
                € 17,500.00
                Jul 3, 2017 - Mar 31, 2018 (Intensive, in Spanish, English)
                € 17,500.00
                Aug 21, 2017 - Mar 31, 2018 (Intensive, in Spanish, English)
                € 17,500.00
                Sep 28, 2017 - Jun 30, 2018 (Standard, in Spanish, English)
                € 17,500.00


              • 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
              • 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

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              Le Cordon Bleu Madrid

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