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              Tradition and avant-garde

              For ages, the spanish cuisine has been marked by the homemade recipes that were transmitted from father to son. Due to history, climate and geography, the culinary differences between the various regions of Spain were increasing every day and today, those different types of cuisine let us enjoy a wide variety of products and a high quality elaborations. Thanks to a continuous development driven earlier by traditions and, today, by the cuisine d’authore, the Spanish Cuisine has gain a great interest for the rest of the world.

              Spanish Cuisine Diploma

              It’s a nine-month program composed of three certificates: Basic, Intermediate and Superior. This is the most interesting option for those who want to study in the least possible time. With a 30 weeks length, usually, students have 2 demonstration sessions and 2 practical sessions (each lasting 3h) per week. The schedule at which students may take the classes vary from 8.30 a.m. to 7.00 p.m. There is also the possibility of taking the Basic Certificate in intensive schedule starting in summer.

              Spanish Cuisine Certificates
              Many students decide not to enroll directly to the Diploma and they prefer to start with the Basic Certificate, named as Foundations of Spanish Cuisine. Once it is finished, you could continue with the Intermediate and Superior levels to obtain the Diploma. Each certificate lasts for 120 hours.


              Duration: 360 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 Spanish Cuisine Diploma in one click

              Program Details

              • SPANISH CUISINE BASIC CERTIFICATE
                • Certificate in food hygieneCourse on the prevention of occupational risks
                • Functioning of the kitchens and theirequipment
                • Operation, maintenance and sharpening of knives
                • Stocks, broths and base saucesTechnical culinary terms
                • Elaborations and classical techniques of Spanish gastronomy
                • Basic sauces of Spanish and internationalcuisineIntroduction to egg and potato processing
                • Main Spanish stewsPulses, rice and mycology
                • DoughsPreliminary preparations and cuts of flat andround fish
                • Techniques of cooking sea food
                • Traditional preparation of roasts, stews andmarinades
                • Iberian ham and olive oil: introduction tothe D.O., tastings

              • SPANISH CUISINE INTERMEDIATE CERTIFICATE
                • Gastronomic journey through the differentregions of Spain
                • Introduction to traditional pastries
                • Combination of “sea and land” elaborations
                • The Iberian pig: knowledge of the breed andits characteristics
                • Preparation of stuffingsIntroduction to game
                • Perfection of the cooking-points of food
                • Advanced cutting techniques and presentation
                • Classic and current Tapas: preparation andpresentation
                • Introduction to molecular cuisine: siphonfoams, textures, dehydrated and smoked
              • SPANISH CUISINE SUPERIOR CERTIFICATE
                • New breakthrough technologies, lowtemperature cooking, spherifications andtextures
                • Development and application of differentvanguard techniques
                • Advanced techniques in the cooking of game
                • Development of illusions anddeconstructions of traditional dishesVisit to Mercamadrid (Spain’s mostimportant gastronomical market)
                • Introduction to Spanish high-pastries
                • Developing recipes with products of high quality and unusual ingredients
                • Introduction to pasta
                • Introduction to sustainable seasonal cuisine
                • Development of personal creativity
              • i want to start the admission procedure
              • CALENDAR AND SCHEDULE

                Term Dates & Prices

                Select a date
                2016
                Aug 22, 2016 - Mar 31, 2017 (Intensive, in Spanish, English)
                € 15,000.00
                Oct 3, 2016 - Jun 30, 2017 (Standard, in Spanish, English)
                € 15,000.00
                2017
                Jan 2, 2017 - Sep 29, 2017 (Standard, in Spanish, English)
                € 15,000.00
                Mar 30, 2017 - Dec 22, 2017 (Standard, in Spanish, English)
                € 15,000.00

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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.

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