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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)

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              Programme details

              • 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 sauces
                • Eggs: 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
                2018
                Jan 2, 2018 - Sep 28, 2018 (Standard, in Spanish, English)
                € 23,200.00
                Apr 2, 2018 - Dec 21, 2018 (Standard, in Spanish, English)
                € 23,200.00
              • I want to start my admission process
              • Grand Diplôme®

                Grand Diplôme® is currently the most complete and renowned culinary programme. It consists of the Cuisine Diploma (Basic, Intermediate and Superior Certificates) and the Pastry Diploma (Basic, Intermediate and Superior Certificates)

              All the information you need

              Download the fundamental information of the Cuisine Diploma in one click

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              Le Cordon Bleu Madrid

              Testimonials

              • 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
              • estefany
                Studying at Le Cordon Bleu Madrid has allowed me to acquire the bases to be a good professional of gastronomy.
                Estefany Rodríguez (Venezuela) – Grand Diplôme
              • testimonio-nydia
                My advice to all those who want to study , cuisine is that they work hard, practice, be humble and have an open mind to accept criticism of the mistakes they can make.
                Nydia Montes (Mexico) - Grand Diplôme
              • manuel-morais
                Studying at Le Cordon Bleu Madrid gave me the opportunity to change my life, to realize my dream and to be able to work in cuisine and pastry. It has been a very enriching experience because it has allowed me to work with different ingredients with which I had not previously worked, in addition to different techniques and methods of work.
                Manuel Morais (Portugal) – Grand Diplôme
              • Siliang-Wang
                It is clear that I would recommend Le Cordon Bleu Madrid. I have already recommended it to my friends to come and study, because if you want to learn French cuisine and French pastry, it is a very professional school. The teachers are very good, that's why the experience for me is very beautiful.
                Siliang Wang (China) – Grand Diplôme
              • nikita
                I would recommend studying at Le Cordon Bleu Madrid to all those who want to improve their culinary skills, as it is one of the best schools in the world.
                Nikita Baranov (Rusia) – Grand Diplôme
              • manuel-morais
                It is a great program and a great complement for those who want to pursue the dream of working in cuisine in the near future
                Manuel Morais (Portugal) – Grand Diplôme
              • yogesh
                For me the Spanish cuisine is very different from what I was used to and that's why I was interested. I would recommend all my friends to study at Le Cordon Bleu Madrid
                Yogesh Kumar Mishra (India) – Grand Diplôme
              • Nathalie-Obregón
                Anyone who is thinking about studying cooking has to consider doing it at Le Cordon Bleu Madrid, as it is one of the best cuisine schools in the world.
                Nathalie Obregón (Canada) – Grand Diplôme
              • estefany
                My experience at Le Cordon Bleu Madrid has been wonderful: I have been able to learn many things and perfect my techniques.
                Estefany Rodríguez (Venezuela) – Grand Diplôme
              • Nathalie-Obregón
                For me the experience of being a Le Cordon Bleu Madrid student has been wonderful; for the people I have met, the culture, the chefs, the staff ... it has changed me tremendously and I would recommend it to everyone.
                Nathalie Obregón (Canada) – Grand Diplôme
              • testimonio-nydia
                For me, cuisine and pastry are two things that awaken my senses and my passion. That's why I'm here.
                Nydia Montes (Mexico) - Grand Diplôme

              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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