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              Thanks to a complete background and solid knowledge of the techniques, the students will deepen the working methods and analyse the haute confectionery environment. During this course they will work on the elaboration of ice cream, cakes and petit fours, artistic creations with sugar and chocolate, and preparation of restaurant desserts.

              Length:158 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
                • Tempered chocolate and cake decorating techniques
                • Artistic pieces of chocolate
                • Centrepieces for buffets
                • 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
              • pastry diploma
              • TERMS DATES & APPLY

                Term Dates & Prices

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                Jun 29, 2017 - Sep 30, 2017 (Standard, in Spanish, English)
                € 6,850.00
                Sep 28, 2017 - Dec 22, 2017 (Standard, in Spanish, English)
                € 6,850.00
                Jan 2, 2018 - Mar 31, 2018 (Standard, in Spanish, English)
                € 6,850.00
                Jun 27, 2018 - Dec 21, 2018 (Standard, in Spanish, English)
                € 6,850.00
                Jun 28, 2018 - Sep 28, 2018 (Standard, in Spanish, English)
                € 6,850.00
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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.