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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 programme 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: 426 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

              • SPANISH CUISINE BASIC CERTIFICATE
                • Certificate in food hygiene
                • Course on the prevention of occupational risks
                • Functioning of the kitchens and theirequipment
                • Operation, maintenance and sharpening of knives
                • Stocks, broths and base sauces
                • Technical culinary terms
                • Elaborations and classical techniques of Spanish gastronomy
                • Basic sauces of Spanish and international cuisine
                • Introduction to egg and potato processing
                • Main Spanish stews
                • Pulses, rice and mycology
                • Doughs
                • Preliminary preparations and cuts of flat andround fish
                • Techniques of cooking sea food
                • Traditional preparation of roasts, stews and marinades
                • Iberian ham and olive oil: introduction tothe D.O., tastings
                • Seminar for the development of skills and competencies
                • Cuisine Theory
                • Hazard and critical control points analysis (APPCC)
                • Fundamentals of Enology

              • 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 and its characteristics
                • Preparation of stuffings
                • Introduction to game
                • Perfection of the cooking-points of food
                • Advanced cutting techniques and presentation
                • Classic and current Tapas: preparation and presentation
                • Introduction to molecular cuisine: siphonfoams, textures, dehydrated and smoked
                • Seminar for the development of skills and competencies
                • Cuisine Theory
                • Hazard and critical control points analysis (APPCC)
                • Fundamentals of Enology
              • 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 dishes
                • Visit 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
                • Seminar for the development of skills and competencies
                • Restaurant Management
                • Hazard and critical control points analysis (APPCC)
                • Fundamentals of Enology
              • term dates and apply

                Term Dates & Prices

                Select a date
                2017
                Sep 28, 2017 - Jun 30, 2018 (Standard, in Spanish, English)
                € 15,700.00
                2018
                Jan 2, 2018 - Sep 28, 2018 (Standard, in Spanish, English)
                € 15,700.00
                Apr 2, 2018 - Dec 21, 2018 (Standard, in Spanish, English)
                € 15,700.00
              • I want to start my admission process
              • Study Spanish Cuisine + Pastry

                If you want to specialize in Spanish Cuisine and also acquire a complete and solid knowledge of Pastry and its techniques, there is an option for you. Now you have the chance to take both diplomas and take advantage of special conditions when you register.

              All the information you need

              Download the fundamental information of the Spanish Cuisine Diploma in one click

              The “Asociación de Amigos de la Real Academia de Gastronomía” supports with its endorsement the objectives, methodology and contents taught by Le Cordon Bleu Madrid, through its exclusive Spanish Cooking Diploma; the only one of its kind endorsed by this institution in the whole country.

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              Le Cordon Bleu Madrid

              Testimonials

              • 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
              • Luis-Fernando-Agudelo
                If I had to give any advice to those thinking of being brave enough to study at Le Cordon Bleu it would be to not feel intimidated by the effort and the sacrifice that you’ll need to make, you’ll have to put lots of hours into your course, but the reward is very fulfilling.
                Luis Fernando Agudelo

              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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