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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

                • 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
                • Seminar for the development of skills and competencies
                • Cuisine Theory
                • Hazard and critical control points analysis (APPCC)
                • Fundamentals of Enology

                • 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
                • Seminar for the development of skills and competencies
                • Cuisine Theory
                • Hazard and critical control points analysis (APPCC)
                • Fundamentals of Enology
                • 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
                • Seminar for the development of skills and competencies
                • Restaurant Management
                • Hazard and critical control points analysis (APPCC)
                • Fundamentals of Enology
              • I want to start my admission process
              • term dates and apply

                Term Dates & Prices

                Select a date
                Jun 29, 2017 - Mar 31, 2018 (Intensive, in Spanish, English)
                € 15,700.00
                Sep 28, 2017 - Jun 30, 2018 (Standard, in Spanish, English)
                € 15,700.00
                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

              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.

              Other programmes

              Le Cordon Bleu Madrid


              • 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

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