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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. You can obtain a more complete training that will help you to achieve many more opportunities in a highly demanding sector.

Both diplomas consist of three certificates: basic, intermediate and superior. Usually the students have two demonstration classes and two practical classes every week, each one of 3 hours duration. The time period in which the student can have their class is from Monday to Friday between 8.00 and 21.00 hours. Each of the diplomas has 9 months length, in the standard timetable, and must be taken consecutively, so that its total duration is 18 months. You can start your studies with the Diploma of your choice.


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Duration: 879 hours ( Spanish Cuisine Diploma y Pastry Diploma) // about 30 weeks
Intakes per year: January, April, July and October
S chedule: standard.

Language: Spanish // English (simultaneous translation system through earphones)
Price: Go to tuition and fees page

Spanish cuisine + Pastry


All the information you need

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

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Le Cordon Bleu Madrid
Spanish Cuisine Diploma
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Pastry Diploma
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  • 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
  • Inés-Henriques-Da-Silva
    If I had to analyse my career up until today, my biggest step was the decision to quit the banking and come to learn to Le Cordon Bleu and, after that, starting my own business, which has been a lifelong dream of mine. Le Cordon Bleu has really given me the confidence and the knowledge I needed to launch into this industry and to bake pastry with a different touch.
    Inés Henriques Da Silva
  • Tomas-Eduardo-Bravo
    For me, being a student at Le Cordon Bleu has been a really big opportunity, to be part of this prestigious school and of a select group of students has been an honour. My advice to those considering studying at Le Cordon Bleu is, simply, to not overthink it, if they want to start a career in the gastronomical industry, for me, this is their best choice.
    Tomás Eduardo Bravo

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