Certificate in Intermediate Cuisine

In the Spanish Cuisine Intermediate Certificate of Le Cordon Bleu Madrid the students will have the opportunity to apply the techniques learnt in the Basic level course on a gastronomic tour around the different regions of France. Daily work in the kitchens is the key to accomplish the tasks in a natural and instinctive way and allows the incorporation of complex techniques. During the last stage of the certificate, the student takes a Traiteur course, based on catering, which focuses on the preparation of a main course and its garnish. During this exercise, students learn about organization and teamwork. Language: Spanish // English (simultaneous translation system through earphones)

Programme-specific requirements recorded in SIT Connect.

• You must have completed and passed the previous level (the Basic Certificate) at a Le Cordon Bleu school, or have the Basic Certificate validated: applicants with a university degree in culinary arts or more than 5 years of proven work experience in the discipline are assessed and interviewed by the school's chefs. Students continuing certificate by certificate notify the Admissions Department in writing, and places depend on availability. The general requirements also apply: at least 18 years old and Spanish or English (B2 level), checked in the admission interview.

The official programme record lists English. It does not publish a programme-specific minimum language-test score, so no score is invented here.

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Programme-specific document list.