Certificate in Pastry Superior

In the Pastry Superior Certificate of Le Cordon Bleu Madrid the students will deepen the working methods and analyse the haute confectionery environment thanks to a complete background and solid knowledge of the techniques. 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. Language: Spanish // English (simultaneous translation system through earphones) - from April 2017

Programme-specific requirements recorded in SIT Connect.

• You must have completed and passed the Intermediate Certificate at a Le Cordon Bleu school, and before it the Basic Certificate, unless the Basic Certificate was validated (a university degree in culinary arts or more than 5 years of proven work experience in the discipline, followed by an interview with 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.

Prepare for and book LanguageCert Academic with SIT Connect

Programme-specific document list.