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)

General Spain requirements for this degree level. The institution must confirm the final programme checklist.

• A completed qualification appropriate for Diploma.
• Academic transcripts and any programme-specific assessment requested by the institution.
• Final requirements must be confirmed for the applicant's education system and intake.

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

Preparation checklist; final document rules and certified translations are confirmed during application review.