Diploma in Spanish Cuisine

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. Language: Spanish // English (simultaneous translation system through earphones)

Programme-specific requirements recorded in SIT Connect.

• You must be at least 18 years old and speak Spanish or English
• previous experience in the sector is not required. Applicants whose mother tongue is not Spanish or English must show sufficient spoken and written Spanish or English in the admission interview, and the school may ask for a B2 (CEFR) certificate. After your documents are reviewed you have a one-to-one admission interview (in person, or by phone or video call if you live outside Madrid), and admitted students receive an admission letter. Diplomas start with the Basic Certificate and the three certificates are taken consecutively (the Grand Diplôme combines the Cuisine and Pastry Diplomas). Applicants with a university degree in culinary arts or more than 5 years of proven work experience in the discipline may ask to validate the Basic Certificate and, after an interview with the chefs, join at the Intermediate Certificate.

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.