Certificate in Intermediate Spanish Cuisine

In the Spanish Cuisine Intermediate Certificate of Le Cordon Bleu Madrid the student will learn the diversity and richness of Spain’s gastronomical habits through a cultural and culinary tour around the Spanish regions. This analysis will be completed by studing in depth a trait common to many regions: tapas and pintxos. The acquired knowledge will give a traditional yet modern application as an example of the development of Spanish gastronomy driven by the signature cuisine of Spain’s leading chefs. Students’ individual work to gain thorough command of the techniques will be combined with team work practicals. 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.