The Francisco de Vitoria University, with its headquarters in Pozuelo de Alarcón, Madrid, is firmly committed to professional culinary training. Since 2011, the institution has housed Le Cordon Bleu Madrid haute cuisine school at its modern facilities equipped with the latest technology. This is the first centre of the prestigious school in Spain and the third in Europe after the flagships in Paris and London.
Since its opening, both the university and the school have worked relentlessly to educate and improve the training of professionals of the sector. So much so, that both entities have joined forces to promote the new Degree in Gastronomy which will begin in the forthcoming academic year. It is a university degree focusing on the administration and management of culinary and catering establishments, bringing the Regional Community of Madrid to the forefront of culinary and catering training in the world.
This 4-year degree, adapted to today’s needs of the sector, will provide training in international haute cuisine, general and specific business management, humanities and associated sciences and training in management values and skills. In this way, it adds another boost to cuisine, chefs in Spain and a sector which is increasingly more dynamic and innovative. International leader in culinary training of the highest level since its foundation in Paris in 1858, Le Cordon Bleu has over 50 schools in 20 countries and trains 20,000 students each year.
For over 100 years, Le Cordon Bleu has offered the best culinary training whilst maintaining the same philosophy: achieve excellence through ongoing practice and refinement, seeking expansion and growth to satisfy the needs of the finest international restaurants. The opening of the school in Madrid has created invaluable training for the students that have passed through its classrooms. In fact, the Madrid branch is one of the most active in the network as it has developed exclusive diplomas and courses due to huge demand. The Diploma in Spanish Cuisine and the Diploma in Advanced Bread-making are some examples.
Whereby practical training is standard, Le Cordon Bleu is committed to the mastery of technical skills through its classes. In fact, it is the institution that offers its students the highest number of practical training hours under the guidance and supervision of the Chef.
This can be seen in its flagship programme: Le Grand Diplôme®, considered to be the most comprehensive programme in classic French culinary techniques. It encompasses the Diploma in Cuisine and the Diploma in Pastry, both of which consist of three different levels: Basic, Intermediate and Superior, adding up to 18 months of training. In this way, students obtain the necessary skills to apply to any other type of cuisine. Securing a world renowned diploma differentiates them in a sector that is increasingly demanding, enabling them to aspire to careers in numerous disciplines: restaurants, catering, hotel management, culinary journalism, consultancy and training.
Furthermore, the fine cuisine school offers the possibility of studying just one of the diplomas so students can choose between studying just for the Diploma in Cuisine or just for the Diploma in Pastry, both of which last nine months. In turn, students may decide only to do the Basic Certificate (180 hours) and go on to do the Intermediate Certificate (180 hours) and then the Superior Certificate (180 hours) if they so wish to.
Another star programme at the Madrid school is the Diploma in Spanish Cuisine in which students will discover the origins of culinary tradition and the avant-garde of a style of cuisine that is a pioneer in innovation and research today. As a new feature for the forthcoming academic year and due to the high demand by foreign students, the institution will also offer this diploma in English.
We cannot forget the Diploma in High Quality Bread-making that was introduced in April 2014, a programme which has arisen in order to improve, professionalize and preserve a trade through traditional techniques and new technologies. The Diploma is divided into two areas of study: Basic Bread-making and Advanced Bread-making.
To round off its training offer, Le Cordon Bleu Madrid tries to bring cooking and pastry-making closer to enthusiasts of this art, even children. For all of them, the Madrid school has developed a full catalogue of short, practical courses with a duration of one or two days. Some of them are: Avant-garde Spanish Cuisine, Bread from around the World, Bite-Size Cuisine or The Sweet Challenge of Pastry.
Over one hundred years of history
Recognised as a synonym of excellence, the name Le Cordon Bleu dates back to 1578 when King Henri III of France created the Order of the Holy Spirit. The knights of this order could be identified by wearing a cross with a blue ribbon. This elite group established important culinary standards and the blue ribbon soon became a symbol of culinary skills of the highest level.
Years later, the journalist, Marthe Distel founded a cookery magazine which she named ‘La Cuisinière Cordon Bleu’. This magazine offered subscribers cooking classes with professional chefs. The first of these classes was held at the Royal Palace in Paris in 1895, later giving rise to a school that soon became a world reference in culinary excellence.
A century after this first class instigated by the French journalist, the school was acquired by its current President, Mr. André J. Cointreau, in 1984. The huge success and prestige acquired since then has led to major international expansion.
Further information at: cordonbleu.edu