Masters in - Le Cordon Bleu

Transcription

Masters in
Haute Cuisine
An alliance for advanced training
The alliance between Le Cordon Bleu Madrid and the Francisco de
Vitoria University (UFV) has made possible the development of different
programmes in the Madrid School, such as designing the Degree in
Gastronomy, thus allowing the development of graduate and postgraduate
degree programmes in the areas of nutrition, food, catering and hotel
management, plus advanced research projects.
Both institutions are complementary in the search for excellence, in
promoting teamwork and in the development of leadership skills. These
values, together with a great teaching staff, modern facilities and a
curriculum that is constantly being updated, guarantee the best training
within the context of the sector’s requirements.
André J. Cointreau
Daniel Sada Castaño
For over 120 years Le Cordon Bleu has offered the best training in
the culinary arts whilst maintaining the same philosophy: striving for
excellence through practical training.
The UFV was born more than twenty years ago with a challenging goal; train
professionals capable of changing their environment.
President of Le Cordon Bleu
Its methodology is based on preparing recipes through which achieve
the culinary techniques that, in turn, are the basis for training in the skills
required in the international cuisine sector.
Le Cordon Bleu is constantly embedding new technologies from the classic
cuisine by and through the expansion of its programmes to the graduate
and postgraduate levels.
- 02 Le Cordon Bleu Madrid -
Rector of the Francisco de Vitoria University (UFV)
Integrated into an international educational network, the UFV is now a university
with prestige in the professional field for its ability to maximize the capabilities
of each of its students through a comprehensive training project.
The search for excellence, the rigorous training, the passion for learning, the
spirit of entrepreneurship and of service to the client and to society are shared
values in this alliance.
Le Cordon Bleu
Founded in Paris in 1895 and with over 120 years of experience in highlevel culinary training. Le Cordon Bleu stands out for its focus on mastering
techniques. Programmes geared to the demands of international haute
cuisine, provide students a solid foundation to help develop their potential
and creativity in their professional performance.
Le Cordon Bleu has opened more than 50 schools worldwide and
currently has a student community of over 20,000 students of 70 different
nationalities.
This makes Le Cordon Bleu the only truly educator in the culinary Arts,
Hospitality and Tourism Management.
Le Cordon Bleu Madrid
Madrid is the third European School of this prestigious French institution,
after the historical schools of Paris and London.
Along with the traditional programmes of Cuisine, Pastry and Bakery, Le
Cordon Bleu Madrid has launched the Spanish Cuisine Diploma, specializing
in techniques, recipes and ingredients typical of the cuisine of Spain.
Thanks to the success of the course and its international demand, today
the Spanish Cuisine programmes are also taught with English translation.
Le Cordon Bleu Madrid shares and promotes the values that have made
this institution the most prestigious and revered cooking school in the
world:
•
The untiring pursuit of excellence, a constant attitude of
improvement and of attention to detail. Maintaining the highest
standards of culinary excellence.
•
•
Rigour in the learning of high level cooking techniques.
•
Knowledge, vision and passion for culinary arts.
Motivated discipline, constancy in individual working and in team
work.
- Le Cordon Bleu Madrid 03 -
Living the Spanish Experience - in Madrid
Madrid is a vibrant City that boasts and where the student can find both
modernity and tradition living together in every corner. It´s great gastronomic
variety make Madrid the perfect destination for our international students.
its Gastronomic Markets for instance. These are more than just markets,
these are places lined with bars with the best and most varied national and
international gourmet food.
Madrid is the food capital of Spain. It has
a vast array of culinary options, from
traditional national dishes to the most
sophisticated and avant-garde creations.
Madrid has around 3,100 restaurants, but
only a select few have been awarded stars
by the renowned Michelin Guide. They’re
DiverXO (three stars); Santceloni, La Terraza
Del Casino, Sergi Arola, Ramon Freixa Madrid
and El Club Allard (two stars); and Kabuki,
Kabuki Wellington, DSTAgE, Álbora, La Cabra
and Punto MX (one star). In addition, on
the outskirts of the city are four one-star
restaurants: Coque, Casa José, Chirón and Montia. All of them serve worldclass food and offer excellent service.
The students can go out for “tapas”, small
snacks or appetizers served with a glass of
beer, wine, etc., in bars and restaurants.
Meet new people, try
new things and truly
experience Spain.
With time, “tapas” have become a
veritable culinary art and a feast for the senses. The students will discover
many of the traditional tapas as well as the more avant-garde ones within
Spain is a world reference in the new
gastronomy, thanks to the milestones reached
by genius as Ferrán Adriá. We are the country
with the highest number of restaurants within
the 10 best restaurants of the world, El Celler
de Can Roca in Girona, which has the first
position at a global level in 2015.
Spain is one of the world´s largest power
in the gastronomic world, the gastronomy
contributes more than 10% of its GDP (Gross
Domestic Product).
*169 Michelin Star Restaurants in Spain. (Data from 2015)
Discover, Spain & Europe
Public transportation is one of the greatest symbols of the evolution of Madrid. It will only take the student a few minutes to move around thanks to Madrid´s,
being one of the most developed and cheapest subways in the world.
How to get to Le Cordon Bleu Madrid
The UFV offers students coming from Madrid free buses with a long service
schedule with routes from Aluche, Moncloa and the Student Residences
and Plaza Castilla from October until June.
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In just a few minutes, the student can leave the hustle and bustle of the
city behind and discover the areas around Madrid. Because the bus and
train network connects the city center with the surroundings of Madrid.
Day Trips to cities like Ávila, Córdoba, Salamanca, El Escorial (Monastery)
and Toledo are just a small example of all the possibilities being the center
of Spain offers our students. And by High Speed train (AVE) the student can
visit the most important cities of Spain in the wink of an eye:
By traveling through the many regions of Spain and its surrounding
countries the students can immerse themselves in culture. Spain is a
beautiful country full of wonderful places to discover. From the snowcapped mountains in the north, to a dramatic coastline in the west and the
majestic shores on the Mediterranean. Spain has something for everyone.
With its diverse history one can travel back in time with Celtic, Roman,
Moorish, Jewish and Islamic architecture all over the country. While
experiencing the history enjoy the amazing cuisine.
From Madrid’s’ airport Barajas, the student can travel al around Europe.
In approximately 2 hours you can reach any principal city in Europe; Paris,
London, Rome, Lisbon or Amsterdam.
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1
4
1 Madrid -- Sevilla
With AVE in 2h. 30m.
3 Madrid -- Valencia
2 Madrid -- Barcelona
4 Madrid -- Córdoba
london
Amsterdam
paris
rome
madrid
1 Madrid -- London
By plane in 2h. 20m.
3 Madrid -- Paris
2 Madrid -- Amsterdam
4 Madrid -- Rome
Methodology
The demonstration classes
These are the main scenario of the transmission of knowledge in the
school. As the Chef develops the recipes of the programme, he explains
the techniques and shows the students the steps to be followed in the
practical sessions.
The recipes serve as support for the teaching of techniques and are the
basis for the development of the skills of the future professionals.
Le Cordon Bleu Madrid is equipped with three demonstration classrooms
with a fully equipped, where the chefs deliver their explanations.
To follow the demonstrations in detail the student has screens distributed
around the room and a sloping ceiling-mounted mirror, which reflects the
chef’s worktop.
The session ends with a tasting that helps students educate their palate
and develop their skills in the decoration and presentation of dishes.
The practical sessions
Tutorials
After the demonstration class, the students practice the techniques they
have learned through by replicating individually what they’ve seen in the
demonstration.
The tutorial system is designed to accompany students in their academic
development, identifying their strengths and weaknesses and the areas
needing special attention and improvement.
These classrooms have a maximum capacity of sixteen students with a
work-position for each one.
These are carried out during each certificate through personal interviews
and by monitoring the action plan of every student.
They are equipped with advanced professional systems and equipment
where students are working under the direct supervision of the chef.
This plan includes not only improvement actions in the short term, but
also the way the student will approach best his professional future.
Each piece of their work is evaluated at the end of each class. Aspects such
as mastering the techniques, organization and cleanness of the workplace,
as well as the final result regarding presentation and the flavour of the
plate are valued. The goal of this continuous evaluation is to monitor each
student throughout their learning process.
The students have free access to the teaching and academic staff their
teachers and support staff of the School for any queries they might have.
Our Chefs
From tradition to
modernity, the
gastronomic wealth we
have inherited is now more
valuable than ever. The
preserving and sharing of
this legacy is essential for
gastronomy to continue
to move forward with the
meaning and dimension it
deserves
The Team of Chefs
Le Cordon Bleu Chef is much more than an instructor. He is a mentor that
inspires and guides students even after graduation. Le Cordon Bleu Chef
aims to become a master.
The teaching-Chefs are selected after a thorough analysis of their
professional curriculum and after accomplishing several practical tests.
They also go through a process of internal training until they reach the
level set for professional teaching in our schools network.
This training is complemented at the UFV by updating programmes in
technical and teaching skills.
The professional future of the student
Those students that through dedication and effort obtain the level required
by the team of chefs, have the possibility to apply for an internship in
restaurants, bakeries, hotel chains and catering companies, once they
have obtained their diploma.
Graduates of Le Cordon Bleu are valued worldwide for their mastery of
the techniques and attitudes and skills developed during their training at
the School.
Erwan Poudoulec
Technical Director
Academic offer
Le Cordon Bleu programmes show students the basic principles and
techniques of haute cuisine, and brings them towards the trends and
needs of the sector. Currently, the school offers high-level training in the
areas of Cooking, Pastry, Bakery and Spanish cuisine.
The academic offer presents a large variety of programmes tailored to
different interests and training requirements: intensive professional
training programmes, diplomas and certificates, a university degree and
short courses for amateurs.
Le Cordon Bleu Madrid offers the possibility to follow up its diplomas and
certificates in different ways*:
Standard: the regular hours, between 8.00 and 21.30, Monday to
Friday. This schedule is available for January, April and October
intakes.
Weekend: Friday afternoon from 18.00 pm and Saturdays from
8.00 am to 18.00 pm.
Intensive: it allows you to study the basic certificates in a shorter
period of time. This schedule is available in the months of July,
August or September.
Cuisine
Pastry
Spanish Cuisine
A programme developed to understand the
techniques of haute cuisine, to understand the
culinary processes and to learn to interact with
products. With a solid and complete training,
students develop their creative potential and
become able to express their own vision of
gastronomy.
Schedules available: standard, intensive, and
weekend.
Inspired by the pursuit of perfection
and mastery of technique, it combines
the classical traditional pastry, with the
signature creations of modern baking. The
student will work through the pastry bases
and, in just nine months, they will be able to
sculpt their designs in chocolate and sugar.
Le Cordon Bleu Madrid has designed a
programme in which the students will achieve
the origins of the Spanish Cuisine. They will be
specializing in the most essential techniques,
recipes and ingredients of Spanish Cuisine, a style
of cooking which is now pioneer in innovation
and research.
This programme is taught exclusively in Le
Cordon Bleu Madrid and now also translated
into English.
Schedules available: standard, intensive and
weekend.
Diploma and Certificates
Among our titles the Grand Diplôme® is the most recognized Le Cordon Bleu programme throughout the world, which integrates the diplomas of Cuisine and Pastry.
Cuisine Diploma
Grand
Diplôme ®
(540 hours)
(900 hours)
Pastry Diploma
(360 hours)
Basic Certificate (180h)
Intermediate Certificate (180h)
Superior Certificate (180h)
Basic Certificate (120h)
Intermediate Certificate (120h)
Superior Certificate (120h)
*The school reserves the right to modify, add or delete the time schedules offered.
diploma in
Basic
Certificate (120h)
Intermediate
Certificate (120h)
(360 hours)
Superior
Certificate (120h)
High Bakery
Short Courses
Degree in Gastronomy
The new diploma composed of the
programmes “Basic bakery” and “Advanced
bakery” rescues the whole tradition of this
trade, to improve and professionalize its
processes, with the help of technique and
new technologies. It is an artisanal journey
from breads of the French tradition, such
as the baguette and pain au levain to the
world of viennoiserie - with the croissant,
brioche and pain au chocolat.
Short duration programmes that can be
taken from the age of eight, being aimed at
passionate people wanting to keep up in the
world of cooking and baking. Always guided
by a chef, there is a wide variety of short
courses: from assisting a demonstration class
in the daily life of the school to workshops
on various subjects such as the classics like
French macarons or foie gras, amongst others.
Le Cordon Bleu Madrid and the Francisco de
Vitoria University (UFV) have jointly developed
an official university degree program.
Gastronomy is part of the cultural expression
of people and therefore it has become the
subject of academic study in many places in
the world. Now, those interested in training in
disciplines such as catering, gastronomy and
hospitality may do so in Madrid, with the help
of these two leading institutions.
High Bakery
Diploma
(240 hours)
Diverse themes
Please consult the short courses available on
our web www.lcbmadrid.com/cursos-cortos
University Degree
Basic Bakery
(120h)
Advanced Bakery
(120h)
Grand D
Grand Diplôme ® is the most complete and prestigious culinary qualification nowadays. Its structure, made up of diplomas in cooking and pastry, enables
one to dominate both of the disciplines, encouraging the development of professional skills and enhancing their creativity.
Cuisine Diploma
From day one, the assimilation of the theoretical concepts explained
in the demonstration class is reinforced with practical classes in the
kitchen: cuts, cooking methods, base sauces; gradually, the development
of techniques become more complex and the students delve deeper into
the material learnt.
Basic Certificate
(180 hours)
Certificate in food hygiene
Course on the prevention of occupational risks
Operation of kitchens and their equipment
Operation, maintenance and sharpening of knives
Stocks, broths and base sauces
Technical culinary terms
Base masses
Soups creams and basic stews
Preliminary preparations and cooking
techniques of vegetables
Emulsified sauces
Eggs: uses and cooking techniques
Preliminary preparations and cuts flat and
round fish
Techniques of cooking seafood
Elementary butchery
Introduction to birds. Cooking techniques
Introduction to offal. Cooking techniques
The knowledge of the products and their most appropriate treatments
will be key to internalize the processes and complement other necessary
concepts for the understanding of modern cuisine. With greater agility
and a more profound focus, students work with a variety of quality
products and prepare dishes worthy of the greatest restaurants,
introducing cutting-edge techniques.
Intermediate Certificate
(180 hours)
Gastronomic journey through the different
regions of France. Knowledge of wide range
of products: poultry, meat, seafood and
vegetables.
Additional techniques and elaborations to
the basic techniques
Fundamentals of foie gras
Fundamentals of fresh pasta
Development of hot salads
Introduction to trateur: work in cold chain,
processing and presentation
Introduction to the traditional French
pastries
Introduction to charcuterie and the different
fillings
Superior Certificate
(180 hours)
Advanced techniques cooking
Advanced tasks of meat processing: cutting
and boning:
Advanced techniques and their culinary uses
Development of recipes with high quality
products
The market cuisine: visit to Mercamadrid
Introduction to French haute pastry
Introduction to modern cuisine
Decorating techniques and plating
Introduction to the amuse bouche
French cuisine of great restaurants
Diplôme®
The methodology combines Le Cordon Bleu chef demonstrations with practical sessions, a plan of 900 hours of comprehensive training dedicated to hone
the talents of each student. The Grand Diplôme® lasts 30 weeks and you can choose between the following intakes: January, April, July and October. It is
usually taught for 6 hours a day, from Monday to Friday.
Pastry Diploma
The introduction into the world of pastry provides students with basic
knowledge and practice in the basic techniques. Through the origin and
history of products, they are made aware of their properties and study the
processes, depending on the different combinations.
The development of the techniques and the classic preparations, allows
the approach to the haute pastry. As the level of difficulty increases, issues
Basic Certificate
(120 hours)
Basic creams and their derivatives
Different kinds of meringues
Biscuits and petits fours
Base doughs and their technical applications
Sponge cakes
Travel cakes: cakes and rustic pies
Viennoiserie: flaky pastries with and without
fresh yeast
The pastry sleeve: management, use and
application in decorative work
Culinary technical terms
Teamwork and agility in the execution of
different processes
Introduction to traditional pastries
such as creativity and design play a greater role. With a full base and a
solid understanding of the techniques, students delve into the working
methods and analyse the environment of the haute pastry. The journey
through the textures, volumes and finishes, ends with artistic creations in
chocolate and sugar and the making of desert tables and buffets.
(120 hours)
Modern glazed cakes
Classic cakes
Soufflés
Fermented doughs
Boutique pastry
Macaroons and all their secrets
Restaurant desserts (hot and cold)
Introducing confectionery
The tempering of chocolate and its various
applications
Cake decorating techniques
(120 hours)
Classic pies with application of modern
techniques
Tempered chocolate and cake decorating
techniques
Artistic pieces of chocolate
Centrepieces for buffets
Restaurant desserts
Restauration breads
Introduction to sugar: stretch and blow
Modern cakes with emphasis on individual
boutique pieces
Sweet buffet: mignardises and petits fours
Introduction to savoury pastries
Spanish Cuisine Diploma
For centuries, Spanish cuisine has been marked by home-made
recipes handed down from parent to child. Because of the country’s
history, climate and geography, the differences in cuisine by Spanish
regions have grown and today allow the student to enjoy a wide
variety of products and top quality elaborations.
Thanks to continuous development promoted by tradition and now
by individual cuisine, Spanish gastronomy has gained great interest
worldwide.
By specializing in techniques, recipes and the most characteristic
ingredients of Spanish cuisine, this diploma allows the student to
learn Le Cordon Bleu techniques and work in haute cuisine. It is
taught exclusively at Le Cordon Bleu Madrid and can be completed
either in Spanish or in English.
It is a nine-month program consisting of three certificates: basic,
intermediate and superior. It lasts 30 weeks and each week the
student has two demonstration sessions and two practice sessions
of three hours each.
Basic Certificate
(120 hours)
Functioning of the kitchens and their
equipment
Operation, maintenance and sharpening of
knives
Stocks, broths and base sauces
Technical culinary terms
Elaborations and classical techniques of
Spanish gastronomy
Basic sauces of Spanish and international
cuisine
Introduction to egg and potato processing
Main Spanish stews
Pulses, rice and mycology
Doughs
Preliminary preparations and cuts of flat and
round fish
Techniques of cooking seafood
Traditional preparation of roasts, stews and
marinades
Iberian ham and olive oil: introduction to
the D.O., tastings
(120 hours)
Gastronomic journey through the different
regions of Spain
Introduction to traditional pastries
Combination of “sea and land” elaborations
The Iberian pig: knowledge of the breed and
its characteristics
Preparation of stuffings
Introduction to game
Perfection of the cooking-points of food
Advanced cutting techniques and presentation
Classic and current Tapas: preparation and
presentation
Introduction to molecular cuisine: siphon
foams, textures, dehydrated and smoked
(120 hours)
New breakthrough technologies, low
temperature cooking, spherifications and
textures
Development and application of different
vanguard techniques
Advanced techniques in the cooking of game
Development of illusions and
deconstructions of traditional dishes
Visit to Mercamadrid (Spain’s most
important market)
Introduction to Spanish high-pastries
Developing recipes with products of high
quality and unusual ingredients
Introduction to pasta
Introduction to sustainable seasonal cuisine
Development of personal creativity
High Bakery Diploma
The hands of the craftsman and the heat of the oven are the origin of the bread that presides at the
table of numerous homes. Mixing everyday ingredients such as grain, water, salt and yeast has been
instrumental in the development of cultures around the world for centuries. However, today, bread
has gone from being a staple to become the protagonist of many gastronomic proposals.
Therefore, and considering the growing demand for craft and fresh products, Le Cordon Bleu Madrid
has designed the High Bakery Diploma: a programme where techniques and new technologies come
together to improve and professionalize processes, preserving all the tradition of the trade.
This programme presents an overview through raw materials and basic techniques of high bakery
and selected pastries. The diploma starts with the Basic Bakery, a programme that starts with the
study of cereals, flour and ferments. The student will be introduced in the process, experimenting
with the fabrication of natural yeasts, through to baking the crustiest of breads.
Through a practical session’s methodology, a solid understanding of the fundamentals of High Bakery
and professional terminology will be achieved, culminating their knowledge with the Advanced
Bakery programme.
It is a programme of six months consisting of two certificates: Basic Bakery and Advanced Bakery. Like
the other programs, it can be attended via separate certificates.
Basic Bakery
Advanced Bakery
Course on the prevention of occupational
risks
Explanation and use of equipment and
machinery
Flour: presentation, explanation and use of
a wide range
Terms and definitions of professional
vocabulary
Explanation of the classic techniques and
different methods
Introduction to viennoiserie and base
doughs of bakery
Kneading machines and by hand
Hand moulding
Working with poolish and autolysis
Introduction to the doughs with fresh yeast
Preparation of traditional French breads
Working with pâte morte
Sourdough: development, maintenance and
use
Preparation of sourdough bakery
Wide variety of French and international
sourdough breads
Introduction to breads of the world with
specific flours
Restaurant breads
Gluten-free breads and other varieties
Live and recorded working
Shape by hand bread
Introduction to savoury pastries
(120 hours)
(120 hours)
University degree
Mention
“Haute Cuisine”
Mention
“Hoteles y Restaurantes”
Humanities, leadership and
management skills
Humanities, leadership and
management skills
Related Sciences
Related Sciences
Business and Hospitality
Management
Business and Hospitality
Management
Culinary Arts
Culinary Arts
The degree in Gastronomy of the University Francisco de Vitoria
was born as a project of integral formation, which pursues the
development of management and leadership skills of future
professionals of gastronomy, catering and hospitality. Its
approach, guided by the vision and experience of Le Cordon
Bleu in the field of haute cuisine and hospitality, promotes the
international projection of the student, within the ambit of a
sector that increasingly demands high-level training in its teams.
The curriculum, designed around the areas of business, food,
hospitality, arts and sciences, offers a multidisciplinary education
that includes teaching and learning in three languages: Spanish,
English and French. Thanks to the support of the international
network of school Le Cordon Bleu, the Degree in Gastronomy
offers the possibility to study part of their degree at universities
in other continents, such as the University of South Australia and
the Anahuac Universities of Mexico.
The structure of the degree proposes that students have two years
of common training, which culminates with a specialisation in two
possible areas: “Haute Cuisine” and “Hotels and Restaurants”.
Alumni
Mahtab Mohsenpour
Cuisine Diploma
It is a very tough program, the exams are very important and the course
must be taken seriously, dedicating time to it, but it is possible, and certainly
worthwhile. It is a personal challenge and you decide how much you want to
get out of it and just how big you can make the experience. The commitment
of the teachers is unconditional and, in the end, it’s amazing to realize how
much you have changed and everything you’ve learnt.
Here you’ll learn everything.
They teach you that, whatever
challenge you take up,
you´ll be able to overcome
it. I would recommend it to
anyone who likes cooking and
really wants to learn.
Eduardo Agudo
Grand Diplôme ®
Carlos Linero Noguera
Spanish Cuisine Diploma
I am speechless; it has far exceeded my expectations. Especially having
learnt from great chefs; TEACHERS in capital letters. All in all a great family
of which I am enormously proud to be part of. Life has given me a second
chance.
Cristóbal Muñoz
Grand Diplôme ®
For me it has been a stage in life where I could only gain: gain knowledge,
gain friends, gain experience and the desire to better myself every day.
Gabriela Steegmann
Grand Diplôme ®
I love this school, I miss it very much and would love to be able to return. In
nine months they teach you everything you would have learned at another
school in years. It is very intense and you have to practice a lot but the
rewards are great.
Admission Process
Submitting the
application form and
necessary documentation
Personal interview
Step 1
Communication
of admission
Step 2
Book a place
Step 3
Enrolment
Step 4
Step 1: Personal interview
Certificate of Enrolment
Having assessed the application and documents received for admission, the
candidate will be summoned for an interview. Residents outside Madrid or
Spain can do the interview by phone or videoconference (Skype or similar).
Once all enrolment documentation and proof of payment has been
received, the school will send the student a “Certificate of Enrolment”
confirming the registration of the student which is required document to
apply for a student visa, if appropriate. (For more information see next page)
Step 2: Communication of Admission
The school will communicate their admission to the student by letter. This
letter of acceptance and the attached documents are essential so as to
continue the enrolment process.
Step 3: Book a place
The admitted student has to book their place if they do not want to lose the
right to enrol. The application fee must be made in the ten days after the
emission date of the letter of admission. Once completed, the student must
submit the bank receipt or proof of payment to admisionescordonbleu@
ufv.es. If the application fee is not made within 10 days of the emission
date, the student will not have guaranteed their place.
Step 4: Enrolment
Once the place has been booked, you will receive everything necessary
to proceed with the enrolment documentation. This documentation
must be completed, signed and returned to school with the payment of
the remaining tuition fee at least eight weeks before the beginning of the
course. Only students who have paid for the entire program within the
period indicated will be enrolled and will begin classes.
If there were places remaining available and the student submits their
request within the 8 weeks before the start of the course, the admission
process and payment terms will be those set by the School.
Equipment & Uniforms
All students enrolled for the first time in the school certificates or
diplomas will receive two uniforms and professional knife set with the
utensils needed for the development of classes just as with the content of
all recipes of each certificate.
Enrolment in the Degree in Gastronomy
The admission process for undergraduate and graduate programmes is
carried out at the University Francisco de Vitoria.
How to apply for a Student Visa
Non- European Union residents have to apply for a student visa at the Consulate or Spanish Embassy in its home country by presenting the “Certificate of
Enrolment” and the other documents required in each case. The student will have to start this process minimum three months before the beginning of the
course, to avoid problems with the timing of granting a visa.
There are 2 types of Student Visa you can apply for, depending on the duration of the program you’re planning to apply for and, if you are planning or not to
extent your stay once you finish this program:
•
•
LONG DURATION VISA APPLICATION (TYPE D): For stays exceeding 90 days.
SHORT DURATION VISA APPLICATION SCHENGEN (TYPE C): For stays
below 90 days. (check your country of residence in the following
list
http://www.exteriores.gob.es/Portal/es/ServiciosAlCiudadano/
InformacionParaExtranjeros/Documents/listapaisesvisado.pdf)
Health Insurance
In addition, the student will also need to have a Health Assurance coverage during
their stay in Spain. The health assurance company will have to cover students
against any kind of disease or accident, and has to be able to deliver health care
in Spain, meaning, that the assured will have access to any medical Centre offered
by the assurance company. If the students stays more than 1 year, the assurance
policy will have to be renewed. (Visit www.lcbmadrid.com for more information)
Take advantage and Learn Spanish
To live the utmost Spanish experience, the students can learn Spanish during
their stay here.
We offer the following courses, which take place at our university campus:
Intensive Spanish Language and Culture Course (four weeks duration):
This course is a wonderful way for the student to improve his/hers Spanish
language skills, while deepening the understanding of Spanish history and
culture, getting to know the vibrant and diverse city of Madrid.
Diploma of Spanish as a Foreign Language (DELE):
These are official qualifications accrediting levels of competence and command
of the Spanish language, issued by the Instituto Cervantes on behalf of Ministry
of Education, Culture and Sport of Spain. The University Francisco de Vitoria is an
official DELE examination center.
Living in Madrid
We recommend several alternatives for our students to choose from so they can find whatever suits them best:
If a student wishes to live as close as possible to the School, we
recommend the surrounding areas of Pozuelo de Alarcón, Majadahonda,
Aravaca and Las Rozas.
These are the nearest districts to le Cordon bleu Madrid. The student
will save time, since he/she will get to the school quickly and will live in
a more relaxing environment than the City center. The prices in this area
are not that high especially taking into account that it is one of the best
areas in the Community of Madrid regarding entertainment and living
quality.
Zona
Noroeste
Zona
Norte
Majadahonda
Pozuelo
Aravaca
Zona
Suroeste
Madrid
Capital
Zona
Sur
Zona
Noreste
Zona
Sureste
Or the student can stay on the campus where you can find the Student
Residence of the University.
Another option could be other student dorms in the Universities
area of Madrid (Ciudad Universitaria) or Moncloa. This area is only
15 minutes away from the City Center and has the advantage of
free transportation through the school busses of the UFV in the
programmed schedules.
There are several options for housing in Madrid, so herewith we sum
up some of them that can help the student to find the perfect place.
(Visit www.lcbmadrid.com for more information)
If the student prefers to live in the heart of the city and experience
the daily life in the Capital of Spain, renting an apartment in Madrid
would be the best option. The student will be surrounded by the
culture and entertainment the city has to offer and in approximately
20 minutes he student will be able to get to Le Cordon Bleu Madrid.
The student must keep in mind that whatever he/she chooses, it is
very important to have access to a well-equipped kitchen in which
the student will be able to practice, knowing the student is applying
for a practical cooking program.
These are the nearest districts to le Cordon bleu Madrid. The student
will save time, since he/she will get to the school quickly and will live
in a more relaxing environment than the City center. The prices in
this area are not that high especially taking into account that it is
one of the best areas in the Community of Madrid regarding safety,
entertainment and living quality.
Because we want to ensure that our students experience at our School
and in Madrid, is they can meet and solve any doubts or questions
they may have regarding accommodation, life in Madrid, costs, the
admission process, student visa etc. They will be more than happy to
assist our future students in whatever they may need.
Le Cordon Bleu Schools
Documents for the Admission
Application Form filled in and signed
“Acceptance of our conditions, admission
regulations and payment method” signed.
Photocopy of your ID/Passport
Motivation letter, indicating your professional
goals and reasons why you´ve chosen Le Cordon
Bleu Madrid. Between 300 and 500 words.
A passport-size photograph
Proof, where appropriate, that you´ve completed
previously a course in Le Cordon Bleu
www.facebook.com/lcbmadrid
www.twitter.com/lcbmadrid
www.youtube.com/LeCordonBleuMadrid
Todos los derechos reservados. Este documento no tiene carácter contractual. Ha sido impreso en 2015 y puede estar sujeto a cambios sin previo aviso

Masters in - Le Cordon Bleu

Transcription

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