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Cuisine Diploma is awarded when the student has successfully completed the Cuisine de Base, Intermediate and Superior levels.
This Diploma shares the same programme and the same prices as in the morning hours; the difference between the two schedules is the Certificate length, the Evening schedule has a duration of 9 months per Certificate. Students can only register for one level (for example: Cuisine de Base) and can continue to another level later on (in a limited time frame). Even with previous professional experience, students must begin with the Cuisine de Base level before accessing the next level. The student will receive a certificate for each level completed. After successful completion of the Cuisine Diploma and the Pastry & Confectionery Diploma the Le Grand Diplôme® is awarded, that is the maximum excellence in Le Cordon Bleu International.
All our classes are given in Spanish language.
We have 2 School Cycles in the year: January and October.
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Pastry & Confectionery Diploma is awarded when the student has successfully completed the Pâtisserie de Base, Intermediate and Superior levels.
This Diploma shares the same programme and the same prices as in the morning hours; the difference between the two schedules is the Certificate length, the Evening schedule has a duration of 6 months per Certificate. Students can only register for one level (for example: Pâtisserie de Base) and can continue to another level later on (in a limited time frame). Even with previous professional experience, students must begin with the Pâtisserie de Base level before accessing the next level. The student will receive a certificate for each level completed. After successful completion of the Cuisine Diploma and the Pastry & Confectionery Diploma the Le Grand Diplôme® is awarded, that is the maximum excellence in Le Cordon Bleu International.
All our classes are given in Spanish language.
We have 2 School Cycles in the year: January and October.
Since first day, the assimilation of the concepts explained in the demonstration classes is reinforced with cuisine practices. In them, students work into the main cuts, cooking methods and preparation of the mother sauces. Progressively, the development of techniques is complicated and training is complemented by other necessary concepts for the conservation and knowledge of the products, as well as for the understanding of modern cuisine and history. Includes:
This Certificate will introduce you to the world of pâtisserie, providing techniques and basic knowledge. Demonstrations and practices are oriented to work with masses, creams, cakes and classic cakes making. During classes, you will also learn to know the capabilities of each product through its origin and history. Includes:
Le Cordon Bleu has taught me that you should not just stick with what Chefs teach you, you must innovate, be better every day and have a lot of creativity.
In Le Cordon Bleu Mexico, I rediscovered my interior cook. Gastronomy has opened a new chapter in my life, in it gave me the opportunity to know more about food, its preparation and the techniques behind each dish. LCB is an invitation to never give up. If you love cuisine and are willing to accept the challenge, it's an opportunity to grow and learn from the best.
Being at Le Cordon Bleu Mexico is like being in your second home. One of the best experiences of my life. You meet amazing people of all the world. The experienced Master Chefs of Le Cordon Bleu have given me passion for gastronomy and how to be professional. No matter how much experience you have in a kitchen, this school will always be the best option. You learn all the cuisine and pastry bases and how to take full advantage of your products. I'm sure that Le Grand Diplôme will give me access to opportunities to start new business in the future.
My main goal was to learn Pastry techniques. From the beginning, I liked the discipline, order and cleanliness that Le Cordon Bleu Master Chefs always required when cooked. One of the added values that gave the alliance of Le Cordon Bleu - Anahuac was the teaching method based on the delicate individual work. Study in Le Cordon Bleu Mexico was the key to start my business of desserts, Mexican candy's, sugar decorations and cakes.
My passion for gastronomy brought me to this country, chasing the dream that many Chefs share, studying in the best cuisine school in the world; my experience at Le Cordon Bleu México has exceeded all expectations I had, even being a gastronomic professional you can keep learning, improving and polishing techniques and cooking processes that allow you to approach perfection. Professional success is my main goal and here have supported me to do so, with a team of excellent teachers, the best materials and a unique atmosphere, which certainly made me reaffirm to gastronomy as my true passion.
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