The Gastronomy program at Anhembi Morumbi University, in partnership with Le Cordon Bleu, has achieved a remarkable milestone: it received the highest score in the recognition evaluation conducted by the MEC. This is the first evaluation of the institution's newly launched Bachelor's in Gastronomy, which received a score of 5, highlighting the program's excellence. This program is closely supervised by Le Cordon Bleu's academics and specialists, ensuring the quality and consistency of the course. LCB provides training and guidance to the faculty, reinforcing our philosophy of achieving excellence through continuous practice and refinement, thus meeting the needs of the contemporary culinary and hospitality industries.

Recognition by MEC and the National System of Higher Education Evaluation (Sinaes)

The National System of Higher Education Evaluation (Sinaes) is responsible for analyzing institutions, programs, and student performance in Brazil. Sinaes' evaluation considers various aspects, including teaching, research, community engagement, social responsibility, institutional management, and faculty qualifications. The information is gathered through the National Student Performance Exam (Enade), institutional assessments, and program evaluations, and is used to guide higher education institutions and inform public policy. For the public, this data serves as a reference regarding the quality of programs and institutions.

MEC Conducts Two Evaluation Processes: Recognition and Evaluation

Recognition: This is granted when a program is offered for the first time in the university’s history. The institution must request recognition when the program has completed 50% of its curriculum hours. This process is essential to ensure the national validity of diplomas.

Evaluation: Conducted after the program has been offered for some years, with criteria that include student performance, development, student satisfaction, and infrastructure, in addition to aspects evaluated during the recognition process.

Aspects Evaluated by MEC

During the Recognition Process (1st phase), the MEC considers:

• Pedagogical and didactic organization of the program.
• Faculty qualifications.
• Available infrastructure.

During the Evaluation Process (2nd phase), the following are also analyzed:

• Pedagogical and didactic organization of the program.
• Faculty qualifications.
• Available infrastructure.
• Student performance.
• Student development.
• Student satisfaction.

Dual Certification with Le Cordon Bleu

Anhembi Morumbi’s Gastronomy program, offering the opportunity for dual certification with Le Cordon Bleu, stands out by preparing students with internationally recognized training. This distinction enables graduates to enter the global gastronomy market with confidence, reflecting the high quality of the program.

Impact and Recognition

The top score of 5 not only validates the quality of the education offered but also ensures that students can graduate with the confidence that their diplomas will be widely recognized. This recognition marks a significant milestone, reinforcing Anhembi Morumbi University' and Le Cordon Bleu commitment to academic excellence and innovation in culinary education.

We congratulate everyone involved – students, faculty, and staff – for this significant achievement. Anhembi Morumbi University along with Le Cordon Bleu continues to stand out as one of the leading centers for culinary education in Brazil.