Grand Diplôme - Cuisine and Pastry
Le Cordon Bleu Mexico
Key Information
Select location
Campus location
Buenavista, Mexico
Languages
English, Spanish
Study format
On-Campus
Duration
Request info
Pace
Full time
Tuition fees
Request info
Application deadline
Request info
Earliest start date
Request info
Scholarships
Explore scholarship opportunities to help fund your studies
Introduction
GRAND DIPLÔME
All our Programs and Courses are taught in Le Cordon Bleu Mexico – Universidad Anahuac Norte.
School cycles for our Diplomas are in January, April, July and August.
In Basic Certificates we have Spanish to English translator.
CUISINE DIPLÔME
Basic Certificate (Basic Program)
It opens the door to the adventures of French cuisine. From day one, you begin to master the basic skills: from how to hold a knife properly, to how to peel vegetables or how to truss a chicken. As the term progresses, techniques are layered on one another, and become more complex. Demonstrations become more menu-oriented, incorporating such elements as organization, preparation, balance and timing. Students also learn how to use and integrate condiments, herbs and spices into their recipes producing a variety of flavors which complement the plate prepared. As a solid grounding in basic cuisine, this program is for beginners and experienced students alike.
Intermediate Certificate (Intermediate Program)
Intermediate Cuisine (Intermediate Certificate) program introduces you to classic French regional dishes through which you will apply the techniques introduced in the Basic level program. Through practice and repetition, you begin to perform tasks easily and instinctively. Intermediate Cuisine emphasizes the importance of mise en place: understanding, organization and production. Demonstrations highlight various kinds of presentations from platter to plate.
Superior Certificate (Superior Program)
Superior Cuisine (Superior Certificate) program culminates in Le Diplôme de Cuisine Le Cordon Bleu (Cuisine Diploma). You will learn about the current evolution of French cuisine. Full menus, demonstrated by the chefs, are inspired by trends from today’s top kitchens. Some recipes are original; others are contemporary interpretations of the classics. The ingredients are richer and more refined: exposing the students to working with such ingredients as foie gras, truffles and lobster. Now well-versed in French culinary skills
PASTRY DIPLÔME
Basic Certificate (Basic Program)
Introduces students to the world of pastry and cakes, providing the technical and basic skills and techniques needed. The demonstration lessons and practical classes are geared toward working with pastry, creams and cakes and the elaboration of more traditional puddings. During classes, students also get to know the possibilities of each product through its origin and history.
Intermediate Certificate (Intermediate Program)
The development of the techniques taught and the elaboration of traditional desserts in the Basic Certificate level allow students to approach high confectionery and work in the preparation of modern cakes. The level of difficulty increases and aspects such as creativity and decoration of the desserts acquire more importance. To complete the certificate, students demonstrate what they have learned in a buffet that includes, in addition to the cakes, chocolates and desserts.
Superior Certificate (Superior Program)
With a complete and solid knowledge of the techniques, students delve into the working methods and analyze the environment of high confectionery. During this trajectory, students will have to work on the elaboration of ice cream, cakes and petit fours, artistic creations using sugar and chocolate, and the preparation of desserts in restaurants.