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Who We Are Le Cordon Bleu is one of the oldest and most respected in the world of gastronomy, hospitality and management schools. The name Le Cordon Bleu was coined in the 16th century by King Henry III - when he created L'ordre du Saint-Esprit, which was symbolized by a cross hung on a blue ribbon. From his great prestige and tradition won over more than a hundred years of history. Le Cordon Bleu is currently the school more international recognition in the training of professionals of gastronomy, culinary arts and hospitality. In the last 20 years Le Cordon Bleu has carefully developed various educational and training programs specifying alliances and partnerships with leading companies and institutions in the world. Le Cordon Bleu currently has more than 40 schools in 15 countries, one student community of over 20,000 students from 70 nationalities, and a distinguished team of more than 100 international chefs. Since 1998 the Anahuac University establishes an important alliance with Le Cordon Bleu International to offer undergraduate programs, courses and diplomas in the tourist-gastronomic, same areas that, from 2010, extends to the Anahuac University Network. LE CORDON BLEU INTERNATIONAL World Leader in Gastronomy, Hospitality and Management. Le Cordon Bleu is a world renowned network of educational institutions dedicated to providing the highest level of culinary and hospitality instruction through world class programs. Le Cordon Bleu continues to evolve by combining innovation and creativity with tradition by creating bachelor's and a master's in business administration focusing on the demands of a sector of growing international hospitality. Le Cordon Bleu is considered the guardian of French culinary technique through its culinary programs that continue to preserve and pass on the mastery and appreciation of the culinary arts that have been the cornerstone of French gastronomy for over 500 years . Our Chefs The great chefs of Le Cordon Bleu have extensive professional experience, most have worked in renowned restaurants and awarded by the Michelin guide and many of them are winners of prestigious competitions. Every year, chefs share their experiences and knowledge to students in more than 70 countries to teach the techniques and cooking methods that have been codified in France during the last 500 years, giving students a culinary education that can be apply their knowledge to any kitchen and develop a successful career.

Programs taught in:
  • Spanish

This school also offers:

Certificate

Le Cordon Bleu Mexico

Two-level workshop where students learn the techniques, bases and foundations so they can make bread. This course includes types, properties and applications of bread com ... [+]

Boulangerie I Certificate

All our Programs and Courses are taught in Le Cordon Bleu Mexico – Universidad Anahuac Norte. School cycles for this Certificate are in November. In this Certificate we have Spanish to English translator. Two-level workshop where students learn the techniques, bases and foundations so they can make bread. This course includes types, properties and applications of bread combinations in various regions of France and the world. This Certificate is given 4 days a week 6 hours per day

The total price includes: 2 Le Cordon Bleu’s completes uniforms Ingredients Recipe Boulangerie I Certificate [-]
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Le Cordon Bleu Mexico

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 ... [+]

Cuisine Basic Certificate

All our Programs and Courses are taught in Le Cordon Bleu Mexico – Universidad Anahuac Norte. School cycles for this Certificate are in January, April, July and August. In this Certificate we have Spanish to English translator. 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. This Certificate is given 3 days a week 6 hours per day... [-]

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Le Cordon Bleu Mexico

Intermediate Cuisine program introduces you to classic French regional dishes through which you will apply the techniques introduced in the Basic level program. through p ... [+]

Cuisine Intermediate Certificate

All our Programs and Courses are taught in Le Cordon Bleu Mexico – Universidad Anahuac Norte.

School cycles for this Certificate are in January, April, July and August.

Intermediate Cuisine 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.

This Certificate is given 3 days a week... [-]

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Le Cordon Bleu Mexico

Superior Cuisine program culminates in Le Diplôme de Cuisine Le Cordon Bleu (Cuisine Diploma). You will learn about the current evolution of French cuisine. ... [+]

Cuisine Superior Certificate

All our Programs and Courses are taught in Le Cordon Bleu Mexico – Universidad Anahuac Norte. School cycles for this Certificate are in January, April, July and August. Superior Cuisine 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 This Certificate is given 3 days a week 6 hours per day... [-]

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Le Cordon Bleu Mexico

Mexican cuisine, a UNESCO cultural and intangible heritage of humanity, is one of the most varied and richest cuisines in the world, gathering culinary traditions from pr ... [+]

Mexican Cuisine I Certificate

All our Programs and Courses are taught in Le Cordon Bleu Mexico – Universidad Anahuac Norte. School cycles for this Certificate are in July and November. In this Certificate we have Spanish to English translator. Mexican cuisine, a UNESCO cultural and intangible heritage of humanity, is one of the most varied and richest cuisines in the world, gathering culinary traditions from pre-Hispanic cultures to the present. You can learn the techniques, preparations, culture and history. This Certificate is given 4 days a week 6 hours per day

The total price includes: 2 Le Cordon Bleu’s completes uniforms Ingredients Recipe

 Mexican Cuisine Certificate I Certificate... [-]

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Le Cordon Bleu Mexico

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 ... [+]

Pastry Basic Certificate

All our Programs and Courses are taught in Le Cordon Bleu Mexico – Universidad Anahuac Norte. School cycles for this Certificate are in January, April, July and August. In this Certificate we have Spanish to English translator. 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. This Certificate is given 2 days a week 6 hours per day

Th... [-]
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Le Cordon Bleu Mexico

To complete the certificate, students demonstrate what they have learned in a buffet that includes, in addition to the cakes, chocolates, and desserts. ... [+]

Pastry Intermediate Certificate

All our Programs and Courses are taught in Le Cordon Bleu Mexico – Universidad Anahuac Norte. School cycles for this Certificate are in January, April, July and August. 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. This Certificate is given 2 days a week 6 hours per day... [-]

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Le Cordon Bleu Mexico

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 preparati ... [+]

Pastry Superior Certificate

All our Programs and Courses are taught in Le Cordon Bleu Mexico – Universidad Anahuac Norte. School cycles for this Certificate are in January, April, July and August. With a complete and solid knowledge of the techniques, students delve into the working methods and analyse 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. This Certificate is given 2 days a week 6 hours per day

The total price includes: Ingredients Recipe Superior Pastry Certificate [-]
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Diploma

Le Cordon Bleu Mexico

All our Programs and Courses are taught in Le Cordon Bleu Mexico – Universidad Anahuac Norte. With a complete and solid knowledge of the techniques, students delve into t ... [+]

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.... [-]

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Le Cordon Bleu Mexico

The student receives a full course in the world of wine. Nora Grillone us to know, understand, and enjoy drinking wine, taking the complicated and making something formal ... [+]

Wine Diploma

All our Programs and Courses are taught in Le Cordon Bleu Mexico – Universidad Anahuac Norte.

School cycles for this Certificate are in January, April and August.

This course is divided in three levels: (i) Basic, (ii) Intermediate and (iii) Superior. The student receives a full course in the world of wine. Nora Grillone us to know, understand, and enjoy drinking wine, taking the complicated and making something formal and simple, beautiful and easy to enjoy.

During the three levels of the program you will discover the origins of wine from different regions of the world, you will gain more experience and tasting techniques and you will learn to pair wine with various types of salty and sweet food.... [-]

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