Locations
Select a campus
Le Cordon Bleu
  1. Select a campus
    • Select a Category
      • Select a Course
        • Please select
          I am
        • Select a date
          • Number of seats
              Review Your Selection
              • Campus:
              • Category:
              • Course:
              • Date:
              • Seats:
              Added to Schoolbag
              • Course:
              Something went wrong

              Proceed to Checkout

              Explore programmes

              Campuses
              Profile

              Certificates

              Bakery, Danish Pastries & Artisan Breads: Bakery Foundations and Bakery II

              Practice course where you will learn the techniques, bases and fundaments with which you can prepare different kinds of bread. This course includes the types, properties, combinations and applications of bread in different regions of France and the world.

              All our classes are given in Spanish language.

              We have 2 School Cycles in the year: July and November.

              Schedule

              The schedule of Bakery, Danish Pastries & Artisan Breads is based in classes of aproximately 12 demo hours and 12 practice hours per week. The calendar and schedule detailed in the information of each Certificate.

              Courses

              • Bakery Foundations

                Practice course where you will learn the techniques, bases and fundaments with which you can prepare different kinds of bread. This course includes the types, properties, combinations and applications of bread in different regions of France and the world. Inlcudes:

                • 2 Complete unofrms of Le Cordon Bleu
                • Pair of kitchen shoes (One pair for Le Grand Diplôme)
                • Ingredients
                • Recipe
                • Boulangerie I Certificate
              • Bakery II

                Practice course where you will learn the techniques, bases and fundaments with which you can prepare different kinds of bread. This course includes the types, properties, combinations and applications of bread in different regions of France and the world. Inlcudes:

                • 2 Complete unofrms of Le Cordon Bleu
                • Pair of kitchen shoes (One pair for Le Grand Diplôme)
                • Ingredients
                • Recipe
                • Boulangerie I Certificate

              Information Request

              Testimonials

              • Virginia Barbiaux Reyes

                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 Chefs 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.

                Virginia Barbiaux Reyes
              • Testimonio2-250x250

                My main goal was to learn Pastry techniques. From the beginning, I liked the discipline, order and cleanliness that Le Cordon Bleu 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 candys, sugar decorations and cakes.

                José Ignacio González Quinzaños
              • Testimonio1-250x250

                Le Cordon Bleu was for me the beginning of my career in gastronomy. It is a school where culinary techniques are the basic tool of work. Chefs not only taught her recipes, but the history and culture of French gastronomy, in conclusion the "Art de Vivre". Proper management and discipline techniques I developed in Le Cordon Bleu helped me to take my business very serious and professional manner.

                Belén Alonso Nogueira

              Other Courses

              Mexico
              TOP