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              Specialty Certificates


              Specialty Certificates: Fundaments of Mexican Cuisine, Bakery, Danish Pastries & Artisan Breads and Wine & Spirits

              Specialty Certificates are those oriented programs to people interested in being in touch with the gastronomic world. With specific subject, they are demonstration and practice workshops on current topics about the culinary arts and gastronomy, following the classical teaching of Le Cordon Bleu.

              We want to complement the knowledge of the culinary arts in specific subjects through discipline and theoretical-practical education methods. The programs are designed for people who have a particular passion for the culinary arts and want to continue their professional growth.

              All our classes are given in Spanish languages.

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


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              • 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
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                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

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