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Mexico »  Be a student at Le Cordon Bleu Mexico
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Why Le Cordon Bleu?

 

Le Cordon Bleu-Anahuac.

In April 2000 Le Cordon Bleu, continuing its expansion projects and international growth to meet the needs of the culinary industry, opened its first culinary school in Mexico through a strategic alliance with the Universidad Anáhuac and so, both leaders in their respective fields of education, provide the best cuisine training in the country.

Currently in nine months obtain Le Grand Diplôme in Le Cordon Bleu Mexico at Anáhuac University North Campus, internationally recognized professionals in the food, allowing you to develop a successful career in the hospitality industry. Also, from the month of August 2005, Le Cordon Bleu joined the prestigious tradition in tourism education from Universidad Anáhuac excellence in the art of hospitality to impart a degree in Management Restaurants, International Hotel Management and Gastronomy, with a program developed by LCB Australia and supported by the Universidad Anáhuac, these degrees will develop the entrepreneurial talent and vision of the new generations. These programs are designed to meet the global demand for high-level professional entrepreneurs, train future leaders of the sector under a multidisciplinary process with an outstanding faculty and first class facilities. The Bachelor of Management in International Restaurants and Hotels offer a program with the foundation and skills necessary for creating and managing companies for lodging, with the possibility of international exchanges and internships. In addition to the professional title of this Degree, the student will obtain during the course of their undergraduate studies several awards from Le Cordon Bleu.

 

 
Our Mission.

Building on over a century of tradition and excellence, the Le Cordon Bleu network is committed to innovation and best practice in Gastronomy, Hospitality and Management and honours its commitments through an expanding international network of teaching, learning and research conducted in conjunction with the development of products and services. While being an independent entity, the Le Cordon Bleu network also works collaboratively with industry, training and university partners to ensure rigor, relevance and exemplary enterprise.

 

 
Surround Yourself with Traditions of Excellence.

Le Cordon Bleu is considered by many to be the world’s premier culinary arts institute.

With over 100 years of teaching experience , Le Cordon Bleu network has remained committed to providing a solid foundation in best practices in Gastronomy, Hospitality and Management.

Graduates become part of a great tradition of excellence, with credentials that will set them apart from the competition in a demanding and changing environment.

 

 
Learn from our Distinguished Faculty.

Over 80 Le Cordon Bleu Bleu chefs from the finest kitchens and Michelin-starred restaurants pass on their knowledge and experience daily to their students. Not just instructors, they are mentors providing lifelong inspiration and support to graduates.

The faculty at Le Cordon Bleu includes university professors, international personalities and specialists in the tourism and hospitality sectors.

 

 
Receive A World Class Education.

Le Cordon Bleu also offers the most complete and comprehensive training in classic French culinary techniques available today, with many hands-on hours in teaching kitchens under the guidance of world class chefs.

 

 
Earn a Great Career.

Each graduate leaves Le Cordon Bleu with the skills to launch an exciting career not only in the world’s leading restaurants, hotels or resorts, but also as a journalist, author, instructor, consultant or entrepreneur.

 

 
Be A Part of Our Alumni Network.

Le Cordon Bleu Bleu programs start students on a journey that inspires excellence, creativity, innovation and personal enrichment allowing them to embark on to successful careers or personal pursuits. Over the past 100 years, Le Cordon Bleu has produced many famous graduates, including Dione Lucas, Julia Child, Nancy Silverton, Nathalie Dupree, Eric and Bruce Bromberg, Allen Susser, James Peterson, Lydia Shire, Giada De Laurentiis, Gaston Acurio and Ming Tsai just to name a few.

 

 
Meets the Needs of Tomorrow’s Culinary and Hospitality Industry.

Le Cordon Bleu courses are up-to-date and industry relevant. With innovation and new technologies, Le Cordon Bleu continually adapts its academic programs to the future needs of culinary, tourism and hospitality industries.