Select a campus
More Hide
Le Cordon Bleu Logo
  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

              Return to International site
              More Hide


              Since first day, the assimilation of the concepts explained in the demonstration classes is reinforced with cuisine practices. In them, students work into the main cuts, cooking methods and preparation of the mother sauces. Progressively, the development of techniques is complicated and training is complemented by other necessary concepts for the conservation and knowledge of the products, as well as for the understanding of modern cuisine and history.

              We have 3 School Cycles in the year: January, May and August.

              Key Information

              Duration: 3 months
              Price: $6,800.00 USD (Tuition + Certificate Cost)
              Days a Week: 3 days
              Hours per Week: Approximately 18 hrs.
              Teaching Method: Demonstration and practice
              Minimum of Students: 8 students per group
              Maximum of Students: 16 students per group

              Certificate Details

              • Includes
                • 2 Complete Uniforms of Le Cordon Bleu
                • Knife briefcase (One briefcase for Le Grand Diplôme)
                • Pair of kitchen shoes (One pair for Le Grand Diplôme)
                • Ingredients
                • Recipe
                • Cuisine de Base Certificate
              • Programme Details
                • Food hygiene standards.
                • Prevention course of work risks.
                • Operation of kitchens and equipment.
                • Handling, maintenance and sharpening of knives.
                • Bases, broths and sauces.
                • Culinary technical terms.
                • Basic masses.
                • Soups, creams and basic stew.
                • Emulsified sauces.
                • Cooking techniques for fish, shellfish, poultry and meat.
                • Introduction to offal.
              • Admission Documents
                • Complete the Online Application form
                • Copy of Birth Certificate
                • Digital Photograph
              • School Cycles

                Term Dates & Prices

                Select a date
                Jan 8, 2018 - Mar 20, 2018 (Standard, in Spanish)
                USD 6,800.00
                Jan 9, 2018 - Aug 14, 2018 (Night, in Spanish)
                USD 6,800.00
                May 7, 2018 - Jul 12, 2018 (Standard, in Spanish)
                USD 6,800.00
                Aug 20, 2018 - Nov 6, 2018 (Standard, in Spanish)
                USD 6,800.00

              Information Request

              Other Courses