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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, April and August.


Key Information

Duration: 3 months
Price: $7,950.00 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)
    • 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
    Apr 15, 2024 - Jun 26, 2024 ( Standard , Morning , in Spanish )
    Aug 5, 2024 - Oct 14, 2024 ( Standard , Morning , in Spanish )

Information Request

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