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              Certificates

              Bakery: 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 1 School Cycle in the year: July.

              Schedule

              The schedule of Bakery is based in classes of approximately 24 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
                • Advanced Bakery Certificate

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              Testimonials

              • AHF

                Le Cordon Bleu has taught me that you should not just stick with what Chefs teach you, you must innovate, be better every day and have a lot of creativity.

                Alejandra Herrera Figueroa
              • VECB

                In Le Cordon Bleu Mexico, I rediscovered my interior cook. Gastronomy has opened a new chapter in my life, in it gave me the opportunity to know more about food, its preparation and the techniques behind each dish. LCB is an invitation to never give up. If you love cuisine and are willing to accept the challenge, it's an opportunity to grow and learn from the best.

                Víctor Esteban Chacón Barboza
              • 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 Master Chefs of Le Cordon Bleu 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 Master 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 candy's, sugar decorations and cakes.

                José Ignacio González Quinzaños
              • Carlos Ortiz

                My passion for gastronomy brought me to this country, chasing the dream that many Chefs share, studying in the best cuisine school in the world; my experience at Le Cordon Bleu México has exceeded all expectations I had, even being a gastronomic professional you can keep learning, improving and polishing techniques and cooking processes that allow you to approach perfection. Professional success is my main goal and here have supported me to do so, with a team of excellent teachers, the best materials and a unique atmosphere, which certainly made me reaffirm to gastronomy as my true passion.

                Carlos Ortiz Guerrero

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