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Cuisine Diploma: Basic, Intermediate and Superior Cuisine Certificate

Cuisine Diploma will teach you the advanced culinary techniques that could apply in almost all the cuisine style. Explore the French culinary traditions, global cuisines and actual tendencies.

Cuisine Diploma is awarded when the student has successfully completed the Cuisine de Base, Intermediate and Superior levels. Students can only register for one level (for example: Basic Cuisine Certificate) and can continue to another level later on (in a limited time frame). Even with previous professional experience, students must begin with the Basic Cuisine level before accessing the next level. The student will receive a certificate for each level completed. After successful completion of the Cuisine Diploma and the Pâtisserie Diploma the Le Grand Diplôme® is awarded, that is the maximum excellence in Le Cordon Bleu International.

All our classes are given in Spanish.

We have 4 School Cycles in the year: January, April, July and October.


schedule of each Certificate of Cuisine Diploma is based in classes of approximately 9 demo hours and 9 practice hours per week. The calendar and schedule detailed in the information of each Certificate.



  • Basic Cuisine Certificate

    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. 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
    • Basic Cuisine Certificate
  • Intermediate Cuisine Certificate

    You will put in practice the techniques learned at the basic level. The daily work in the kitchen is the key for tasks completion in natural and instinctive form that allows the incorporation of more complex techniques. During the last stage of the Certificate, you will receive a course of traiteur (catering), aimed at preparing a main piece and their garnishes. During this exercise, you will learn about the organization and teamwork. Includes:

    • Ingredients
    • Recipe
    • Intermediate Cuisine Certificate
  • Superior Cuisine Certificate

    Respecting the classical techniques is essential for understanding the evolution and current situation of the modern cuisine. With recipes inspired by the menus of the best restaurants, you will develop your skills of decoration and presentation of dishes. To obtain the Diploma, you must pass a final exam consisting of a development of a saucer with their garnishes, in a defined time and respecting the required techniques. Includes:

    • Ingredients
    • Recipe
    • Superior Cuisine Certificate
    • Cuisine Diploma
    • Graduation Ceremony

Information Request


  • 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
  • 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
  • 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
  • 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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