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100% On-Campus Diploma Program
This diploma program will immerse you in the world of pastry arts through a curriculum designed to teach the foundations of classic French techniques as well as current trends—allowing you to develop your creativity in this extraordinary global culinary art.
You will complete three levels of certification: Basic, Intermediate, and Advanced, guided by national and international Master Chefs in state-of-the-art, zero-emission kitchens.
You’ll also learn to create artistic pieces using sugar and chocolate, enhancing your training with a focus on culinary excellence.
All classes are taught in Spanish, with the option of simultaneous English translation.
Includes:
We have 4 School Cycles in the year: January, April, July and October.The morning schedule for each certificate within the Pastry Diploma consists of approximately 6 hours of demonstration classes and 6 hours of practical classes per week. The specific calendar and schedule are detailed in the information for each certificate.
PASTRY DIPLOMA |
FEES |
| Basic Cuisine | $7,960 USD |
| Intermediate Cuisine | $7,750 USD |
| Superior Cuisine | $8,380 USD |
|
Total Diploma (3 levels of certification) |
$24,090 USD |
This Certificate will introduce you to the world of pâtisserie, providing techniques and basic knowledge. Demonstrations and practices are oriented to work with masses, creams, cakes and classic cakes making. During classes, you will also learn to know the capabilities of each product through its origin and history. Includes:
The development of techniques taught and the production of the classic pies at the basic level, will allow you to approach the high pâtisserie and work in the modern preparation of cakes and modern cakes. The difficulty level increases and aspects such as creativity and desserts decorating, becoming a more important role. To finish the Certificate, you will reflect what has been learned at a buffet that includes cakes, chocolates and petit fours. Includes:
With a full base and a solid knowledge of the techniques, you will go in depth in the working methods and you will analyze the environment of high pâtisserie. During this tour you will work on making ice cream, cakes and petit fours, artistic creations with sugar and chocolate, and preparing restaurant desserts. Includes:
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.
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.
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.
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.
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.
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