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              Pastry & Confectionery Diploma: Pâtisserie de Base, Intermediate and Superior Certificate

              Pastry & Confectionery Diploma will make you discover this art. Courses range from specialized ateliers, basic through advanced levels of pastry and confectionary craft making, plated and boutique style desserts, world delicacies and precise decorating techniques.

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

              All our classes are given in Spanish language.

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


              Day schedule of each Certificate of Pastry & Confectionery Diploma is based in classes of approximately 6 demo hours and 6 practice hours per week. The calendar and schedule detailed in the information of each Certificate.

              Night schedule of each Certificate of Pastry & Confectionery Diploma is based in classes of approximately 3 demo hours and 3 practice hours per week. The calendar and schedule detailed in the information of each Certificate.


              • Pâtisserie de Base Certificate

                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:

                • 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 Pâtisserie Certificate
              • Intermediate Certificate

                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:

                • Ingredients
                • Recipe
                • Intermediate Pâtisserie Certificate
              • Superior Certificate

                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:

                • Ingredients
                • Recipe
                • Superior Pâtisserie Certificate
                • Pâtisserie 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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