Cuisine Basic Certificate

All our Programs and Courses are taught in Le Cordon Bleu Mexico – Universidad Anahuac Norte. School cycles for this Certificate are in January, April, July and August. In this Certificate we have Spanish to English translator. It opens the door to the adventures of French cuisine. From day one, you begin to master the basic skills: from how to hold a knife properly, to how to peel vegetables or how to truss a chicken. As the term progresses, techniques are layered on one another, and become more complex. Demonstrations become more menu-oriented, incorporating such elements as organization, preparation, balance and timing. Students also learn how to use and integrate condiments, herbs and spices into their recipes producing a variety of flavors which complement the plate prepared. As a solid grounding in basic cuisine, this program is for beginners and experienced students alike. This Certificate is given 3 days a week 6 hours per day

The total price includes:

  • 2 Le Cordon Bleu’s completes uniforms
  • Knives briefcase and kitchen utensils (If you attended Cuisine Diploma, we can’t deliver you another briefcase; it’s only one for all Le Grand Diplôme)
  • Pair of kitchen shoes
  • Cuisine book
  • Ingredients
  • Recipe
  • Basic Cuisine Certificate
Program taught in:
English
Spanish

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Last updated June 7, 2018
This course is Campus based
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July 2019
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