Pastry Superior 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. With a complete and solid knowledge of the techniques, students delve into the working methods and analyse the environment of high confectionery. During this trajectory, students will have to work on the elaboration of ice cream, cakes and petit fours, artistic creations using sugar and chocolate, and the preparation of desserts in restaurants. This Certificate is given 2 days a week 6 hours per day

The total price includes:

  • Ingredients
  • Recipe
  • Superior Pastry Certificate
Program taught in:
English
Spanish

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