Le Cordon Bleu - Anahuac alliance: Quality and Excellence Combined
Anahuac Leadership in Academic Excellence
Through this partnership, the "Grand Diplôme" is offered alongside other certificates and bachelor's and master's degree programs in tourism, gastronomy, hotel and restaurant management.
With 130 years of excellence in the culinary world, Le Cordon Bleu is one of the oldest and most respected culinary schools worldwide. Its name, meaning "the blue cord," evokes French culinary tradition and the highest level of excellence. The school's origins date back to the Order of the Holy Spirit, founded in the 16th century. The order's insignia was a cross with a blue ribbon, a symbol of distinction and quality that continues to reflect the institution's prestige.
Since its founding in Paris in 1895, Le Cordon Bleu has established its reputation as one of the world's most prestigious cooking academies. What began as a small school dedicated to teaching the culinary arts to preserve and share France's rich gastronomic heritage has evolved into a global network operating in multiple countries. Over the years, Le Cordon Bleu has trained thousands of chefs who are now leaders in international gastronomy.
The school's teaching methodology combines technique and creativity, enabling students to learn everything from the fundamentals of classical cuisine to the latest trends in modern gastronomy. Under the guidance of highly trained chefs, the school maintains a balance between tradition and innovation. A distinctive feature of its teaching methodology is the "demonstration and practice" approach, in which students first observe top chefs in action and then apply their knowledge in the kitchen.
Today, Le Cordon Bleu has more than 35 schools in 20 countries, a community of over 20,000 students from 130 different countries, 80 strategic alliances, and over 100 international Master Chefs, all of whom are committed to training the next generation of culinary leaders.
The institution's highest recognition is the prestigious "Le Grand Diplôme," recognized worldwide in the culinary industry.
In its pursuit of excellence, Le Cordon Bleu collaborates with the best universities. In 1998, it arrived in Mexico, establishing an alliance with Anáhuac Mexico University. Thanks to this collaboration, Le Grand Diplôme is offered alongside other certificates, as well as bachelor's and master's degree programs in tourism, gastronomy, hotel, and restaurant management. In 2010, the agreement was extended to the Anáhuac University Network (RUA) and is now present on eight campuses nationwide.
In 2024, in their commitment to innovation and educational excellence, Anáhuac and Le Cordon Bleu inaugurated the new Le Cordon Bleu facilities in Mexico on the North Campus. Equipped with cutting-edge technology, these facilities continue to train the best professionals in the gastronomic world.
For more information:
Ilse Yuridia Castañeda Arteaga
ilse.castaneda@anahuac.mx
School of Tourism and Gastronomy
