Diploma in Peruvian Gastronomy
Live demonstration with Chef Javier Ampuero, Peruvian Cuisine Specialist at Le Cordon Bleu Peru.
Schedule by country
- Mexico12:00 PM
- Peru1:00 PM
- Brazil3:00 PM
- Spain7:00 PM
Local time in each country
months of training
academic hours
hands-on kitchen practice
professional internship
certificates + Le Cordon Bleu Foundation Diploma
Discover Peruvian cuisine from the inside — live
In one hour, see how Le Cordon Bleu Peru teaches one of the most influential cuisines in the world: from the local ingredient to contemporary haute cuisine.
A live cooking demo
Watch Chef Javier Ampuero prepare an iconic Peruvian dish step by step, with the techniques behind it.
Inside the Diploma
The three modules, the hands-on methodology and how the 12-month program in Lima is structured.
The immersion experience
Market visits, encounters with producers and optional culinary trips to Arequipa, Cusco and Chiclayo.
Live Q&A
Ask about admissions, schedules, bilingual classes and investment directly to our team.
Chef Javier Ampuero
A Le Cordon Bleu Peru graduate with more than 25 years in the culinary industry, in management and consulting roles for restaurants, companies and specialized schools. Since 2013 he has been a faculty chef at Le Cordon Bleu Peru, where he leads the Peruvian cuisine program and the Diploma in Peruvian Gastronomy.
- Represented Peru at international events across the Americas, Europe, Asia and the Middle East.
- First Peruvian chef invited by Harvard University to lecture on Peruvian gastronomy.
- Licensee of the Peru country brand (Marca Perú) since 2018 and co-author of gastronomic publications.
- International internships, including at D.O.M. restaurant.
Experience Peruvian cuisine where it is born — with the rigor of Le Cordon Bleu
An international, hands-on and immersive diploma, designed to master one of the most influential cuisines in the world and strengthen your professional profile. Study where Peruvian cuisine is created, evolves and sets global trends.
Hands-on from day one
Demonstration and practice alongside expert chefs, with tasting included.
Real cultural immersion
Visits to markets and first-hand experiences with local producers.
Tradition + innovation
Classic recipes reinterpreted with contemporary techniques.
A world-class destination
Lima, the gastronomic capital of Latin America, home to world-class chefs.
From tradition to Peruvian haute cuisine
Three progressive modules that take you from the foundations of the Peruvian pantry to your own contemporary proposal, closing with a gastronomic research project.
Foundation techniques
Peruvian flavor bases, stocks and native chili peppers; cutting and filleting; ceviches, tiraditos and tiger’s milk; traditional stews, frying and emblematic Peruvian ingredients.
Regional identity
Coast, Andes and Amazon. Chinese-Peruvian, Nikkei, Italian and Afro-Peruvian influences, ancestral cooking methods and slow-cooked stews.
Contemporary & specialization
Modern techniques that elevate native ingredients, restaurant-style service, menu design and the development of your own signature dishes.
In person in Lima, Peru
Bilingual: Spanish / English with real-time translation
Monday to Saturday, 7:00 a.m. – 12:00 p.m.
12 months, including internship
What you will learn to create
Cook Peru where its ingredients are born
Beyond the kitchen: market visits, restaurants, encounters with producers, culinary labs and optional culinary trips to three iconic destinations.
On completing the program you earn the Diploma of the Le Cordon Bleu International Foundation.
LEAD THE CUISINE THAT CONQUER THE WORLD
Join us live on Thursday, November 12 — Mexico 12:00 PM · Peru 1:00 PM · Brazil 3:00 PM · Spain 7:00 PM.
(511) 617-8300 · Av. Vasco Núñez de Balboa 530, Miraflores, Lima, Peru · informes@cordonbleu.edu.pe