I welcome you to the best culinary school, leader in Peru 
Martín Cárdenas
Culinary Arts Program Director - USIL
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Welcome to Peru, the country of the thousand flavors. Welcome to the Culinary School of Universidad San Ignacio de Loyola, which offers the most complete programs of Peruvian Cuisine.
Discover it, be part of it, and let your talent highlight in the tastes of the world, as our culinary does.
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We have a complete course of Peruvian Cuisine, composed by 5 modules, the complete course costs US$59, and grants a Peruvian Cuisine Diploma. The 5 modules are also offered individually and they grant a certificate for participation on each one of them.
All of owr programs are available 24 hours a day, and 365 a year so each student can take the course during the time that suits best to them, according to their own availability.
Watch course video: 1:30
Modules included: Peruvian bases/ Fish & Seafood/ Meat & Pultry/ Tubers, grains, cereals and vegetables/ Peruvian pastry basics.
Watch short clip: 0:10
This module is included in the course:
Basics & Fundamentals
of Peruvian Cooking.
Watch short clip: 0:10
This module is included in the course:
Basics & Fundamentals
of Peruvian Cooking.
Watch short clip: 0:10
This module is included in the course:
Basics & Fundamentals
of Peruvian Cooking.
Watch short clip: 0:10
This module is included in the course:
Basics & Fundamentals
of Peruvian Cooking.
Watch short clip: 0:10
This module is included in the course:
Basics & Fundamentals
of Peruvian Cooking.
Watch short clip:0:10
Independent Module.
Accessibility from any device
24/7
Availability
World wide expirience
Status & acknowledgment
Certified and accredited Instructors
Peruvian cuisine taught by peruvian chefs
Certification by San Ignacio de Loyola University´s Chefs School
Why should you choose the Peruvian Cooking programs from USIL?
Martín Cárdenas
Culinary Arts Program Director - USIL
Since we founded our Culinary Arts School 15 years ago, more than 15 thousand gastronomy professionals have graduated from our classrooms. Over 85% work in the best restaurants of Peru and worldwide, and many have started their own business. This makes us the top culinary school in Peru. You have many reasons to join our courses. Welcome! 
Martín Cárdenas
Culinary Arts Program Director - USIL
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Sandra Zubieta Zamudio
Dean of the School of Hospitality Management, Tourism and Gastronomy - USIL
Welcome to our Peruvian Cooking Online Courses of the School of Culinary Arts of Universidad San Ignacio de Loyola These courses have been created for you from Peru, the country of the thousand flavors with a great biodiversity. Our food is a worldwide trend and so your talent can be. Together we can make it happen!
Sandra Zubieta Zamudio
Dean of the School of Hospitality Management, Tourism and Gastronomy - USIL
WATCH COURSE VIDEO
2 ServingsSoak the chickpeas from the night before in plenty wáter. Blanch the chorizos in boiling water and then keep in the same cooking liquid. Peel potatoes, cassavas and turnips, then cut in half. Peel the carrots the onions and pear.
Put the beef flank and brisket to boil starting from cold water, skim the broth continuously and let cook until the meats are very tender. Reserve the meat warm soaking it in a bit of its cooking liquid. Blanch the chickpeas starting from cold water, then strain and finish cooking in the broth from the meat. Finally cook the rest of the vegetables and the pear in the same broth.
Serve the meat cut into slices along with the vegetables and chickpeas. Serve the broth in bowl on the side.
4 portionsBlend the aji panca paste with the oregano previously toasted, the garlic, vinegar, salt, pepper, cumin and oil. Clean and trim off the fat from the beef heart, then cut into 40 to 50 grams slices. Cover the heart pieces with the chili marinade, and let rest one night.
Cook the choclos in boiling water with sugar and anis seeds. Boil the potatoes and cut into thick slices. Soak the wood skewers in water, and then string the beef heart into the skewers. Finally, grill the beef heart skewers and potato slices in a very hot grill with a bit of oil.
Serve in hot plate with choclo, grilled potatoes and chili sauce of choice.
Javier Morante
Graduated student from Chef´s School USIL – Corporate Chef in Casa Andina Hotels
In my family there is a great gastronomical tradition and I always had this great interest for cooking, for serving and feast others. Those made me decide to be a cook. I found in San Ignacio de Loyola University a support, hospitality and service work like no other school offered.
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Colette Olaechea
Graduated student from Chef´s School USIL – Author of Mama Chef Blog, and General Manager of Mamá Chef, brand of organic products for babies.
I´ve always loved to cook; I feel that sharing at the table is a unique and beautiful moment with your beloved. When I started at Chef´s School in USIL, I realized that it takes great discipline; you have to respect schedules, procedures, and organize the logistics. It´s not only cooking what you have to do, that´s the formation you obtain when you study at Chef´s School in USIL.
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Roxana Salaverry
Graduated student from Chef´s School USIL – General Manager of Manos Morenas Catering and specialized Chef in Peruvian Cuisine.
I chose to be chef because, since my childhood, cooking was my passion, it is a beautiful way to please and satisfy others. I decided to study in USIL because it is a University with great status and level. I feel that I accomplished all my goals, I have learned a lot, and I am applying everything on my business with great success.
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Cecilia Alfaro
Graduated student from Chef´s School USIL – Culinary Arts Academic Coordinator and Chef Instructor of Institut Paul Bocuse in USIL.
We have a sensational gastronomical culture. I started to get in love with cooking by the influences of my grandmother. During my childhood I was always in the kitchen. I met Chef´s School from USIL and decided to study here. I had a great academic experience, the instructors were very demanding, I learned a lot of team work, and how to be very organized.
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Jimena Villafuerte
Graduated student from Chef´s School USIL – Bakery and Pastry Chef Instructor, Chef Instructor of international programs from Chef´s School USIL.
Since my childhood I loved pastry and always attended different courses to learn, my grandmother inspired in me the love of cooking since I was a child. I decided to belong to USIL because it is a University that constantly renovates and moves forward.
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Milagros Villasana
Graduated student from Chef´s School USIL – Aristocrazie Catering General Manager, and Culinary Arts Chef Instructor in USIL.
I thought I knew everything about cooking, and here I realized how much I still needed to learn. I found the best instructors, ingredients and tools at Chef´s School USIL.
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Pamela Tello
Graduated student from Chef´s School USIL – Service and Production Supervisor in Nanka Restaurant, gastronomical business and service advisor.
The university period made me realize that this was what I wanted to do the rest of my life. When I arrived at Chef´s School in USIL, I noticed that it truly fulfilled the promise of being the best implemented school in South America with an incredible team of instructor.
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