Diplôme de Cuisine

Advance through basic, intermediate and superior levels of cuisine and earn a diploma that is welcomed in the world's finest kitchens.

Use the plate as your canvas and gain the knowledge, discipline and understanding of technical skills that encourage your creativity and natural talent to blossom. These methods can be applied to any style of cuisine.

Cuisine de Base

A comprehensive introduction to French cuisine providing classic cuisine skills and techniques— knife handling and care, hygiene and sanitation,classic knife cuts, cooking methods, food preparation, mise-en-place, palate training, and culinary terminology.

Cuisine Intermédiare

An in-depth study of French regional cuisines, ingredients, classifications and origins including seasonings and flavour appreciation along with advanced techniques in butchery, organization, food costing, production, and plate presentation.

Cuisine Supérieure

The current evolution of French techniques and the mastery of classic and contemporary cuisine includes precision and speed in the kitchen, refined and luxury products, recipe development and menu design, seasonal and market influences as well as an introduction to restaurant operations.

Program taught in:
English

See 9 more programs offered by Le Cordon Bleu Ottawa »

This course is Campus based
Start Date
Duration
33 weeks
Full-time
Price
32,750 CAD
domestic fee. $34,250.00 international course fee.
Deadline
By locations
By date
Start Date
End Date
Application deadline
Start Date
End Date
Application deadline
Location
Application deadline
End Date
Application deadline
End Date