Le Cordon Bleu Ottawa

Introduction

Le Cordon Bleu Ottawa Culinary Arts Institute is the only Canadian campus of Le Cordon Bleu. Located in Canada's capital, Le Cordon Bleu Ottawa culinary arts programs will allow you to master the classic techniques of cuisine and pastry in only 9 or 10 months.

Under the guidance of world class chefs that are respected worldwide, Le Cordon Bleu Ottawa students receive hands-on training while learning skills and techniques that form the foundation of skills and knowledge that can be applied to any cuisine.

Whether you are an aspiring chef pursuing a career in culinary arts, passionate about pastry, have a flair for cuisine and pastry or interested in our short gourmet sessions, we welcome you to achieve your culinary goals at Le Cordon Bleu Ottawa.

The world class Chefs at Le Cordon Bleu Ottawa have trained in the finest restaurants and hotels. Student to chef ratios of 15:1 ensure that you receive personalized attention that builds your confidence and skills. The layout of the kitchen lends itself to constant feedback from the chefs.

By spending equal time in theatre style demonstration classes and hands-on practicals, you will acquire the necessary techniques and skills required of today's culinary professionals

Using a codified teaching methodology, you will watch our master chefs prepare selected menus in demonstration theatres featuring close-circuit cameras, mirrors and audio systems. Then practice and replicate recipes in professionally equipped kitchens designed with individual workspaces, including your own gas oven. The chefs will be in the kitchen with you, mentoring and guiding you along the way.

This school offers programs in:
  • English

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Programs

This school also offers:

Diploma

Diplôme de Cuisine

Campus Full time 33 weeks June 2017 Canada Ottawa

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. [+]

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.... [-]


Diplôme de Pâtisserie

Campus Full time 33 weeks June 2017 Canada Ottawa

Advance through basic, intermediate and superior levels of the pâtisserie program and earn a diploma that is recognized worldwide. [+]

Diplôme de Pâtisserie

Advance through basic, intermediate and superior levels of the pâtisserie program and earn a diploma that is recognized worldwide.

 

Begin your journey with basic doughs and pastry creams and advance to decorative techniques, restaurant and frozen desserts, and specialized chocolate and sugar work.

 

 

Pâtisserie de Base

A comprehensive introduction to the pastry arts – the preparation and versatility of basic doughs, creams and fillings; traditional cakes, basic decoration and finishes; and French pastry terminology.

 

 

Pâtisserie Intermédiare

... [-]

Certificate

Cuisine de Base

Campus Full time 11 weeks June 2017 Canada Ottawa

From day one, be introduced to knife handling, classic cuts and basic stocks. As the term progresses, techniques are layered upon one another [+]

Cuisine de Base

From day one, be introduced to knife handling, classic cuts and basic stocks. As the term progresses, techniques are layered upon one another and become more complicated and more menu oriented, incorporating elements such as organization, preparation, balance and timing. You'll learn these basics, while increasing your confidence levels.

 

 

The Basic Module:

Safe knife handling and basic cuts

Learn knife handling techniques for cutting and sizing vegetables and meat

Food Safety, Hygiene and Organization

Learn food safety, hygiene and organization so that you will be prepared to work in a professional kitchen... [-]


Cuisine Intermédiaire

Campus Full time 11 weeks June 2017 Canada Ottawa

Study French regional cuisines, ingredients and origins and study the most famous recipes from France. Through practice and repetition, you will begin to perform [+]

Cuisine Intermédiaire

Refine and become more efficient in the kitchen as you use your new skills and techniques to create famous recipes.

 

Study French regional cuisines, ingredients and origins and study the most famous recipes from France. Through practice and repetition, you will begin to perform tasks with more ease while the chef instructors highlight presentations from platter to plate.

The Intermediate Module:

 

Product origins and influences on regional cuisine

Be introduced to the twelve regions of France and the unique cooking styles of the different regions

More advanced technical cuts (butchery) and presentation ... [-]

Cuisine Supérieure

Campus Full time 11 weeks June 2017 Canada Ottawa

This level focuses on the evolution of French techniques allowing for personal creativity and mastery of classic and contemporary cuisine skills. [+]

Cuisine Supérieure

Master classic and contemporary cuisine skills and add your own signature style

 

This level focuses on the evolution of French techniques allowing for personal creativity and mastery of classic and contemporary cuisine skills.

 

 

The Supérieure Module:

Mastery of classic and contemporary "Haute Cuisine"

Discover new trends in presentation, colour and classical cuisine

Mastery of intricate techniques & methods

Learn the most intricate techniques in French Cuisine that can be applied to any world cuisine

Art of modern presentation through group and individual dishes ... [-]

Gourmet Short Courses

Campus Open Enrollment Canada Ottawa

For more than a century, Le Cordon Bleu has enabled aspiring culinary professionals to turn their ambitions into reality. Although many Le Cordon Bleu students already have some [+]

Gourmet Short Courses

 

For more than a century, Le Cordon Bleu has enabled aspiring culinary professionals to turn their ambitions into reality. Although many Le Cordon Bleu students already have some culinary experience, a large number come from various academic disciplines and professional backgrounds. Some are looking to start a new career, and others are looking to combine their interests or advance in their current occupation. Our students strive for successful careers in a wide variety of fields, including restaurant kitchens, catering, restaurant and hotel management, journalism, consulting, food service, food styling and education.

A few of our upcoming courses include: Molecular Gastronomy – Advanced Cuisine Techniques First demonstration: Monday, August 14th, 2017 | 5.00pm to 7.00pm Second Demonstration: Monday, October 2nd, 2017 | 5.00pm to 7.00pm Watch as our Chefs demonstrate the latest molecular gastronomy trends in cuisine! The demonstration is sure to stimulate your creativity in the kitchen by using the latest advanced techniques. Tour De France – Cuisine Monday, September 18, 2017 to Thursday, September 21 2017 | 12:00 p.m. - 3:00 p.m. France has a reputation as the destination for excellent cuisine for a reason! French cooking has evolved over the long history of the country with each region having its own distinct foods and unique ingredients. There are twelve major regions of France when it comes to cuisine and each day of the course you will cover three. You will learn classic techniques by a Le Cordon Bleu Chef and you'll then step... [-]

Pâtisserie de Base

Campus Full time 11 weeks June 2017 Canada Ottawa

Learn to create a diversity of pastries, traditional desserts, cakes and doughs. [+]

Pâtisserie de Base

Learn the classic techniques of combining ingredients into rich pastries

 

Learn to create a diversity of pastries, traditional desserts, cakes and doughs. The demonstrations and practical sessions will lead you through the basic techniques and recipes of French pastry.

 

 

The Basic Module:

Basic doughs

Prepare short crust doughs, sweet doughs, short cake doughs, pâte à choux, puff pastry, quiches, tartes and others

Introduction to Creams and Fillings

Learn to make a variety of creams and fillings – a key ingredient to many desserts

Traditional Cakes and Desserts ... [-]

Pâtisserie Intermédiaire

Campus Full time 11 weeks June 2017 Canada Ottawa

Pâtisserie Intermédiaire is based on practice and repetition. As students master important techniques such as making a sponge or bavarian cream, students become more efficient [+]

Pâtisserie Intermédiaire

Devote more time to decoration and presentation of your cakes.

 

Pâtisserie Intermédiaire is based on practice and repetition. As students master important techniques such as making a sponge or bavarian cream, students become more efficient.

 

 

The Intermediate Module:

Artistic decorative skills

Learn fine line and border piping and extension work using Royal icing

Variations on restaurant desserts

Learn to prepare frozen desserts such as ice cream & sorbet and other cream and custard filled desserts

Miniaturization - sweet petits fours

Learn the art of miniaturization and sweet petits fours... [-]


Pâtisserie Supérieure

Campus Full time 11 weeks June 2017 Canada Ottawa

The Pâtisserie Supérieure program combines all the knowledge, techniques, and artistic skills of the Basic and Intermediate levels [+]

Pâtisserie Supérieure

Be driven to personalize every piece of your work.

 

The Pâtisserie Supérieure program combines all the knowledge, techniques, and artistic skills of the Basic and Intermediate levels.

 

 

The Superior Module:

Contemporary Restaurant Desserts

Learn to prepare restaurant desserts, including contemporary cakes, tartes, and bûches

Entremets desserts and in-depth study of flavours, aromas & spices

Learn to create desserts with more cream, layers and flavours such as fruit

The Art of Chocolate:

Learn the artistry of chocolate mousse cakes, tempering of chocolates, hand-dipped & moulded chocolates... [-]