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Le Cordon Bleu Ottawa Culinary Arts Institute

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Possible funding to those who qualify*

  • Alberta Student Aid Program
  • Second Career
  • Loans
  • Grants
  • Bursaries
  • Scholarships

Programs

Programs offered at each campus may vary, so be sure to check other campus offerings for the course you are most interested in.

Culinary Arts Programs

  • Your entrée into the exciting world of professional cuisine! The Le Cordon Bleu Cuisine program is designed for you to master the technical skills and gain the confidence and knowledge to apply what you will learn to any style of cuisine. Advance through basicintermediate 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.

    Diploma Details

    •  COURSE STRUCTURE
      The Diplôme de Cuisine can be completed in 9 months. It is also possible to apply for the certificates individually, beginning with Basic Cuisine.
      Cuisine de Base 11 weeks • Certificate
      • Introduction to French cuisine
      • Classic knife cuts and culinary techniques
      • Food preparation and mise en place
      • Palate training

      Cuisine Intermédiaire 11 weeks • Certificate • Prerequisite: Cuisine de Base
      • Regional cuisines of France
      • Advanced techniques and presentation
      • Appreciation of seasoning and flavours
      • Butchery techniques

      Cuisine Supérieure 11 weeks • Certificate • Prerequisite: Cuisine Intermédiaire
      • Precision and speed in the kitchen
      • Recipe development and menu design
      • Seasonal and market influences on cuisine
      • Introduction to restaurant operations

        All programmes offer both a demonstration by our world-renowned chef instructors followed by hands on 14:1 student to Chef ratio of practical hands on kitchen experiences. Demonstration Students observe, take notes, and ask questions as one of our world-renowned chefs shares their special tips and techniques when it comes to creating a multitude of desserts and pastries. Practical Students follow their chef instructor into one of our state-of-the art professional kitchens. Here, students try their hand at creating the recipes using the demonstrated techniques with plenty of one-on-one guidance from their Chef instructor.
  • Transform your everyday ingredients into exquisite desserts! The Cordon Bleu Pastry program is designed for you to master French pastry and baking techniques found in the finest pastry shops worldwide. This program acts as a passport into an exciting and dynamic career in pastry.

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

    Diploma Details

    •  COURSE STRUCTURE

      The Diplôme de Pâtisserie can be completed in 9 months. It is also possible to apply for the certificates individually, beginning with Basic Cuisine.


      Pâtisserie de Base
      11 weeks • Certificate

      • Introduction to French pâtisserie
      • Basic doughs and fillings
      • Mousses, traditional desserts and cakes
      • Classic techniques and basic decoration

      Pâtisserie Intermédiaire

      11 weeks • Certificate • Prerequisite: Pâtisserie de Base

      • Refine artistic and decorative skills
      • Variations on restaurant desserts
      • Introduction to chocolate: tempering and dipping
      • Caramel, nougatine and sugar work

      Pâtisserie Supérieure

      11 weeks • Certificate • Prerequisite: Pâtisserie Intermédiaire

      • Dessert menus
      • Decoration and presentation, flavour, aroma and spices
      • Hand-dipped and moulded chocolates
      • Sculpture and display in chocolate and sugar
  • The fundamentals of Boulangerie are covered in this unique, specialized course offered in Ottawa, designed specifically for those wishing to pursue excellence in the craft of Boulangerie. Classes are conducted by a Chef Instructor in a hands-on workshop format with a low student-to-teacher ratio. Classroom theoretical instruction is also provided as part of the well-rounded program. The Boulangerie de Base Module:
    • Bakery theory, food hygiene and safety
    • Yeast doughs, fermentation and preparations
    • Breakfast and specialty breads using laminated and rich doughs
    • Artisan breads

    Certificate Details

    •  COURSE STRUCTURE

      Boulangerie de Base

      12 weeks • Certificate
      • Bakery Theory
        • The student will begin with an in-depth look at the core fundamentals of baking and food safety. Topics covered include types and choices of ingredients, baking techniques, the fundamentals of fermentation and food safety, among others.
      • Introduction to Yeast Doughs
        • The student will learn and understand the factors that influence yeast growth and finished dough structure. Topics covered include: development, fermentation, proofing, shaping and patterns with products including baguettes, bagels, rolls and others.
      • Breakfast and Specialty Breads
        • Laminated & rich doughs are studied. Products such as croissants and brioche, among many others, are perfected. The student will also be exposed to international viennoiseries styles such as stollen, pannetone and danish.
      • Artisan Breads
        • Development of starters such as Poolish and Sourdough are put into practice with products including rye bread and ciabatta, among others. The student will also learn how to use specialty flours to address dietary restrictions.
  • Basic Cuisine Certificate

    The Basic Cuisine program opens the door to the adventures of French cuisine. From Day One, you begin to master the basic skills : from how to hold a knife properly, to how to peel vegetables or how to truss a chicken. As the term progresses, techniques are layered on one another, and become more complex. Demonstrations become more menu-oriented, incorporating such elements as organization, preparation, balance and timing. As a solid grounding in basic cuisine, this program is for beginners and experienced students alike. Beginners develop the techniques they need for later semesters and experienced students fortify the knowledge and skills they already have.

    Certificate Details

     WHO IS THE PROGRAMME FOR?
    This course is designed for individuals who want to be employed as an assistant chef or food preparation assistant in a hospitality/catering operation. This course has been developed in accordance with the National Occupational skills and industry standards. This course will develop the skills, attitude and knowledge associated with the basic culinary French cuisine techniques and to acquire the related values to work as a professional in either the commercial, industrial or retail catering industry, commercial kitechens, hotels and restaurants. COURSE STRUCTURE
    • Classical French Culinary Techniques
    • Basic Knife Skills
    • Basic Vegetable Cuts
    • Basic French culinary terms
    • Hazard and Critical Control Points (HACCP) Food Safety
    • Production Kitchen Assistant-ship
    • Work Management and Contributions to Effective Teamwork
    • Foundations and Fundamentals of Cheese Making
    • Basic Wine Knowledge and Pairing
    • Health and safety
    All programmes offer both a demonstration by our world-renowned chef instructors followed by hands on 14:1 student to Chef ratio of practical hands on kitchen experiences. Demonstration Students observe, take notes, and ask questions as one of our world-renowned chefs shares their special tips and techniques when it comes to creating a multitude of desserts and pastries. Practical Students follow their chef instructor into one of our state-of-the art professional kitchens. Here, students try their hand at creating the recipes using the demonstrated techniques with plenty of one-on-one guidance from their Chef instructor.
  • Intermediate Cuisine Certificate

    Refine and become more efficient in the kitchen as you use your new skills and techniques to create famous recipes The Intermediate Cuisine program introduces you to classic French regional dishes through which you will apply the techniques introduced in the Basic-level program. Through practice and repetition, you begin to perform tasks more easily and instinctively. Intermediate Cuisine emphasizes the importance of mise en place: understanding, organization and production. Demonstrations highlight various kinds of presentations from platter to plate.

    Certificate Details

     WHO IS THE PROGRAMME FOR?
    This course is designed for individuals who want to be employed as an assistant chef or commis chef in hospitality/catering operation.The course has been developed in accordance with the National Occupational skills and industry standards. This course will develop the skills, attitude and knowledge associated with the Intermediate culinary French cuisine techniques and to acquire the related values to work as a professional in either the commercial, industrial or retail catering industry, commercial kitchens, hotels and restaurants COURSE STRUCTURE
    • French Regional Cuisine
    • Mise en place: understanding, organization and production
    • Light Cuisine and Vegetarian Cuisine
    • Canapés and Finger Food Buffet Work
    • Canadian Culinary Techniques and Cuisine
    • Butchery and Fish Filleting
    • Food Purchasing, Storage and Control
    • Introduction to Menu Planning
    • Food Commodities
    • Magnificent Decay: Cheese and Flavor
    • Wine and Food Pairing
    • Production Kitchen Assistantship
    • Intermediate French culinary terms
    All programmes offer both a demonstration by our world-renowned chef instructors followed by hands on 14:1 student to Chef ratio of practical hands on kitchen experiences. Demonstration Students observe, take notes, and ask questions as one of our world-renowned chefs shares their special tips and techniques when it comes to creating a multitude of desserts and pastries. Practical Students follow their chef instructor into one of our state-of-the art professional kitchens. Here, students try their hand at creating the recipes using the demonstrated techniques with plenty of one-on-one guidance from their Chef instructor.
  • Superior Cuisine Certificate

    Master classic and contemporary cuisine skills and add your own signature style. In the Superior Cuisine program you will learn about the current evolution of French cuisine. Full menus, demonstrated by the chefs, are inspired by trends from today's top kitchens. Some recipes are original; others are contemporary interpretations of the classics you already know. The ingredients are richer and more refined: you will be working with foie gras, truffles and lobster. Now well-versed in French culinary skills, you are encouraged in Superior Cuisine to be more creative in both taste and presentation.

    Certificate Details

    WHO IS THE PROGRAMME FOR?
    This course is designed for individuals who want to be employed as an assistant chef or commis chef in hospitality/catering operation. The course has been developed in accordance with the National Occupational skills and industry standards. This course will develop the skills, attitude and knowledge associated with the Intermediate culinary French cuisine techniques and to acquire the related values to work as a professional in either the commercial, industrial or retail catering industry, commercial kitchens, hotels and restaurants COURSE STRUCTURE
    • French Regional Cuisine
    • Light Cuisine and Vegetarian Cuisine
    • Canapés and Finger Food Buffet Work
    • Canadian Culinary Techniques and Cuisine
    • Butchery
    • Food Purchasing, Storage and Control
    • Introduction to Menu Planning
    • Food Commodities
    • Magnificent Decay: Cheese and Flavour
    • Wine and Food Pairing
    • Production Kitchen Assistantship
    • Precision and efficiency in the kitchen
    • Explore personal creativity and innovation
    • Menu adaptation
    All programmes offer both a demonstration by our world-renowned chef instructors followed by hands on 14:1 student to Chef ratio of practical hands on kitchen experiences. Demonstration Students observe, take notes, and ask questions as one of our world-renowned chefs shares their special tips and techniques when it comes to creating a multitude of desserts and pastries. Practical Students follow their chef instructor into one of our state-of-the art professional kitchens. Here, students try their hand at creating the recipes using the demonstrated techniques with plenty of one-on-one guidance from their Chef instructor.
  • Develop your pastry skills! Courses range from initiation, short courses and basic through advanced pastry techniques to boutique style desserts, world delicacies and precise techniques. The pastry programmes are divided into three levels: basicintermediate and superior. All three levels in pastry must be successfully completed to hold the Pastry Diploma. BASIC PASTRY This 3-month certificate course is an in introductory into classic French pastry. This programme teaches students techniques for doughs, basic entremets, piping techniques and, traditional cakes and tarts. INTERMEDIATE PASTRY This 3-month certificate course introduces students to implement all the basic techniques learned and apply it to more advanced levels of pastry. The programme focuses on chocolate piping, classical French entremets, basic boulangerie, ice cream and sorbets and, chocolate tempering and glacage. SUPERIOR PASTRY This 3-month certificate is the final level in achieving the Pastry Diploma and prepares students for their professional career as a Pastry Chef. Students will gain the utmost advanced techniques in pastry including contemporary plated desserts, tarts, petits fours, sugar showpieces including pulling, casting color and blowing, entremets design and decoration.

    World Class Pastry Chef Instructors

    Learn from world class authentic French Pastry Chefs that have earned some of the highest honours in the pastry profession. At Le Cordon Bleu, your instructor could be a Meilleur Ouvrier de France, a Master Sculptor or have experience working in a Michelin starred restaurants. Intimate class sizes ensure that you receive personalized attention, mentoring and feedback after every class in a positive and motivating environment.

    Unique Learning Environment

    Practice and replicate recipes in professionally equipped kitchens designed with individual workspaces, including gas ovens, refrigerated granite countertops for chocolate sculptures, and copper pots and sugar lamps for sugar art. These facilities have been designed with the support of our Le Cordon Bleu Master Chefs to ensure that the most refined edible sculptures are created.

    Learn the Secrets to the Successes of some of France's most Famous Pastry Shops

    Our chefs have experience in renowned pastry shops. Under their guidance, you will learn the skills and techniques including sugar skills, chocolate tempering, decorating skills and beautiful presentation skills as they share their knowledge and expertise. As you progress, you will have the confidence and knowledge to create your very own masterpieces.
  • Sharpen your baking techniques! The art and craft of Boulangerie is a much-needed skill and our programmes provide an outlet to service the ever-increasing worldwide demand. As a result, we have introduced specialized programs designed to focus on skilled techniques of classical Boulangerie, mastered by the French so many years ago.
    • Learn from Chef Instructors in a hands-on workshop format with a 16:1 student to teacher ratio.
    • Gain both practical and theoretical instruction.
    • Develop and alter recipes to achieve desired results in baked products.
    • Create your own unique recipe using methods and techniques learned throughout the program.
     
  • ONE REVOLUTIONARY PROGRAMME

    Combining Culinary Arts, Nutrition & Food Sciences

    The Honours Bachelor of Integrated Food Sciences, the first of its kind in Canada, is an innovative multidisciplinary programme delivered jointly by the University of Ottawa and Le Cordon Bleu Ottawa. The programme will prepare future graduates to lead in any industry where food plays a key role, including healthcare, education, hospitality, business, or research and development. Graduates of this programme will have a broad, comprehensive understanding of food-related practices and will be equipped to provide strategic leadership and operational guidance in commercial settings.

    Programme Details

    During this 3-year Bachelor programme, students will develop critical thinking abilities around issues related to food and nutrition sciences, food safety, customer/client relationships and food management services. All inter-disciplinary courses will be taught by University of Ottawa professors and industry experts, and the culinary component of the programme will be delivered by the world renowned Le Cordon Bleu. Culinary techniques, menu planning, gastronomy, food services will complement the food science and management courses of the programme. In the final semester, the programme concludes with a practicum placement in Integrated Food Sciences which will give students an opportunity to explore and develop experience in a professional environment. Students will analyze and evaluate material acquired, engage with industry professionals outside the University and Le Cordon Bleu and develop a professional network to help launch their career. With the changing role of food in today’s society, there are a range of new opportunities outside the customary role of chef, nutritionist or restaurant owner. Food specialists trained in food science, nutrition, culinary techniques, management, innovation and client services are in greater demand in industries from commercial food services to manufacturing. Le Cordon Bleu and University of Ottawa have designed this programme so graduates will be well positioned to manage and lead in any industry where food plays a role. Some of the areas that will be of interest to graduates include:
    • Food innovation/design consultation
    • Food and nutrition management
    • Change management
    • Food and nutrition research and development
    • Nutrition consultation
    • Molecular gastronomy
    • Hospitality management and much more...
  • Advanced culinary, gastronomy and management studies

    The Diploma in Culinary Management has been designed to provide aspiring managers and business owners with the relevant skills set to lead successful kitchens and businesses in an increasingly competitive world. The focus of the programme is to provide practical and technical advanced culinary skills, alongside entrepreneurship and management studies. Taught through demonstrations and practical sessions, students will develop their creativity and innovation in line with modern food trends.

    Programme Details

    Students graduating from the course will be equipped with the skills to become managers in the hospitality and restaurant industries across the world, as well as business owners in their own right. Graduates may expect to secure employment across the hospitality industry including 4/5 star hotels, fine dining restaurants and in event management.

    Examples of potential positions:

    • Executive Chef / Manager 
    • Food and Beverage Executive 
    • Restaurant Supervisor/Manager 
    • Culinary Entrepreneur 
    • Food Product Developer 
    • Events Coordinator
    • Restaurant Manager 

    The Diploma in Culinary Management provides, from a business perspective, real-world insight and preparation for those heading into a variety of culinary fields.

    Please note that Le Cordon Bleu Cuisine or Pâtisserie Diploma or Grand Diplôme OR equivalent culinary qualification OR demonstrated proof of significant professional experience in cooking or pastry is needed to enroll in this program. External candidates: please contact the school to schedule a meeting prior to enrolment.

Travel, Tourism, Hospitality Programs

  • ONE REVOLUTIONARY PROGRAMME

    Combining Culinary Arts, Nutrition & Food Sciences

    The Honours Bachelor of Integrated Food Sciences, the first of its kind in Canada, is an innovative multidisciplinary programme delivered jointly by the University of Ottawa and Le Cordon Bleu Ottawa. The programme will prepare future graduates to lead in any industry where food plays a key role, including healthcare, education, hospitality, business, or research and development. Graduates of this programme will have a broad, comprehensive understanding of food-related practices and will be equipped to provide strategic leadership and operational guidance in commercial settings.

    Programme Details

    During this 3-year Bachelor programme, students will develop critical thinking abilities around issues related to food and nutrition sciences, food safety, customer/client relationships and food management services. All inter-disciplinary courses will be taught by University of Ottawa professors and industry experts, and the culinary component of the programme will be delivered by the world renowned Le Cordon Bleu. Culinary techniques, menu planning, gastronomy, food services will complement the food science and management courses of the programme. In the final semester, the programme concludes with a practicum placement in Integrated Food Sciences which will give students an opportunity to explore and develop experience in a professional environment. Students will analyze and evaluate material acquired, engage with industry professionals outside the University and Le Cordon Bleu and develop a professional network to help launch their career. With the changing role of food in today’s society, there are a range of new opportunities outside the customary role of chef, nutritionist or restaurant owner. Food specialists trained in food science, nutrition, culinary techniques, management, innovation and client services are in greater demand in industries from commercial food services to manufacturing. Le Cordon Bleu and University of Ottawa have designed this programme so graduates will be well positioned to manage and lead in any industry where food plays a role. Some of the areas that will be of interest to graduates include:
    • Food innovation/design consultation
    • Food and nutrition management
    • Change management
    • Food and nutrition research and development
    • Nutrition consultation
    • Molecular gastronomy
    • Hospitality management and much more...
  • Advanced culinary, gastronomy and management studies

    The Diploma in Culinary Management has been designed to provide aspiring managers and business owners with the relevant skills set to lead successful kitchens and businesses in an increasingly competitive world. The focus of the programme is to provide practical and technical advanced culinary skills, alongside entrepreneurship and management studies. Taught through demonstrations and practical sessions, students will develop their creativity and innovation in line with modern food trends.

    Programme Details

    Students graduating from the course will be equipped with the skills to become managers in the hospitality and restaurant industries across the world, as well as business owners in their own right. Graduates may expect to secure employment across the hospitality industry including 4/5 star hotels, fine dining restaurants and in event management.

    Examples of potential positions:

    • Executive Chef / Manager 
    • Food and Beverage Executive 
    • Restaurant Supervisor/Manager 
    • Culinary Entrepreneur 
    • Food Product Developer 
    • Events Coordinator
    • Restaurant Manager 

    The Diploma in Culinary Management provides, from a business perspective, real-world insight and preparation for those heading into a variety of culinary fields.

    Please note that Le Cordon Bleu Cuisine or Pâtisserie Diploma or Grand Diplôme OR equivalent culinary qualification OR demonstrated proof of significant professional experience in cooking or pastry is needed to enroll in this program. External candidates: please contact the school to schedule a meeting prior to enrolment.

Le Cordon Bleu Ottawa Culinary Arts Institute

Why Ottawa?

Le Cordon Bleu Ottawa Culinary Arts Institute is Canada's only campus for Le Cordon Bleu. A flourishing gastronomic scene and plethora of green spaces & scenic waterways in Canada's capital make Le Cordon Bleu Ottawa the perfect venue to invest in a premier culinary arts education.

Our kitchen classrooms feature closed-circuit cameras, mirrors and audio systems for demonstration classes. Moreover, three commercial-grade kitchens are constantly bustling with hands-on training activity in practical class sessions.


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