Le Cordon Bleu Ottawa Culinary Arts Institute

Culinary Arts Programs

• Basic Cuisine

  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

  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

  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.
• Cuisine Diploma
  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 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.

  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.

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    Cuisine de Base 11 weeks • Certificate

    • Introduction to French cuisine
    • Classic knife cuts and culinary techniques
    • Food preparation and mise en place
    • Palate training

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    Cuisine Intermédiaire 11 weeks • Certificate • Prerequisite: Cuisine de Base

    • Regional cuisines of France
    • Advanced techniques and presentation
    • Appreciation of seasoning and flavours
    • Butchery techniques

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    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

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      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.
• Basic Pastry
  11 weeks • Certificate

   

  Basic Pastry is designed to give you a strong foundation on which to build the basic skills and knowledge of French Patisserie. This 11 week programme teaches students techniques for doughs, basic entremets, piping techniques and traditional cakes and tarts. Techniques will reappear throughout the term in order to familiarize you with their various applications.

   

  • Introduction to French pâtisserie
  • Basic doughs and fillings
  • Mousses, traditional desserts and cakes
  • Classic techniques and basic decoration
• Intermediate Pastry
  11 weeks • Certificate

  Prerequisite: Basic Pastry

   

  As you begin to master fundamental techniques such a making a pastry cream or genoise sponge, your proficiency will allow you to focus more on decoration. Intermediate pastry will also introduce you to gateaux, viennoiserie, restaurant desserts and more advanced chocolate work.

   

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

  Prerequisite: Intermediate Pastry

   

  The Superior Pastry combines all the knowledge, techniques & artistic skills earned, and encourages you to personalize every piece of work. You will produce complex and highly decorated creations including a wedding cake, chocolates and a sugar showpiece. You will be encouraged to develop your creative flair using the latest techniques.

   

  • Dessert menus
  • Decoration and presentation, flavour, aroma and spices
  • Hand-dipped and moulded chocolates
  • Sculpture and display in chocolate and sugar
• Pastry Diploma

  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 basic, intermediate 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.

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    Pâtisserie de Base
    11 weeks • Certificate
    

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

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    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

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    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
• Boulangerie de Base
  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.
• Diploma in Plant-Based Culinary Arts

  This Diploma focuses on crafting dishes solely from plants, providing a creative repertoire of product knowledge, skills, and recipes. Within the 3 month programme students will explore a wide range of vegetables, fruit, nuts, seeds, grains and pulses, gaining expert knowledge on ingredient varieties and innovative culinary uses. The programme has been designed to provide specialised culinary education for the growing demand for vegan, vegetarian and plant-based restaurants and products.

  Objectives

  • Provide in accordance with the National Occupational Codes and industry standards, the skills, attitude, and knowledge associated with culinary techniques for Plant-Based culinary arts 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.
  • Apply modern culinary techniques to design and implement contemporary menus that focus on Plant-Based cuisine, both vegan and vegetarian.
  • Develop student’s capability to follow hygiene, health & safety in workplace procedures and to contribute to the effectiveness of work teams.
  • Prepare students to apply a wide range of skills to recipe method writing through culinary terms and ingredients knowledge.
  • Employ a variety of teaching methods, including demonstration, practical kitchen assignments, group discussions and sensory evaluations.
  • Build a foundation for lifelong learning which will enable graduates to progress in their culinary and hospitality careers.
  • Experience professional development related to the different players of the plant-based food industry through lectures, conferences, and excursions.

  
  The course is dedicated to the art and ingredients of plant-based cuisine paying particular attention to food sources originating from plants. The course is not focused on any lifestyle, diet or ethical practice.

• Culinary Management

  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

• Culinary Management

  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.