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Ottawa »  Pâtisserie
 
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For the love of everything decadent & sweet ....

The PÂTISSERIE (Pastry) PROGRAM has been designed for those with an avid love for chocolate, exotic and gourmet desserts or traditional and contemporary French pastries. It is a program that will help you discover yourself through the eyes of the decadent and indulgent recipes made famous by Le Cordon Bleu.

Our Chefs will teach you the traditional and modern techniques of how to prepare a wide variety of desserts, sweets, chocolates and cakes that are served in today’s well-known restaurants and Pâtisserie shops around the world. Students will also learn the art of preparing classic and contemporary French desserts. Students have a choice between enrolling for either a Certificate program or Diploma program.

Le Cordon Bleu Ottawa Graduates are always amazed by how much they learn and have achieved through hard-work and perseverance facilitated through the guidance of their chefs.

Register Now to enroll for our next semester in JANUARY 2010.

For more information, please visit the links below or download our campus brochure.

Program Curriculum:


Level 1: Basic

An introduction to the essentials of creating fine French pastry with flour, butter, sugar, eggs —and panache! You will learn the classic techniques of applying and combining these ingredients into a rich diversity of pastries, traditional desserts, cakes – Saint Honoré, Black Forest and Tarte au citron and doughs—pâte able, pâte feuilletée, pâte à choux.

Level 2: Intermediate

Moving beyond the basics you will develop your artistic and decorative skills for both classical and contemporary presentations. At the same time you will widen your dessert repertoire to include Bavarian creams and mousses, chocolate hand tempering and hand-dipping, caramel and nougatine, and miniaturization. You will also be introduced to the techniques and possibilities of sugar work.


Level 3: Superior

The final requirement for the Pâtisserie Diploma, this program combines the knowledge and artistic skills learned in Basic and Intermediate while expanding your skills through personal interpretation and creativity by focusing on fine decorative work, hot and cold restaurant desserts, chocolate showpieces, and sugar work.

Students in Superior Pâtisserie will gain practical experience in the professional kitchen of bistroCordonBleu.

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Diploma program:

The Pâtisserie Diploma program comprises of all 3 levels – Basic, Intermediate & Superior. The program is offered throughout the Academic year and takes 9 months to complete. Students must successfully complete all three levels to earn a diploma.

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Certificate Program:

The Pâtisserie Certificate program allows students to enroll and complete each level - Basic, Intermediate & Superior, at their own pace. Each level takes 3 months to complete. Students who successful complete each level are awarded a Certificate.

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Program Length:

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Program Pre-requisites:

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