Loading...
Ottawa »  Grand Diplôme
 
Increase font size  Decrease font size
Advance your education with Grand Diplôme

Grand Diplôme is the core of Le Cordon Bleu curriculum. Grand Diplôme is the most intensive and comprehensive training in classic French cuisine and pastry techniques available today. Graduates of Grand Diplôme program earn the recognition of being a true "Cordon Bleu" and receive a diploma that is acknowledged in the most prestigious kitchens and restaurants around the world.

In the time-honored traditions of Le Cordon Bleu, the culinary arts program provides students the opportunity to develop their skills through demonstration followed by hands-on practical application in professionally-equipped kitchen labs.This program consists of 6 certificate courses, 3 in cuisine and 3 in pâtisserie (pastry).

Basic Cuisine: (3 months)

The Basic Course is your preparatory course into the adventures of French Cuisine. From the first day, you will be taught the basic skills from how to hold a knife properly , to peeling vegetables to trussing chickens. As the term progresses, techniques are layered upo each other and become more complicated. The demonstrations become more menu oriented, incorporating aspects of organization, preparation, balance and timing.

For experienced students, the course provides the opportunity to strengthen your existing skills. For the beginner, it lays the groundwork on which to build in the following terms.

Intermediate Cuisine: (3 months)

The Intermediate Cuisine Course introduces you to the heart of French cuisine - classic French regional dishes that reflect and exemplify the applications of the techniques introduced in the Basic Course. You are exposed to the regional influences and the resulting recipes. Through practice and repetition, you will begin to perform taskswith more ease and instinct, and demonstrations highlight various presentations from Platter to Plate.

Intermediate Cuisine emphasizes the importance of "mise en place". understanding organization, production and presentation.

Superior Cuisine: (3 months)

The Superior Cuisine Course culminates in the Cuisine Diploma, exposes you to the evolution of French Cuisine Today. Full Menus demonstrated by chefs are inspired by what can be found in the top kitchens today. The ingredients used are rich and refined such as foie gras, truffles and champagne. After spending the previous terms practicing French culinary skills, you will be encourages to be more creative in both taste and presentation.

Basic Patisserie: (3 months)

The main ingredients in French patisserie are flour, butter, sugar, eggs and know-how. By learning their various combinations properties and applications, you will learn how to create la pate sablee, le Saint Honore, les eclairs, la genoise, le biscuit, and la pate feulletee, among others.

The demonstrations and practical classes will take you systematically and progressively through the basics of French Patisserie. Techniques will reappear throughout the term in order to familiarize you with their various applications.

Intermediate Patisserie: (3 months)

Like the Intermediate Cuisine Course, Intermediate Patisserie is based on practice and repetition. As you begin to master important techniques, you become more efficient, allowing more time to devote to the decoration and presentation of your cakes. You are also introduced to the basics of chocolate making, such as tempering and dipping; and cooked sugar, such as caramel and nougatine.

Superior Patisserie: (3 months)

The Superior Patisserie Course culminated in the Patisserie Dipmoe and combines all the knowledge, techniques, and artistic skills of Basic and Intermediate and encourages you to personalize every piece of your work.

Superior Patisserie consists of three complementary parts: Restaurant desserts and Entremets, Chocolate, and Decorative Sugarwork. Using the combination of demonstrations, practicals and workshops, you will be able to understand the principles od each component.

 

Students are provided with the following options for diploma graduation:

Please download our brochure for a quick review of the program curriculum. Our next session begins in JUNE 2010 - Enroll Today!