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Le Cordon Bleu Bistro @ Signatures Restaurant
Julie and Julia

Fast Track your Career in the Culinary Arts with
Grand Diplôme Professionnel

Grand Diplôme Professionnel is an integrated 10-month comprehensive Cuisine and Pâtisserie program that is offered exclusively at Le Cordon Bleu Ottawa to help you accelerate your career in the culinary arts!

Grande Diplôme Professionnel is designed for you to obtain all the renowned Cordon Bleu culinary arts skills and techniques earned through the Grand Diplome while incorporating additional theory, training, important certifications, knowledge of best practices and real work experience, including a 12-week internship in a professional kitchen and restaurant.

Grand Diplôme Professionel program offers students the opportunity to:

Develop proficiency in classic French culinary and patisserie techniques.
Explore food preparation, menu development, restaurant operations, nutrition, food safety,and food cost control.
Achieve industry recognized certifications such as HACCP (Hazard Analysis and Critical Control Points), Responsible Alcohol Beverage Service Training, First Aid & CPR.
Gain practical experience in a 3 month internship in a professional kitchen and restaurant.

The Curriculum

	Level One - Intro to Basic Cuisine and Pâtisserie (11 weeks) This level covers the basics of professional cuisine and pâtisserie, basic theory and certifications: Basic Cuisine: vegetable and grain preparation, cooking and use in garniture;stock sauces and potages; and classic cooking techniques. Basic Pâtisserie: selection and use of basic ingredients, sauces, cream, pie dough, biscuits, meringue, viennoiserie and cakes preparation. 40 hours of food preparation theory and training in a classroom HACCP and First Aid CPR certifications
	Level Two - Developing Classical Techniques (11 weeks) Build on the classical techniques of level 1 while studying additional theory and earning important certifications. Topics covered include: Typical French cuisine from different regions of France The use of chocolate, buffet desserts, restaurant pastries and hot and cold desserts The roles and responsibilities of a chef in a kitchen brigade, including butchery, charcuterie and garde-manger Food history and geography, nutrition, menu creations and food cost control Responsible Alcoholic Beverage Service certification (Smart Serve)
	Level Three - Industry Internship (12 weeks) Experience working in Le Cordon Bleu Bistro @ Signature restaurant and kitchen or at another establishment chosen by Le Cordon Bleu though an industry internship. You will spend: 1 week at the front of the restaurant waiting on customers: taking orders, serving food and wine and handling billing 10 weeks in the kitchen performing the functions of each part of the kitchen brigade spending their time on cuisine (6 weeks) and on pastry (4 weeks). At the end of the practicum the student will compose an essay about their experience and the employer will grade the student.
	Level Four - Perfecting your Skills (5 weeks) Advance your knowledge and technical skills toward the mastery of fine culinary preparation and presentation. Classes focus on: Presentation skills The use of seasonal produce Flavor Plate composition Modern dessert creation Preparation of sugar showpieces Desserts throughout history Communications Culinary trends