Master the Art of Cuisine and Fulfill your Dreams in the Culinary Arts

Learn from World Class Chef Instructors, student to chef ratio: 15:1

The world class Chefs at Le Cordon Bleu Ottawa have trained in the finest restaurants and hotels. Student to chef ratios of 15:1 ensure that you receive personalized attention that builds your confidence and skills. The layout of the kitchen lends itself to constant feedback from the chefs.

Hands-On Learning in Professional Facilities, proven teaching methods

By spending equal time in theatre style demonstration classes and hands-on practicals, you will acquire the necessary techniques and skills required of today's culinary professionals

Using a codified teaching methodology, you will watch our master chefs prepare selected menus in demonstration theatres featuring close-circuit cameras, mirrors and audio systems. Then practice and replicate recipes in professionally equipped kitchens designed with individual workspaces, including your own gas oven. The chefs will be in the kitchen with you, mentoring and guiding you along the way.

Cuisine Curriculum

Chefs - Level one

Basic Cuisine - An Introduction to Cuisine

The Basic Cuisine program is the preparatory level into the adventures of Cuisine. These skills and techniques can be applied to any world cuisine. From day one, be introduced to knife handling, classic cuts and basic stocks. As the term progresses, techniques are layered upon one another and become more complicated and more menu oriented, incorporating elements such as organization, preparation, balance and timing. You'll learn these basics, while increasing your confidence levels:

Safe knife handling and basic cuts
Food Saftey and Hygiene
Food preparation & presentation skills
Classic techniques and cooking methods
Stocks, sauces, meats and doughs
Matching method to product

Chef - Level 2

Intermediate Cuisine - Precision and efficiency in the kitchen

In this level, your skills will become more refined and more efficient in the kitchen as you use your new skills and techniques to create the most famous recipes from France. You will study of French regional cuisines, ingredients and origins.

Through practice and repetition, you will begin to perform tasks with more ease and demonstrations highlight presentation from platter to plate.

Prerequisite: Basic Cuisine
Product origins and influences on regional cuisine
More advanced technical cuts (butchery) and presentation
Seasonings and flavour appreciation in classic cuisine
Food presentation techniques for platter & plates
Introduction to colour, taste and texture combinations
Food Costing and production

Chef - Level 3

Superior Cuisine - Define your style

This level focuses on the evolution of French techniques allowing for personal creativity and mastery of classic and contemporary cuisine skills. By completing this course you will be awarded with a Cuisine Diploma.

Prerequisite: Intermediate Cuisine Certificate
Classical and contemporary "Haute Cuisine"
Precision and efficiency in the kitchen
Mastery of intricate techniques & methods
Use of high quality and deluxe produce
Menu creation based on the season and product availability
Presentation and decoration

In recognition of the need for real-world experience, all Superior students train in Le Cordon Bleu Bistro @ Signatures restaurant where they learn client-relations, meal preparation and dining room service.

Prerequisites

High School Diploma (USA)(CAD)
High School Equivalencies

Applicants must be at least 18 years of age at time of course commencement. Applicants who are 17 years of age and live in Canada or the United States can be accepted with proof of high - school graduation.