Pursue the Art of Cuisine! Master basic to advanced culinary techniques which can be applied to any style of cuisine. Explore French culinary tradition, cuisines and current trends from around the world. The cuisine programmes are divided into three levels: basic, intermediate and superior. All three levels in cuisine must be successfully completed in order to receive the Cuisine Diploma (Diplôme de Cuisine).
BASIC CUISINE
This 3-month certificate course is an in introductory into classic French cuisine. The programme opens the door to the adventures of French cuisine. From day one, students begin to master the basics levels of: knife skills, peeling and preparing vegetables, trussing a chicken, filleting fish and integrating sauces, stocks and spices into dishes.
INTERMEDIATE CUISINE
This 3-month certificate course introduces students to French regional dishes, using the techniques acquired in the basic level plus more advanced techniques. The programme focuses on the importance of color, taste, and texture combinations as well as mise en place: understanding, organization and production.
SUPERIOR CUISINE
This 3-month certificate is the final level in achieving the Cuisine Diploma and prepares students for their professional career as a Chef. Students will gain the utmost advanced techniques in cuisine including precision and efficiency in the kitchen, working with recipes that include high quality products and richer more refined ingredients.
The world class Chefs at Le Cordon Bleu Ottawa have trained in the finest restaurants and hotels. Student to chef ratios of 14:1 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.
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.
Each graduate leaves Le Cordon Bleu Ottawa with the skills to launch an exciting career not only in the world’s leading restaurants, hotels or catering establishments, but also as a journalist, author, instructor, consultant or entrepreneur.Over the past 100 years, Le Cordon Bleu has produced many famous graduates, including Dione Lucas, Julia Child, Nancy Silverton, Nathalie Dupree, Eric and Bruce Bromberg, Allen Susser, James Peterson, Lydia Shire, Giada De Laurentiis, Gaston Acurio and Ming Tsai just to name a few.
I realized I always wanted to be in the kitchen with my mom, but not necessarily watch her cook, but rather have her move aside and let me do the cooking. That's really when I realized that this is what I want to do, this is what I want my life to be about.
The people here are incredible! Obviously there is the learning experience, but also the ability to meet people from around the world and hear about what food means to them.
... that's the key to the Cordon Bleu experience - we have amazing Chefs who want to teach us everything they know - and we need only ask. We have the opportunity to learn that goes far beyond the demos, practicals and the workshops.
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