Pastry Diploma

Ottawa

Create Exceptional Showpieces

Transform your everyday ingredients into exquisite desserts! The Cordon Bleu Pastry program is designed for you to master French pastry and baking techniques found in the finest pastry shops worldwide. This program acts as a passport into an exciting and dynamic career in pastry.

Advance through basic, intermediate and superior levels of the pâtisserie program and earn a diploma that is recognized worldwide

4 intakes each year: January, April, July, October

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Key Information

Learn the techniques of the great masters from basic to advanced levels and explore a whole range of creations, trends and innovations in the art of dessert making

Duration: 9 months

Structure: 3 levels, 3 months each

Hours per week: Approx. 15 hours

Teaching method: Chef Demonstration, Practical, Theory Class

Entry requirements: High school diploma or equivalent. No prior culinary experience is required

World Class Pastry Chef Instructors

Learn from world class authentic French Pastry Chefs that have earned some of the highest honours in the pastry profession. At Le Cordon Bleu, your instructor could be a Meilleur Ouvrier de France, a Master Sculptor or have experience working in a Michelin starred restaurants. Intimate class sizes ensure that you receive personalized attention, mentoring and feedback after every class in a positive and motivating environment.

.Meet your Instructors

Course Structure

The Diplôme de Pâtisserie can be completed in 9 months. It is also possible to apply for the certificates individually, beginning with Basic Pastry

Pâtisserie de Base

"EDIBLE BUILDING BLOCKS"

11 weeks • Certificate

Basic Pastry is designed to give you a strong foundation on which to build the basic skills and knowledge of French Patisserie. This programme teaches students techniques for doughs, basic entremets, piping techniques and traditional cakes and tarts. Techniques will reappear throughout the term in order to familiarize you with their various applications.

Introduction to French pâtisserie
Basic doughs and fillings
Mousses, traditional desserts and cakes
Classic techniques and basic decoration

Pâtisserie Intermédiaire

"PRACTICE MAKES PERFECT"

11 weeks • Certificate
Prerequisite: Pâtisserie de Base

As you begin to master fundamental techniques such a making a pastry cream or genoise sponge, your proficiency will allow you to focus more on decoration. Intermediate pastry will also introduce you to gateaux, viennoiserie, restaurant desserts and more advanced chocolate work.

Refine artistic and decorative skills
Variations on restaurant desserts
Introduction to chocolate: tempering and dipping
Caramel, nougatine and sugar work

Pâtisserie Supérieure

"THE ICING ON THE CAKE"

11 weeks • Diploma
Prerequisite: Pâtisserie Intermédiaire

The Superior Pastry combines all the knowledge, techniques & artistic skills earned, and encourages you to personalize every piece of work. You will produce complex and highly decorated creations including a wedding cake, chocolates and a sugar showpiece. You will be encouraged to develop your creative flair using the latest techniques.

Dessert menus
Decoration and presentation, flavour, aroma and spices
Hand-dipped and moulded chocolates
Sculpture and display in chocolate and sugar

Testimonials

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.

Daron Nazirganian - Diplôme de Pâtisserie 2015
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.

Melanie Moller - GRAND DIPLÔME® 2015
... 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.

Sarah Fudge - Diplôme de Cuisine 2013

Admissions Requirements

Prospective students must:

Have an Ontario Secondary School Diploma or equivalent

Be 18 years of age or older on or before the start date of the programme, and pass a qualifying test (Wonderlic) and
Students whose first language is not English may be required to provide proof of English Language Proficiency

Application Checklist

To complete your application package, please submit the following:

Application, completed and signed
CAD $500 application fee
A photocopy of government issued photo I.D. or passport
A resume/CV (no culinary experience required)
Proof of English proficiency (if applicable)
A letter of motivation detailing your goals, aspirations, and how you think Le Cordon Bleu Ottawa will help you achieve them
A CAD $500.00 application fee for each program that you would like to register for
Official Transcript showing completion of an Ontario Secondary School Diploma, or equivalent
Passport size photo of yourself 50 mm wide X 70 mm high

Passing grade on the Wonderlic test

Term Dates & Prices

Select a date

2025

Jul 4, 2025 - Mar 20, 2026 ( Standard , in English )

33,100.00CAD

Oct 3, 2025 - Jun 19, 2026 ( Standard , in English )

33,100.00CAD

2026

Jan 2, 2026 - Sep 18, 2026 ( Standard , in English )

33,100.00CAD

Apr 3, 2026 - Dec 18, 2026 ( Standard , in English )

33,100.00CAD

Jul 3, 2026 - Mar 19, 2027 ( Standard , in English )

33,100.00CAD

Oct 2, 2026 - Jun 18, 2027 ( Standard , in English )

33,100.00CAD

TOP

Pastry Diploma

Create Exceptional Showpieces

Key Information

World Class Pastry Chef Instructors

Course Structure

Course Structure

Pâtisserie de Base

"EDIBLE BUILDING BLOCKS"

Pâtisserie Intermédiaire

"PRACTICE MAKES PERFECT"

Pâtisserie Supérieure

"THE ICING ON THE CAKE"

Testimonials

Admissions Requirements

Application Checklist

Term Dates & Prices

Other Courses