Description

Le Cordon Bleu Ottawa Culinary Arts Institute is the exclusive Canadian campus of the world renowned Le Cordon Bleu. Students develop and master the classic techniques of cuisine and pastry through a under the mentorship of world class chefs.

The new program only offered in Ottawa: Grand Diplome Professionel.

Grand Diplome Professionnel 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.

Highlights

Le Cordon Bleu Ottawa Culinary Arts Institute is the exclusive Canadian campus of the world renowned Le Cordon Bleu. Le Cordon Bleu Culinary Arts programs are internationally recognized and taught in over 35 schools in 15 countries around the world, training more than 20,000 students of over 70 nationalities every year. Students develop and master the classic French techniques of cuisine and pastry through a under the mentorship of world class chefs.

Minimum Education

High School

Subject Areas

• Culinary Arts

Cost in US$:

Please inquire for more information.

Program Fees Include:

* uniform
* text books

This Program is open to

Worldwide Participants.

Typical Living Arrangements

• Independent living
• Guest House
• Other

Participants Travel

Independently

Application Process Involves

• Essay
• Online Application plus Application Assessment
• Resume
• Written Application

Typically The Application Process Time is

6 months

Post Services Include

• Alumni Network

Le Cordon Bleu Ottawa Culinary Arts Institute's Mission Statement

Le Cordon Bleu programs enable students to develop and master classic techniques of cuisine and patisserie through a hands-on practical approach in professional kitchens under the mentorship of world-class chefs. Once taught, the techniques can be applicable to any world cuisine.

Year Founded

1988