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              The preparatory level into the adventures of Cuisine - techniques to be to applied any world cuisine.

              The Basic Cuisine program opens the door to the adventures of French cuisine. From Day One, you begin to master the basic skills : from how to hold a knife properly, to how to peel vegetables or how to truss a chicken. As the term progresses, techniques are layered on one another, and become more complex. Demonstrations become more menu-oriented, incorporating such elements as organization, preparation, balance and timing.

              As a solid grounding in basic cuisine, this program is for beginners and experienced students alike. Beginners develop the techniques they need for later semesters and experienced students fortify the knowledge and skills they already have.

              Basic Cuisine is the first step in completing your Diplôme de Cuisine.

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

              Key Information

              Duration: 3 months

              • Local students: CAD $11,710.00
              • International students: CAD $12,250.00

              (Fees include: tuition, uniform and equipment, all learning materials and student activities fees)

              Hours per week: Approx. 18 hours
              Teaching Method: Chef Demonstration, Practical, Theory Class
              Entry requirements: High school diploma or equivalent. No prior culinary experience is required.

              Certificate Details

              • Who is the programme for?

                This course is designed for individuals who want to be employed as an assistant chef or food preparation assistant in a hospitality/catering operation. This course has been developed in accordance with the National Occupational skills and industry standards. This course will develop the skills, attitude and knowledge associated with the basic culinary French cuisine techniques and to acquire the related values to work as a professional in either the commercial, industrial or retail catering industry, commercial kitechens, hotels and restaurants.

              • Course Structure
                • Classical French Culinary Techniques
                • Hazard and Critical Control Points (HACCP) Food Safety
                • Production Kitchen Assistantship
                • Work Management and Contributions to Effective Teamwork
                • Foundations and Fundamentals of Cheese Making
                • Wine and Alcoholic Beverages
              • Requirements
                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)
                • 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 $500.00CAD application fee for each program that you would like to register for
                • Official Transcript showing completion of an Ontario Secondary School Diploma, or equivalent


                • Passing grade on the Wonderlic test
              • Term Dates & Apply

                Term Dates & Prices

                Select a date
                Jan 6, 2017 - Mar 24, 2017 (Standard, in English)
                CAD 11,710.00
                Mar 31, 2017 - Jun 16, 2017 (Standard, in English)
                CAD 11,710.00
                Jun 30, 2017 - Sep 15, 2017 (Standard, in English)
                CAD 11,710.00
                Sep 29, 2017 - Dec 15, 2017 (Standard, in English)
                CAD 11,710.00
                Jan 5, 2018 - Mar 23, 2018 (Standard, in English)
                CAD 11,710.00
                Apr 6, 2018 - Jun 22, 2018 (Standard, in English)
                CAD 11,710.00
                Jul 6, 2018 - Sep 21, 2018 (Standard, in English)
                CAD 11,710.00
                Oct 5, 2018 - Dec 21, 2018 (Standard, in English)
                CAD 11,710.00


              • melanie
                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
              • sarah2
                ... 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
              • saad
                It's more than what I was expecting. Every day I learn something new. The chefs who teach me are beyond amazing. By just interacting with them on a daily basis, I have been gaining knowledge and great tips that are going to help me with my career in the future.
                Saad Bahbahani - GRAND DIPLÔME® 2014
              • Untitled-1
                The most important thing I learned is that I didn't know anything about cooking, although I thought I was a great amateur cook at home. It humbles you. The first 2-3 weeks at the Cordon Bleu you realize you need to start with the basics, and not be over-anxious to start butchering rabbits! Also, I had a great time improving my knife skills. That was the very first thing you learn. I would go the supermarket and buy a 5lb bag of carrots, peel them and start practicing my Juliennes, Brunoise, Turning, etc... so I could be ahead of the game when getting my first job.
                Thomas Naylor - Diplôme de Cuisine 2009

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