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              Certificate

              Master classic and contemporary cuisine skills and add your own signature style.

              In the Superior Cuisine program you will learn about the current evolution of French cuisine. Full menus, demonstrated by the chefs, are inspired by trends from today's top kitchens. Some recipes are original; others are contemporary interpretations of the classics you already know. The ingredients are richer and more refined: you will be working with foie gras, truffles and lobster. Now well-versed in French culinary skills, you are encouraged in Superior Cuisine to be more creative in both taste and presentation.

              Superior Cuisine is the third and final step in completing your Diplôme de Cuisine.

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

              Key Information

              Duration: 3 months
              Price:

              • Local students: CAD $11,120.00
              • International students: CAD $11,550.00

              (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 commis chef in hospitality/catering operation. The 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 Intermediate 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 kitchens, hotels and restaurants

              • Course Structure
                • French Regional Cuisine
                • Light Cuisine and Vegetarian Cuisine
                • Canapés and Finger Food Buffet Work
                • Canadian Culinary Techniques and Cuisine
                • Butchery
                • Food Purchasing, Storage and Control
                • Introduction to Menu Planning
                • Food Commodities
                • Magnificent Decay: Cheese and Flavour
                • Wine and Food Pairing
                • Production Kitchen Assistantship
              • Requirements
                Admissions Requirements

                Prospective students must:

                • Have an Ontario Secondary School Diploma or equivalent

                          OR

                • 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

                          OR

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

                Term Dates & Prices

                Select a date
                2015
                Jan 5, 2015 - Mar 20, 2015 (Standard, in English)
                CAD 11,120.00
                Mar 30, 2015 - Jun 12, 2015 (Standard, in English)
                CAD 11,120.00
                2016
                Jul 4, 2016 - Sep 16, 2016 (Standard, in English)
                CAD 11,120.00
                Oct 3, 2016 - Dec 16, 2016 (Standard, in English)
                CAD 11,120.00
                2017
                Jan 6, 2017 - Mar 24, 2017 (Standard, in English)
                CAD 11,120.00
                Mar 31, 2017 - Jun 16, 2017 (Standard, in English)
                CAD 11,120.00
                Jun 30, 2017 - Sep 15, 2017 (Standard, in English)
                CAD 11,120.00
                Sep 29, 2017 - Dec 15, 2017 (Standard, in English)
                CAD 11,120.00
                2018
                Jan 5, 2018 - Mar 23, 2018 (Standard, in English)
                CAD 11,120.00
                Apr 6, 2018 - Jun 22, 2018 (Standard, in English)
                CAD 11,120.00
                Jul 6, 2018 - Sep 21, 2018 (Standard, in English)
                CAD 11,120.00
                Oct 5, 2018 - Dec 21, 2018 (Standard, in English)
                CAD 11,120.00

              Testimonials

              • Daron
                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
              • 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

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