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              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.

              Learn from World Class Chef Instructors, student to chef ratio: 15:1

              The world class Chefs at Le Cordon Bleu Ottawa have trained in the finest restaurants and hotels. Student to chef ratios of 15:1 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.

              Hands-On Learning in Professional Facilities, proven teaching methods

              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.

              Great Careers Abound after Graduation from Le Cordon Bleu Ottawa

              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.

              Diplomas and Courses


              • 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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