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              Why Ottawa?

              Le Cordon Bleu Ottawa Culinary Arts Institute is Canada's only campus for Le Cordon Bleu. Located in the heart of Canada's picturesque capital, Ottawa's rich history in gastronomy and flair for French architecture make it the perfect venue to invest in a premier culinary arts education.

              All classes are taught in a state-of-the-art facility with specially designed amphitheatres featuring closed-circuit cameras, mirrors and audio systems for demonstration classes and professional kitchens for practical hands-on training.


              For more than a century, Le Cordon Bleu has enabled aspiring culinary professionals to turn their ambitions into reality. Although many Le Cordon Bleu students already have some culinary experience, a large number come from various academic disciplines and professional backgrounds. Some are looking to start a new career, and others are looking to combine their interests or advance in their current occupation.

              Our students strive for successful careers in a wide variety of fields, including restaurant kitchens, catering, restaurant and hotel management, journalism, consulting, food service, food styling and education.


              • 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
              • 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
              • 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
              • 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
              • 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

              Book a Tour

              Duration: approximately 1 hour
              Fees: Free

              We understand that choosing the right culinary school for you is a big decision. We encourage you to schedule a tour of the school to observe our unique learning environment and state-of-the-art facilities. 

              When you arrive on campus, you will:

              • Meet with our Admissions team to discuss the best culinary arts or pastry programme for you
              • Tour our cuisine and pastry kitchens
              • Get all your questions answered in person

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