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              Certificate

              Devote more time to decoration and presentation of your cakes.

              Like the Intermediate Cuisine program, Intermediate Pastry is based on practice and repetition. As you begin to master important techniques, such as making a sponge cake or a Bavarian cream cake, your proficiency will allow you to focus on the decoration and presentation of your cakes. You will also be introduced to the basics of chocolate making, such as tempering and dipping, using caramel and nougatine, and preparing restaurant-style desserts.

              Intermediate Pastry is the second step in completing your Diplôme de Pâtisserie.

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

              Key Information

              Duration: 3 months
              Price:

              • Local students: CAD $9,900.00
              • International students: CAD $10,350.00

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

              Hours per week: Approx. 14 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 bakery/pastry chef or commis bakery/pastry chef in a 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 Intermediate French bakery/pastry techniques and to acquire the related values to work as a professional in either the commercial, industrial or retail catering industry, commercial kitchens, hotels, or restaurants. 

              • Course Structure
                • Classical Intermediate Pastry Techniques
                • Piping Skills
                • Dessert Plating and Presentation
                • Chocolate Tasting
                • Food Purchasing, Storage & Control
                • Magnificent Decay: Cheese and Flavour
                • Wine and Food Pairing
              • 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 9,900.00
                Mar 30, 2015 - Jun 12, 2015 (Standard, in English)
                CAD 9,900.00
                2016
                Jul 4, 2016 - Sep 16, 2016 (Standard, in English)
                CAD 9,900.00
                Oct 3, 2016 - Dec 16, 2016 (Standard, in English)
                CAD 9,900.00
                2017
                Jan 6, 2017 - Mar 24, 2017 (Standard, in English)
                CAD 9,900.00
                Mar 31, 2017 - Jun 16, 2017 (Standard, in English)
                CAD 9,900.00
                Jun 30, 2017 - Sep 15, 2017 (Standard, in English)
                CAD 9,900.00
                Sep 29, 2017 - Dec 15, 2017 (Standard, in English)
                CAD 9,900.00
                2018
                Jan 5, 2018 - Mar 23, 2018 (Standard, in English)
                CAD 9,900.00
                Apr 6, 2018 - Jun 22, 2018 (Standard, in English)
                CAD 9,900.00
                Jul 6, 2018 - Sep 21, 2018 (Standard, in English)
                CAD 9,900.00
                Oct 5, 2018 - Dec 21, 2018 (Standard, in English)
                CAD 9,900.00

              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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