Le Cordon Bleu News, 11/24/2009
(Ottawa, November 20, 2009) – In January 2010, Le Cordon Bleu Ottawa Culinary Arts Institute will introduce a new professional culinary arts program into its globally recognized educational curriculum, Le Grand Diplôme Professionnel. Le Grand Diplôme Professionnel, exclusively offered in Ottawa, is a 10 month integrated program designed for today’s aspiring chef looking for comprehensive training to fast track their career in the culinary arts.
This program is the culmination of more than three years of dedicated planning and development by Le Cordon Bleu internationally renowned chefs and learning specialists. The result is an intensive, hands-on training program in classic French culinary techniques complemented by critical industry knowledge and global culinary arts trends. “This program was created for the culinary arts leaders of tomorrow. We have put all of our experience in the culinary arts behind the creation of this program, building on the global success of Le Grand Diplôme, and we believe the end result is truly best-in-class. We are confident Le Grand Diplôme Professionnel will give students the perfect balance between essential culinary arts theory and hands-on practical experience and that it will be a global passport opening the doors of the finest kitchens and restaurants to Le Cordon Bleu graduates all over the world.” Patrick Martin; Vice President, Le Cordon Bleu International Culinary Education & Development
Through four levels of study, students develop their technical skills moving from basic to more advanced techniques in cuisine and pâtisserie, while earning important industry certifications and gaining real-life work experience. In level one, 11 weeks in duration, students are introduced to the basics of French cuisine, learning various classical methods to prepare and cook vegetables, soups, sauces, grains, eggs, poultry, seafood and meat, while gaining an understanding of the food safety requirements of a commercial kitchen and acquiring their internationally recognized HACCP certification (Hazard Analysis Critical Control Points). Students learn to make basic dough, pastry, creams, breads and cakes, receiving instruction in dessert decoration and presentation. From basic tartes and biscuits to mousses, meringues and éclairs, students will make a variety of cakes and puff pastries, acquiring their foundational skills in pâtisserie.
In level two, 11 weeks in duration, students build on the technical skills acquired in level one as they are introduced to the roles of the various members of a kitchen brigade including the entremetier, the saucier and the garde manger. Students gain practical experience in each of these roles as they prepare more advanced recipes. They also acquire butchery skills and learn how to work efficiently across the various stations in the kitchen. Chef instructors teach restaurant service theory and best industry practices enabling students to acquire skills in food costing, menu development and customer service. In addition students earn a Responsible Alcohol Handling Service certification, Smart Serve. They learn about French regional cooking and the latest culinary trends from around the world.
In level three, students put their training to the test in a three month industry practicum where they will work in either Le Cordon Bleu Bistro @ Signatures restaurant in Ottawa or another restaurant establishment. During this time, students experience working in the kitchen performing the functions of each part of the kitchen brigade, dedicating 60% of their time to cuisine and 40% to pâtisserie. Students also acquire experience in the front operations of the restaurant, taking orders, serving food and wine, billing and using point of sale systems.
In level four, 5 weeks in duration, students perfect their skills as they advance to a more experienced level in cuisine and pâtisserie, concentrating on the art of presentation, the importance of taste and texture and how to create interesting juxtaposition of flavours, while ensuring consistent quality results. Students learn how to create contemporary and frozen desserts including wedding cakes and exquisite sugar decorations. Instructors teach effective pairing of food and wine, how to use seasonal ingredients to produce fresh interesting dishes, and the various regional influences on French cuisine.
About Le Cordon Bleu
Le Cordon Bleu is dedicated to teaching classical French culinary arts programs and restaurant and hospitality management programs. Today Le Cordon Bleu Culinary Arts programs are internationally recognized and taught in over 35 schools in 15 countries around the world, training more than 20,000 students of over 70 nationalities every year. Le Cordon Bleu Ottawa Culinary Arts Institute is the only campus in the world that will offer Le Grand Diplôme Professionnel.
Le Cordon Bleu Ottawa Culinary Arts Institute