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Spend the Fall in Ottawa Learning the Culinary Arts!
Experience what it’s really like to study at Le Cordon Bleu Ottawa! Our 3-month certificate courses in both French pastry and cuisine are the perfect place to start. Whether you’re looking for a career change or to improve your culinary skills, we have the programmes for you. We still have a few spaces left in our upcoming term, starting this October.
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Meet Ottawa Alumni and Butter Avenue’s
Co-Owner and Pastry Chef, Tina Su Tina Su is the co-owner and pastry chef behind Butter Avenue, Toronto’s trendy pâtisserie and café on Queen Street West. We recently caught up with Tina, the pastry chef behind the perfect French macarons that are trending across Toronto, to find out more about her experience working in the industry and life after Le Cordon Bleu Ottawa and this is what she said [...] |
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Discover Our Culinary Short Courses
Every month, we offer a variety culinary short courses extending from one afternoon to four days long. Courses range from cake decorating to Christmas dinner with wine pairings, all taught by our world class Chef instructors. Discover our selection of culinary short courses available for the remainder of the year. |
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Upcoming Fairs and Events We attend numerous student fairs throughout Canada and the world each year. This September and October take the opportunity to meet our team in Calgary, Vancouver, Halifax, Ottawa and Toronto and learn more about our world-renowned culinary programmes in cuisine, pastry and boulangerie. We'd be happy to answer any of your questions and help you pick the course right for you.
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2018 Programmes
4 intakes each year: January, April
July, October |
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Grand Diplôme® GRAND DIPLÔME® programme will provide you with cuisine and pastry techniques required of today's top culinary professionals. |
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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. |
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Pâtisserie Courses range from initiation, short courses and basic through advanced pastry techniques to boutique style desserts, world delicacies and precise techniques. |
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