Dates & Time: Saturdays; February 27, March 6, 13, 20 & 27 - 9 am to 1 pm
Monday, March 22 to Friday, March 26 - 4 pm to 8 pm
Duration: 4 hours per day, 5 days - 20 hours total
Maximum number of participants: 8
This Boulangerie non-vocational 20-hour course is designed to provide students with a comprehensive knowledge on basic bread making.
Learn from our Le Cordon Bleu World-renowned pastry chefs in our state-of-the art professional kitchens including our new Bongard custom-made oven, the only one of its kind in North America.
In this hands-on interactive 5-day course you will learn about fermentation, traditional bread shaping, chemistry behind flour, sugar and dairy. You will practice how to bake Rye bread, baguette, Chestnut bread, Bagel, Focaccia and many more.
NOTE: Price includes paper chef hat, apron, branded towel and take away container.
Participants must be at least 18 years of age.
Registration closes March 18, 2021
All payment must be completed before the registration closing date. Please bring your registration confirmation e-mail with you to the short course. Students who completed payment after the closing date will not be allowed into the building as class sizes are strictly restricted due to COVID-19 measures.
Questions? We're happy to help! Email us at Ottawa-Student-Services@cordonbleu.edu
NOTE: If you would like to apply a gift certificate to your payment or if you are a vocational student / alumni, please contact Ottawa-Student-Services@cordonbleu.edu to register.