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The Ultimate Art Of Bakery

Our Boulangerie program teaches the traditional techniques of bakery theory, artisan bread baking, yeast doughs, fermentation, regional specialties from France, pastries using laminated and rich doughs; all in a professional setting. Classes are hands-on and taught in specially equipped kitchens including one-of-a-kind custom-built Bongard boulangerie oven.

This 3-month program is best if:
  • You are considering a career or business as anartisanal baker
  • You are a professional chef or entrepreneur and wish to learn classic French bread baking techniques to enhance your career or business
  • You love the tradition and practice of bread baking
  • You are a Diplome de Patisserie student / graduate and you would like to expand your knowledge and skills in boulangerie


Key Information

The fundamentals of Boulangerie are covered in this unique, specialized course offered in Ottawa, designed specifically for those wishing to pursue excellence in the craft of Boulangerie.

Duration
: 3 months

Structure: 1 level

Hours per week: Approx. 15 hours

Teaching method: Chef Demonstration, Practical, Theory Class

Entry requirements: High school diploma or equivalent. No prior culinary experience is required

Boulangerie de Base

12 weeks • Certificate

  • Bakery Theory, food hygiene and safety
    • Begin with an in-depth look at the core fundamentals of baking and food safety. Topics covered include types and choices of ingredients, baking techniques, the fundamentals of fermentation and food safety, among others.
  • Yeast doughs, fermentation and preparations
    • Learn and understand the factors that influence yeast growth and finished dough structure. Topics covered include development, fermentation, proofing, shaping and patterns with products including baguettes, bagels, rolls and others.
  • Breakfast and specialty breads using laminated and rich doughs
    • Study laminated & rich doughs. Products such as croissants and brioche, among many others, are perfected. You will also be exposed to international viennoiseries styles such as stollen, pannetone and danish.
  • Artisan Breads
    • Development of starters such as Poolish and Sourdough are put into practice with products including rye bread and ciabatta, among others. You will also learn how to use specialty flours to address dietary restrictions.

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

Application Checklist - Domestic Students

To complete your application package, please submit the following:

  • Application, completed and signed
  • CAD $500 non-refundable application fee
  • A photocopy of government issued photo I.D. or passport
  • A resume/CV (no culinary experience required)
  • A letter of motivation detailing your goals, aspirations, and how you think Le Cordon Bleu Ottawa will help you achieve them
  • Proof of high school completion (Diploma), or equivalent – must be an official transcript

          OR

  • Passing grade on the Wonderlic test (provided to you on receipt of application)

Application Checklist - International Students

To complete your application package, please submit the following:

  • Application, completed and signed
  • CAD $500 non-refundable application fee
  • A photocopy of government issued photo I.D. or passport
  • A resume/CV (no culinary experience required)
  • A letter of motivation detailing your goals, aspirations, and how you think Le Cordon Bleu Ottawa will help you achieve them
  • A valid and official language score (TOEFL or academic IELTS)
    • TOEFL: 54 (internet based) or 480 (paper based)
    • Academic IELTS: 4.5
  • Proof of high school completion (Diploma), or equivalent – must be an official transcript

          OR

  • Passing grade on the Wonderlic test (provided to you on receipt of application)

Other Programmes

Ottawa
Grand Diplôme®
Find out more
Diplôme de Patisserie
Find out more
Diploma In Culinary Management
Find out more

Term Dates & Prices

Select a date
2021
Apr 2, 2021 - Jun 18, 2021 ( Standard , in English )
CAD 10,350.00
Jul 2, 2021 - Sep 17, 2021 ( Standard , in English )
CAD 10,350.00
2022
Apr 1, 2022 - Jun 17, 2022 ( Standard , in English )
CAD 10,350.00

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