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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
NOTE: If you apply and accept your letter of offer on or before December 16th, 2022, your tuition fees for Term 1 (starting January 6th, 2023) will be $10,350.00 (domestic and international applicants). Revised tuition fees of $10,750.00 (domestic students) and $10,900.00 (international students) will come into effect on January 1st, 2023.


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.

Hours per week: Approx. 30 hours.

Teaching method: Workshop based. Classes are conducted by a Chef Instructor in a hands-on workshop format with a low student-to-teacher ratio. Classroom theoretical instruction is also provided as part of the well-rounded program.

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

Boulangerie de Base

12 weeks • Certificate

Course Outline
  • 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.

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)

Term Dates & Prices

Select a date
2023
Jul 3, 2023 - Sep 15, 2023 ( Standard , in English )
10,750.00CAD
2024
Jan 5, 2024 - Mar 22, 2024 ( Standard , in English )
10,750.00CAD

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Other Programmes

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Grand Diplôme®
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Diplôme de Patisserie
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Diploma In Culinary Management
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