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Basic Cuisine Certificate

The Basic Cuisine program opens the door to the adventures of French cuisine. From Day One, you begin to master the basic skills : from how to hold a knife properly, to how to peel vegetables or how to truss a chicken. As the term progresses, techniques are layered on one another, and become more complex. Demonstrations become more menu-oriented, incorporating such elements as organization, preparation, balance and timing.

As a solid grounding in basic cuisine, this program is for beginners and experienced students alike. Beginners develop the techniques they need for later semesters and experienced students fortify the knowledge and skills they already have.

Basic Cuisine is the first step, followed by intermediate and superior in completing your Cuisine Diploma.

4 intakes each year: January, April, July, October

Key Information

Duration: 3 months

  • Local students: CAD $12,900.00
  • International students: CAD $13,750.00

(Fees include: tuition, uniform and equipment, all learning materials and student activities fees)

Hours per week: Approx. 18 hours
Teaching Method: Chef Demonstration, Practical, Theory Class
Entry requirements: High school diploma or equivalent. No prior culinary experience is required.

Certificate Details

  • Who is the programme for?

    This course is designed for individuals who want to be employed as an assistant chef or food preparation assistant in a hospitality/catering operation. This course has been developed in accordance with the National Occupational skills and industry standards. This course will develop the skills, attitude and knowledge associated with the basic culinary French cuisine techniques and to acquire the related values to work as a professional in either the commercial, industrial or retail catering industry, commercial kitechens, hotels and restaurants.

  • Course Structure
    • Classical French Culinary Techniques
    • Basic Knife Skills
    • Basic Vegetable Cuts
    • Basic French culinary terms
    • Hazard and Critical Control Points (HACCP) Food Safety
    • Production Kitchen Assistant-ship
    • Work Management and Contributions to Effective Teamwork
    • Foundations and Fundamentals of Cheese Making
    • Basic Wine Knowledge and Pairing
    • Health and safety

    All programmes offer both a demonstration by our world-renowned chef instructors followed by hands on 14:1 student to Chef ratio of practical hands on kitchen experiences.

    Demonstration Students observe, take notes, and ask questions as one of our world-renowned chefs shares their special tips and techniques when it comes to creating a multitude of dishes.

    Practical Students follow their chef instructor into one of our state-of-the art professional kitchens. Here, students try their hand at creating the recipes using the demonstrated techniques with plenty of one-on-one guidance from their Chef instructor.

  • Requirements
    Admissions Requirements

    Prospective students must:

    • Have an Ontario Secondary School Diploma or equivalent


    • Be 18 years of age or older on or before the start date of the programme, and pass a qualifying test (Wonderlic)
    • Students whose first language is not English may be required to provide proof of English Language Proficiency
    Application Checklist

    To complete your application package, please submit the following:

    • Application, completed and signed
    • A $500 CAD non refundable application fee
    • A photocopy of government issued photo I.D. or passport
    • A resume/CV (no culinary experience required)
    • Proof of English proficiency (if applicable)
    • A letter of motivation detailing your goals, aspirations, and how you think Le Cordon Bleu Ottawa will help you achieve them
    • A $500.00 CAD non refundable application fee for each program that you would like to register for
    • Official Transcript showing completion of an Ontario Secondary School Diploma, or equivalent
    • Passport size photo of yourself 50 mm wide X 70 mm high


    • Passing grade on the Wonderlic test
  • Term Dates & Apply

    Term Dates & Prices

    Select a date
    Jul 5, 2024 - Sep 20, 2024 ( Standard , in English )
    Oct 4, 2024 - Dec 20, 2024 ( Standard , in English )
    Jan 6, 2025 - Mar 21, 2025 ( Standard , in English )
    Apr 4, 2025 - Jun 20, 2025 ( Standard , in English )
    Jul 4, 2025 - Sep 19, 2025 ( Standard , in English )
    Oct 3, 2025 - Dec 19, 2025 ( Standard , in English )
    Jan 2, 2026 - Mar 20, 2026 ( Standard , in English )
    Apr 3, 2026 - Jun 19, 2026 ( Standard , in English )
    Jul 3, 2026 - Sep 18, 2026 ( Standard , in English )
    Oct 2, 2026 - Dec 18, 2026 ( Standard , in English )


  • 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
  • saad
    It's more than what I was expecting. Every day I learn something new. The chefs who teach me are beyond amazing. By just interacting with them on a daily basis, I have been gaining knowledge and great tips that are going to help me with my career in the future.
    Saad Bahbahani - GRAND DIPLÔME® 2014
  • Untitled-1
    The most important thing I learned is that I didn't know anything about cooking, although I thought I was a great amateur cook at home. It humbles you. The first 2-3 weeks at the Cordon Bleu you realize you need to start with the basics, and not be over-anxious to start butchering rabbits! Also, I had a great time improving my knife skills. That was the very first thing you learn. I would go the supermarket and buy a 5lb bag of carrots, peel them and start practicing my Juliennes, Brunoise, Turning, etc... so I could be ahead of the game when getting my first job.
    Thomas Naylor - Diplôme de Cuisine 2009

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