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Superior Cuisine Certificate

Master classic and contemporary cuisine skills and add your own signature style.

In the Superior Cuisine program you will learn about the current evolution of French cuisine. Full menus, demonstrated by the chefs, are inspired by trends from today's top kitchens. Some recipes are original; others are contemporary interpretations of the classics you already know. The ingredients are richer and more refined: you will be working with foie gras, truffles and lobster. Now well-versed in French culinary skills, you are encouraged in Superior Cuisine to be more creative in both taste and presentation.

Superior Cuisine is the third and final step in completing your Diplôme de Cuisine.

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

Key Information

Duration: 3 months

  • Local students: CAD $11,120.00
  • International students: CAD $11,550.00

(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: Intermediate Cuisine.

Certificate Details

  • Who is the Programme for?

    This course is designed for individuals who want to be employed as an assistant chef or commis chef in hospitality/catering operation. The 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 Intermediate 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 kitchens, hotels and restaurants

  • Course Structure
    • French Regional Cuisine
    • Light Cuisine and Vegetarian Cuisine
    • Canapés and Finger Food Buffet Work
    • Canadian Culinary Techniques and Cuisine
    • Butchery
    • Food Purchasing, Storage and Control
    • Introduction to Menu Planning
    • Food Commodities
    • Magnificent Decay: Cheese and Flavour
    • Wine and Food Pairing
    • Production Kitchen Assistantship
    • Precision and efficiency in the kitchen
    • Explore personal creativity and innovation
    • Menu adaptation

    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 desserts and pastries.

    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
    • 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
    Apr 3, 2023 - Jun 16, 2023 ( Standard , in English )
    Jul 3, 2023 - Sep 15, 2023 ( Standard , in English )
    Oct 2, 2023 - Dec 15, 2023 ( Standard , in English )
    Jan 5, 2024 - Mar 22, 2024 ( Standard , in English )
    Apr 5, 2024 - Jun 21, 2024 ( Standard , in English )
    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 )


  • 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

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