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Transform your everyday ingredients into exquisite desserts! The Cordon Bleu Pastry program is designed for you to master French pastry and baking techniques found in the finest pastry shops worldwide. This program acts as a passport into an exciting and dynamic career in pastry.

Advance through basic, intermediate and superior levels of the pâtisserie program and earn a diploma that is recognized worldwide.

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

Key Information

Duration: 9 months
Price:

  • Local students: CAD $29,850.00
  • International students: CAD $31,300.00

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

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

Diploma Details

  • Course Structure

    The Diplôme de Pâtisserie can be completed in 9 months. It is also possible to apply for the certificates individually, beginning with Basic Cuisine.


    Pâtisserie de Base
    11 weeks • Certificate

    • Introduction to French pâtisserie

    • Basic doughs and fillings

    • Mousses, traditional desserts and cakes

    • Classic techniques and basic decoration


     Pâtisserie Intermédiaire

    11 weeks • Certificate • Prerequisite: Pâtisserie de Base

    • Refine artistic and decorative skills

    • Variations on restaurant desserts

    • Introduction to chocolate: tempering and dipping

    • Caramel, nougatine and sugar work


     Pâtisserie Supérieure

    11 weeks • Certificate • Prerequisite: Pâtisserie Intermédiaire

    • Dessert menus

    • Decoration and presentation, flavour, aroma and spices

    • Hand-dipped and moulded chocolates

    • Sculpture and display in chocolate and sugar


     

  • Requirements
    Admissions Requirements

    Prospective students must:

    • Have an Ontario Secondary School Diploma or equivalent

             OR

    • 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
    • CAD $500 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 $500.00CAD 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

              OR

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

    Term Dates & Prices

    Select a date
    2019
    Jan 4, 2019 - Sep 20, 2019 (Standard, in English)
    CAD 29,850.00
    Apr 5, 2019 - Dec 20, 2019 (Standard, in English)
    CAD 29,850.00
    Jul 5, 2019 - Mar 20, 2020 (Standard, in English)
    CAD 29,850.00
    Oct 4, 2019 - Jun 19, 2020 (Standard, in English)
    CAD 29,850.00
    2020
    Jan 3, 2020 - Sep 18, 2020 (Standard, in English)
    CAD 29,850.00

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

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