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Le Cordon Bleu Ottawa


Pastry CuisineBoulangerieDiploma In Culinary Management Plant-Based Diploma Short Courses

Le Cordon Bleu Ottawa Culinary Arts Institute is the only campus for Le Cordon Bleu in North America. 

Every year, students from all over the world, representing more than 100 nationalities, attend our campus to share a common bond in their passion for pastry and cuisine.

Our Programs



  • Joanna Tmykiw Diploma in Plant-Based Culinary Arts
    Enrolling in Le Cordon Bleu Ottawa's Plant-Based Culinary Arts Diploma program was a transformative culinary journey. The program blends traditional culinary techniques with innovative plant-based approaches, providing a comprehensive understanding of the vibrant world of plant-based cuisine. Le Cordon Bleu's prestigious reputation has just been further cemented in my mind with this incredible diploma offering.
    Joanna Tmykiw​ - Diploma in Plant-Based Culinary Arts 2023
  • Nandheetha V Diplôme De Pâtisserie 2016​2
    ​My time on campus was an immersive experience in top-notch pastry education. With hands-on training, diverse cultural interactions and networking opportunities, it provided the perfect foundation for my career. A highlight of my program was being selected to participate in a city-wide chocolate sculpture competition and I won the people’s choice award for my creation!
    Nandheetha Varadarajan​ - Diplôme De Pâtisserie 2016
  • Stef Scrivens_v2
    When you're studying at Le Cordon Bleu there are so many great opportunities available, whether it's putting in extra time to practice, help out the chefs teaching you, or help out the restaurant, and you should absolutely take full advantage of these learning opportunities. I spent all of my extra time helping out the chefs, and it pays out. You learn different aspects of the teaching environment and you get to practice your skills while still learning. Since I've graduated I worked at Signatures for three years, and also have worked abroad staging at Michelin star restaurants in England.
    Stef Scrivens - 2012 (Diplôme de Pâtisserie)
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    A day, a week, three months…No matter how much time you spend studying at Le Cordon Bleu, you can be sure it will have a huge impact on your career. Having a strong culinary background gave me credibility in the industry, gave me the language and the skills I needed to be part of a 2 Michelin star restaurant. I had some unforgettable moments, I couldn’t have asked for a better experience!
    Fernanda Baggio - BASIC CUISINE 2018
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    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
  • 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
  • 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
  • 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
  • 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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