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              Why Ottawa?

              Le Cordon Bleu Ottawa Culinary Arts Institute is Canada's only campus for Le Cordon Bleu. Located in the heart of Canada's picturesque capital, Ottawa's rich history in gastronomy and flair for French architecture make it the perfect venue to invest in a premier culinary arts education.

              All classes are taught in a state-of-the-art facility with specially designed amphitheatres featuring closed-circuit cameras, mirrors and audio systems for demonstration classes and professional kitchens for practical hands-on training.


              Learn from our world class authentic French Chefs that have earned some of the highest honors in the industry. Your Chef instructor could be an Un Des Meilleur Ouvrier de France – MOF, or have trained in the finest Michelin starred restaurants. Each day the chefs are in the kitchen with you, mentoring and guiding you along the way.

              Our students strive for successful culinary careers in a wide variety of fields, including restaurant kitchens, catering, restaurant and hotel management, journalism, consulting, food service, food styling and education.

              Short Courses

              Le Cordon Bleu Ottawa Culinary Arts Institute offers a full 12-month schedule of culinary short courses ranging from one afternoon to four days long, across both cuisine and pastry. All courses are taught by our Le Cordon Bleu Master Chef instructors.

              Our short courses offer something for everyone, from beginner to industry professionals looking to sharpen their knife skills.

              Short Courses

              Book a Campus Tour

              Duration: approximately 1 hour
              Fees: Free

              We understand that choosing the right culinary school for you is a big decision. We encourage you to schedule a tour of the school to observe our unique learning environment and state-of-the-art facilities. 

              When you arrive on campus, you will:

              • Meet with our Admissions team to discuss the best culinary arts or pastry programme for you
              • Tour our cuisine and pastry kitchens
              • Get all your questions answered in person


              • 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. I'm currently working at two sister restaurants in Ottawa, Fauna and Bar Laurel.
                Stef Scrivens - 2012 (Diplôme de Pâtisserie)
              • 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
              • 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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