Le Cordon Bleu Ottawa Culinary Arts Institute is Canada's only campus for Le Cordon Bleu. 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.Pastry • Cuisine • Boulangerie • Short Courses • Bachelor of Integrated Food Sciences • Diploma in Culinary Management
Le Cordon Bleu Ottawa Culinary Arts Institute is Canada's only campus for Le Cordon Bleu. A flourishing gastronomic scene and plethora of green spaces & scenic waterways in Canada's capital make Le Cordon Bleu Ottawa the perfect venue to invest in a premier culinary arts education.
Our kitchen classrooms feature closed-circuit cameras, mirrors and audio systems for demonstration classes. Moreover, three commercial-grade kitchens are constantly bustling with hands-on training activity in practical class sessions.
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.
Grand Diplôme® Cuisine
Bachelor of Integrated Food Sciences
Diploma in Culinary Management
Duration: approximately 1 hour
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 first-rate facilities.
When you arrive on campus, you will:
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.
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.
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.
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.
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.
... 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.
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