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French Pastry


Dates & Time: Monday, March 22 to Friday, March 26 - 4 pm to 8 pm
Duration: 4 hours per day, 5 days - 20 hours total
Maximum number of participants: 8

This French Pastry non-vocational 20-hour course is designed to provide students with a comprehensive knowledge on basic pastry arts

Learn from our Le Cordon Bleu World-renowned Pastry chefs in our state-of-the art professional, the only one of its kind in North America.

In this hands-on interactive 20-hour course you will learn about the different basics and fundamental techniques with dos and don’ts to produce and bake cream base desserts, crème brulée or crème caramel, meringue base and biscuit; learn how to make basic dough to create pear or lemon tart and learn fundamentals to create basic cakes.

NOTE: Price includes paper chef hat, apron, branded towel and take away container.

Participants must be at least 18 years of age.

Registration closes March 18, 2021

All payment must be completed before the registration closing date. Please bring your registration confirmation e-mail with you to the short course. Students who completed payment after the closing date will not be allowed into the building as class sizes are strictly restricted due to COVID-19 measures.

Questions? We're happy to help! Email us at Ottawa-Student-Services@cordonbleu.edu

NOTE: If you would like to apply a gift certificate to your payment or if you are a vocational student / alumni, please contact Ottawa-Student-Services@cordonbleu.edu to register.

This course is now fully booked. Please click on the button below to be added to the waiting list.