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Basic Pastry Certificate

Learn the classic techniques of combining ingredients into rich pastries.

The main ingredients in French pâtisserie are flour, butter, eggs and 'savoir-faire!'By learning their various combinations, properties and applications, you will learn how to make various types of pâtisserie like pâte sablée, pâte feuilletée and choux paste; and traditional gâteaux like Saint Honoré, black forest and Paris-Brest. The demonstrations and practical sessions will lead you step-by-step through the basics of French pâtisserie.

Basic Pastry is the first step, followed by intermediate and superior in completing your Diplôme de Pâtisserie.

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

Key Information

Duration: 3 months

  • Local students: CAD $11,600.00
  • International students: CAD $12,400.00

(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.

Certificate Details

  • Who is the programme for?

    This course is designed for individuals who want to be employed as an assistant bakery/pastry chef or bakery/pastry preparation assistant in hospitality/catering operations. The course has been developed in accordance with the National Occupational skills and industry standards. This course will develop the skills, attitude and knowledge associated with the basic French bakery/pastry techniques and to acquire the related values to work as a professional in either the commercial, industrial or retail catering industry, commercial, hotels and restaurants.

  • Course Structure
    • Classical French Pastry Techniques
    • Hazard Analysis & Critical Control Points (HACCP)
    • Production Kitchen Assistantship
    • Basic doughs, puff pastry and short crusts
    • Introduction to creams and fillings
    • Work Management and Contributions to Effective Teamwork
    • Implementing Health, Safety and Hygiene Procedures
    • Ice Cream and Sorbets
    • Piping Skills
    • Product Identification
    • Wine and Alcoholic Beverages
    • Foundations and Fundamentals of Cheese Making

    All programmes offer both a demonstration by our world-renowned chef instructors followed by hands on 14:1 student to Chef ratio of practical hands on kitchen experiences.

    Demonstration Students observe, take notes, and ask questions as one of our world-renowned chefs shares their special tips and techniques when it comes to creating a multitude of desserts and pastries.

    Practical Students follow their chef instructor into one of our state-of-the art professional kitchens. Here, students try their hand at creating the recipes using the demonstrated techniques with plenty of one-on-one guidance from their Chef instructor.

  • Requirements
    Admissions Requirements

    Prospective students must:

    • Have an Ontario Secondary School Diploma or equivalent


    • 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
    • A $500 CAD non refundable 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 $500.00 CAD non refundable 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


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

    Term Dates & Prices

    Select a date
    Oct 4, 2024 - Dec 20, 2024 ( Standard , in English )
    Jan 6, 2025 - Mar 21, 2025 ( Standard , in English )
    Apr 4, 2025 - Jun 20, 2025 ( Standard , in English )
    Jul 4, 2025 - Sep 19, 2025 ( Standard , in English )
    Oct 3, 2025 - Dec 19, 2025 ( Standard , in English )
    Jan 2, 2026 - Mar 20, 2026 ( Standard , in English )
    Apr 3, 2026 - Jun 19, 2026 ( Standard , in English )
    Oct 2, 2026 - Dec 18, 2026 ( Standard , in English )


  • 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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