Dates & Time: Monday, March 22 to Thursday, March 25 - 9 am to 1 pm
Duration: 4 hours per day, 4 days - 16 hours total
Maximum number of participants: 8
Rise to the occasion. Discover the culinary techniques behind the buttery, rich, and quintessentially French delights that make Viennoiseries impossible to resist. Learn from our Le Cordon Bleu world-renowned chefs in our state-of-the art professional kitchens.
In this hands-on interactive 4-day courses. you will learn the lamination process for croissant and brioche feuilletée, tropiezienne, rich dough mixing process, and understanding of the main ingredients like flour, butter, milk, sugar and yeast activity and fermentation to realize wonderful viennoiserie.
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.