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      Le Cordon Bleu Logo


      Ottawa

      CANADA

      Pastry CuisineBoulangerieDiploma In Culinary Management • Bachelor of Integrated Food Sciences • Short Courses

      Le Cordon Bleu Ottawa Culinary Arts Institute is the only campus for Le Cordon Bleu in North America.  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.



      125 Years of Excellence

      Le Cordon Bleu is a world renowned network of educational institutions dedicated to providing the highest level of culinary and hospitality instruction through world class programmes.

      Through our international faculty of Le Cordon Bleu Master Chefs and industry professionals, Le Cordon Bleu applies its distinctive teaching methodology where students gain experience through hands-on learning.

      Le Cordon Bleu is considered to be the guardian of French culinary technique through its culinary programmes that continue to preserve and pass on the mastery and appreciation of the culinary arts that have been the cornerstone of French gastronomy for over 500 years.

      Programmes in Ottawa

      Learn from our world class French Chefs that have earned some of the highest honors in the industry. Our Chef instructors come to us from the industry with many having trained and worked in the finest Michelin starred restaurants. Smaller class sizes allow our chefs to be 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, as well as for personal enrichment and enjoyment.

      Cuisine Diploma Pastry Diploma Grand Diplome
      Boulnagerie Certificate Diploma in Culinary Management Bachelor of Integrated Food Sciences

      Life in Ottawa

      Located in the heart of Canada's picturesque capital, Ottawa's rich history in gastronomy and flair for French architecture makes it the perfect venue to invest in a premier culinary arts education. The campus is situated in downtown Ottawa and within easy access of several bus routes and major roadways. A multicultural center of attraction boarding Québec, with endless events and activities, Ottawa is a modern and attractive city. Within walking distance of downtown Ottawa, you can visit Parliament Hill, the Rideau Canal, National Gallery of Canada and the Canadian Museum of Nature.

      Le Cordon Bleu Ottawa campus features classrooms equipped with closed-circuit cameras, mirrors and audio systems for demonstration classes. Three commercial-grade kitchens are constantly bustling with hands-on training activity in practical class sessions. Also, the French fine-dining restaurant of Le cordon Bleu Ottawa, Signatures, is inside the campus.



      Short Courses

      Le Cordon Bleu Ottawa Culinary Arts Institute offers culinary short courses ranging from demonstrations, workshops to 40 hour classes. All courses are taught by our Le Cordon Bleu Master Chef instructors. Our short courses offer something for everyone, from beginners to industry professionals looking to sharpen their knife skills.

      New courses offered April 2022!

      Book An Appointment

      Duration: approximately 1 hour

      Le Cordon Bleu Ottawa institute offers dedicated time to visit the school and get to know us during a normal school day! Book a virtual or in person appointment with our team and discover everything you need to know to be prepared for your culinary journey.

      Testimonials

      • 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.
        Stef Scrivens - 2012 (Dipl?me de Patisserie)
      • 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 - Dipl?me 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 DIPL?ME? 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 - Dipl?me de Patisserie 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 DIPL?ME? 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 - Dipl?me de Cuisine 2013

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