Programs offered at each campus may vary, so be sure to check other campus offerings for the course you are most interested in.
Transform your everyday ingredients into exquisite desserts! The Cordon Bleu Pastry program is designed for you to master French pastry and baking techniques found in the finest pastry shops worldwide. This program acts as a passport into an exciting and dynamic career in pastry.
Advance through basic, intermediate and superior levels of the pâtisserie program and earn a diploma that is recognized worldwide.
The Diplôme de Pâtisserie can be completed in 9 months. It is also possible to apply for the certificates individually, beginning with Basic Cuisine.
Pâtisserie de Base
11 weeks • Certificate
Pâtisserie Intermédiaire
11 weeks • Certificate • Prerequisite: Pâtisserie de Base
Pâtisserie Supérieure
11 weeks • Certificate • Prerequisite: Pâtisserie Intermédiaire
The Diploma in Culinary Management has been designed to provide aspiring managers and business owners with the relevant skills set to lead successful kitchens and businesses in an increasingly competitive world. The focus of the programme is to provide practical and technical advanced culinary skills, alongside entrepreneurship and management studies. Taught through demonstrations and practical sessions, students will develop their creativity and innovation in line with modern food trends.
Students graduating from the course will be equipped with the skills to become managers in the hospitality and restaurant industries across the world, as well as business owners in their own right. Graduates may expect to secure employment across the hospitality industry including 4/5 star hotels, fine dining restaurants and in event management.
Examples of potential positions:
The Diploma in Culinary Management provides, from a business perspective, real-world insight and preparation for those heading into a variety of culinary fields.
Please note that Le Cordon Bleu Cuisine or Pâtisserie Diploma or Grand Diplôme OR equivalent culinary qualification OR demonstrated proof of significant professional experience in cooking or pastry is needed to enroll in this program. External candidates: please contact the school to schedule a meeting prior to enrolment.
The Diploma in Culinary Management has been designed to provide aspiring managers and business owners with the relevant skills set to lead successful kitchens and businesses in an increasingly competitive world. The focus of the programme is to provide practical and technical advanced culinary skills, alongside entrepreneurship and management studies. Taught through demonstrations and practical sessions, students will develop their creativity and innovation in line with modern food trends.
Students graduating from the course will be equipped with the skills to become managers in the hospitality and restaurant industries across the world, as well as business owners in their own right. Graduates may expect to secure employment across the hospitality industry including 4/5 star hotels, fine dining restaurants and in event management.
Examples of potential positions:
The Diploma in Culinary Management provides, from a business perspective, real-world insight and preparation for those heading into a variety of culinary fields.
Please note that Le Cordon Bleu Cuisine or Pâtisserie Diploma or Grand Diplôme OR equivalent culinary qualification OR demonstrated proof of significant professional experience in cooking or pastry is needed to enroll in this program. External candidates: please contact the school to schedule a meeting prior to enrolment.
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.