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Master the TechniquesPARIS LONDON MADRID AMSTERDAM ISTANBUL LIBAN JAPAN KOREA USA OTTAWA MEXICO PERU AUSTRALIA NEW ZEALAND SHANGHAI TAIWAN MALAYSIA THAILAND
Your CulinaryJourney Awaits André J. CointreauPresident,Le Cordon BleuWelcome to Le Cordon Bleu, one of theworld’s leading schools for teachingclassical culinary, food, wine, restaurant,hotelandmanagementeducation,founded in Paris in 1895.Discover the History of Le Cordon BleuLe Cordon Bleu continues to be the world’slargest international culinary educator, locatedin over 20 countries across the globe withcontinued plans for global expansion.In 1578, King Henry III of France establishedthe Order of the Holy Spirit. The knights of thisorder were identified by a gold cross hangingfrom a blue ribbon which they wore aroundtheir neck. The Order of the Holy Spirit, whichexisted for 250 years, was the most prestigiousFrench Royal order, and its knights were oftenreferred to as “Cordons Bleus”. During theirsumptuous meals, they set a high standard forfine dining. As a result, the expression “cordonbleu” did not take long to become synonymouswith culinary excellence.1895 French journaliste Marthe Distel starts aculinary magazine, La Cuisinière Cordon Bleu.Over the last century, Le Cordon Bleudeveloped a reputation for maintaining thehighest standards of culinary excellence.Every year, over 20,000 students frommore than 70 countries are trained in LeCordon Bleu institutes, which operateapproximately 50 campuses in more than20 countries with 118 years of experienceand heritage being shared across suchprestigious locations as Paris, London,Tokyo, Ottawa, Shanghai and Sydney.Le Cordon Bleu has also developed manydifferentprogramsincludingculinaryarts as well as professional hospitalitymanagement through the Le Cordon Bleuundergraduate and postgraduate program.We invite you to share our knowledge andpassion for the culinary arts, hospitality andmanagement education and look forwardto leading you on a journey of discoverythat will last a lifetime.2Le Cordon Bleu Ottawa1896 The first class is taught at Le Cordon BleuParis on January 14.1897 Le Cordon Bleu Paris welcomes its firstRussian student.1905 Le Cordon Bleu Paris welcomes its firstJapanese student.1927 The London Daily Mail newspaper, datedNovember 16, describes a visit to Le CordonBleu Paris: “It’s not unusual for as many as eightdifferent nationalities to be represented in theclasses”.1933 Rosemary Hume and Dione Lucas, whotrained at Le Cordon Bleu Paris under theguidance of Chef Henri-Paul Pellaprat, openL’Ecole du Petit Cordon Bleu and the restaurantAu Petit Cordon Bleu in London.1953 Le Cordon Bleu London creates the dishCoronation Chicken, which is served to foreigndignitaries at the coronation luncheon of HerMajesty Queen Elizabeth II.1954 The success of the Hollywood movieSabrina directed by Billy Wilder, contributed tothe growing notoriety of Le Cordon Bleu.1984 The Cointreau family, descendants of thefounding families of Rémy Martin and Cointreauliqueur, takes over the presidency of Le CordonBleu Paris, replacing Mrs. Elizabeth Brassart,director of the school since 1945.1991 Le Cordon Bleu Japan opens in Tokyoand later in Kobe. It is known as “Little Francein Japan”.1995 Le Cordon Bleu Paris celebrates its100th anniversary as an ambassador of theculinary arts. For the first time ever, the Chineseauthorities of the Shanghai District send chefsabroad for training at Le Cordon Bleu Paris.1996 Le Cordon Bleu Sydney in Australiabegins operations upon the request of the NewSouth Wales government, and provides Cheftraining in preparation for the 2000 OlympicGames in Sydney.2000 Le Cordon Bleu opens in downtownOttawa.2002 Le Cordon Bleu Korea and Le Cordon BleuMexico opened their doors to the first students.2009 Le Cordon Bleu schools worldwideparticipate in the launch of the movie Julie andJulia.2011 Le Cordon Bleu Madrid opens inpartnership with Francisco de Vitoria University.1942 Dione Lucas opens Le Cordon BleuSchool and Restaurant in New York. She alsoauthors the bestseller The Cordon Bleu CookBook and becomes the first woman to have atelevised cooking show.2012 Inauguration of the new Le Cordon BleuLondon1948 Le Cordon Bleu is accredited by thePentagon for the professional training of youngGI’s after their tour of duty. As a former memberof the OSS, Julia Child qualifies and enrols at LeCordon Bleu Paris.Le Cordon Bleu continues to developinternationally and diversify its activitiesby broadening the selection of availableprograms, and establishing private and publicpartnerships.2013 Le Cordon Bleu Istanbul opens inpartnership with Özyegin University
Le Cordon Bleu ChefsLe Cordon Bleu’s faculty includes some ofthe best chefs in the world. From a variety ofbackgrounds, they dedicate themselves to sharing their knowledge and passion through theirteaching of Le Cordon Bleu programs.Some come from Michelin-starred restaurantsand hotels, some from various industry positionsand others are past restaurant owner-operatorsthemselves. Whatever their backgrounds, theyare committed to sharing their knowledge andpassion with their students.Le Cordon BleuOttawa Le Cordon Bleu Ottawa offers programs whichare accredited by the Ministry of TrainingColleges and Universities Ontario, and is anofficially registered Private Career College inOntario, Canada. Study with us and receivea recognized Canadian education as well aslearning international skills that will last alifetime.Teaching MethodologyFrench cooking techniques were originallycodified by French Chefs more than a centuryago and today remain almost unchanged. LeCordon Bleu methodology is based on learningand understanding these cooking techniquesthrough practice and discipline and is composed of demonstrations followed by practicalclasses. Once mastered, these techniques canbe applied to any world cuisine.Demonstration classes are held in speciallyequipped classrooms, allowing you to observe the Chef’s techniques in detail. Duringthe demonstrations, the Chef prepares severalrecipes. You are required to take detailed notesthroughout, to record the Chef’s explanationsand to make your own observations. Demonstrations also include a tasting, which enables youto develop your palate, a vital part of culinarytraining.Hands-on practical classes are held in professional teaching kitchens and supervised by LeCordon Bleu Chefs. You will prepare recipe(s)to ensure that the techniques seen during thedemonstration have been assimilliated andunderstood. The number of students in a practical is limited to meet individual training needs.Your work is evaluated at the end of each classand you are free to take your creations home toenjoy at your leisure.All classes at Le Cordon Bleu Ottawa areinstructed in English.Attending Le Cordon Bleu will allow you todevelop your passion and skill under the directionand mentorship of some of the world’s finest chefs.Your training includes varying combinations ofour Chef Instructor demonstrations, seminars,workshops, as well as a significant amount oftime dedicated to intensive hands-on practicalsessions, providing a well-rounded balanceof knowledge and skills required to succeed intoday’s competitive culinary industry. Throughoutthis process, you will receive continuous support,mentorship and assistance from the ChefInstructors and staff of Le Cordon Bleu Ottawa inpursuit of your culinary education goals.As a graduate, you will emerge into an excitingculinary industry with an education and trainingfrom Le Cordon Bleu being your passportinto some of the world’s best kitchens! Chefs,restaurant owners and epicureans everywhererecognize Le Cordon Bleu and its programs forits superior standard of excellence in the culinaryarts and hold our graduates in the highestregard. If a limitless career is what you seek, letthe most recognized culinary school in the worldbe the first step into this incredible journey.Le Cordon Bleu Ottawa3
DIPLÔME DE CUISINE33 weeks* (605 hours)Our ProgramsDIPLÔME DE PÂTISSERIE33 weeks* (353 hours)GRAND DIPLÔME33 weeks* (958 hours)The Classic CycleBoulangerieLe Cordon Bleu Classic Cycle teaches students to master the classicFrench techniques of Cuisine and/or Pâtisserie in a unique and respectedteaching methodology.Our newest program, Boulangerie, offers students intensive hands-onlearning of the craft of this long standing tradition.In either discipline of Cuisine or Pâtisserie, the Le Cordon Bleu curriculumconsists of three different levels:A Certificate is awarded to students who complete our Boulangerieprogram after 12 weeks of study.CERTIFICAT DE BOULANGERIEDE BASE Basic Intermediate12 weeks* (258 hours) Superior*Includes examsStudents who successfully complete all three levels will receive a Diplomain their given discipline.A GRAND DIPLÔME is awarded to those students who complete alllevels in BOTH Cuisine and Pâtisserie and is highly acclaimed worldwideas a solid level of skill achievement in both disciplines.Whether you seek a Diplôme de Cuisine, a Diplôme de Patisserie, or aGRAND DIPLÔME , a complete culinary education can be yours in aslittle as 33 weeks.CUISINE DE BASEPÂTISSERIE DE BASECertificatCertificatCUISINE INTÉRMEDIAIREPÂTISSERIE INTÉRMEDIAIRECertificatCertificatCUISINE SUPÉRIEUREPÂTISSERIE SUPÉRIEURECertificatCertificatDIPLÔME DE CUISINEDIPLÔME DE PÂTISSERIE11 weeks* (202 hours)11 weeks* (117 hours)11 weeks* (203 hours)11 weeks* (200 hours)33 weeks* (605 hours)11 weeks* (117 hours)11 weeks* (119 hours)33 weeks* (353 hours)GRAND DIPLÔME33 weeks* (958 hours)*Includes examsLe Cordon Bleu Ottawa Culinary Arts Institute is registered as a private career college under the PrivateCareer Colleges Act, 2005. Cuisine de Base, Cuisine Intermédiaire, Cuisine Supérieure, Diplôme de Cuisine, Pâtisserie de Base, Pâtisserie Intermédiaire, Pâtisserie Supérieure, Diplôme de Pâtisserie, GRANDDIPLÔME and Boulangerie de Base are approved as vocational programs under the Private CareerColleges Act, 2005.4*Includes examsLe Cordon Bleu OttawaCERTIFICAT DE BOULANGERIEDE BASE12 weeks* (258 hours)
Student Testimonialss Ciunys*GediminaEDE CUISINDIPLÔME2013best“This is theituteculinary inst”in the worldSarah FudgeJames WattDIPLÔME DE CUISINE 2013GRAND DIPLÔMEPROFESSIONEL 2011“ that’s the key to the CordonBleu experience - we haveamazing Chefs who want toteach us everything they know - and weneed only ask. We have the opportunity tolearn that goes far beyond the demos, thepracticals and the workshops.”Bryan Marcus RajaGRAND DIPLÔME 2010GRAND DIPLÔME 2013“It’s a once-in-a-lifetime experience - ifyou have passion for food, go for it!”“In pastry, I learned patienceand artistry in makingbeautiful desserts. In cuisine,I learned teamwork and developed mycreativity.”Leslie Yat Tung WongMonica TimbalNelson Lee SorianoGRAND DIPLÔME 2011“We were taught the realworld of cooking. Le CordonBleu expanded my knowledgeand my passion for cooking and baking.Knowledge is power.”DIPLÔME DE PATISSERIE2013“I had worked with people whograduated from Le CordonBleu and learned that they had betterskills and professionalism compared to others.For those who want to learn authenticFrench baking techniques, Le Cordon Bleuis the way to go! The experienced FrenchChefs have a way to train those who haveno previous baking experience into skilfulpastry chefs. It was always a dream forme to attend Le Cordon Bleu, now mydream came true!”“The biggest thing you learnis organization. When you getin the kitchen, you’re more efficient, you’remore organized, everything comes out rightand is done on time.”Saad Bahbahani*GRAND DIPLÔME 2014“It’s more thanwhat I was expecting. Everyday I learn something new.The chefs who teach meare beyond amazing. Byjust interactingwith themon a daily basis, I havebeen gaining knowledge andgreat tips thatare going tohelp me with my career inthe future.”*Current student at time of print.Le Cordon Bleu Ottawa5
Classic CycleDiplôme de CuisineCuisine de BaseBasic CuisineCuisine IntermédiaireIntermediate CuisineCuisine SupérieureSuperior CuisineThe Basic Cuisine course introduces students tothe fundamental elements of classical Frenchcuisine. From proper knife handling techniquesto classic cuts and basic stocks, students aretaught the foundational elements of cuisine techniques that can be applied to any worldcuisine. As the term progresses, techniques arelayered upon one another with increasing complexity, incorporating elements such as organization, preparation, balance and timing.The Intermediate Cuisine course takes studentsthrough the fascinating study of French regionalcuisines, ingredients and origins of recipes, aswell as some of the most famous classic recipesfrom France. Through practice and repetition,students will begin to perform tasks with moreease while the Chef instructors highlight presentations for platters and plates.The Superior Cuisine course focuses onmastering classic French techniques to producecontemporary cuisine. Students will developtheir precision and speed in the kitchen, theirknowledge of refined and luxury products,and their ability to adapt menus based onthe season and product availability. SuperiorCuisine students will also have an opportunityto develop, prepare and serve a menu ina simulated restaurant setting, providing areal-world experience in which to apply theirknowledge and skills.Course Module Introductionto French cuisinehandling and care Classic knife cuts Classic techniques Variations on cooking methods Food preparation and mise en place Palate training Commonly used French terms anddefinitions KnifeCourse ModulePrerequisite: Basic Cuisine Regional Productcuisines of Franceorigins, influences on regionalcuisine More advanced techniques Presentation of dishes Appreciation and adaption of flavours Regional flavours and classifications Butchery techniquesCourse ModulePrerequisite: Intermediate Cuisine Masteryof classic and contemporarycuisine Precision and speed in the kitchen Refined and luxury products Presentation and decoration Recipe development and menu design Seasonal and market influences oncuisine Introduction to restaurant operationsProgram Length:33 weeks including exams6Le Cordon Bleu Ottawa
Classic CycleDiplôme de PâtisseriePâtisserie de BaseBasic PastryPâtisserie IntermédiaireIntermediate PastryPâtisserie SupérieureSuperior PastryThe Basic Pastry course is an introductionto the fundamentals of creating fine Frenchpastry using essential elements such as flour,butter, sugar, eggs - and passion! Begin yourmastery of the classic techniques, applying yourknowledge and combining ingredients into amélange of pastries, traditional desserts, cakesand doughs including Gâteau St. Honoré,brioche and pate à choux just to name a few.The Intermediate Pastry course develops astudent’s artistic decorative skills for bothclassical and contemporary presentations, whilebroadening their dessert repertoires. Learnto prepare Bavarian creams and mousses,chocolate hand tempering and hand-dipping,caramel and nougatine, miniaturization andmore.The Superior Pastry course ties together theknowledge and artistic skill discovered in theBasic and Intermediate courses. Students beginto perfect these skills through the developmentof their own personal interpretation and artisticcreativity, focusing on fine decorative work inhot and cold desserts, chocolate showpiecesand sugar work. Superior Pastry students willalso have an opportunity to work in a simulatedrestaurant setting, providing a real-worldexperience in which to apply their knowledgeand skills.Course Module Introductionto French pâtisserie Basic doughs and fillings Mousses, traditional desserts and cakes Classic techniques Basic decoration Masking and glaçage French pâtisserie terminologyCourse ModulePrerequisite: Basic Pâtisserie Artisticand decorative skillson restaurant desserts Miniaturization - petits fours Classic and contemporary presentation Bavarian creams and mousses Chocolate: hand-tempering and dipping Caramel and nougatine Introduction to sugar work VariationsCourse ModulePrerequisite: Intermediate Pâtisserie Dessertmenus: soufflés, contemporarycakes, tartes, bûches Cold and hot restaurant desserts Decoration and presentation, flavour,aroma and spices Working with different chocolates Hand-dipped and moulded chocolates Sculpture and display in chocolate andsugar Sugar techniques: cooking, colouring andpulling Pulled sugar: flowers, ribbons Blown sugar: spheres, fruits, animals PastillageProgram Length:33 weeks including examsLe Cordon Bleu Ottawa7
Classic CycleGRAND DIPLÔME Our most comprehensive culinary educationoffered in Ottawa provides a solid level ofskill and achievement in both Cuisine andPâtisserie.Pâtisserie de BaseBasic PastryCourse Module Introductionto French pâtisseriedoughs and fillings Mousses, traditional desserts and cakes Classic techniques Basic decoration Masking and glaçage French pâtisserie terminology BasicCuisine de BaseBasic CuisineCourse Module Introductionto French cuisinehandling and care Classic knife cuts Classic techniques Variations on cooking methods Food preparation and mise en place Palate training Commonly used French terms anddefinitions KnifePâtisserie IntermédiaireIntermediate PastryCourse ModulePrerequisite: Basic Pâtisserie Artisticand decorative skillson restaurant desserts miniaturrization - petits fours Classic and contemporary presentation Bavarian creams and mousses Chocolate: hand-tempering and dipping Caramel and nougatine Introduction to sugar work VariationsCuisine IntermédiaireIntermediate CuisineCourse ModulePrerequisite: Basic Cuisine Regional Productcuisines of Franceorigins, influences on regionalcuisineadvanced techniques Presentation of dishes Appreciation and adaption of flavours Regional flavours and classifications Butchery techniques MorePâtisserie SupérieureSuperior PastryCourse ModulePrerequisite: Intermediate Pâtisserie Dessertmenus: souffles, contemporarycakes, tartes, bûches Cold and hot restaurant desserts Decoration and presentation, flavour,aroma and spices Working with different chocolates Hand-dipped and moulded chocolates Sculpture and display in chocolate andsugar Sugar techniques: cooking, colouring andpulling Pulled sugar: flowers, ribbons Blown sugar: spheres, fruits, animals PastillageCuisine SupérieureSuperior CuisineCourse ModulePrerequisite: Intermediate Cuisine Masteryof classic and contemporarycuisine Precision and speed in the kitchen Refined and luxury products Presentation and decoration Recipe development and menu design Seasonal and market influences oncuisine Introduction to restaurant operationsProgram Length:33 weeks including exams8Le Cordon Bleu Ottawa
Specialized ProgramsCertificat deBoulangerie deBaseThe art and craft of Boulangerie is a muchneeded skill and this program provides anoutlet to service the ever-increasing worldwidedemand. As result, we have introduced aspecialized program designed to focus on theskilled techniques of classical Boulangerie,mastered by the French so many years ago.Course Module BakeryTheory, Food Hygiene and Safetyoverview Yeast doughs, fermentation andpreparations Breakfast and Specialty Breads usinglaminated and rich doughs Artisan Breads and developing variousstarters and a wide variety of breads BakeryProgram Length:12 weeks including examsLe Cordon Bleu Ottawa9
Living in Ottawa - A Canadian ExperienceA History Of PeaceCanada is respected as one of the most peaceful nations in the world, with Ottawa being known asone of the SAFEST cities in Canada. With a population of 1 million residents, Ottawa prides itself onproviding a very safe environment for all.Rideau Canal in WinterA Nation Of DiversityCanada is known for the peaceful co-existence of many cultures. Over HALF of Canada’s population is comprised of immigrants. Canada continues to welcome new immigrants every year to livein peaceful, cultural harmony. Canada is a friendly, welcoming nation with an exciting mosaic ofcultural diversity and appreciates the exciting contributions that immigration provides our country.A City Of Art & CultureOttawa is a city rich in history, art and culture.Canada DayThere are more than 29 museums in the City of Ottawa to explore.Ottawa has been the capital city of Canada since 1867. In the capital, Ottawa features the bestof Canada’s museums – The National Gallery showcasing fine art exhibitions, The Canadian WarMuseum which highlights Canada’s contributions to missions around the world, The Museum ofCivilization which provides insight into Canadian history and the Museum of Nature filled withCanada’s rich natural history.Ottawa offers several examples of stunning architecture, including the world famous skyline of theParliament Buildings, the National Arts Centre and the over 100 year-old Chateau Laurier to name ofa few.The historic waterways of the Rideau Canal, a UNESCO World Heritage Site, traces Canada’smilitary history using these historic waterways.Lac LeamyCasinoRoyalCanadianMintNationalGallery ofCanadaParliament HillBywardMarketRideau CentreNationalArts CentreDowntownOttawaWar Museum1 km10Le Cordon Bleu Ottawa
Living in Ottawa - A Canadian ExperienceBring On The Shopping!City Of Festivals!Enjoy the vibrant urban oasis of the BywardMarket, a pedestrian market centre in theheart of downtown. The “Market” offers yearround farmers’ markets, specialty food shops,restaurants and nightlife, and fantastic uniqueretailers selling wares from jewellery to clothingto furniture. Just steps away, you will find theRideau Centre, the city’s premier downtownshopping complex featuring over 180 storesas well as Sussex Avenue featuring upscaleretailers.Ottawa hosts over 60 festivals each yearincluding the world famous Winterlude wintercelebration, Bluesfest, a summer music festivalattracting world-class talent and, of course,the biggest celebration of Canada Day inthe country, with over 100,000 peopleparticipating every year in downtown fun andevents. Weekends are sure to be enjoyed inOttawa with a long list of festivals celebratedthroughout the year.Living In OttawaLife In TheNeighbourhoodByward MarketOttawa is a very affordable city whencompared to other major international cities.Ottawa has vibrant neighbourhoods where youcan enjoy laid-back weekends featuring patiocoffee shops, dining, shopping and recreation.Areas such as Westboro, The Glebe andHintonburg provide endless opportunities forexploration.Activities For Everyone!With options like boating on the OttawaRiver, skating the Rideau Canal, skiing in theGatineaus, biking along the Rideau, golfingin one of several beautiful golf courses orhorseback riding in the pretty countrysidesurrounding the Ottawa area, the opportunitiesfor activities are endless in this beautiful part ofthe country.OttawaBasic living cost in Ottawa starts from 800CDN per month, and can be loweredwith shared occupancy. There is city-wide busservice and several bike paths to accommodateeasy transportation. The campus is locateddowntown within easy access of several busroutes and major roadways.There is something for everyone inOttawa - from city to country, fromsummer to winter - the city never stopswelcoming you.Ottawa RiverRideau Canal200 kmOttawa BluesfestLe Cordon Bleu Ottawa11
STUDENT LIFE – image 2 pagesA student’s life is more than “just school” – it is an experience of our city, our culture, our country. LeCordon Bleu Ottawa is dedicated to the full student experience and organizes many student eventswith a view to enjoying your time away from home, make great friends in the process and havefantastic Canadian experiences sure to be remembered! Past events include a horse-drawn carriageride through a Sugar Bush, attending an Ottawa Senators Hockey Game, a wine-tasting tour throughPrince Edward County, among many others!With a solid reputation within the City of Ottawa, Le Cordon Bleu participates in many events forwhich we offer student volunteer opportunities. From events at local embassies where you could rubelbows with the city’s elite, to assisting local Chefs in their own kitchens, to preparing and/or servingfood at charity fundraisers and other business or cultural events, sign up and volunteer and experience all the opportunities we have to offer!12Le Cordon Bleu Ottawa
A st u d e nt’ s lifeex pe ri e n ce o f is m o re th a n “j u st sch oo l”.Itou r city, ou r cu lt u re, ou r cou is a nBle u Ott a waisna n d o rg a n iz e d edicated to th e fu ll st u d try. L e C o rd o ns m a n y st u d ee nt ex pe ri e n cent e ve nts wit he njoy in g y ou ratiin th e p roce ss m e a wa y fro m h o m e, m a k v ie w toaesu re to be re m n d h a ve fa nta st ic Ca n a dia g reat frie n d se m be red! Pa stn ex pe ri e n ce sca rria g e ri d eth rou g h a Su g e ve nts in clu d e a h o rs e-d rawnSe n ato rs Hoca r Bu sh, att ekenPri n ce Ed wa rd y Ga m e, a win e- ta st in g to din g a n Ott a waurC ou nty, a m o ng m a n y oth e rs th rou g h!Wit h a so li d repC o rd o n Ble u p utatio n wit hin th e City o fOttao ffe r st u d e nt rt icipate s in m a n y e ve nts fo a wa, L evore m ba ss ie s wh lu nte e r oppo rt u n it ie s. Fro m w hich wee re y ou cou lde ve nts at locaruto a ss isti n g lolca l C h e fs in th b e lbow s wit h th e city’s elit e,a n d /o r se rv ine ir own kit ch egnbu si n e ss o r cu food at ch a rity fu n d ra is e rs s, to p re pa ri n gltaex pe ri e n ce a ll u ra l e ve nts, sig n u p a n d vo n d oth e rlu nte e r Lea nCordonth e oppo rt u n itd Bleu Ottawaie s we h a ve too ffe r!13
The Application ProcessComplete your Application FormPayment ScheduleAn Application Form can be provided by our Recruitment Representativesor downloaded online. The Application Form will provide a full list of supporting documentation that will be required to accompany the applicationin order to be considered and processed.The payment schedule is regulated by the Ministry of Training Collegesand Universities, and is based on the student’s citizenship/residency.Canadian Residents100% of the total fees payable are due six (6)weeks prior to course commencement dateInternational Students25% of the total fees payable are due six (6)weeks prior to course commencement date75% balance of the total fees payable are dueon first day of classWhen to Apply?It is recommended to apply a MINIMUM of 4-5 months prior to yourpreferred start date. This will provide the minimum amount of time to securethe appropriate Study Visa (for international students) as well as arrangehousing needs.Assessing your ApplicationOnce we receive your application, required documentation and application fee, we will then assess whether you meet the entry requirements forthe program you have selected. If your Application is approved, we willsend you a Letter of Offer by email. You are required to accept the Letterof Offer in order to be registered. The Letter of Offer will also set out thedates, times and payment details of the program.14Le Cordon Bleu OttawaOrientationOrientation Sessions are normally held on the first day of class, or oneday prior. Orientation is an opportunity to meet the Chef Instructors andStaff of Le Cordon Bleu and will provide an overview of all the servicesand activities that will be provided to you as a student of Le Cordon BleuOttawa. As well, you will be provided your course materials, uniform andequipment.
FAQsWhat makes your program differentfrom culinary programs offered byother schools?Le Cordon Bleu programs are designed to allowfor a more practical approach to education. Webelieve in “learning by doing” which includes aperfect blend of theoretical knowledge. The handson approach provides a student with life-long skillsthat can be transported anywhere in the world,respected by everyone and needed by all.Our programs specialize in hands-on culinarycourses with lessons divided betweendemonstration and practical classes. Withineach demonstration, our Chef Instructors willreinforce basic information about proper storagetemperatures and techniques respecting health andsafety requirements, product substitution and costs,how to recognize fresh products, definitions ofclassical French cuisine terms and techniques andthe science behind ingredients and their reactionsto each other.Our Chef Instructors’ backgrounds provide a widerange of international experiences in various rolesand culinary industries. A Chef Instructor’s resumecould include experiences such as working at tophotels and resorts around the world, owning theirown restaurants, or working in the food industry.Their history and breadth of experience brings apractical reality to what they teach – they havedone it all, and are ready to share it with you.Will I be a Chef once I complete mystudies at Le Cordon Bleu?Le Cordon Bleu will provide you with thefoundation of skills, training and mentorshipnecessary to launch you into your culinary career.Our students are better equipped upon graduationto move up the career ladder faster given thequality of their training and knowledge. In orderto become a professional Chef, graduates mustcontinue to learn through practical experiencein various restaurant and kitchen settings of theirchoosing and also experience various roles inorder to develop into a Chef.How many hours per week are studentsexpected to commit?Class hours run anywhere from 12–30 hours perweek depending on the program, as follows:Diplôme de Cuisineapprox. 20 hrs/wkDiplôme de Patisserieapprox. 12 hrs/wkGRAND DIPLÔME approx. 30 hrs/wkBoulangerieapprox. 20 hrs/wkDoes your school issue tuition taxcredits?As a registered Private Career College in Ontario,Le Cordon Bleu Ottawa is authorized to issueeducation tax receipts (Form T2202A in Canada).All Canadian students will be issued their T2202Aform by mail.How do I apply for a Student Visa if I’man international student?We recommend that all international studentscontact the
Le Cordon Bleu Discover the History of Le Cordon Bleu Le Cordon Bleu continues to be the world’s largest international culinary educator, located in over 20 countries across the globe with continued plans for global expansion. In 1578, King Henry III of France esta
