School: | Le Cordon Bleu Ottawa Culinary Arts Institute |
Degree: | Certificate |
Field of Study: | Baking and Pastry Arts/Baker/Pastry Chef Bartending/Bartender Cooking and Related Culinary Arts, General Culinary Arts and Related Services, Other Culinary Arts/Chef Training Food Preparation/Professional Cooking/Kitchen Assistant Food Service, Waiter/Waitress, and Dining Room Manag./Manager Institutional Food Workers Meat Cutting/Meat Cutter Personal and Culinary Services, Other Restaurant, Culinary, and Catering Management/Manager Culinary Science/Culinology
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Description: | Le Cordon Bleu methodology is based on learning and understanding classic French cooking techniques through practice and discipline. Once mastered, these techniques can be applied to any style of Boulangerie. In this unique specialized program, offered only in Ottawa, you will learn all the fundamentals of Boulangerie, taught by one of our experienced Le Cordon Bleu Chef instructors.
Bakery Theory: Learn theory, food hygiene, and safety basics and an overview of operating a bakery as you pursue excellence in the craft of Boulangerie.
Yeast Doughs and Preparations: Study ingredient interactions, classic techniques, fermentation, and achieve desired results in your baking recipes.
Specialty and Artisan Breads: Learn the techniques behind breakfast and specialty breads and develop various starters for artisan breads. |
URL: | Bakery Program / Boulangerie de Base at Le Cordon Bleu Ottawa Culinary Arts Institute |
Length: | 12 Week(s) |
Cost per year:* | Course fees includes, tuition, uniform and equipment, all learning materials and student activities fees. |
Careers: | BakersBartendersChefs | See More... |