Le Cordon Bleu Ottawa Culinary Arts Institute

Pastry Program / Diplôme de Pâtisserie

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Program Information

School:Le Cordon Bleu Ottawa Culinary Arts Institute
Field of Study:Baking and Pastry Arts/Baker/Pastry Chef
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
Wine Steward/Sommelier
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 world cuisine. The curriculum at Le Cordon Bleu consists of three different levels: Basic, Intermediate, and Superior. Students who successfully complete all three levels will receive a Diplôme de Pâtisserie.

Pâtisserie de Base: Students will experience the fundamentals of creating fine French pastry using essential elements such as flour, butter, sugar, eggs - and passion.

Pâtisserie Intermediaire: Students will develop their artistic decorative skills for both classical and contemporary presentations, while broadening their dessert repertoires.

Pâtisserie Superiore: Students will perfect their skills through the development of their own personal interpretation and artistic creativity, focusing on fine decorative work in hot and cold desserts, chocolate showpieces and sugar work.
URL:Pastry Program / Diplôme de Pâtisserie at Le Cordon Bleu Ottawa Culinary Arts Institute
Length:33 Week(s)
Cost per year:*
International: $31,300
Careers:Restaurant and Food Service ManagersChefsCooksSee More...

Admission Requirements

Grade for Entrance Previous Year (%)*50 to 100
Prerequisites:*These courses are intended as guidelines. Speak to your guidance counsellor to see what courses are offered at your school.
    Students must have completed the Intermediate Patisserie certificate.
    Additional Admission Requirements:
    • Resume/Curriculum Vitae
    • Statement of Research Interests

    * The entrance grade may change from year to year. Please contact the school for further information.

    * We make every attempt to provide accurate information on prerequisites, programs, and tuition. However, this information is subject to change without notice and we highly recommend that you contact the school to confirm important information before applying.

    Modified on August 09, 2019