Master the Techniques

PARIS LONDON MADRID AMSTERDAM ISTANBUL LIBAN JAPAN KOREA USA OTTAWA MEXICO PERU AUSTRALIA NEW ZEALAND SHANGHAI TAIWAN MALAYSIA THAILAND Discover the History of Le Cordon Bleu Your Culinary

Journey Awaits… Le Cordon Bleu continues to be the world’s 1953 Le Cordon Bleu London creates the dish largest international culinary educator, located Coronation Chicken, which is served to foreign in over 20 countries across the globe with dignitaries at the coronation luncheon of Her continued plans for global expansion. Majesty Queen Elizabeth II.

1954 The success of the Hollywood movie André J. Cointreau 1578 In , King Henry III of France established Sabrina directed by Billy Wilder, contributed to President, the Order of the Holy Spirit. The knights of this the growing notoriety of Le Cordon Bleu. Le Cordon Bleu order were identified by a gold cross hanging from a blue ribbon which they wore around 1984 The Cointreau family, descendants of the their neck. The Order of the Holy Spirit, which founding families of Rémy Martin and Cointreau existed for 250 years, was the most prestigious liqueur, takes over the presidency of Le Cordon French Royal order, and its knights were often Bleu Paris, replacing Mrs. Elizabeth Brassart, Welcome to Le Cordon Bleu, one of the referred to as “Cordons Bleus”. During their director of the school since 1945. sumptuous meals, they set a high standard for world’s leading schools for teaching fine dining. As a result, the expression “cordon 1991 Le Cordon Bleu Japan opens in Tokyo classical culinary, food, wine, restaurant, bleu” did not take long to become synonymous and later in Kobe. It is known as “Little France hotel and management education, with culinary excellence. in Japan”. founded in Paris in 1895. 1895 French journaliste Marthe Distel starts a 1995 Le Cordon Bleu Paris celebrates its culinary magazine, La Cuisinière Cordon Bleu. 100th anniversary as an ambassador of the Over the last century, Le Cordon Bleu culinary arts. For the first time ever, the Chinese authorities of the Shanghai District send chefs developed a reputation for maintaining the 1896 The first class is taught at Le Cordon Bleu Paris on January 14. abroad for training at Le Cordon Bleu Paris. highest standards of culinary excellence.

Every year, over 20,000 students from 1897 Le Cordon Bleu Paris welcomes its first 1996 Le Cordon Bleu Sydney in Australia more than 70 countries are trained in Le Russian student. begins operations upon the request of the New South Wales government, and provides Chef Cordon Bleu institutes, which operate training in preparation for the 2000 Olympic 1905 Le Cordon Bleu Paris welcomes its first approximately 50 campuses in more than Games in Sydney. Japanese student. 20 countries with 118 years of experience 2000 Le Cordon Bleu opens in downtown and heritage being shared across such 1927 The London Daily Mail newspaper, dated Ottawa. prestigious locations as Paris, London, November 16, describes a visit to Le Cordon Bleu Paris: “It’s not unusual for as many as eight Tokyo, Ottawa, Shanghai and Sydney. 2002 Le Cordon Bleu Korea and Le Cordon Bleu different nationalities to be represented in the Le Cordon Bleu has also developed many Mexico opened their doors to the first students. classes”. different programs including culinary 2009 Le Cordon Bleu schools worldwide arts as well as professional hospitality 1933 Rosemary Hume and Dione Lucas, who participate in the launch of the movie Julie and management through the Le Cordon Bleu trained at Le Cordon Bleu Paris under the Julia. guidance of Chef Henri-Paul Pellaprat, open undergraduate and postgraduate program. L’Ecole du Petit Cordon Bleu and the restaurant 2011 Le Cordon Bleu Madrid opens in Au Petit Cordon Bleu in London. partnership with Francisco de Vitoria University. We invite you to share our knowledge and 1942 Dione Lucas opens Le Cordon Bleu 2012 passion for the culinary arts, hospitality and Inauguration of the new Le Cordon Bleu School and Restaurant in New York. She also London management education and look forward authors the bestseller The Cordon Bleu Cook to leading you on a journey of discovery Book and becomes the first woman to have a 2013 Le Cordon Bleu Istanbul opens in televised cooking show. that will last a lifetime. partnership with Özyegin University

1948 Le Cordon Bleu is accredited by the Le Cordon Bleu continues to develop Pentagon for the professional training of young internationally and diversify its activities GI’s after their tour of duty. As a former member by broadening the selection of available of the OSS, Julia Child qualifies and enrols at Le programs, and establishing private and public Cordon Bleu Paris. partnerships.

2 Le Cordon Bleu Ottawa Le Cordon Bleu Chefs Le Cordon Bleu

Le Cordon Bleu’s faculty includes some of Some come from Michelin-starred restaurants Ottawa the best chefs in the world. From a variety of and hotels, some from various industry positions backgrounds, they dedicate themselves to shar- and others are past restaurant owner-operators ing their knowledge and passion through their themselves. Whatever their backgrounds, they teaching of Le Cordon Bleu programs. are committed to sharing their knowledge and passion with their students.

Le Cordon Bleu Ottawa offers programs which are accredited by the Ministry of Training Colleges and Universities Ontario, and is an officially registered Private Career College in Ontario, Canada. Study with us and receive a recognized Canadian education as well as learning international skills that will last a lifetime. Teaching Methodology Attending Le Cordon Bleu will allow you to develop your passion and skill under the direction French cooking techniques were originally and mentorship of some of the world’s finest chefs. codified by French Chefs more than a century Your training includes varying combinations of ago and today remain almost unchanged. Le our Chef Instructor demonstrations, seminars, Cordon Bleu methodology is based on learning workshops, as well as a significant amount of and understanding these cooking techniques time dedicated to intensive hands-on practical through practice and discipline and is com- sessions, providing a well-rounded balance posed of demonstrations followed by practical of knowledge and skills required to succeed in classes. Once mastered, these techniques can today’s competitive culinary industry. Throughout be applied to any world cuisine. this process, you will receive continuous support, mentorship and assistance from the Chef Demonstration classes are held in specially Instructors and staff of Le Cordon Bleu Ottawa in equipped classrooms, allowing you to ob- pursuit of your culinary education goals. serve the Chef’s techniques in detail. During the demonstrations, the Chef prepares several recipes. You are required to take detailed notes As a graduate, you will emerge into an exciting throughout, to record the Chef’s explanations culinary industry with an education and training and to make your own observations. Demonstra- demonstration have been assimilliated and from Le Cordon Bleu being your passport tions also include a tasting, which enables you understood. The number of students in a practi- into some of the world’s best kitchens! Chefs, to develop your palate, a vital part of culinary cal is limited to meet individual training needs. restaurant owners and epicureans everywhere training. Your work is evaluated at the end of each class recognize Le Cordon Bleu and its programs for and you are free to take your creations home to its superior standard of excellence in the culinary enjoy at your leisure. Hands-on practical classes are held in profes- arts and hold our graduates in the highest sional teaching kitchens and supervised by Le regard. If a limitless career is what you seek, let Cordon Bleu Chefs. You will prepare recipe(s) All classes at Le Cordon Bleu Ottawa are the most recognized culinary school in the world to ensure that the techniques seen during the instructed in English. be the first step into this incredible journey.

Le Cordon Bleu Ottawa 3 CUISINE DE BASE PÂTISSERIE DE BASE 11 weeks* (202 hours) 11 weeks* (117 hours) Certiﬁcat Certiﬁcat

CUISINE INTÉRMEDIAIRE PÂTISSERIE INTÉRMEDIAIRE 11 weeks* (203 hours) 11 weeks* (117 hours) Certiﬁcat Certiﬁcat

CUISINE SUPÉRIEURE PÂTISSERIE SUPÉRIEURE 11 weeks* (200 hours) 11 weeks* (119 hours) Certiﬁcat Certiﬁcat

DIPLÔME DE CUISINE DIPLÔME DE PÂTISSERIE 33 weeks* (605 hours) 33 weeks* (353 hours)

Our Programs GRAND DIPLÔME 33 weeks* (958 hours)

The Classic Cycle Boulangerie *Includes exams

Le Cordon Bleu Classic Cycle teaches students to master the classic Our newest program, Boulangerie, offers students intensive hands-on French techniques of Cuisine and/or Pâtisserie in a unique and respected learning of the craft of this long standing tradition. teaching methodology.

A Certificate is awarded to students who complete our Boulangerie In either discipline of Cuisine or Pâtisserie, the Le Cordon Bleu curriculum program after 12 weeks of study. consists of three different levels:

• Basic CERTIFICAT DE BOULANGERIE DE BASE • Intermediate 12 weeks* (258 hours) • Superior *Includes exams

Students who successfully complete all three levels will receive a Diploma in their given discipline.

A GRAND DIPLÔME® is awarded to those students who complete all levels in BOTH Cuisine and Pâtisserie and is highly acclaimed worldwide as a solid level of skill achievement in both disciplines.

Whether you seek a Diplôme de Cuisine, a Diplôme de Patisserie, or a GRAND DIPLÔME®, a complete culinary education can be yours in as little as 33 weeks.

CUISINE DE BASE PÂTISSERIE DE BASE 11 weeks* (202 hours) 11 weeks* (117 hours) Certiﬁcat Certiﬁcat

CUISINE INTÉRMEDIAIRE PÂTISSERIE INTÉRMEDIAIRE 11 weeks* (203 hours) 11 weeks* (117 hours) Certiﬁcat Certiﬁcat

CUISINE SUPÉRIEURE PÂTISSERIE SUPÉRIEURE 11 weeks* (200 hours) 11 weeks* (119 hours) Certiﬁcat Certiﬁcat

DIPLÔME DE CUISINE DIPLÔME DE PÂTISSERIE 33 weeks* (605 hours) 33 weeks* (353 hours)

GRAND DIPLÔME 33 weeks* (958 hours)

*Includes exams

Le Cordon Bleu Ottawa Culinary Arts Institute is registered as a private career college under the Private Career Colleges Act, 2005. Cuisine de Base, Cuisine Intermédiaire, Cuisine Supérieure, Diplôme de Cui- sine, Pâtisserie de Base, Pâtisserie Intermédiaire, Pâtisserie Supérieure, Diplôme de Pâtisserie, GRAND DIPLÔME® and Boulangerie de Base are approved as vocational programs under the Private Career Colleges Act, 2005.

4 Le Cordon Bleu Ottawa

CERTIFICAT DE BOULANGERIE DE BASE 12 weeks* (258 hours)

*Includes exams Student Testimonials

Sarah Fudge James Watt DIPLÔME DE CUISINE 2013 GRAND DIPLÔME Gediminas Ciunys* PROFESSIONEL 2011 DIPLÔME DE CUISINE “…that’s the key to the Cordon 2013 Bleu experience - we have “The biggest thing you learn amazing Chefs who want to is organization. When you get teach us everything they know - and we in the kitchen, you’re more efficient, you’re “This is the best need only ask. We have the opportunity to more organized, everything comes out right

culinary institute learn that goes far beyond the demos, the and is done on time.” practicals and the workshops.” in the world” Bryan Marcus Raja Saad Bahbahani* GRAND DIPLÔME® 2010 GRAND DIPLÔME® 2014 Monica Timbal “It’s a once-in-a-lifetime experience - if GRAND DIPLÔME® 2013 you have passion for food, go for it!” “It’s more than what I was expecting. Every “In pastry, I learned patience and artistry in making day I learn something new. Leslie Yat Tung Wong beautiful desserts. In cuisine, DIPLÔME DE PATISSERIE The chefs who teach me I learned teamwork and developed my 2013 creativity.” are beyond amazing. By just interacting with them “I had worked with people who on a daily basis, I have Nelson Lee Soriano graduated from Le Cordon GRAND DIPLÔME® 2011 Bleu and learned that they had better been gaining knowledge and skills and professionalism compared to others. For those who want to learn authentic great tips that are going to “We were taught the real French baking techniques, Le Cordon Bleu help me with my career in world of cooking. Le Cordon is the way to go! The experienced French Bleu expanded my knowledge Chefs have a way to train those who have the future.” and my passion for cooking and baking. no previous baking experience into skilful Knowledge is power.” pastry chefs. It was always a dream for me to attend Le Cordon Bleu, now my dream came true!”

*Current student at time of print.

Le Cordon Bleu Ottawa 5 Classic Cycle

Diplôme de Cuisine

Cuisine de Base Cuisine Intermédiaire Cuisine Supérieure Basic Cuisine Intermediate Cuisine Superior Cuisine

The Basic Cuisine course introduces students to The Intermediate Cuisine course takes students The Superior Cuisine course focuses on the fundamental elements of classical French through the fascinating study of French regional mastering classic French techniques to produce cuisine. From proper knife handling techniques cuisines, ingredients and origins of recipes, as contemporary cuisine. Students will develop to classic cuts and basic stocks, students are well as some of the most famous classic recipes their precision and speed in the kitchen, their taught the foundational elements of cuisine - from France. Through practice and repetition, knowledge of refined and luxury products, techniques that can be applied to any world students will begin to perform tasks with more and their ability to adapt menus based on cuisine. As the term progresses, techniques are ease while the Chef instructors highlight presen- the season and product availability. Superior layered upon one another with increasing com- tations for platters and plates. Cuisine students will also have an opportunity plexity, incorporating elements such as organi- to develop, prepare and serve a menu in zation, preparation, balance and timing. a simulated restaurant setting, providing a Course Module real-world experience in which to apply their knowledge and skills. Course Module Prerequisite: Basic Cuisine

• Introduction to French cuisine • Regional cuisines of France Course Module • Knife handling and care • Product origins, influences on regional • Classic knife cuts cuisine Prerequisite: Intermediate Cuisine • Classic techniques • More advanced techniques • Mastery of classic and contemporary • Variations on cooking methods • Presentation of dishes cuisine • Food preparation and mise en place • Appreciation and adaption of flavours • Precision and speed in the kitchen • Palate training • Regional flavours and classifications • Refined and luxury products • Commonly used French terms and • Butchery techniques • Presentation and decoration definitions • Recipe development and menu design • Seasonal and market influences on cuisine • Introduction to restaurant operations

Program Length: 33 weeks including exams

6 Le Cordon Bleu Ottawa Classic Cycle

Diplôme de Pâtisserie

Pâtisserie de Base Pâtisserie Intermédiaire Pâtisserie Supérieure Basic Pastry Intermediate Pastry Superior Pastry

The Basic Pastry course is an introduction The Intermediate Pastry course develops a The Superior Pastry course ties together the to the fundamentals of creating fine French student’s artistic decorative skills for both knowledge and artistic skill discovered in the pastry using essential elements such as flour, classical and contemporary presentations, while Basic and Intermediate courses. Students begin butter, sugar, eggs - and passion! Begin your broadening their dessert repertoires. Learn to perfect these skills through the development mastery of the classic techniques, applying your to prepare Bavarian creams and mousses, of their own personal interpretation and artistic knowledge and combining ingredients into a chocolate hand tempering and hand-dipping, creativity, focusing on fine decorative work in mélange of pastries, traditional desserts, cakes caramel and nougatine, miniaturization and hot and cold desserts, chocolate showpieces and doughs including Gâteau St. Honoré, more. and sugar work. Superior Pastry students will brioche and pate à choux just to name a few. also have an opportunity to work in a simulated restaurant setting, providing a real-world Course Module experience in which to apply their knowledge Course Module and skills. Prerequisite: Basic Pâtisserie • Introduction to French pâtisserie • Basic doughs and fillings • Artistic and decorative skills Course Module • Mousses, traditional desserts and cakes • Variations on restaurant desserts Prerequisite: Intermediate Pâtisserie • Classic techniques • Miniaturization - petits fours • Basic decoration • Classic and contemporary presentation • Dessert menus: soufflés, contemporary • Masking and glaçage • Bavarian creams and mousses cakes, tartes, bûches • French pâtisserie terminology • Chocolate: hand-tempering and dipping • Cold and hot restaurant desserts • Caramel and nougatine • Decoration and presentation, flavour, • Introduction to sugar work aroma and spices • Working with different chocolates • Hand-dipped and moulded chocolates • Sculpture and display in chocolate and sugar • Sugar techniques: cooking, colouring and pulling • Pulled sugar: flowers, ribbons • Blown sugar: spheres, fruits, animals • Pastillage

Program Length: 33 weeks including exams

Le Cordon Bleu Ottawa 7 Classic Cycle

GRAND DIPLÔME®

Our most comprehensive culinary education offered in Ottawa provides a solid level of skill and achievement in both Cuisine and Pâtisserie.

Pâtisserie de Base Pâtisserie Intermédiaire Pâtisserie Supérieure Basic Pastry Intermediate Pastry Superior Pastry

Course Module Course Module Course Module

• Introduction to French pâtisserie Prerequisite: Basic Pâtisserie Prerequisite: Intermediate Pâtisserie • Basic doughs and fillings • Mousses, traditional desserts and cakes • Artistic and decorative skills • Dessert menus: souffles, contemporary • Classic techniques • Variations on restaurant desserts cakes, tartes, bûches • • Basic decoration • miniaturrization - petits fours Cold and hot restaurant desserts • • Masking and glaçage • Classic and contemporary presentation Decoration and presentation, flavour, aroma and spices • French pâtisserie terminology • Bavarian creams and mousses • • Chocolate: hand-tempering and dipping Working with different chocolates • • Caramel and nougatine Hand-dipped and moulded chocolates • • Introduction to sugar work Sculpture and display in chocolate and sugar • Sugar techniques: cooking, colouring and pulling • Pulled sugar: flowers, ribbons • Blown sugar: spheres, fruits, animals • Pastillage

Cuisine de Base Cuisine Intermédiaire Cuisine Supérieure Basic Cuisine Intermediate Cuisine Superior Cuisine

Course Module Course Module Course Module

• Introduction to French cuisine Prerequisite: Basic Cuisine Prerequisite: Intermediate Cuisine • Knife handling and care • Classic knife cuts • Regional cuisines of France • Mastery of classic and contemporary • Classic techniques • Product origins, influences on regional cuisine • • Variations on cooking methods cuisine Precision and speed in the kitchen • • • Food preparation and mise en place More advanced techniques Refined and luxury products • • • Palate training Presentation of dishes Presentation and decoration • • • Commonly used French terms and Appreciation and adaption of flavours Recipe development and menu design definitions • Regional flavours and classifications • Seasonal and market influences on • Butchery techniques cuisine • Introduction to restaurant operations

Program Length: 33 weeks including exams

8 Le Cordon Bleu Ottawa Specialized Programs

Certificat de Boulangerie de Base

The art and craft of Boulangerie is a much- needed skill and this program provides an outlet to service the ever-increasing worldwide demand. As result, we have introduced a specialized program designed to focus on the skilled techniques of classical Boulangerie, mastered by the French so many years ago.

Course Module

• Bakery Theory, Food Hygiene and Safety • Bakery overview • Yeast doughs, fermentation and preparations • Breakfast and Specialty Breads using laminated and rich doughs • Artisan Breads and developing various starters and a wide variety of breads

Program Length: 12 weeks including exams

Le Cordon Bleu Ottawa 9 Living in Ottawa - A Canadian Experience

A History Of Peace

Canada is respected as one of the most peaceful nations in the world, with Ottawa being known as one of the SAFEST cities in Canada. With a population of 1 million residents, Ottawa prides itself on providing a very safe environment for all.

Rideau Canal in Winter A Nation Of Diversity

Canada 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 live in peaceful, cultural harmony. Canada is a friendly, welcoming nation with an exciting mosaic of cultural diversity and appreciates the exciting contributions that immigration provides our country.

A City Of Art & Culture

Ottawa is a city rich in history, art and culture.

There are more than 29 museums in the City of Ottawa to explore. Canada Day

Ottawa has been the capital city of Canada since 1867. In the capital, Ottawa features the best of Canada’s museums – The National Gallery showcasing fine art exhibitions, The Canadian War Museum which highlights Canada’s contributions to missions around the world, The Museum of Civilization which provides insight into Canadian history and the Museum of Nature filled with Canada’s rich natural history.

Ottawa offers several examples of stunning architecture, including the world famous skyline of the Parliament Buildings, the National Arts Centre and the over 100 year-old Chateau Laurier to name of a few.

The historic waterways of the Rideau Canal, a UNESCO World Heritage Site, traces Canada’s military history using these historic waterways.

Lac Leamy Casino

Royal National Canadian Gallery of Byward Mint Canada Market

Rideau Centre Parliament Hill

National Arts Centre

Downtown

War Museum Ottawa 1 km

10 Le Cordon Bleu Ottawa Living in Ottawa - A Canadian Experience

Bring On The Shopping! City Of Festivals!

Enjoy the vibrant urban oasis of the Byward Ottawa hosts over 60 festivals each year Market, a pedestrian market centre in the including the world famous Winterlude winter heart of downtown. The “Market” offers year- celebration, Bluesfest, a summer music festival round farmers’ markets, specialty food shops, attracting world-class talent and, of course, restaurants and nightlife, and fantastic unique the biggest celebration of Canada Day in retailers selling wares from jewellery to clothing the country, with over 100,000 people to furniture. Just steps away, you will find the participating every year in downtown fun and Rideau Centre, the city’s premier downtown events. Weekends are sure to be enjoyed in shopping complex featuring over 180 stores Ottawa with a long list of festivals celebrated as well as Sussex Avenue featuring upscale throughout the year. retailers.

Living In Ottawa Byward Market Life In The Neighbourhood Ottawa is a very affordable city when compared to other major international cities.

Ottawa has vibrant neighbourhoods where you can enjoy laid-back weekends featuring patio Basic living cost in Ottawa starts from coffee shops, dining, shopping and recreation. $800CDN per month, and can be lowered Areas such as Westboro, The Glebe and with shared occupancy. There is city-wide bus Hintonburg provide endless opportunities for service and several bike paths to accommodate exploration. easy transportation. The campus is located downtown within easy access of several bus routes and major roadways. Activities For Everyone!

With options like boating on the Ottawa Ottawa River River, skating the Rideau Canal, skiing in the There is something for everyone in Gatineaus, biking along the Rideau, golfing Ottawa - from city to country, from in one of several beautiful golf courses or summer to winter - the city never stops horseback riding in the pretty countryside welcoming you. surrounding the Ottawa area, the opportunities for activities are endless in this beautiful part of the country.

Ottawa Rideau Canal

200 km

Ottawa Bluesfest

Le Cordon Bleu Ottawa 11 STUDENT LIFE – image 2 pages

A student’s life is more than “just school” – it is an experience of our city, our culture, our country. Le Cordon Bleu Ottawa is dedicated to the full student experience and organizes many student events with a view to enjoying your time away from home, make great friends in the process and have fantastic Canadian experiences sure to be remembered! Past events include a horse-drawn carriage ride through a Sugar Bush, attending an Ottawa Senators Hockey Game, a wine-tasting tour through Prince Edward County, among many others!

With a solid reputation within the City of Ottawa, Le Cordon Bleu participates in many events for which we offer student volunteer opportunities. From events at local embassies where you could rub elbows with the city’s elite, to assisting local Chefs in their own kitchens, to preparing and/or serving food at charity fundraisers and other business or cultural events, sign up and volunteer and experience all the opportunities we have to offer!

12 Le Cordon Bleu Ottawa A student’s life is more than “just school”. It is an experience of our city, our culture, our country. Le Cordon Bleu Ottawa is dedicated to the full student experience and organizes many student events with a view to enjoying your time away from home, make great friends in the process and have fantastic Canadian experiences sure to be remembered! Past events include a horse-drawn carriage ride through a Sugar Bush, attending an Ottawa Senators Hockey Game, a wine-tasting tour through Prince Edward County, among many others!

Complete your Application Form Payment Schedule

An Application Form can be provided by our Recruitment Representatives The payment schedule is regulated by the Ministry of Training Colleges or downloaded online. The Application Form will provide a full list of sup- and Universities, and is based on the student’s citizenship/residency. porting documentation that will be required to accompany the application in order to be considered and processed. Canadian Residents 100% of the total fees payable are due six (6) weeks prior to course commencement date When to Apply? International Students 25% of the total fees payable are due six (6) It is recommended to apply a MINIMUM of 4-5 months prior to your weeks prior to course commencement date preferred start date. This will provide the minimum amount of time to secure 75% balance of the total fees payable are due the appropriate Study Visa (for international students) as well as arrange on first day of class housing needs. Orientation Assessing your Application Orientation Sessions are normally held on the first day of class, or one Once we receive your application, required documentation and applica- day prior. Orientation is an opportunity to meet the Chef Instructors and tion fee, we will then assess whether you meet the entry requirements for Staff of Le Cordon Bleu and will provide an overview of all the services the program you have selected. If your Application is approved, we will and activities that will be provided to you as a student of Le Cordon Bleu send you a Letter of Offer by email. You are required to accept the Letter Ottawa. As well, you will be provided your course materials, uniform and of Offer in order to be registered. The Letter of Offer will also set out the equipment. dates, times and payment details of the program.

14 Le Cordon Bleu Ottawa FAQs

What makes your program different Our students are better equipped upon graduation a Visa is applied for at least 4-5 months prior to from culinary programs offered by to move up the career ladder faster given the your preferred start date. We encourage you to other schools? quality of their training and knowledge. In order register with us and apply for a student visa well to become a professional Chef, graduates must in advance of the start date of your first course. It Le Cordon Bleu programs are designed to allow continue to learn through practical experience may take a few weeks to receive your Registration for a more practical approach to education. We in various restaurant and kitchen settings of their Package and possibly 3-4 months for your Visa to believe in “learning by doing” which includes a choosing and also experience various roles in be processed. perfect blend of theoretical knowledge. The hands- order to develop into a Chef. on approach provides a student with life-long skills When can I start? that can be transported anywhere in the world, How many hours per week are students respected by everyone and needed by all. expected to commit? Le Cordon Bleu Ottawa runs four sessions per year – January, March, June and October. Students Our programs specialize in hands-on culinary Class hours run anywhere from 12–30 hours per can begin their studies in any of the above courses with lessons divided between week depending on the program, as follows: sessions. Exact start dates can be provided by your demonstration and practical classes. Within Recruitment Representative, or found online. each demonstration, our Chef Instructors will Diplôme de Cuisine approx. 20 hrs/wk reinforce basic information about proper storage Can I attend more than one campus? temperatures and techniques respecting health and Diplôme de Patisserie approx. 12 hrs/wk safety requirements, product substitution and costs, how to recognize fresh products, definitions of GRAND DIPLÔME® approx. 30 hrs/wk For those globe-trotting students, the programs and classical French cuisine terms and techniques and courses taught at Le Cordon Bleu International the science behind ingredients and their reactions Boulangerie approx. 20 hrs/wk campuses follow the same curriculum. A to each other. student can complete Basic Cuisine in Ottawa, Intermediate Cuisine in London and Superior Does your school issue tuition tax Cuisine in Paris, or any other combination of their Our Chef Instructors’ backgrounds provide a wide credits? choosing. The only difference would be the course range of international experiences in various roles outline and recipes provided to the student, but the and culinary industries. A Chef Instructor’s resume As a registered Private Career College in Ontario, foundation and methodology are consistent and could include experiences such as working at top Le Cordon Bleu Ottawa is authorized to issue standard across all our schools. hotels and resorts around the world, owning their education tax receipts (Form T2202A in Canada). own restaurants, or working in the food industry. All Canadian students will be issued their T2202A Are the courses taught in English or Their history and breadth of experience brings a form by mail. practical reality to what they teach – they have French? done it all, and are ready to share it with you. How do I apply for a Student Visa if I’m All of the courses in Ottawa are taught in English an international student? Will I be a Chef once I complete my and all course materials are provided in English. studies at Le Cordon Bleu? Students will be expected to ask questions in We recommend that all international students English and there are written tests in English for contact the nearest Canadian Embassy or each course as well. Our students come from all Le Cordon Bleu will provide you with the Consulate within their native country for Visa around the world and, as such, English is used as foundation of skills, training and mentorship Application (www.cic.gc.ca). It is suggested that a common language. necessary to launch you into your culinary career. 453 Laurier Avenue East • Ottawa, Ontario • Canada • K1N 6R4

Tel 613 236 CHEF(2433) [email protected] Toll free: 888 289 6302 www.lcbottawa.com Fax: 613 236 2460 www.cordonbleu.edu