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 In 1578, 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
1896 The first class is taught at Le Cordon Bleu authorities of the Shanghai District send chefs
developed a reputation for maintaining the
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
approximately 50 campuses in more than 1905 Le Cordon Bleu Paris welcomes its first
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
Tokyo, Ottawa, Shanghai and Sydney. Bleu Paris: “It’s not unusual for as many as eight
2002 Le Cordon Bleu Korea and Le Cordon Bleu
different nationalities to be represented in the Mexico opened their doors to the first students.
Le Cordon Bleu has also developed many
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 Inauguration of the new Le Cordon Bleu
passion for the culinary arts, hospitality and
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. partnership with Özyegin University
that will last a lifetime.

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. arts and hold our graduates in the highest
Hands-on practical classes are held in profes-
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

 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)
Student Testimonials

Sarah Fudge James Watt

DIPLÔME DE CUISINE 2013 GRAND DIPLÔME
s Ciunys*
Gedimina E
PROFESSIONEL 2011
DE CUISIN
DIPLÔME “…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
best
“This is the
teach us everything they know - and we in the kitchen, you’re more efficient, you’re
need only ask. We have the opportunity to more organized, everything comes out right
itute
culinary inst learn that goes far beyond the demos, the and is done on time.”
”
in the world
practicals and the workshops.”

Bryan Marcus Raja Saad Bahba
hani*
GRAND DIPLÔME® 2010 GRAND DIP
LÔME®
2014
Monica Timbal “It’s a once-in-a-lifetime experience - if
you have passion for food, go for it!” “It’s more than
GRAND DIPLÔME® 2013

what I was expe

“In pastry, I learned patience cting. Every
day I learn so
and artistry in making mething new.
beautiful desserts. In cuisine, The chefs wh
Leslie Yat Tung Wong
I learned teamwork and developed my DIPLÔME DE PATISSERIE o teach me
creativity.” are beyond am
azing. By
2013

just interacting
“I had worked with people who with them
on a daily basi
graduated from Le Cordon s, I have
Nelson Lee Soriano
Bleu and learned that they had better been gaining kn
GRAND DIPLÔME® 2011 skills and professionalism compared to others. owledge and
great tips that
For those who want to learn authentic are going to
“We were taught the real French baking techniques, Le Cordon Bleu help me with m
world of cooking. Le Cordon is the way to go! The experienced French y career in
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
• Introductionto 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
• Introductionto 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
• miniaturrization - petits fours • Cold and hot restaurant desserts
• Basic decoration
• Classic and contemporary presentation • Decoration and presentation, flavour,
• Masking and glaçage
• Bavarian creams and mousses
aroma and spices
• French pâtisserie terminology
• Working with different chocolates
• Chocolate: hand-tempering and dipping
• Hand-dipped and moulded chocolates
• Caramel and nougatine
• Sculpture and display in chocolate and
• Introduction to sugar work
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

• More advanced techniques • Refined and luxury products

• Food preparation and mise en place
• Presentation of dishes • Presentation and decoration
• Palate training
• Appreciation and adaption of flavours • Recipe development and menu design
• Commonly used French terms and
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 popula-
tion 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 Byward
Gallery of
Mint Market
Canada

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
Ottawa is a very affordable city when
Neighbourhood 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 experi-
ence all the opportunities we have to offer!

12 Le Cordon Bleu Ottawa

 A st u d e nt’ s lif
e
ex pe ri e n ce o f is m o re th a n “j u st sch oo l”.
ou r city, ou r c It
Ble u Ott a wa u lt u re, ou r cou is a n
is n
a 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 n
s m a n y st u d e e nt ex pe ri e n c
e njoy in g y ou r nt e ve nts wit h e
ti a
in th e p roce ss m e a wa y fro m h o m e, m a k v ie w to
a e
su re to be re m n d h a ve fa nta st ic Ca n a dia g reat frie n d s
e m be red! Pa st n ex pe ri e n ce s
ca rria g e ri d e
th rou g h a Su g e ve nts in clu d e a h o rs e-d ra
Se n ato rs Hoc a r Bu sh, att e wn
ke n
Pri n ce Ed wa rd y Ga m e, a win e- ta st in g to din g a n Ott a wa
C ou nty, a m o n ur
g m a n y oth e rs th rou g h
!
Wit h a so li d re
p
C o rd o n Ble u p utatio n wit hin th e City o f
a Ott
o ffe r st u d e nt rt icipate s in m a n y e ve nts fo a wa, L e
vo r
e m ba ss ie s wh lu nte e r oppo rt u n it ie s. Fro m w hich we
e re y ou cou ld e ve nts at loca
to a ss isti n g lo ru l
ca l C h e fs in th b e lbow s wit h th e city’s e
a n d /o r se rv in e ir own kit ch e lit e,
g n
bu 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 g
lt a
ex 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 r
th e oppo rt u n it lu nte e r Lea nCordon
d Bleu Ottawa
ie s we h a ve to 13
o ffe r!
The Application Process

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
Their history and breadth of experience brings a Are the courses taught in English or
form by mail. French?
practical reality to what they teach – they have
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? and all course materials are provided in English.
Will I be a Chef once I complete my
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) ottawa@cordonbleu.edu

Toll free: 888 289 6302 www.lcbottawa.com
Fax: 613 236 2460 www.cordonbleu.edu
Terms and Conditions of Enrolment
A non-refundable application fee of $500 CAD is required for each CAD non-refundable application fee is deducted from your overall
course or diploma you register for. This fee must accompany your tuition amount on receipt.
application.
Le Cordon Bleu Ottawa Culinary Arts Institute reserves the right to
Canadian Students: The full balance of your tuition is due 6 weeks modify programs, fees and organization of courses.
prior to your course commencement date. The $500 CAD non-
refundable application fee is deducted from your overall tuition Classes may be held anytime between Monday and Saturday, 8:00
amount on receipt. AM to 10:00 PM EST.

International Students: 25% of your total tuition fee is due 6 weeks Le Cordon Bleu Ottawa Culinary Arts Institute does not guarantee
prior to your course commencement date. The balance 75% of your employment for any student who successfully completes a vocational
total tuition fee is due on the first day of your course. The $500 program offered by LE CORDON BLEU.

Student Uniform

PLEASE WRITE IN UPPER CASE

Last Name:
Application
First Name:
Program Start Date: Form
Program:

Student # Office
use only

Please carefully take your measurements in centimeters or inches.

1 Please tick the box with the unit of measurement chosen:

o CM o INCHES
2
Clothing Items Measurement
1- Jacket
Measure around your chest at the widest point
Measurement: _____________________________________________
2 - Trousers
Measure around your natural waistline, without tucking in your stomach.
1
Measurement: _____________________________________________

2 IMPORTANT NOTE:
The sizes on the clothing market are not standardized. Therefore, the correct measurement in centimeters or inches
must be given to us. The school shall not be held responsible for a wrong measurement, and any claim following
wrong measurements for the clothing odered shall not be admissible. Measurements much be taken without clothes,
with a measuring tape. We will then convert your measurements into the right size.

453 Laurier Avenue East • Ottawa, Ontario • Canada • K1N 6R4

Tel +1 613 236 CHEF(2433) ottawa@cordonbleu.edu

Toll free: 888 289 6302 www.lcbottawa.com
Fax: +1 613 236 2460 www.cordonbleu.edu
PARIS LONDON MADRID AMSTERDAM ISTANBUL LIBAN JAPAN KOREA USA OTTAWA MEXICO PERU AUSTRALIA NEW ZEALAND SHANGHAI TAIWAN MALAYSIA THAILAND
Personal Information Admission Requirements Course Selection and Session Dates
o Mr. o Mrs. o Ms. Prospective Students must: Please indicate the session and year you wish to start your course(s).
Last Name: • Have a diploma from an Ontario secondary school within the Start Date Year
meaning of the Education Act or an equivalent diploma;
First Name:
Certificate Levels
Street Address 1: OR
Pâtisserie de Base January March June October
Street Address 2: • Be 18 years of age on or before the day the program commences,
and successfully complete a qualifying test (IELTS, Wonderlic, Pâtisserie Intermédiaire January March June October
City: or TOEFL)
Pâtisserie Supérieure January March June October
Prov./State/Region:
Postal/Zip Code: Admission Checklist - Canadian Citizens
Cuisine de Base January March June October
Country: To apply, you must submit the following documentation:
Cuisine Intermédiaire January March June October
Telephone: ( ) o A completed and signed application form
Cuisine Supérieure January March June October
Fax: ( ) o Proof of high school completion (Diploma), or equivalent – must
E-mail: be an official transcript
o A photocopy of government issued photo ID or passport Boulangerie de Base January March June October
Date of Birth: (dd/mm/yyyy) / /
o A $500.00CAD application fee for each program that you would
like to register for Diplomas
Emergency Contact Information o A resume/CV – no culinary experience is necessary Diplôme de Pâtisserie January March June October
Name:
o A Letter of Motivation – please attach a brief personal statement Diplôme de Cuisine January March June October
Relationship: detailing your reasons for wishing to attend LE CORDON BLEU
Ottawa Culinary Arts Institute. Please include some of your future GRAND DIPLÔME® January March June October
Street Address: goals.
City:
o If you do not have a high school diploma, you must achieve a 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, Cui-
Prov./State/Region: passing grade when completing the qualifying test which will be sine Supérieure, Diplôme de Cuisine, 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.
provided to you on receipt of application.
Postal/Zip Code:
Country:
Payment Information
Telephone 1: ( )
Admissions Checklist – International Students Method of Payment
Telephone 2/Fax: ( )
To apply, you must submit the following documentation: o Cheque or Money Order in CAD. o Visa o MasterCard o American Express
E-mail:
o A completed and signed application form Cheque and money orders should be made payable to: Card Number: 
o A photocopy of government issued photo ID or passport Le Cordon Bleu Ottawa Culinary Arts Institute
Expiry Date: Security Code:
Citizenship Information o A $500.00CAD application fee for each program that you would o Bank Transfer in CAD.
Amount of Charge:
Nationality, as listed on passport: like to register for Please initiate a transfer to the following account:
Name of Cardholder: 
o A resume/CV – no culinary experience is necessary Bank of Montreal
Passport Number:
1430 Prince of Wales Dr., Ottawa, ON K2C 1N6 Signature of Cardholder:
Place of Birth: o A Letter of Motivation – please attach a brief personal statement Institute #001 Transit #29766 Bank Account #1021-534
detailing your reasons for wishing to attend LE CORDON BLEU
City: Beneficiary:
Ottawa Culinary Arts Institute. Please include some of your future Credit Card Billing Address:
goals. Le Cordon Bleu, 453 Laurier Ave E., Ottawa ON K1N 6R4
Region: Street: 
Swift code for payment from outside Canada: BOFMCAM2
Country: You must achieve a passing grade when completing the qualifying Swift code for payment from the US: PNBPUS3NNYC City: 
test which will be provided to you on receipt of application. (Wachovia Bank)
International students are responsible for procuring a student visa, if Prov./State/Region: 
required, before beginning their studies in Canada. All International International students must be minimum 18 years of age on the You must contact the school with details regarding the amount sent,
students must have medical coverage while studying in Canada. course commencement date. currency, the orginating bank and the date the transfere was initiated. Postal/Zip Code: Country:

Le Cordon Bleu Application Form Le Cordon Bleu Application Form

 Personal Information Admission Requirements Course Selection and Session Dates
o Mr. o Mrs. o Ms. Prospective Students must: Please indicate the session and year you wish to start your course(s).
Last Name: • Have a diploma from an Ontario secondary school within the Start Date Year
meaning of the Education Act or an equivalent diploma;
First Name:
Certificate Levels
Street Address 1: OR
Pâtisserie de Base January March June October
Street Address 2: • Be 18 years of age on or before the day the program commences,
and successfully complete a qualifying test (Wonderlic) Pâtisserie Intermédiaire January March June October
City:
Pâtisserie Supérieure January March June October
Prov./State/Region:
Postal/Zip Code: Admission Checklist - Canadian Citizens
Cuisine de Base January March June October
Country: To apply, you must submit the following documentation:
Cuisine Intermédiaire January March June October
Telephone: ( ) o A completed and signed application form
Cuisine Supérieure January March June October
Fax: ( ) o Proof of high school completion (Diploma), or equivalent – must
E-mail: be an official transcript
o A photocopy of government issued photo ID or passport Boulangerie de Base January March June October
Date of Birth: (dd/mm/yyyy) / /
o A $500.00CAD application fee for each program that you would
like to register for Diplomas
Emergency Contact Information o A resume/CV – no culinary experience is necessary Diplôme de Pâtisserie January March June October
Name:
o A Letter of Motivation – please attach a brief personal statement Diplôme de Cuisine January March June October
Relationship: detailing your reasons for wishing to attend LE CORDON BLEU
Ottawa Culinary Arts Institute. Please include some of your future GRAND DIPLÔME® January March June October
Street Address: goals.
City:
o If you do not have a high school diploma, you must achieve a 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, Cui-
Prov./State/Region: passing grade when completing the Wonderlic test which will be sine Supérieure, Diplôme de Cuisine, 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.
provided to you on receipt of application.
Postal/Zip Code:
Country:
Payment Information
Telephone 1: ( )
Admissions Checklist – International Students Method of Payment
Telephone 2/Fax: ( )
To apply, you must submit the following documentation: o Cheque or Money Order in CAD. o Visa o MasterCard o American Express
E-mail:
o A completed and signed application form Cheque and money orders should be made payable to: Card Number:
o A photocopy of government issued photo ID or passport Le Cordon Bleu Ottawa Culinary Arts Institute
Expiry Date: Security Code:
Citizenship Information o A $500.00CAD application fee for each program that you would o Bank Transfer in CAD.
Amount of Charge:
Nationality, as listed on passport: like to register for Please initiate a transfer to the following account:
Name of Cardholder:
o A resume/CV – no culinary experience is necessary Bank of Montreal
Passport Number:
1430 Prince of Wales Dr., Ottawa, ON K2C 1N6 Signature of Cardholder:
Place of Birth: o A Letter of Motivation – please attach a brief personal statement Institute #001 Transit #29766 Bank Account #1021-534
detailing your reasons for wishing to attend LE CORDON BLEU
City: Beneficiary:
Ottawa Culinary Arts Institute. Please include some of your future Credit Card Billing Address:
goals. Le Cordon Bleu, 453 Laurier Ave E., Ottawa ON K1N 6R4
Region: Street: 
Swift code for payment from outside Canada: BOFMCAM2
Country: You must achieve a passing grade when completing the Wonderlic Swift code for payment from the US: PNBPUS3NNYC City:
test which will be provided to you on receipt of application. (Wachovia Bank)
International students are responsible for procuring a student visa, if Prov./State/Region:
required, before beginning their studies in Canada. All International International students must be minimum 18 years of age on the You must contact the school with details regarding the amount sent,
students must have medical coverage while studying in Canada. course commencement date. currency, the orginating bank and the date the transfere was initiated. Postal/Zip Code: Country:

Le Cordon Bleu Application Form Le Cordon Bleu Application Form

Terms and Conditions of Enrolment
A non-refundable application fee of $500 CAD is required for each CAD non-refundable application fee is deducted from your overall
course or diploma you register for. This fee must accompany your tuition amount on receipt.
application.
Le Cordon Bleu Ottawa Culinary Arts Institute reserves the right to
Canadian Students: The full balance of your tuition is due 6 weeks modify programs, fees and organization of courses.
prior to your course commencement date. The $500 CAD non-
refundable application fee is deducted from your overall tuition Classes may be held anytime between Monday and Saturday, 8:00
amount on receipt. AM to 10:00 PM EST.

International Students: 25% of your total tuition fee is due 6 weeks Le Cordon Bleu Ottawa Culinary Arts Institute does not guarantee
prior to your course commencement date. The balance 75% of your employment for any student who successfully completes a vocational
total tuition fee is due on the first day of your course. The $500 program offered by LE CORDON BLEU.

Student Uniform

PLEASE WRITE IN UPPER CASE

Last Name:
Application
First Name:
Program Start Date: Form
Program:

Student # Office
use only

Please carefully take your measurements in centimeters or inches.

1 Please tick the box with the unit of measurement chosen:

o CM o INCHES
2
Clothing Items Measurement
1- Jacket
Measure around your chest at the widest point
Measurement: _____________________________________________
2 - Trousers
Measure around your natural waistline, without tucking in your stomach.
1
Measurement: _____________________________________________

2 IMPORTANT NOTE:
The sizes on the clothing market are not standardized. Therefore, the correct measurement in centimeters or inches
must be given to us. The school shall not be held responsible for a wrong measurement, and any claim following
wrong measurements for the clothing odered shall not be admissible. Measurements much be taken without clothes,
with a measuring tape. We will then convert your measurements into the right size.

453 Laurier Avenue East • Ottawa, Ontario • Canada • K1N 6R4

Tel +1 613 236 CHEF(2433) ottawa@cordonbleu.edu

Toll free: 888 289 6302 www.lcbottawa.com
Fax: +1 613 236 2460 www.cordonbleu.edu
PARIS LONDON MADRID AMSTERDAM ISTANBUL LIBAN JAPAN KOREA USA OTTAWA MEXICO PERU AUSTRALIA NEW ZEALAND SHANGHAI TAIWAN MALAYSIA THAILAND
 Upcoming Session Dates
2015/2016
Certificate Courses - Cuisine or Pâtisserie (For Boulangerie see below)
Course Start Course End
2015 Winter Monday January 5, 2015 Friday March 20, 2015
Spring Monday March 30, 2015 Friday June 12, 2015
Summer Monday June 22, 2015 Friday September 4, 2015
Fall Monday October 5, 2015 Friday December 18, 2015
2016 Winter Monday January 4, 2016 Friday March 18, 2016
Spring Monday April 4, 2016 Friday June 17, 2016
Summer Monday July 4, 2016 Friday September 16, 2016
Fall Monday October 5, 2016 Friday December 16, 2016

Diploma Programs - Diplôme de Cuisine, Diplôme de Pâtisserie or GRAND DIPLÔME®

Program Start Program End
2015 Winter Monday January 5, 2015 Friday September 4, 2015
Spring Monday March 30, 2015 Friday December 18, 2015
Summer Monday June 22, 2015 Friday March 18, 2016
Fall Monday October 5, 2015 Friday June 17, 2016
2016 Winter Monday January 4, 2016 Friday September 16, 2016
Spring Monday April 4, 2016 Friday December 16, 2016

Certificate Course - Boulangerie de Base

Course Start Course End
2015 Winter Monday January 5, 2015 Friday March 27, 2015
Spring Monday April 6, 2015 Friday June 26, 2015
Summer Monday July 6, 2015 Friday September 25, 2015
Fall Monday September 28, 2015 Friday December 18, 2015
2016 Winter Monday January 4, 2016 Friday March 24, 2016
Spring Monday April 4, 2016 Friday June 24, 2016
Summer Monday June 27, 2016 Friday September 16, 2016
Fall Monday September 26, 2016 Friday December 16, 2016
 Course Fee Schedule
2015/2016
Program Length Course Fee* Prerequisite
Certificate Courses

Cuisine de Base 11 weeks $9,902.00 High school diploma, or equivalent

Cuisine Intermédiaire 11 weeks $9,512.00 Cuisine de Base
Cuisine Supérieure 11 weeks $9,538.00 Cuisine Intermédiaire

Pâtisserie de Base 11 weeks $8,784.00 High school diploma, or equivalent

Pâtisserie Intermédiaire 11 weeks $8,394.00 Pâtisserie de Base
Pâtisserie Supérieure 11 weeks $8,810.00 Pâtisserie Intermédiaire

Boulangerie de Base 12 weeks $9,800.00 High school diploma, or equivalent

Diploma Programs

Diplôme de Cuisine 33 weeks $27,912.00 High school diploma, or equivalent

Diplôme de Pâtisserie 33 weeks $24,948.00 High school diploma, or equivalent
GRAND DIPLÔME® 33 weeks $50,344.00 High school diploma, or equivalent

*All fees are subject to change without notice.

All fees are in Canadian Dollars.
Program length listed above includes exams.

Course fees listed above include:

• $500.00 application fee (For full details please visit lcbottawa.com)
• tuition
• uniform
• equipment
• learning materials
• student activity fee

Further items may be required to be purchased.

The application fee will be debited once the student is accepted by Le Cordon Bleu Ottawa.
Students must be 18 years or older on the first day of classes to enroll.

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 Cuisine, Pâtisserie de Base, Pâtisserie Intermédiaire, Pâtisserie Supérieure, Diplôme de Pâtis-
serie, GRAND DIPLÔME® and Boulangerie de Base are approved as vocational programs under the Private Career Colleges Act, 2005.

Sept 11, 2014