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. |
| Grade for Entrance Previous Year (%)* | 50 to 100 |
* 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.