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Move is prompted by high demand for the popular program
Due to high demand, Le Cordon Bleu Ottawa has opened another class for the popular Grand Dîplome Professionnel, exclusively available in Ottawa.
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Master of Food and Food Cultures with the University Paris-Sorbonne IV
“Food and food cultures” is a professional master’s program which aims to answer today’s demand.
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NEW! Le Cordon Bleu Bleu Cuisine Foundations & Le Cordon Bleu Classic Recipes
Le Cordon Bleu listened to students and graduates who were looking for a single reference that would explain and show in step-by-step detail culinary techniques and cooking methods. The long awaited books, Le Cordon Bleu Cuisine Foundations and its companion, Le Cordon Bleu Classic Recipes, are now available.
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Canadian Culinary Federation
Chef Christian Faure MOF Receives an award for Pastry Chef of the the Year 2010 from the Canadian Culinary Federation
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Welcome to the Alumni Community
This is a restricted area for Le Cordon Bleu Alumni only. Members of the Alumni have access to career opportunities and the alumni directory. Alumni also have the ability to post resumes and more. If you are an alumnus of Le Cordon Bleu and would like to apply for membership to this online resource, please click Create Membership below.
If you are experiencing technical difficulties, please contact us at webmaster@cordonbleu.edu.
Campus Spotlights
August 30 - October 1, 2010
Le Cordon Bleu Ottawa is offering the Basic Cuisine or Pâtisserie course in just 5 weeks instead of 11 weeks. Register Today.
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Recipe Spotlights
Recipe
An excellent salad for an early summer barbecue party. The distinctive flavour of Japanese wasabi, which is usually served with sushi and sashimi, goes particularly well with barbecued fish.
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