|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
|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 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.
|URL:||Bakery Program / Boulangerie de Base at Le Cordon Bleu Ottawa Culinary Arts Institute
|Cost per year:*||
Course fees includes, tuition, uniform and equipment, all learning materials and student activities fees.
|Careers:||Restaurant and Food Service ManagersFood Service SupervisorsChefs||See More...