Tuition
CA$11,700
Application fee: CA$500
Submit by January 1, 2028 · 436 days left · not confirmed by the school · starts January 1, 2028
Ask about this course- Length
- 3 months
- Starts
- January 1, 2028not confirmed by the school
- Post-study work
- Not available, as published
- Taught in
- English
- Application fee
- CA$500
- Cost of living (annual)
- CA$23,448
Overview
Like the Intermediate Cuisine program, Intermediate Pastry is based on practice and repetition. As students begin to master important techniques, such as making a sponge cake or a Bavarian cream cake, their proficiency will allow them to focus on the decoration and presentation of their cakes. Students will also be introduced to the basics of chocolate making, such as tempering and dipping, using caramel and nougatine, and preparing restaurant-style desserts.
Intermediate Pastry is the second step followed by superior in completing the Diplôme de Pâtisserie.
Entry requirements
We have not collected the requirements for this course yet. Ask us and we will confirm them with the university.
Fees and living costs
- Tuition
- CA$11,700
- Application fee
- CA$500
- Cost of living (annual)
- CA$23,448
Published as Le Cordon Bleu - Ottawa Campus publishes it, through ApplyBoard, and not checked by Go Study — ask us and a consultant will confirm any of it with the school.
Intakes
January 1, 2028
Starts January 1, 2028 · apply by January 1, 2028
not confirmed by the school
April 1, 2028
Starts April 1, 2028 · apply by April 1, 2028
not confirmed by the school
July 1, 2028
Starts July 1, 2028 · apply by July 1, 2028
not confirmed by the school
October 1, 2028
Starts October 1, 2028 · the school has not published an application deadline
not confirmed by the school
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