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Le Cordon Bleu launches new bakery program

July 30, 2013, Ottawa – Le Cordon Bleu rolled out a new certificate program that teaches the theory and techniques of classical French bakeries.

This specialized 12-week program is only offered at the Ottawa campus. It also touches on the fundamentals of baking and food safety, yeast dough, laminated and rich dough, as well as a significant focus on artisan breads.

Classes include a theoretical aspect, and a hands-on format with demonstrations. The program is taught in English. If you would like more information on the program, visit http://www.lcbottawa.com.