Pastry Making

Thrive on the creative energy of a new career

Program

Contemporary Professional Pastry Making, an AVS program, trains students in the pastry profession. Students create a variety of pastries, creams, biscuits, cookies, small cakes, frozen desserts, chocolate products, pastry decorations as well as plated desserts. Students can also make various breads, brioches and doughnuts.

Put Academic Theory Into Practice

Contemporary Professional Pastry Making is geared towards chefs that work in restaurants, where part of their tasks involve pastry making. They may also work in hotels, food stores, cafeterias, catering or in bakeries.

Start Dates

September 10, 2018 (day)

February 05, 2019 (day)

February 11, 2019 (day)

Certification (A.V.S.)

Attestation of Vocational Specialization

Credits

Ministry (MEQ) Code: 5342
Number of Modules: 9
Duration (hours): 450
Credits: 30

Fees Day Semester Total

$734.82 CAD

Apply

Admission Requirements

To be eligible for admission to the Pastry Making program, candidates must meet one of the following requirements:

Persons who hold a DVS :

  • 1038 Cuisine d’établissement
  • OR 1008 Cuisine d’établissement
  • OR 1274 Cuisine professionnelle II
  • OR 1508 Professional Cooking
  • OR 1538 Professional Cooking
  • OR 1774 Professional Cooking II
  • OR 5311 Cuisine
  • OR 5811 Professional Cooking
  • OR Have been granted recognition of equivalent learning.
  • OR Persons practising an occupation related to the program of study.

Targeted Professions

Functional Prerequisites

Please note that the functional prerequisites do not apply to attestation of vocational specialty programs (AVS).

Start Dates

September 10, 2018 (day)

February 05, 2019 (day)

February 11, 2019 (day)

Certification (A.V.S.)

Attestation of Vocational Specialization

Credits

Ministry (MEQ) Code: 5342
Number of Modules: 9
Duration (hours): 450
Credits: 30

Fees Day Semester Total

$734.82 CAD

Apply

Course Outline

The Contemporary Professional Pastry Making program aims to train people in the pastry profession. This program is geared towards chefs that work in restaurants where part of their tasks are in pastry making.

Code
Module
Hours
Credits
404804
Garnitures
60
4
404815
Produits à base de pâtes fondamentales
75
5
404822
Biscuits et supports
30
2
404832
Produits de chocolaterie
30
2
404844
Entremets classiques
60
4
404852
Décors
30
2
404865
Entremets contemporains
75
5
404872
Produits de glacerie
30
2
404884
Desserts à l’assiette
60
4
Start Dates

September 10, 2018 (day)

February 05, 2019 (day)

February 11, 2019 (day)

Certification (A.V.S.)

Attestation of Vocational Specialization

Credits

Ministry (MEQ) Code: 5342
Number of Modules: 9
Duration (hours): 450
Credits: 30

Fees Day Semester Total

$734.82 CAD

Apply

Program Fees & Materials

Materials available outside the centre can be purchased at:

Day Fees

Description
Semester 1
Semester 2
Semester 3
Total
Service (Registration) Fee
$50.00
-
-
$50.00
Activity Fee
$40.00
-
-
$40.00
Book Deposit (Professional Baking)
$150.00
-
-
$150.00
Sub-Total
$240.00
$0.00
$0.00
$240.00

Materials Purchased at the Centre

Description
Total
1 Pastry Roll Kit
$225.00
Hairnets
$20.00
Surgical Gloves / First-Aid Supplies
$5.00
Wiley Professional Baking Workbook
$50.00
Sub-Total
$300.00

Materials Purchased Outside the Centre

Description
Total
3 Chef jackets w/logo and name
$67.50
2 Hounds-tooth pants (elastic or regular) with Hem
$52.00
2 Hat cuisto white w/mesh
$13.00
3 White aprons with bib
$12.30
1 Black Apron with bib
$7.25
12 Linges
$17.40
GST 5%
$8.47
PST 9.975%
$16.90
Sub-Total
$194.82
Semester Day Total
$734.82 CAD
Start Dates

September 10, 2018 (day)

February 05, 2019 (day)

February 11, 2019 (day)

Certification (A.V.S.)

Attestation of Vocational Specialization

Credits

Ministry (MEQ) Code: 5342
Number of Modules: 9
Duration (hours): 450
Credits: 30

Fees Day Semester Total

$734.82 CAD

Apply

Program

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Pastry Making

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