Graduation Ceremonies

November 22, 2017

Please contact us at (514) 381-5440 to confirm and reserve your attendance for the upcoming ceremonies.

Contemporary Professional Pastry Making

Program offered in English.

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.

Pastry makes are multi-skilled and specialize in creating pastries as well as chef-related tasks. In general, they create a variety of pastries, creams, biscuits, cookies, petits fours, small cakes, traditional and contemporary entremets, frozen desserts, chocolate products, pastry decorations as well as plated desserts. Occasionally pastry chefs may be called upon to make other products such as various breads, brioches, and doughnuts. Pastry makers work mostly in hotels and restaurants. They may also work in food stores, cafeterias, catering or in bakeries.

Admission 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

Upcoming Session

EnrollRequirements

Course Outline

Course Name

Pastry

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

Certification of Studies

Attestation of Vocational Specialization (A.V.S.)

Functional Prerequisites

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

Contemporary Professional 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

Program Fees


Day Fees
Description Semester 1 Semester 2 Semester 3 Total
Service Fee $50.00 $0.00 $0.00 $50.00
Activity Fee $40.00 $0.00 $0.00 $40.00
Book Deposit (Professional Baking) $150.00 $0.00 $0.00 $150.00
Sub-Total $240.00 $0.00 $0.00 $240.00
Materials Purchased at the Centre
Description Cost
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 Cost
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 9.97% $16.90
Sub-Total $194.82
Day Total $734.82

Town and Country Uniforms
5676 Christophe-Colomb
MontréL, QC. H2S 2E8
(514) 271-5055

Uniformes Town & Country
1975, Boul Dagenais Quest
Laval, QC H7L 5V1
(459) 622-5107

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