Contemporary Professional 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

October 9, 2019 (night)
October 9, 2019 (night)
February 12, 2020 (night)
February 12, 2020 (night)
February 12, 2020 (night)

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

$470.00 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

October 9, 2019 (night)
October 9, 2019 (night)
February 12, 2020 (night)
February 12, 2020 (night)
February 12, 2020 (night)

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

$470.00 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
404-804
Toppings
60
4
404-815
Products based on basic pasta
75
5
404-822
Cookies and supports
30
2
404-832
Chocolate products
30
2
404-844
Classic desserts
60
4
404-852
Decorations
30
2
404-865
Contemporary entreements
75
5
404-872
Ice cream products
30
2
404-884
Plated desserts
60
4
Start Dates

October 9, 2019 (night)
October 9, 2019 (night)
February 12, 2020 (night)
February 12, 2020 (night)
February 12, 2020 (night)

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

$470.00 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

Additional Costs

(prices subject to change)
Description
Total
Book, flower kit set & other required material
$230.00
Sub-Total
$230.00
Semester Day Total
$470.00 CAD
Start Dates

October 9, 2019 (night)
October 9, 2019 (night)
February 12, 2020 (night)
February 12, 2020 (night)
February 12, 2020 (night)

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

$470.00 CAD

Apply