Pastry Making
  • Baker   |
  • Pastry Maker   |
  • Artisanal Ice Cream or Chocolate Maker
Programs-Pastry Making

Program duration Number of semesters
2 Years 4

Program Description
The Pastry Making program aims to train candidates to prepare, cook and decorate pastries and desserts as well as in the presentation of desserts.

Career Choices
  • Baker
  • Pastry Maker
  • Artisanal Ice Cream or Chocolate Maker
Competencies
  • To select, use and maintain professional pastry making tools and equipment
  • To make a variety of pasty doughs, creams, pies, sauces, pastries, petit fours, cookies, cakes for special occasions, ice creams and chocolates
  • To order, receive and store ingredients and supplies
  • To follow hygiene and sanitation rules
Admission prerequisites
  • Higher Secondary, Diploma or/and recognized equivalent
  • A minimum of second division i.e. overall 50% in academics
  • Fluency in English with a level of IELTS 6.0 band preferred but not less than level 5.5
  • Applicants from China/Korea and other Non-English speaking countries should take English Second Language to meet the admission requirements if they do not have IELTS 6.0
  • Or equivalence as established by the ministère de l’Education, du Loisir et du Sport or the ministere de l’Immigration et des Communautes culturelles
Program Modules
Modules  
Occupation and the Training Process  
Hygiene, Health and Safety  
Basic Ingredients  
Creams, Fillings and Toppings  
Products made with Pâtes friables  
Puff Pastry Products  
Petits fours secs  
Decoration of pastries  
Traditional Entremets  
Additional Decorations  
Chocolate Products  
Modern Entremets  
Chilled and Frozen Desserts  
Viennoiseries  
Plated Desserts to Order and a la Carte  
Brioches and Sweet Breads  
Small Fancy Cakes and Petits Fours Frais  
Whipped rising batters  
Entering the Workforce  
Program Schedules
  • January
  • May
  • September

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