Pastry Making

Code	5797
Sanction	DEP
Secteur	03 - Alimentation et tourisme
Durée totale	1350 heures
Durée approximative en mois	12 mois
Nombre d'unités	90
Statut	Program approved in 2005.

Ce programme est offert en langue française :

5297 - Pâtisserie

Formation

Conditions d'admission
et préalables

Organismes
offrant le
programme

Métier(s)
en bref

Liens utiles
et vidéos

Objectifs du programme

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

Contenu du programme

Code	Énoncé de la compétence	Heures	Unités
909-301	To determine their suitability for the occupation and the training process	15	1
909-312	To apply preventive measures related to hygiene, health and safety in the workplace	30	2
909-324	To work with basic ingredients	60	4
909-338	To prepare creams, fillings and toppings	120	8
909-344	To prepare products made with pâtes friables	60	4
909-355	To prepare puff pastry products	75	5
909-363	To prepare petits fours secs	45	3
909-374	To decorate pastries	60	4
909-387	To prepare traditional entremets	105	7
909-395	To prepare additional decorations	75	5
909-405	To prepare chocolate products	75	5
909-416	To prepare modern entremets	90	6
909-423	To prepare chilled and frozen desserts	45	3
909-435	To prepare viennoiseries	75	5
909-443	To prepare plated desserts to order and à la carte	45	3
909-457	To enter the work force	105	7
909-464	To prepare brioches and sweet breads	60	4
909-477	To make small fancy cakes and petits fours frais	105	7
909-487	To prepare whipped rising batters	105	7
		1350	90

Conditions d'admission et préalables

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

Persons holding a Secondary School Diploma or its recognized equivalent, for example, an Attestation of Equivalence of Secondary V studies, or a postsecondary diploma such as the Diploma of College Studies or a Bachelor's degree
OR
Persons who are at least 16 years of age on September 30 of the school year in which their training is to begin and have earned the Secondary IV credits in language of instruction, second language and mathematics in the programs of study established by the Minister, or have been granted recognition for equivalent learning
OR
Persons who are at least 18 years of age upon entry into the program and have the following functional prerequisites: the successful completion of the General Development Test (see the following table), or recognition of equivalent learning
OR
Persons who have obtained Secondary III credits in language of instruction, second language and mathematics in programs established by the Minister are required to pursue general education courses, concurrently with their vocational training, in order to obtain the Secondary IV credits they lack in language of instruction, second language and mathematics in programs established by the Minister.

Préalables fonctionnels

A person who has reached the age of 18 can be admitted to a program of study leading to a Diploma of vocational studies (DVS) based on functional prerequisites. These prerequisites, in place for those aged at least 18 years at the start date declared for the vocational training program, are: successful completion of the general development test (GDT) and obtaining and passing the tests relative to the specific prerequisites in the language of instruction and mathematics, if applicable.

This table indicates the new course codes for common core basic education (CCBE) and diversified basic education (DBE) required for the specific prerequisites in language of instruction and mathematics for the targeted program of study. In the cases where the new course codes for the CCBE and the DBE are in progressive implementation, the old codes are indicated in parenthesis and are still valid. The equivalent course codes in basic education in the youth sector are also indicated in the table. When a DVS does not require any specific prerequisites in language of instruction or in mathematics, a (-) will be displayed in the appropriate field. Please note that the functional prerequisites do not apply to attestation of vocational specialty (AVS) programs.

Préalables spécifiques

Langue d'enseignement		Langue seconde		Mathématique
Adultes	Jeunes	Adultes	Jeunes	Adultes	Jeunes
-	-	-	-	-	-

Organismes scolaires offrant le programme

Région

Région :

Horaire :

Tous

Jour

Soir

Particularité :

Montréal

Légende

Places disponibles
Admission sur liste d'attente
Cours complet

Lester-B.-Pearson SB

Centre de formation professionnelle	Groupe	J/S	Date de début
Pearson Adult and Career Centre	PMAPR25E	S	7 avr. 2025
	PMAUG25	J	26 août 2025
	PMJAN26	J	19 jan. 2026
	PMAPR26E	S	8 avr. 2026
	PMJAN25	J	20 jan. 2025

Pâtissier

Les pâtissières et les pâtissiers confectionnent des gâteaux, des biscuits, des produits en chocolat, des crèmes, des entremets, des tartes, des desserts, etc. Ils préparent les garnitures et décorent les pâtisseries. Dans le cadre de leur travail, ils peuvent avoir à contrôler la qualité et la fraîcheur des produits. C’est un métier créatif qui exige des habiletés manuelles et de la minutie. Un emploi comme pâtissier convient aux personnes qui aiment travailler en équipe et qui sont en mesure d’évoluer sous pression.