Professional Bread Making

Code	5870
Sanction	DEP
Secteur	Alimentation et tourisme
Durée totale	795 heures
Durée approximative en mois	7 mois
Nombre d'unités	53
Statut	Program approved in 2019.

Ce programme est offert en langue française :
5370 - Boulangerie

Formation

Conditions d'admission
et préalables

Organismes
offrant le
programme

Métier(s)
en bref

Liens utiles
et vidéos

Objectifs du programme

The Professional Bread Making program aims to train students so that they may practice the occupation of baker.

Bakers work in the food services sector. They practice their profession mainly in retail bakeries and, more specifically, in artisanal bakeries. Some may work in semi-industrial and industrial bakeries, in the tourism and hospitality sector, as well as in other institutions.

As part of their job, bakers make different products from recipes and production sheets. They do so using ingredients, equipment, tools and accessories found in bakeries.

As part of their duties, these workers make different types of products such as yeast breads, sourdough or fermented breads, specialty breads, sweet breads and brioches, and viennoiseries.

To make their products, bakers apply various techniques specific to the bread-making process, which include recipe calculation, ingredient preparation, mixing, kneading, rising, cutting, rounding, shaping, fermentation control, baking, quality control and maintenance of their work area.

Their job also entails complying with hygiene, sanitation and safety workplace regulations.

Contenu du programme

Code	Énoncé de la compétence	Heures	Unités
900-831	The Occupation and the Training Process	15	1
900-842	Workplace Hygiene, Cleanliness and Safety	30	2
900-853	Quality Control of Ingredients and Baked Goods	45	3
900-863	Planning Production of Baked Goods	45	3
900-874	Preparation and Kneading of Doughs	60	4
900-886	Yeast Breads	90	6
900-893	Sweet Breads and Brioches without Fillings	45	3
900-903	Pre-ferments	45	3
900-916	Sourdough or Fermented Breads	90	6
900-927	Specialty Breads	105	7
900-937	Viennoiseries	105	7
900-948	Entering the Workforce	120	8
		795	53

Conditions d'admission et préalables

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

Persons holding an Secondary School Diploma (SSD) or its recognized equivalent, for example, an Attestation of Equivalence of Secondary Studies, or a post-secondary 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 III credits in language of instruction, second language and mathematics in the programs of study established by the Minister, or have been granted recognition of 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 have been granted recognition for equivalent learning

Specific conditions:
Persons who are at least 16 years of age on September 30 of the school year in which their vocational training is to begin in a specific program of study, who hold a Training Certificate for a Semiskilled Trade (TCST), and who earned the required credits in language of instruction, second language and mathematics in Secondary Cycle One in general education in the youth sector or in Secondary II in general education in the adult sector
OR
Persons who are at least 15 years of age on September 30 of the current school year, who have attained vocational maturity and who have earned their Secondary II credits in language of instruction, second language and mathematics are eligible for admission to a pilot project for concurrent admission. By means of concurrent admission with an integrated schedule, they will continue their vocational training and their general education in the youth sector to complete the Secondary III prerequisites they need to obtain their vocational training diploma. Authorization by the Ministère is required for the concurrent admission of a student in Secondary III

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

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Jour

Soir

Particularité :

Montréal

Légende

Places disponibles
Admission sur liste d'attente
Cours complet

Lester-B.-Pearson SB

Centre de formation professionnelle	Groupe	État	J/S	Date de début
Pearson Adult and Career Centre	BMJAN25		J	27 jan. 2025

Boulanger

Les boulangères et les boulangers confectionnent des pains, des viennoiseries et d’autres produits de boulangerie. Ils préparent les ferments et les levains, pétrissent la pâte, la façonnent et la cuisent. Suivant la taille de la boulangerie, ils peuvent avoir comme tâche d’assurer le service à la clientèle et de commander les matières premières. Le travail de boulanger est exigeant, mais gratifiant. Il convient aux personnes dotées d’une bonne endurance physique et capables de se lever très tôt. Un emploi à titre de boulanger réclame également créativité, goût, odorat et minutie.