Contemporary Professional Pastry Making

Code	5842
Diploma	AVS
Sector	Food Services and Tourism
Length of training	450 hours
Number of credits	30
Status	Program approved in 2012.

This program is offered in French:
5342 - Pâtisserie de restauration contemporaine

Training

Admission conditions and prerequisites

Organizations
offering
the program

At a glance

Useful links
and videos

Program Objectives

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.

Program Content

Code	Statement of Competency	Hours	Credits
904-804	To prepare creams, fillings and toppings	60	4
904-815	To prepare products made with basic pastry dough	75	5
904-822	To prepare biscuits and pastry shells	30	2
904-832	To prepare chocolate products	30	2
904-844	To prepare traditional entremets	60	4
904-852	To prepare pastry decorations	30	2
904-865	To make contemporary entremets	75	5
904-872	To prepare frozen desserts	30	2
904-884	To create plated desserts	60	4
		450	30

Admission Conditions and Prerequisites

Persons who hold a DVS:
5311 Cuisine
OR 1038 Cuisine d’établissement
OR 1008 Cuisine d’établissement
OR 1274 Cuisine professionnelle II
OR 5811 Professional Cooking
OR 1538 Professional Cooking
OR 1508 Professional Cooking
OR 1774 Professional Cooking II
OR
Have been granted recognition of equivalent learning.
OR
Persons practising an occupation related to the program of study.

Functional Prerequisites

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

Specific Prerequisites

Language of instruction		Second language		Mathematics
Adults	Youth	Adults	Youth	Adults	Youth
-	-	-	-	-	-

Educational Organizations Offering the Program

Region

Region:

Schedule:

All

Day

Evening

Specifics:

Montréal

Legend

Places available
Admission by waiting list
Course full

English-Montréal SB

Vocational Training Centre	Group	Status	D/E	Start Date
St. Pius X Career Centre / Centre de carrières St. Pius X	—	—	—	—

Contemporary Professional Pastry Making

Pastry cooks specialize in making desserts in addition to their duties as restaurant cooks. They make plated desserts, cakes, cookies, chocolate products, creams, entremets, etc. They prepare garnishes and decorate pastries. During their work, they may be called upon to make other products such as breads, brioches and doughnuts. It's a creative profession that demands manual skills and attention to detail. A job as a pastry cook is well-suited to people who like to work as part of a team and can perform under pressure.