Alimentation et tourisme
Number of credits
Number of contact hours allotted for specific training
Program approved in 2012.
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.
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
Have been granted recognition of equivalent learning.
Persons practising an occupation related to the program of study.
Targeted professions (Link to Emploi Québec's IMT En ligne)
|Number or code||Course Name / Competency||Hours|
|904804||To prepare creams, fillings and toppings||60|
|904815||To prepare products made with basic pastry dough||75|
|904822||To prepare biscuits and pastry shells||30|
|904832||To prepare chocolate products||30|
|904844||To prepare traditional entremets||60|
|904852||To prepare pastry decorations||30|
|904865||To make contemporary entremets||75|
|904872||To prepare frozen desserts||30|
|904884||To create plated desserts||60|