Contemporary Professional Pastry Making

Code

5842

Diploma

ASP

Sector

Alimentation et tourisme

Number of credits

30

Number of contact hours allotted for specific training

450 Hours

Statut

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
OR
Have been granted recognition of equivalent learning.
OR
Persons practising an occupation related to the program of study.

Targeted professions (Link to Emploi Québec's IMT En ligne)

Job titles

Program content

Number or codeCourse Name / CompetencyHours
904804To prepare creams, fillings and toppings60
904815To prepare products made with basic pastry dough75
904822To prepare biscuits and pastry shells30
904832To prepare chocolate products30
904844To prepare traditional entremets60
904852To prepare pastry decorations30
904865To make contemporary entremets75
904872To prepare frozen desserts30
904884To create plated desserts60