Pastry Making

Code

5797

Diploma

DEP

Sector

Alimentation et tourisme

Number of credits

90

Number of contact hours allotted for specific training

1350 Hours

Statut

Program approved in 2005.

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

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.

Lester-B.-Pearson SB
Vocational training centre

Pearson Adult and Career Centre

GroupStatusD/WStart date
PMAPR18
DApr 16, 2018
PMAUG18XX
DAug 28, 2018
PMFEB19EXX
WFeb 19, 2019
PMAPR19XX
DApr 16, 2019

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

Job titles

Program content

Number or codeCourse Name / CompetencyHours
909301To determine their suitability for the occupation and the training process15
909312To apply preventive measures related to hygiene, health and safety in the workplace30
909324To work with basic ingredients60
909338To prepare creams, fillings and toppings120
909344To prepare products made with pâtes friables60
909355To prepare puff pastry products75
909363To prepare petits fours secs45
909374To decorate pastries60
909387To prepare traditional entremets105
909395To prepare additional decorations75
909405To prepare chocolate products75
909416To prepare modern entremets90
909423To prepare chilled and frozen desserts45
909435To prepare viennoiseries75
909443To prepare plated desserts to order and à la carte45
909457To enter the work force105
909464To prepare brioches and sweet breads60
909477To make small fancy cakes and petits fours frais105
909487To prepare whipped rising batters105