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Contemporary Professional Pastry Making

Code 5842
DiplomaAVS
SectorFood Services and Tourism (03)
Number of credits30
Length of training450 hours
StatusProgram approved in 2012.
No educational organization is currently offering this program
Note(s)
This program is offered in French: 
5342 - Pâtisserie de restauration contemporaine
  • Objectives and targeted professions
  • Admission conditions
  • Program content

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.

Targeted professions (IMT En ligne d'Emploi Québec)

Bakers (6332)
Chefs (6321)
Cooks (6322)

Job titles

chef pâtissier
pastry cook
pastry maker

Admission conditions

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).

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