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  • Objectives and targeted professions
  • Admission conditions
  • Program content

Program objectives

Targeted professions (find out more about a trade or an occupation on Québec.ca)

Job titles

baker

Admission conditions

Program content

Code Statement of competency Hours Credits
900-711 Determine their suitability for the occupation and the training process 15 1
900-721 Adopt preventive measures with regard to hygiene and cleanliness 15 1
900-733 Choose the basic ingredients for different baked goods 45 3
900-742 Write a production recipe 30 2
900-753 Knead doughs 45 3
900-763 Evaluate the physical and chemical properties of a dough 45 3
900-773 Prepare preferments and sourdoughs 45 3
900-783 Prepare bread doughs 45 3
900-794 Cut, round and shape doughs 60 4
900-806 Shape white bread doughs 90 6
900-816 Shape specialty bread doughs 90 6
900-822 Control fermentation 30 2
900-832 Prepare viennoiserie pastry doughs 30 2
900-844 Make viennoiserie pastries 60 4
900-852 Bake bread 30 2
900-868 Enter the work force 120 8
795 53