AdmissionFP.com
Code 5797
Sanction DEP
Secteur Alimentation et tourisme (03)
Nombre d'unités90
Durée totale1350 heures
StatutProgram approved in 2005.
Organismes scolaires offrant le programme
Note(s)
Ce programme est offert en langue française : 
5297 - Pâtisserie
  • Objectifs et professions visées
  • Conditions d'admission
  • Contenu du programme

Objectifs du programme

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

Professions visées (s’informer sur un métier ou une profession sur Québec.ca)

Bakers (6332)
Chefs (6321)

Appellation(s) d'emploi

chef pâtissier/chef pâtissière
pâtissier/pâtissière

Conditions d'admission

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.

Préalables fonctionnels

This section identifies the modules or course codes for the actual programs of study in adult general education that are specific prerequisites in language of instruction and mathematics. Functional prerequisites includes the successful completion of specific prerequisites as well as the general development test (TDG). When a DVS doesn't require specific prerequisites in language of instruction or in mathematics, a dash ( - ) is displayed in the appropriate cell. For programs that lead to an AVS, specific prerequisites and the TDG do not apply (N/A).

Préalables spécifiques
Langue d'enseignementLangue secondeMathématique
AdultesJeunesAdultesJeunesAdultesJeunes
------

Contenu du programme

Code Énoncé de la compétence  Heures Unités
909-301 To determine their suitability for the occupation and the training process 15 1
909-312 To apply preventive measures related to hygiene, health and safety in the workplace 30 2
909-324 To work with basic ingredients 60 4
909-338 To prepare creams, fillings and toppings 120 8
909-344 To prepare products made with pâtes friables 60 4
909-355 To prepare puff pastry products 75 5
909-363 To prepare petits fours secs 45 3
909-374 To decorate pastries 60 4
909-387 To prepare traditional entremets 105 7
909-395 To prepare additional decorations 75 5
909-405 To prepare chocolate products 75 5
909-416 To prepare modern entremets 90 6
909-423 To prepare chilled and frozen desserts 45 3
909-435 To prepare viennoiseries 75 5
909-443 To prepare plated desserts to order and à la carte 45 3
909-457 To enter the work force 105 7
909-464 To prepare brioches and sweet breads 60 4
909-477 To make small fancy cakes and petits fours frais 105 7
909-487 To prepare whipped rising batters 105 7
1350 90
Avis de protection de la vie privée et de témoins
Ce site utilise des témoins de connexion à des fins fonctionnelles et analytiques. En cliquant sur « J’accepte » ou en poursuivant votre navigation, vous acceptez le stockage de témoins sur votre appareil.