Vocational Training (AEVS) | Contemporary Professional Pastry Making
21991
single,single-portfolio_page,postid-21991,ajax_fade,page_not_loaded,,select-theme-ver-2.1,vertical_menu_enabled,wpb-js-composer js-comp-ver-4.5.1,vc_responsive

Contemporary Professional Pastry Making

Sector: Food Services and Tourism (03)

Code: 5342 / 9 credits / AVS

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.

LENGTH OF TRAINING

450 hours (AVS)

 

SESSION

Day/Evening

 

CENTRE
Pius - Culinary & Business Centre
9955 Papineau Ave
   Montreal (Quebec) H2B 1Z9

(514) 381-5440
(514) 381-1124
www.piuscentre.com
piuscentre@emsb.qc.ca
Apply now