Contemporary Professional Pastry Making
SECTOR: FOOD SERVICES AND TOURISM (03)
Code: 5342 / 9 credits / AVS
LENGTH OF TRAINING
450 hours (AVS)
SESSION
Day/Evening
CENTRE
St. Pius X Career Centre
9955 Papineau Ave
Montreal (Quebec) H2B 1Z9
(514) 381-5440
(514) 381-1124
www.piuscentre.com
piuscentre@emsb.qc.ca
The Contemporary Professional Pastry Making program prepares students to practice the trade or occupation of pastry chef.
Pastry chefs are multiskilled people who specialize in pastry making, in addition to the tasks they perform as cooks. Generally speaking, they prepare creams, fillings and toppings, products made with basic pastry dough, biscuits and pastry shells, chocolate products, classic and contemporary entremets, pastry decorations, ice cream products and plated desserts.
Pastry chefs are sometimes called on to make other products such as various types of bread, brioches and doughnuts. While they practice their occupation mainly in hotels and restaurants, they may also work in food stores and cafeterias, for caterers and in traditional bakeries.