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Bread Making

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Objectifs du programme

The general objectives of the Bread Making program are to acquire the knowledge, ability and attitude necessary to evaluate the physical and chemical properties of a dough, choose the basic ingredients for different baked goods, write a production recipe, prepare preferments and sourdoughs, knead doughs, cut, round and shape doughs, shape white and specialty bread doughs, prepare bread and viennoiserie pastry and bake bread and other bakery goods.

Professions visées (IMT En ligne d'Emploi Québec)

Bakers (6332)

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 III 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 for equivalent learning
OR
Persons who are 15 years of age on June 30 of the school year preceding their admission to a pilot project involving concurrent general education and practical training, who have attained vocational maturity and who have earned their Secondary II credits in language of instruction, second language and mathematics. By means of concurrent admission with an integrated schedule, they will continue their vocational training and their general education in the youth sector to complete the Secondary III prerequisites they need to obtain their vocational training diploma. Authorization by the Ministère is required for the concurrent admission of a student in Secondary III to the programs of study listed in Schedule VII (see Section 8.2.1).

Préalables fonctionnels

Cette section indique les épreuves ou les codes de cours des programmes d'études actuels de la formation générale des adultes requis comme préalables spécifiques en langue d'enseignement et en mathématique. Le respect des préalables fonctionnels comporte la réussite des préalables spécifiques et la réussite du test de développement général (TDG). Lorsqu'un DEP n'exige pas de préalables spécifiques en langue d'enseignement ou en mathématique, un tiret ( - ) figure dans les cellules visées. Dans le cas des programmes menant à une ASP, les préalables spécifiques et le TDG ne s'appliquent pas (N/A).

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

Contenu du programme

Code Énoncé de la compétence Heures Unités
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
Code 5770
Sanction DEP
Secteur Alimentation et tourisme (03)
Nombre d'unités53
Durée totale795 heures
StatutProgram approved in 2002
Organismes scolaires offrant le programme
Note(s)
Ce programme est offert en langue française : 
5270 - Boulangerie