Program objectives
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.
Targeted professions (find out more about a trade or an occupation on Québec.ca)
Bakers (6332)
Chefs (6321)
Cooks (6322)
Job titles
chef pâtissier
pastry cook
pastry maker
Admission conditions
Persons who hold a DVS:
5311 Cuisine
OR 1038 Cuisine d’établissement
OR 1008 Cuisine d’établissement
OR 1274 Cuisine professionnelle II
OR 5811 Professional Cooking
OR 1538 Professional Cooking
OR 1508 Professional Cooking
OR 1774 Professional Cooking II
OR
Have been granted recognition of equivalent learning.
OR
Persons practising an occupation related to the program of study.
Functional prerequisites
Please note that the functional prerequisites do not apply to attestation of vocational specialty programs (AVS).