Registration Fee: $220
Available Weekdays

Montreal is known as the “Paris of North America” and, as such, is also a centre of haute cuisine. There is no shortage of need for those who can prepare the traditional favourites, and graduates can expect to work at restaurants, bakeries, or start out on their own.

Course Information

Syllabus

• Education and training
• Health, safety and security
• Processing of raw materials
• Making creams and toppings
• Making products based on pates friables
• Making products made of pates feuilletées
• Making petit fours
• Decorating pastry
• Preparation of traditional entremets
• Preparation of decorative elements
• Making chocolate products
• Development of modern entremets
• Making frozen desserts
• Making pastry
• Making desserts to order
• Making stronger beaten pulp
• Making croissants and brioche
• Making cupcakes and petits fours
• Integration into the workplace

1350 hours (63 weeks).

Proof of Studies

Students receive a Diploma of Vocational Studies (DEP) from the Ministere of
Education, du Loisir et du Sport du Québec.

Skills Acquired

• select, use and maintain tools and pastry equipment
• classify and use materials,
• prepare ingredients for various recipes,
• make pasta, appliances, fillings, creams, derivatives, tarts, sauces, compotes, jellies, syrups, pastries, pastry bakery, small kilns, removed pulp, occasion cakes and confections,
• prepare and use industrial products,
• order, receive and retain a variety of goods,
• keep inventories,
• meet safety standards.

Registration

You may register for this program directly through Tyark College and should call
regarding availability of space, scheduling, and to request a registration form. A study
permit is not required for programs lasting less than six months; a visitor’s permit may
be required. Financial Aid is not available to international students for this program,
and proof of funds may be required.