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Pastry Making

Code 5797
DiplomaDVS
SectorFood Services and Tourism (03)
Number of credits90
Length of training1350 hours
StatusProgram approved in 2005.
Educational organizations offering the program
Note(s)
This program is offered in French: 
5297 - Pâtisserie

Program objectives

The Pastry Making program aims to train candidates to prepare, cook and decorate pastries and desserts as well as in the presentation of desserts.

Admission conditions

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 IV 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 of equivalent learning
OR
Persons who have obtained Secondary III credits in language of instruction, second language and mathematics in programs established by the Minister are required to pursue general education courses, concurrently with their vocational training, in order to obtain the Secondary IV credits they lack in language of instruction, second language and mathematics in programs established by the Minister.

Targeted professions (Link to Emploi Québec's IMT En ligne)

Bakers (6332)
Chefs (6321)

Job titles

chef pâtissier
pastry maker

Functional prerequisites

A person who has reached the age of 18 can be admitted to a program of study leading to a Diploma of vocational studies (DVS) based on functional prerequisites. These prerequisites, in place for those aged at least 18 years at the start date declared for the vocational training program, are: successful completion of the general development test (GDT) and obtaining and passing the tests relative to the specific prerequisites in the language of instruction and mathematics, if applicable.

This table indicates the new course codes for common core basic education (CCBE) and diversified basic education (DBE) required for the specific prerequisites in language of instruction and mathematics for the targeted program of study. In the cases where the new course codes for the CCBE and the DBE are in progressive implementation, the old codes are indicated in parenthesis and are still valid. The equivalent course codes in basic education in the youth sector are also indicated in the table. When a DVS does not require any specific prerequisites in language of instruction or in mathematics, a (-) will be displayed in the appropriate field. Please note that the functional prerequisites do not apply to attestation of vocational specialty (AVS) programs.

Specific prerequisites
Language of instructionSecond languageMathematics
AdultsYouthAdultsYouthAdultsYouth
-- -  - --

Program content

Code Statement of competency Hours Credits
909-301 To determine their suitability for the occupation and the training process 15 1
909-312 To apply preventive measures related to hygiene, health and safety in the workplace 30 2
909-324 To work with basic ingredients 60 4
909-338 To prepare creams, fillings and toppings 120 8
909-344 To prepare products made with pâtes friables 60 4
909-355 To prepare puff pastry products 75 5
909-363 To prepare petits fours secs 45 3
909-374 To decorate pastries 60 4
909-387 To prepare traditional entremets 105 7
909-395 To prepare additional decorations 75 5
909-405 To prepare chocolate products 75 5
909-416 To prepare modern entremets 90 6
909-423 To prepare chilled and frozen desserts 45 3
909-435 To prepare viennoiseries 75 5
909-443 To prepare plated desserts to order and à la carte 45 3
909-457 To enter the work force 105 7
909-464 To prepare brioches and sweet breads 60 4
909-477 To make small fancy cakes and petits fours frais 105 7
909-487 To prepare whipped rising batters 105 7
1350 90