The Professional Pastry and Bread Making program is an intensive, full-time, 15-week course of study that goes beyond the pastry/bread basics taught in the Culinary program. Firstly, you will be exposed to many more complex techniques and preparations. Secondly, emphasis is placed on accurate performance, precise hand skills, and accomplished, professional results. This program is designed with employability in mind, particularly in specific areas where a high level of confidence and expertise is demanded in the industry.
The Professional Pastry & Bread Making program is intended for those students who have an interest in becoming pastry chefs in hotels, fine dining restaurants, pastry shops, etc., and for culinary chefs who wish to expand their knowledge & skill-base to include fine pastry & baking techniques. The Pastry kitchen is within its own designated area of the Academy, with specialized pastry equipment. This class can be taken independently or following the Professional Culinary course, and as part of the One-Year program. |
These courses are intended as guidelines. Speak to your guidance counsellor to see what courses are offered at your school.
Applicants must have completed high school. Please see the website for complete requirements. |
* We make every attempt to provide accurate information on prerequisites, programs, and tuition. However, this information is subject to change without notice and we highly recommend that you contact the school to confirm important information before applying.