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Pastry makers are dessert specialists: cream fillings, puddings, pies, cakes, soufflés, puff pastry, ice cream, candies and other delights leave their kitchens every day. With their passion for creation and their skillful hands, pastry makers work in restaurants, pastry shops, gourmet shops, hotels, hospital cafeterias, and so forth. Those who work in restaurants, for example, are in charge of making not only pastries but also pies, cakes and ice cream. They also decorate their desserts by concocting recipes for fruit sauces or coulis, caramel toppings, and other delicious syrups. They generally work afternoons and evenings but their schedules are more regular than those of cooks because many desserts can be prepared in advance.
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Persons holding a Secondary School Diploma (SSD) or its recognized equivalent are not subject to any additional admission requirements. OR Persons who are at least 16 years of age on September 30 of the school year in which their vocational training is to begin must meet the following additional admission requirement: they must have Secondary IV credits in language of instruction, second language and mathematics, or have been granted recognition of equivalent learning. OR Persons who are at least 18 years of age must have the following functional prerequisites: they must pass a general development test (GDT) and have the specific prerequisites for the desired program (as stipulated in Schedule I of the Vocational Education Directives 2003-2004), or have been granted recognition of equivalent learning. OR Persons who have earned Secondary III credits in language of instruction, second language and mathematics in the programs of study established by the Minister must continue their general education courses concurrently with their vocational training in order to obtain the credits they are missing in the following areas: Secondary IV credits in language of instruction, second language and mathematics in the programs of study established by the Minister.
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