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Pastry Chef
This eight-credit program is designed for students with a strong personal interest in pastry and specialty baking. The program is comprised of both theory and practical training. The Pastry Chef Program offers instruction in bakeshop management, including specialized tools and equipment, control of the baking process, chemical leavening agents, planning and preparation of numerous types of pastries, breads, specialty desserts and cakes.
Students will also study topics such as hygiene and sanitation, preparation, storage and handling of supplies and ingredients.
Part 1 - 4 credits offered in semesters 1 & 2. Part 2 - 4 credits offered in semesters 1 & 2. (Part 1 is a prerequisite for Part 2.) Starts in September or February.
Prerequisites and Beneficial Skills
- High school students must have a complete Grade 10.
- Post-secondary students must have a complete Grade 12. Applicants not meeting the entrance requirements may be accepted as mature students. Skills assessment may be required.
- Creative aptitude.
- Ability to meet deadlines and work in a fast-paced environment.
Work Practicum
Students must participate in a four-week work practicum placement during the second part of the program. This valuable component provides students with relevant practical experience, working knowledge of on-the-job procedures and the opportunity to develop job contacts.
COURSE CONTENT - Pastry Chef
PART 1
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PART 2
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Baking Ingredients 30S (8779)
- flours and sugars
- egg and egg products
- preparation, storage and handling
- measurement - standard and metric
- identification and use of specialized tools
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Special Pastries 40S (8787)
- dining room desserts
- custards and creams
- fruit desserts
- frozen desserts and sauces, including ice cream and sorbets
- rolled-in doughs
- pies, crusts, fillings and meringues
- classic European-style tortes
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Cake Production & Decoration 30S (8780)
- sanitation and safety regulations
- Certified Food Handler Training Course
- principles of the bakeshop
- control of the baking process
- types of flour
- special occasions: birthdays, anniversaries and weddings
- dainties, Christmas cookies and gingerbread houses
- banquets and parties
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Quick Breads & Cookies 40S (8262)
- biscuits
- scones
- fernadies
- pancakes & crepes
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Advanced Baking & Desserts 40S (8783)
- sponges
- cake mixes
- ingredients and production of baking and desserts
- planning and preparation of assembled desserts
- structure and use of recipes
- nutritional requirements and special diets
- classic desserts
- modern desserts
- basic chocolate and sugar work
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Bakery Management 40S (8788)
- purchasing, receiving and storage of supplies and products
- bakery equipment
- marketing
- inventory
- food costing and packaging
- wedding, dessert plan including client consultation
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- danishes and donuts
- frozen products
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Wedding & Occasional Cakes 40S (8789)
- modern & Victorian-style cakes
- marzipan décor and sugar modeling
- wedding cake setup
- pastilage décor
- nougats and pralines
- chocolate decorations
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Certification
ATC will award certificates to students who successfully complete requirements of this eight-credit program.
Employment Opportunities
Students can obtain entry level positions in retail and commercial bakeries, specialty shops, company and health-care cafeterias, hotel and restaurant dining rooms, catering companies, cruise ships or international resorts.
Tuition and Fees
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Application Fee:
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$20 non-refundable (Adults only)
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Tuition:
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nil- high school students
$1600 per semester*
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Student Fees:
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$25 per semester
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Textbook Fees:
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$50 (refundable)
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Textbook(s):
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no cost - supplied by the school
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Additional Costs:
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$40 Department of Health Food Safe Certification Course
$60 purchase of uniform
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* Tuition will be determined at time of registration.
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Program Advantages
- Baking skills and special pastries
- Menu planning and bakeshop management
- Fast growing industry with many employment opportunities
- Teacher is a prize-winning, certified chef with international industry experience
- Culinary competitions & catering opportunities
- Industry work practicum (4 weeks)
- Manitoba Apprenticeship opportunities
Explore another dimension of culinary delights!
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