| To develop in the students the knowledge, skills and attitudes required to select, use and maintain pastry tools and equipment; to classify and use basic ingredients; to prepare the ingredients for various recipes; to make pastry dough, mixtures, fillings, creams and their derivatives, pies, tarts, sauces, preserves, jellies, syrups, croissants and danish, petits fours, leavened pastry doughs, cakes for special occasions and candies; to prepare and use commercial products; to order, receive and conserve various merchandise; to take inventory; to follow hygiene and sanitation rules. |
These courses are intended as guidelines. Speak to your guidance counsellor to see what courses are offered at your school.
Persons holding a Secondary School Diploma or its recognized equivalent.
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 of 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, or recognition of equivalent learning.
or
Persons having earned Secondary III credits in language of instruction, second language and mathematics in the programs of study established by the Minister and who will continue their general education courses concurrently with their vocational training in order to obtain the credits they are missing among the following: Secondary IV language of instruction, second language and mathematics in the programs of study established by the Minister. |
* 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.
