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Culinary Youth Team Canada 2008

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Pastry Arts

The Culinary Institute of Canada has been training aspiring chefs since 1983 and is regarded by many as the premiere Culinary School in Canada. Its graduates can be found working all over the world.

The Culinary Institute’s Pastry Arts program prepares students to enter the pastry profession as well-trained pastry cooks. Designed to assist aspiring cooks and pastry cooks master the essentials, the program also allows individuals who have experience in the industry the opportunity to enhance their skills.

Whether rolling dough, piping decorations, pulling sugar or preparing and finishing desserts, the pastry student is taught the basics ranging from classical to contemporary preparations. Emphasis is placed on teaching advanced pastry skills and providing managerial training while covering all aspects of pastry preparations, presentation and service at international standards. With hands-on experience emphasized throughout the program, students spend approximately three quarters of their training time performing practical work in food preparation. The skills and knowledge acquired in the Pastry Arts program helps graduates to advance their careers at an accelerated pace.

Sector Specific Courses

• Personal and Professional Competencies
• Identification and Selection of Pastry Ingredients, Tools and Equipment
• Cakes and Batters
• Preparation and Finish Pastries
• Souffles, Puddings and Frozen Desserts
• Preparation and Use of Chocolate
• Fundamental Skills Applications
• Dough Preparation
• Sauces, Syrups, Icing and Glazes
• Creams, Mousses and Gelatin-based Desserts and Fillings
• Show Piece Preparation, Chocolate, Marzipan and Sugar
• Management Related Skills
• International Bread Baker
• Buffet Presentation
• Special Occasion Cakes, including Wedding Cakes
• Completion Work and Presentation
• Plated Dessert Presentation
• Related Courses
• Food Theory and Preparation
• Food and Beverage Service
• Maintenance, Safety and Security
• Purchasing, Receiving, and Storage Procedures
• Food Costing

Career Opportunities

Graduates should have the skills, attitudes and behaviors to effectively work in the preparation of pastry products. Areas of employment may include:

• Pastry Shops
• Bakery Shops
• Hotels
• Motels
• Restaurants
• Resorts
• Schools
• Hospitals
• Related areas of food service industry
• Self employment

Admission Requirements

• Grade 12 with credits at or above the general level
• Ability to perform physically challenging tasks
• Resume including work and volunteer experience with applicable dates, membership in groups, associations or athletics, awards and distinctions, and any other information about yourself relevant to the program to which you are applying.

If you have any questions concerning the Pastry Arts program, contact Elaine Black- eblack@hollandc.pe.ca