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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 all over the world.

The Culinary Institute's Pastry Arts program prepares students to enter the pastry profession as well-trained pastry cooks. Aspiring cooks and pastry cooks master the essentials in this program, while individuals who have experience in the industry 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 help graduates to advance their careers at an accelerated pace.

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Courses

List of Courses

Pastry Arts Courses

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Take the following course(s), minimum grade: Pass

Culinary Industry Certifications

This area of study will give students the opportunity to participate in food and materials handling, first aid and basic rescuer (CPR) certification training. This course is designed to enhance the training provided by the Culinary Arts curriculum. These certifications have been recognized by the industry as being relevant and essential to the professional culinary environment.

Hours: 45
Course Code: PASART-1060
Detailed Course Outline: PASART-1060 Culinary Industry Certifications
Academic Year: 2011-2012

Take the following course(s), minimum grade: 60%

Business Communications

Industry demands excellent communication skills recognizing that good writing and speaking reflect good thinking. Students will benefit by gaining an overview of the wide range of communication skills used by business people to present ideas clearly and persuasively, and by applying this knowledge through exercises, case studies and assignments. After successful completion of this course, the student will be able to present themselves to potential employers as professionals, via employment packages and interview skills. The student will be able to demonstrate an understanding of the various applications of business writing and the ability to write business correspondence. The student will communicate positively using both verbal and non-verbal techniques. The student will also be able to demonstrate a professional image and attitude.

Hours: 45
Course Code: PASART-1000
Detailed Course Outline: PASART-1000 Business Communications
Academic Year: 2011-2012

Information Technology

This course, using a self-directed model supported with instructor assistance, will give students the skills needed to establish competency with computers and computing technology. The purpose of this course is to introduce students to various types of information processing systems used in business environments. The four areas of focus for this course include computer concepts, word processing and desktop publishing, spreadsheets and electronic presentations.

Hours: 45
Course Code: PASART-1005
Detailed Course Outline: PASART-1005 Information Technology
Academic Year: 2011-2012

Professional Skills, Tools, Equipment and Ingredients

This foundational course introduces learners to the skills required to perform appropriately in a baking and pastry environment. Students will gain a thorough orientation to the tools and equipment used in the bakeshop and their operation in accordance with Canadian Safety Standards. Additionally, with the broad spectrum of ingredients used on a daily basis in the bakeshop, students will learn about these ingredients including their characteristics and usage in baking and pastry applications.

Hours: 45
Course Code: PASART-1010
Detailed Course Outline: PASART-1010 Professional Skills, Tools, Equipment and Ingredients
Academic Year: 2011-2012

Foundations of Dough Preparation

Through theory, demonstration and practical application, students are provided with the information and experience required to demonstrate basic and advanced dough preparation techniques. Students will learn to identify and produce a wide array of different dough used in the baking and pastry industry. Additionally, students will use this knowledge to select appropriate methods and techniques to successfully prepare and bake various dough according to industry standards.

Hours: 45
Course Code: PASART-1015
Detailed Course Outline: PASART-1015 Foundations of Dough Preparation
Academic Year: 2011-2012

European and Artisan Breads

Through theory, demonstration and practical application, students are provided with the information and experience required to demonstrate advanced dough preparation techniques. Students will learn to identify and produce a wide array of different breads used in the baking and pastry industry. Additionally, students will use this knowledge to select appropriate methods and techniques to successfully prepare and bake various breads according to industry standards.

Hours: 45
Course Code: PASART-1020
Detailed Course Outline: PASART-1020 European and Artisan Breads
Academic Year: 2011-2012

Batters, Cake Batters and Meringues

This course provides students with the knowledge and understanding of different batters, cake batters and meringues, and the procedures and techniques used to produce these products for various food service operations. Students will have the opportunity to apply this knowledge by demonstrating the required skills while preparing and producing a wide variety of related products.

Hours: 45
Course Code: PASART-1025
Detailed Course Outline: PASART-1025 Batters, Cake Batters and Meringues
Academic Year: 2011-2012

Classical and Contemporary Creams and Custards

This course provides students with the knowledge and understanding of different types of creams and custards. Students will learn the procedures and techniques used to produce these products for various food service operations. Students will have the opportunity to apply this knowledge by demonstrating the required skills while preparing and producing a wide variety of related products.

Hours: 45
Course Code: PASART-1030
Detailed Course Outline: PASART-1030 Classical and Contemporary Creams and Custards
Academic Year: 2011-2012

Mousses, Gelatin Based Desserts and Fillings

This course provides students with the knowledge and understanding of different mousses, gelatin based desserts and fillings. Students will also learn the procedures and techniques used to produce these products for various food service operations. Students will have the opportunity to apply this knowledge by demonstrating the required skills while preparing and producing a wide variety of related products.

Hours: 45
Course Code: PASART-1035
Detailed Course Outline: PASART-1035 Mousses, Gelatin Based Desserts and Fillings
Academic Year: 2011-2012

Domestic and International Selections of Hot and Frozen Desserts

This course focuses on two main components. In the frozen dessert component students will concentrate on the many different desserts made and assembled with a variety of frozen products such as, ice creams, parfaits and sorbets. These dessert offerings are gaining popularity in restaurants giving customers more selections from the dessert menu. Classic souffl233s and other types of hot or warm served dessert choices will make up the second component of this course. Students will have the opportunity to apply this knowledge by demonstrating the required skills while preparing and producing a wide variety of related products.

Hours: 45
Course Code: PASART-1040
Detailed Course Outline: PASART-1040 Domestic and International Selections of Hot and Frozen Desserts
Academic Year: 2011-2012

Decorative Cakes and Showpieces

This course will guide learners through the planning stage, conception design stage and the artistic construction of various special occasion cakes and showpieces. Students will receive detailed demonstrations of techniques used to make components for producing special occasion cakes, showpieces and centre pieces. Students will have the opportunity to apply this knowledge by demonstrating the required skills through preparation and design of individual projects.

Hours: 45
Course Code: PASART-1045
Detailed Course Outline: PASART-1045 Decorative Cakes and Showpieces
Academic Year: 2011-2012

Sauces, Syrups and Glazes

This course provides students with the knowledge and understanding of different pastry-based sauces, syrups, icings and glazes. Students will learn the procedures and techniques used to produce these products for various food service operations. Students will have the opportunity to apply this knowledge by demonstrating the required skills while preparing and producing a wide variety of related products.

Hours: 45
Course Code: PASART-1050
Detailed Course Outline: PASART-1050 Sauces, Syrups and Glazes
Academic Year: 2011-2012

Individual Pastries, Petit Fours and Modern Plated Desserts

Producing quality individual pastries and French pastries, cookies and plated desserts is a critical piece in the pastry chef's repertoire. This course leads the learner to a high level of competency in pastry and cookie making including composition, production, assembly and presentation. As well as topics including methods of preparing various desserts, students will learn about the latest trends and techniques of plating and presentation.

Hours: 45
Course Code: PASART-1055
Detailed Course Outline: PASART-1055 Individual Pastries, Petit Fours and Modern Plated Desserts
Academic Year: 2011-2012

Profile Facts
Start Date:	September
Length:	1 year
Location:	The Culinary Institute of Canada, Tourism and Culinary Centre, Charlottetown
Credential Issued:	Certificate, Pastry Arts

Red Seal Information

One of the most successful paths to a Red Seal as a baker begins with the Pastry Arts program. Students who successfully complete the program will earn 1,000 hours credit towards Red Seal certification on PEI.

The Interprovincial Red Seal gives you the ability to work anywhere in Canada without further testing or certification. The Red Seal is recognized as the Interprovincial standard of excellence for your chosen trade and is the designation most employers will ask for.

Graduate Opportunities

Pastry Shops
Bakery Shops
Hotels
Motels
Restaurants
Resorts
Schools
Hospitals
Related areas of food service industry
Self employment
US Federal Student Aid - Gainful Employment Disclosure

Admission Requirements

Grade 12 with credits at or above the general level
Ability to perform physically challenging tasks
Resumé 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.

Tuition & Fees

Tuition
Year 1	$5,500
View a full breakdown of costs and booklist for this program.

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Contact

If you have any questions concerning the program, contact:

Elaine Black
Culinary Office (902) 894-6805

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