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Pastry Arts Courses


Take the following course(s):

PEI Occupational Health and Safety

An overview of the Occupational Health and Safety Act of Prince Edward Island. Students examine the legislation, how PEI employees are protected while on the job and the responsibilities of employees and employers.

Hours: 0
Course Code: SAFE-1005





Computer Essentials

In this course, students are introduced to the fundamentals of various software programs and information processing systems used in today's workplace and educational environments. Students develop the skills necessary to understand and efficiently use common workplace productivity tools. The main areas of focus include: operating systems, e-mail and groupware, word processing, spreadsheets, electronic presentation software, and the integration of these technologies.

Hours: 45
Course Code: COMP-1000



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



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



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



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



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



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



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



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



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



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



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



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