Pastry Arts
The Pastry Arts program at The Culinary Institute of Canada provides a solid foundation in baking methods and pastry techniques. Students progress from dough preparation and batters to custards, French pastries, and contemporary plated desserts, including bread, pies, cakes, cookies, and creams. Skills are refined through daily dessert production at on-site restaurants. Business courses prepare graduates for restaurant operations, equipping them to work as pastry chefs or open their own establishment.
Prerequisites: Grade 12 or equivalent with credits at or above the general level, Résumé 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
Courses
- SAFE-1005 — PEI Occupational Health and S
- COMM-1005 — Workplace Communications
- COMP-1000 — Computer Essentials
- NCPR-1001 — Standard First Aid and CPR/AE
- NCPR-1002 — Workplace Hazardous Materials
- NCPR-1050 — Food Safety Certification
- PAST-1005 — Pastry Fundamentals
- PAST-1010 — Professional Skills, Ingredien
- PAST-1015 — Chocolate
- PAST-1020 — Breads
- PAST-1030 — Plated Desserts a la Carte Pro
- PAST-1035 — Dessert Production
- PAST-1040 — Bakery Production
- PAST-1045 — Special Occasion Cakes