Postgraduate Certificate in Advanced French Patisserie

George Brown College - St. James Campus

Canada,Ontario

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12 Months

Duration

CAD$ 23,220/year

Tuition Fee

CAD$ 95

Application Fee

May 2022

Apply Date

Canada, Ontario

Type: College

Location Type: Urban

Founded: 1967

Total Students: 32,117 +

Int. Students: 4,900 +

Campus Detail

Main Campus Address

200 King St E, Toronto, ON M5A 3W8, Canada

Postgraduate Certificate in Advanced French Patisserie

Program Overview

Do you want to learn French patisserie? Join this specialized French pastry and culture program, learn from the experts here in Canada and then live, learn and get work experience in France!

Through this program, you will:

  • Experience hands-on learning in both Canada and France with the pre-eminent French chef professors in the country.
  • Build your knowledge of French pastry and culinary traditions and embrace emerging trends in French pastry.
  • Benefit from our partnership with Ecole National Superieure de la Patisserie (ENSP), the world-famous Ducasse school, one of France’s finest pastry chef schools.
  • Experience the vineyards, cheese producers and local markets of France as your open-air classroom.
  • Study in some of the best patisseries, bakeries, restaurants and hotels, where you will get attention, training and an inspiring experience.
  • After your experiences in France, demonstrate what you’ve learned through events, placements and showcasing your newly acquired skills back at George Brown College. Our faculty already have a reputation for excellence among French patisseries in Toronto and globally and this program and its unique opportunities will make you a sought-after employee when you graduate. "A bientot!"

Program Learning Outcomes
The graduate has reliably demonstrated the ability to:

  • Apply techniques such as reconstituting, revising, laminating and assembling to traditional French pastry and baking, using emerging trends in the French patisserie.
  • Converse in basic French and use correct terminology within a food service operation.
  • Identify the holistic practices in French gastronomy through field education and/or gastronomic theory.
  • Prepare French pastries and baked goods within Canadian and EU Health, Safety and Nutrition regulations, standards, guidelines, and processes.
  • Develop unique baking, pastry or confectionary product and manage the commercialization and marketing of that product.
  • Manage the production, sales and business aspects of a personally created line of French pastries and baked goods.
  • Work collaboratively as part of a culinary team, and conduct oneself in a professional manner.