Overview - 2018/2019
Passion is the driving force behind your career choice. Sure, you could work in an office, take the beaten path. Not you, you have a passion for baking, for celebrating food in all of its nuance and glory. If you've already graduated, or want to add to your already distinguished resume, this is the next step.
To ensure your passions meet your career goals, you'll leave the Advanced Baker/Patissier program as a Qualified Patissier. You'll have mastered the art of creating danish and croissant dough, yeast breads, choux paste, chocolates and pralines, petit fours, French pastries and much more. Plus, you'll master the finer points of weights and measures, recipe calculations and terminology. If your artistic passions are in decorating, you'll be able to develop your skills with gum paste and other showpieces. These skills transfer to kitchens all over the world.
Under the guidance of Chef Roland Hofner, you'll receive personal attention and critique. You'll be part of a team, sharing your dreams and learning the ins and outs of owning your own business. What could be better than learning from the best, to be the best? Celebrate baking, and take your dreams as far as you can.
You must have a Chef Training Certificate and or Culinary or Bake Diploma or equivalent to be eligible for this program.
To register contact the school of Tourism and Hospitality at 519-452-4289.
We not only learned the pastry skills but also bake theory and the ins and outs of opening your own bakeshop or cake business. If pastry is your passion I truly recommend learning from one of the best in the business and take this amazing program.
Phone: 519-452-4430 x2976
Advanced Baker Patissier-2018/2019
BAKE-1007 Patissier Practical Module 1 5.5 This course will provide graduate students or individuals with equivalent work experience, the opportunity to work under the direct supervision of a qualified patissier and baker. This advanced course includes Danish and croissant doughs, yeast breads, choux paste, chocolates and pralines, petit fours, cookies, creams, ice cream and sorbet, French pastries, marzipan work, the production of quality cakes and seasonal baking. BAKE-3004 Patissier Practical Module 2 2.5 After successful completion of Advanced Baker/Patissier Practical Module 1, the student will study the more intricate aspects of baking and the patisserie.In this Advanced Baker/Patissier Practical Module 2, the student will have the opportunity to create wedding cakes and artistic showpieces produced with chocolate, boiled sugar, gum paste and pastillage. BAKE-1008 Patissier Bake Theory 2 This course explores advanced techniques required for a foundation in the baking and pastry industry.Emphasis will be placed on the staples used in the bake/pastry kitchen. It will provide the students with an enhanced study of techniques, weights and measures, recipe calculations, preparation of formulas, bakers percentages, hourly productivity standards, production schedule and the creation of bake shop floor plans. We will explore various elements in depth including: mixing techniques, fermentation of breads and sweet good products, preparation of various cakes, pastry doughs, icings, butter creams, meringues, sugar boiling, chocolate tempering, and the design as well as the decoration of advanced cakes. Students will then apply these theories in their practical labs.
More Information - 2018/2019
ContactSchool of Tourism, Hospitality and Culinary Arts: 519-452-4289Learning Outcomes