Become a Qualified Patissier - 2019/2020
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.
Admission Requirements - 2019/2020A Culinary Management College Diploma with a minimum 'B' average or 3.0 GPA
A Degree in a food related program
A Cook II/Bake Apprentice with Certificate of Qualification (Red Seal)
Professional background and experience judged by the College to be equivalent to the above
English Language Requirements
Applicants whose first language is not English will be required to demonstrate proficiency in English by one of the following methods:
- A Grade 12 College Stream or University Stream English credit from an Ontario Secondary School, or equivalent, depending on the program's Admission Requirements
- Test of English as a Foreign Language (TOEFL) test with a minimum score of 570 for the paper-based test (PBT), or 88 for the Internet-based test (iBT), with test results within the last two years
- International English Language Testing System (IELTS) Academic test with an overall score of 6.5 with no score less than 6.0 in any of the four bands, with test results within the last two years
- Canadian Academic English Language (CAEL) test with an overall score of 70 with no score less than 60 in any of the four bands, with test results within the last two years
- Pearson Test of English Academic (PTE) with a minimum score of 59, with test results within the last two years
- A Cambridge English Test (FCE/CAE/CPE) with an overall score on the Cambridge English Scale of 176 with no language skill less than 169, with test results within the last two years
- An English Language Evaluation (ELE) at Fanshawe College with a minimum score of 75% in all sections of the test, with test results within the last two years
- Fanshawe College ESL4/GAP5 students: Minimum grade of 80% in ESL4/GAP5 Level 9 or 75% in ESL4/GAP5 Level 10
Applicant Selection CriteriaWhere the number of eligible applicants exceeds the available spaces in the program, the Applicant Selection Criteria will be:
- Preference for Permanent Residents of Ontario
- Receipt of Application by February 1st (After this date, Fanshawe College will consider applicants on a first-come, first-served basis until the program is full)
- Achievement in the Admission Requirements
The following items are applicable to the program:
- Evidence of Good Health
- Pre-Clinical/Placement Condition
- Valid Safe Food Handlers Certificate
Advanced Baker Patissier-2019/2020
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.
Careers - 2019/2020
Occupational areas where it is anticipated graduates will find employment:
- Hospitality Industry
- Culinary Tourism Industry
- Education - Training Facilities
- Media Corporations
Industry Employment Areas:
- Resorts/Inns and Spas
- Bed and Breakfast
- School Boards/Colleges/Universities
- Farms - Market Garden or Community Supported Agriculture
- Television or Magazines
More Information - 2019/2020A One-Year Ontario College Graduate Certificate ProgramProgram Code: ATA2
Campus Code: LCD (LCD - London-Downtown)
Academic Calendars available at www.fanshawec.ca/academicdates
ContactSchool of Tourism, Hospitality and Culinary Arts: 519-452-4289
Artisanal Culinary Arts is a one-year graduate certificate program that aims to provide an opportunity for students to specialize in an artisanal culinary field; develop a more profound respect for food; and explore the concept of food sovereignty with a sustainable model of agriculture in contrast to Canada's current industrial system of food production. This program will create chefs that have demonstrated a competence in traditional food preparation such as preserving, artisanal baking, and butchery. Students will acquire an expertise in the use of local/sustainable products to create advanced dishes, menus, and recipes. A theme throughout the program is to promote chefs who appreciate the origins of food, in addition to the hard work and processing methods that affect specific elements like the taste and quality of the finished product. More importantly, graduates will learn how to share these different attributes with a diverse clientele on both a national and international level.Learning Outcomes