Patissier

College-Approved Certificate (8 courses) Part-time On Campus
Program Code: 6045X02PWO Academic Year: 2016/2017


This program is listed under the following fields of study:

Our Program

If you are a graduate baker with a passion for pastry arts or you have substantial industry experience in baking and pastry, this College Certificate program is the perfect option to further your career. The program provides the ideal setting to enhance your knowledge, creativity and skill in the unique and exciting world of pastry arts.

Talented pastry chefs reveal key techniques as they lead you through several areas of specialty including Chocolate Works, Sugar Work and Plated Desserts. The program incorporates the course work required to become a qualified patissier.

To qualify for this certificate, you must complete the program within four years.

Fees & Expenses

Fees for part-time programs are charged on a course-by-course basis and are published on each individual course page. For questions related to fees, please call the Registrar's Office at 613-727-0002.

Graduation Fee

Once you have completed all the courses in the program, it is the responsibility of the student to contact the Registrar's Office to obtain a certificate/diploma application. A graduation fee of $40 will be charged when the application is submitted. When your certificate/diploma application has been approved, you will be invited to Spring or Fall Convocation.

Admission Requirements

College Eligibility
  • Ontario Secondary School Diploma (OSSD) or equivalent, OR
  • Mature Student status (19 years of age or older without an OSSD).
College Eligibility
  • Ontario Secondary School Diploma (OSSD) or equivalent, OR
  • Mature Student status (19 years of age or older and without an OSSD).
Program Eligibility

Students must have relevant baking experience in the industry.

Notes

You might also be interested in Basic Cake Decorating Phase 1, Cake Decorating Flowers and Cake Design Phase 2, or Cake Decorating Gum Paste and Fondant Phase 3.

It is recommended that students must have relevant baking experience in the industry.

CCOL Academic Planner

The Academic Planner provides registered part-time students in the Centre for Continuing and Online Learning (CCOL) the ability to declare into a program of study. The Academic Planner outlines successfully completed courses to date, as well as courses that need to be completed in order to meet graduation requirements. It is therefore, essential that all part-time students in CCOL declare to their program of study, allowing administrators to plan course offerings. The tool is available on ACSIS, located under 'Continuing Education' on the left-hand toolbar.

Additional Information

For more information, please contact Coordinator Harsh Singh at singhh@algonquincollege.com or 613-727-4723 ext. 6423.

Courses

On campus: On Campus
Course
Number
HoursCourse NameWinter
FOD211945.0Introduction to Baking and Pastry

FOD2119 Introduction to Baking and Pastry

Students learn the basic concepts, skills and techniques of baking. Emphasis is placed on identification of products, weights and measures. Practical classes cover topics of breads, cakes, pies, puddings and desserts.

There are no classes currently scheduled for this course.

FOD224345.0Plated DessertsOn Campus
FOD224424.0Chocolate Works

FOD2244 Chocolate Works

Students focus on handling, melting and tempering techniques. Learn to create different chocolate shape-like boxes filled with moulded chocolates and truffles. Piping of ornaments and decorations are also demonstrated. Some chocolate-related theory, such as history, production and various types of chocolates are discussed.

There are no classes currently scheduled for this course.

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FOD513624.0Specialty Cakes

FOD5136 Specialty Cakes

A variety of advanced cakes and new decorating techniques are demonstrated. Students produce layer cakes, cheese cakes, mousse cakes and a croque en bouche, and select and practise decorating techniques on the cakes.

Pre-requisites: FOD2119

There are no classes currently scheduled for this course.

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FOD513730.0Pastries, Petit Fours, Specialty Cookies

FOD5137 Pastries, Petit Fours, Specialty Cookies

A variety of pastries, such as othellos, cream slices, japonais, florentines and french pastries are covered. Petit fours glace and a variety of petit fours sec, and specialty cookies, such as macaroons, piped cookies, meringues and bit size choux paste products are produced.

Pre-requisites: FOD2119

There are no classes currently scheduled for this course.

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FOD513912.0Almond PasteOn Campus
FOD514018.0Gum Paste/Flower Paste

FOD5140 Gum Paste/Flower Paste

Learn to prepare gum paste, flower paste and rolled fondant. Students practise shaping a variety of flowers for use on wedding cakes.

There are no classes currently scheduled for this course.

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FOD514224.0Sugar WorkOn Campus

COURSE DESCRIPTIONS

FOD2119 Introduction to Baking and Pastry

Students learn the basic concepts, skills and techniques of baking. Emphasis is placed on identification of products, weights and measures. Practical classes cover topics of breads, cakes, pies, puddings and desserts.

FOD2243 Plated Desserts

Students observe and practise the preparation of hot and cold-plated desserts influenced by Asian, European and North American tastes, as well as how to use shapes and colours to decorate plates.

FOD2244 Chocolate Works

Students focus on handling, melting and tempering techniques. Learn to create different chocolate shape-like boxes filled with moulded chocolates and truffles. Piping of ornaments and decorations are also demonstrated. Some chocolate-related theory, such as history, production and various types of chocolates are discussed.

FOD5136 Specialty Cakes

A variety of advanced cakes and new decorating techniques are demonstrated. Students produce layer cakes, cheese cakes, mousse cakes and a croque en bouche, and select and practise decorating techniques on the cakes.

Pre-requisites: FOD2119

FOD5137 Pastries, Petit Fours, Specialty Cookies

A variety of pastries, such as othellos, cream slices, japonais, florentines and french pastries are covered. Petit fours glace and a variety of petit fours sec, and specialty cookies, such as macaroons, piped cookies, meringues and bit size choux paste products are produced.

Pre-requisites: FOD2119

FOD5139 Almond Paste

Producing marzipan from raw almond paste is demonstrated, including cut-out figures, and modelling of fruits and roses. Use of colours and marzipan varnishes are demonstrated and practised on the products.

FOD5140 Gum Paste/Flower Paste

Learn to prepare gum paste, flower paste and rolled fondant. Students practise shaping a variety of flowers for use on wedding cakes.

FOD5142 Sugar Work

The sugar boiling process and how to prevent premature sugar crystallization are demonstrated and practised. Selecting the correct temperature for sugar boiling and the practise of working with rock sugar, pulled sugar, poured sugar, as well as colouring sugar pieces are shown. Construction of a small show piece is a course requirement.