Graduate Certificate - Advanced French Patisserie (H413)

Program Overview

Learn the techniques that make French pastries famous worldwide in the Advanced French Patisserie (Postgraduate) program. This program offers a unique opportunity to study with experts in Canada and gain invaluable work experience in France. You will develop your knowledge of French pastry, culinary traditions, art, and culture while experiencing the deep connection between food and life in France. This one-year graduate certificate program is designed for those who are passionate about French patisserie and wish to immerse themselves in this rich culinary tradition.

Program Structure

The Advanced French Patisserie program is structured to provide a comprehensive learning experience over the course of 3 semesters. The program includes:

• Hands-on learning experiences in both Canada and France with renowned French chef professors.
• A partnership with Ferrandi Paris, one of France's leading professional training schools.
• Field education opportunities that allow students to explore local markets and cheese producers in France.
• Work-integrated learning opportunities in top patisseries, bakeries, restaurants, and hotels.

Classes are scheduled from Monday to Friday, ensuring a full immersion into the culinary arts. Students are encouraged to pursue self-directed industry work experience opportunities that align with their learning goals.

Featured Experiences

• Externship opportunities in France through the partnership with Ferrandi Paris.
• Experiential learning that includes real-world challenges and client interactions.
• Hands-on training in top culinary establishments, providing a rich and inspiring experience.
• Exposure to the vibrant culinary culture of France, including visits to local markets and cheese producers.

Career Options

Graduates of the Advanced French Patisserie program can pursue a variety of exciting career paths in Canada and beyond. Here are some potential job options:

• Pastry Chef: Create and design a variety of pastries and desserts in restaurants, hotels, or bakeries.
• Baker: Specialize in baking bread, pastries, and other baked goods, often working in a bakery setting.
• Culinary Instructor: Teach aspiring chefs and culinary students the art of French patisserie.
• Food Stylist: Work with photographers and food publications to create visually appealing food presentations.
• Product Developer: Innovate and develop new pastry products for food companies or restaurants.

With a strong foundation in French patisserie techniques, graduates are well-prepared for a dynamic and varied career in the culinary arts.

DISCLAIMER: The information above is subject to change. For the latest updates, please contact LOA Portal's advisors.