The School of Tourism and Hospitality at Fanshawe
College is proud to offer an advanced Baker/Patissier program. This program aims to provide an opportunity for Chefs, Cooks and Bakers to develop advanced pastry skills in up-scale desserts, chocolate work and art pieces, candy making, working with marzipan, gum paste and decorating modern cakes/wedding cakes.
Career Opportunities in the occupational categories toward which the program is directed: • In- store bakeries • Franchise bakeries • Wholesale and/or retail bakeries • Local and international culinary related fields • Hotels • Restaurants • Catering companies • Consulting
Program starting: January 2012 Program length: 21 weeks Delivery: 2 days/week (Mon. & Tues.) Course credits: 11 course credits Total hours: 267 Course Codes, Names and Hours: BAKE-1007 – Patissier Practical Module #1
15 weeks ~ 165 hours BAKE-1008 – Patissier Bake Theory 15 weeks ~ 30 hours BAKE-3004 – Patissier Practical Module #2 6 weeks ~ 72 hours
Entry Requirements:
The Advanced Patissier Program is reserved for applicants with one of the following credentials: Ontario College Diploma: Culinary Management OR Culinary Management – Apprentice OR Ontario Cook II Certificate of Academic Completion OR Ontario Registered Bake Apprentice Level - I and Level - II complete
Course Description: BAKE-1007 – Patissier Practical Module #1
This course will provide graduate students or individuals with equivalent work experience, the opportunity to work under the direct supervision of a qualified patissier. This advanced course includes Danish and croissant doughs, yeast breads, choux paste, chocolates and pralines, petit fours, French pastries, marzipan work and the production of quality cakes. The in classroom formal demonstrations and patisserie practical experience will prepare students for work in the baking industry.
BAKE-1008 – Patissier Bake Theory
In this course the student will examine the advanced techniques required as a foundation in the bake industry. Emphasis is placed on the kitchen staples, weights, measures, recipe calculations, terminology and the production of advanced baked goods. Students will analyze the principle techniques used for cake decorating and designing showpieces.
BAKE-3004 – Patissier Practical Module #2
After successful completion of patissier practical module #1 the student will consider the more intricate aspects of baking and the patisserie. In this advanced baker/patissier course the student will have the opportunity to perform advanced chocolate work, sugar work, celebration cake design and decoration, gum paste work and advanced plated desserts. Students are engaged in a hand on experience on all aspects of the advanced patisserie.
Program Fee: Admission Requirements and Fees can be verified at the web site. Note: Due to ongoing program improvements courses are subject to change without notice. For registration or program information please call: School of Tourism and Hospitality at Fanshawe College 519-452-4289
For further information please contact: Roland Hofner Co-ordinator Culinary Programs Advanced Level Tel: 519 452 4430 ext. 2976 rhofner@fanshawec.ca Ministry of Training, Colleges and Universities Apprenticeship Client Services Workplace Training Branch 201 - 217 York Street London, Ontario