Advanced French Patisserie (Postgraduate) Program (H413)

PROGRAM
Advanced French Patisserie (Postgraduate)
CODE
H413
SCHOOL
Chef School
LOCATION
St James Campus
DURATION
3 semesters
STARTING MONTH
May
CREDENTIAL
Ontario College Graduate Certificate
YEAR OF STUDY
METHOD OF STUDY
FT
Our mission: the delivery of passionate and service-obsessed industry professionals for the urban hospitality and culinary experience. We are anchored in the heart of the Canadian hospitality and culinary industry but with global reach and influence. This is the place for discovering unmatched opportunities for exceptional graduates. Acquire the techniques that make French pastries famous around the world. Experience the special connection between food and life in France. Embrace the patisserie experiences and courses in French art and culture that will deepen your understanding of this great tradition. The Advanced French patisserie – postgraduate program delivers this and more.

Full Program Descriptions

Description  

 

Do you want to learn French patisserie? Join this specialized French food and culture program, learn from the experts here in Canada and then live, learn and get work experience in France!

Acquire the techniques that make French pastries famous around the world. Experience the special connection between food and life in France. Embrace the patisserie experiences and courses in French art and culture that will deepen your understanding of this great tradition. The Advanced French patisserie – postgraduate program delivers this and more.

Through this program, you will:

  1. Experience hands-on learning in both Canada and France with the pre-eminent French chef professors in the country.
  2. Build your knowledge of French pastry and culinary traditions and embrace emerging trends in French pastry.
  3. Benefit from our exclusive Canadian partnership with ENSP, the world-famous Ducasse school; Ecole National Superieure de la Patisserie, near Le Puy en Velay and Lyon, France, which is one of France’s finest pastry chef schools.
  4. Experience the vineyards, cheese producers and local markets of France as your open-air classroom.
  5. Study in some of the best patisserie, bakery, restaurants and hotels, where you will get attention, training and an inspiring experience.

You will put theory into practice as you are showcased alongside French top talent and serve discerning urban diners in the heart of Toronto’s culinary scene.

After your experiences in France, demonstrate what you’ve learned through events, placements and showcasing your newly acquired skills back at George Brown College. Our faculty already have a reputation for excellence among French patisserie in Toronto and beyond and this program and its unique opportunities will make you a sought-after employee when you graduate. “A bientot!”

Course Outline

Required Courses 

SEMESTER 1

CODE COURSE NAME
HOSF4021 ADVANCED FRENCH PASTRY – THEORY & PRACTICAL (15 hours of practical per week)
HOSF4025 FRENCH LANGUAGE
HOSF4026 ART AND DESIGN
HOSF4027 GASTRONOMY

SEMESTER 2

CODE COURSE NAME
HOSF4031 ADVANCED FRENCH PASTRY II
HOSF4032 EXTERNSHIP

SEMESTER 3*

CODE COURSE NAME
HOSF4041 INTEGRATED MARKETING MANAGEMENT
HOSF4042 PATISSERIE CAPSTONE

*Third semester hours will be representative of standard industry hours of operation.

Detailed course outlines

Careers and Post-Graduate Study Opportunities

Your Career 

h413 3 students finishing cakesA knowledge of French Patisserie techniques opens up an abundance of opportunities in Toronto, and around the world. All these options mean you’ll have a dynamic and varied career. This program prepares students for a global workplace, and offers a unique pathway for international education and work experience. After students complete their studies and placements in France they will return to Canada with much stronger skills, a richer understanding of local and sustainable ways of working, and the international experience much sought after by industry.

Tuition and Fees

Tuition 

11,765.00 * †

Additional Cost 

Description Cost
French language books manuals $200
Uniform $250
Black safety shoes $120
Knives and small wares $300–$600
Airfare to France (approximate) $1,500–$1,600

* Amounts listed are the total of tuition, ancillary fees , student service and materials includes (accommodation at Ecole National Superieure de la Patisserie). for the three semesters of programs starting in fall 2014. Fees are subject to change for programs starting in fall 2015 and at later dates.

† approximate - based on exchange rate, double occupancy, applicable taxes, airport transfer, permit.

International students: Visit the International Fees and Related Costs page for more information.

How to Qualify and Apply

Admission Requirements  

  • College Diploma or Bachelor's Degree in Baking, Pastry Arts or Culinary Management

OR

  • One-year Certificate in Baking, Pastry Arts, Chef Training, Patisserie Apprenticeship AND a minimum one-year of relevant work experience (resume required)

English Proficiency

Applicants with international transcripts where English proficiency results are not supplied must test at the College level in the George Brown College English assessment to be considered. Please visit www.georgebrown.ca/englishproficiency for more details.

Course Exemptions

College or university credits may qualify you for course exemptions. Please visit www.georgebrown.ca/transferguide for more information.

International students

Visit the International Admissions page for more information.

Apply To  

Ontario Colleges

Health Policy  

Students should be aware that various allergens including nuts, dairy and shellfish are routinely used in practical labs. Students should also note that George Brown College is sensitive to religious observations; however, while products purchased for production and consumption meet all provincial and federal regulations, they may not meet specific dietary laws related to Halal and Kosher foods.

Student Success

Success Stories  

George Brown College Baking Student creating a high end pastry dish

The trip to France was a once in a lifetime opportunity! During the professional demonstration it felt like I was in the movie Kings of Pastry! To be in France and get to taste the quality of ingredients they use is phenomenal! ENSP is a fantastic school to learn at!

Sara McGregor
Baking and Pastry Arts

The French pastry trip with George brown was the best decision I have ever made.
It was very hard work to save up for the trip, but it was more than worth it.
The two weeks at the ENSP was so much fun, and in only a short time, I learned so many new techniques, and accumulated a lot of amazing French pastry recipes that I'll be sure to use in the future.

Darcy Leyes
Baking and Pastry Arts Graduate

Contact Us

Contact Us  

Christophe Measson

Professor & Coordinator, Baking & Pastry Arts

George Brown Chef School

416-415-5000 Ext.: 3288

cmeasson@georgebrown.ca

For more information, you may also call the George Brown College Contact Centre at 416-415-2000 (TTY 1-877-515-5559) or long distance 1-800-265-2002 or email chefschool@georgebrown.ca

George Brown College is continually striving to improve its programs and their delivery. The information contained in this calendar is subject to change without notice. It should not be viewed as a representation, offer or warranty. Students are responsible for verifying George Brown College admission, graduation, and fee requirements as well as any requirements of outside institutions, industry associations, or other bodies that may award additional designations concurrently with, or after completion of, a George Brown College program.