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.

H413 Advanced Patisserie students creating baked goods in a lab

Overview

Program name
Advanced French Patisserie (Postgraduate)
Code
H413
School
Location
Experiential learning
Externship
Duration
3 semesters
Starting month
May
Credential
Ontario College Graduate Certificate
Method of study
FT

Year of Study

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Program Availability

Domestic students
Sept. 2018 N/A
Jan. 2019 N/A
May 2019 Open
International students
Sept. 2018 N/A
Jan. 2019 N/A
May 2019 Open

Full Description

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

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 partnership with Ecole National Superieure de la Patisserie (ENSP), the world-famous Ducasse school, 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 patisseries, bakeries, restaurants and hotels, where you will get attention, training and an inspiring experience.

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 patisseries in Toronto and globally and this program and its unique opportunities will make you a sought-after employee when you graduate. "A bientot!"

Program Schedule

The schedule for the Advanced French Patisserie postgraduate program currently operates from Monday to Friday. In addition, some classes may begin at 7 a.m. and others may run until 10 p.m.

Experiential Learning

Externship

Your Field Study options

Benefit from our partnership with Ecole National Superieure de la Patisserie (ENSP) for an externship in France! George Brown works with employers and industry partners to identify potential work experience opportunities. Students are also strongly encouraged to pursue self-directed industry work experience opportunities they believe would provide the learning experiences they value and meet the learning outcomes of the program. This valuable work experience can in turn be added to your resume.

In addition to more formal on-the-job work experience, George Brown College endeavours to provide learning opportunities with real-world challenges and clients. Find out more about field education at the Centre for Hospitality and Culinary Arts.

Program Standards and Learning Outcomes

The graduate has reliably demonstrated the ability to:

  1. Apply techniques such as reconstituting, revising, laminating and assembling to traditional French pastry and baking, using emerging trends in the French patisserie.
  2. Converse in basic French and use correct terminology within a food service operation.
  3. Identify the holistic practices in French gastronomy through field education and/or gastronomic theory.
  4. Prepare French pastries and baked goods within Canadian and EU Health, Safety and Nutrition regulations, standards, guidelines, and processes.
  5. Develop a unique baking, pastry or confectionary product and manage the commercialization and marketing of that product.
  6. Manage the production, sales and business aspects of a personally created line of French pastries and baked goods.
  7. Work collaboratively as part of a culinary team, and conduct oneself in a professional manner.

 

Required Courses

SEMESTER 1

semester courses
CodeCourse Name
HOSF4021Advanced French Pastry – Theory & Practical (* Part 1)
HOSF4025French Language
HOSF4027Gastronomy
HOSF4031Advanced French Pastry II (* IN FRANCE)

SEMESTER 2

semester courses
CodeCourse Name
HOSF4032Externship (* IN FRANCE)
HOSF4021Advanced French Pastry – Theory & Practical (* Part 2)

SEMESTER 3

semester courses
CodeCourse Name
HOSF4041Integrated Marketing Management
HOSF4042Patisserie Capstone
HOSF4026Art and Design

Detailed course outlines

Your Career

H413 student holding certificate

A 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

14,121.00* ‡

Additional Cost

* 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 2017. Fees are subject to change for programs starting in fall 2018 and at later dates.

‡ Additional Cost

Other fees
DescriptionCost
Uniform$290
Black safety shoes$100- $140
Knives and small wares$500–$700
Airfare to France †(approximate)$1,400–$1,800

†(approximate) (based on exchange rate, applicable taxes)

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

Admission Requirements

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

OR

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

English Language Proficiency

Applicants with international transcripts who do not provide English language proficiency test results must test at the College level in the George Brown College English assessment to be considered for admission.

Please visit georgebrown.ca/englishproficiency for more details.

Course Exemptions

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

International (Visa) Students

Visit the International Admissions page for more information.

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 observances; 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.

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Success Stories

 

Delna Patel

Meet Delna Patel a graduate of both the Baking and Pastry Arts Management and Advanced French Patisserie Programmes, Delna was exposed to state of the art learning spaces, Faculty with global industry experience as well as a once in a life time opportunity to study and work in France. Listen to Delna speak about how her journey at George Brown College allowed her to turn her love of chocolate into a rewarding career as a Chocolatier.

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 (Graduate 2016, Advanced French Patisserie; Graduate 2015, Baking and Pastry Arts Management)

"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 were 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 (Graduate, Baking and Pastry Arts Management)

Contact Us

Contact Christophe Measson, Program Co-ordinator, Centre for Hospitality and Culinary Arts at 416-415-5000, ext. 3288 between 9 a.m. and 4 p.m

Email: cmeasson@georgebrown.ca or chefschool@georgebrown.ca

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

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    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.