George Brown Polytechnic is located on the traditional territory of the Mississaugas of the Credit First Nation and other Indigenous peoples who have lived here over time. We are grateful to share this land as treaty people who learn, work and live in the community with each other.
Advanced French Patisserie
(Postgraduate) (H413)
Program Details
- Program Code: H413
- Credential: Ontario College Graduate Certificate
- Duration: 3 semesters
- Method of Study: Full-time
- Starting Months: May
- Domestic Tuition: $18,775.00 * ‡ ^ ~
- International Tuition: $40,730.00 ** ‡ ^ ~
Program Availability
| Semester | Domestic | International |
|---|---|---|
| Fall 2026 | Not Available | Not Available |
| Winter 2027 | Not Available | Not Available |
| Spring 2027 | Suspended | Not Available |
- Work-Integrated Learning:
We believe in learning by doing, and that is why we have incorporated work-integrated learning opportunities.
- PGWP Eligible: No
Get answers to your questions
Book info sessionProgram Description
Program Overview
Learn the techniques that make French pastries famous worldwide in the Advanced French Patisserie (Postgraduate) program. Study with experts in Canada and then live, learn and gain work experience in France.
Full Description
Do you want to learn French patisserie? In the Advanced French Patisserie (Postgraduate) (H413) program, you will develop your knowledge of French pastry, culinary traditions, art and culture and experience the connection between food and life in France during a study and work abroad experience.
In this one-year graduate certificate program, you will:
- experience hands-on learning in both Canada and France with pre-eminent French chef professors
- build your knowledge of French pastry and culinary traditions and embrace emerging trends in French pastry
- benefit from our partnership with Ferrandi Paris, École Grégoire-Ferrandi, one of France’s leading professional training schools
- experience the cheese producers and local markets of France as your open-air classroom
- work in top patisseries, bakeries, restaurants and hotels, where you will get attention, training and an inspiring experience
After your experiences in France, you’ll show off what you’ve learned at George Brown Polytechnic events. This program and the exciting opportunities it provides will help make you a sought-after employee when you graduate.
Program Schedule
The Advanced French Patisserie postgraduate program currently offers classes from Monday to Friday.
George Brown Polytechnic Chef School Student Standards and Expectations
Your Field Education Options
Benefit from our partnership with Ferrandi Paris 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 will provide the learning experiences they value and meet the learning outcomes of the program. This valuable work experience can be added to your resumé.
In addition to more formal on-the-job work experience, George Brown Polytechnic endeavours to provide learning opportunities with real-world challenges and clients.
Career & Postgraduate Study Opportunities
Courses
Semester 1
| Code | Course Name |
|---|---|
| HOSF 4021 | Advanced French Pastry – Theory & Practical |
| HOSF 4025 | French Language |
| HOSF 4027 | Gastronomy |
Semester 2
| Code | Course Name |
|---|---|
| HOSF 4031 | Advanced French Pastry II (in France) |
| HOSF 4032 | Externship (in France) |
Semester 3
| Code | Course Name |
|---|---|
| HOSF 1170 | The Slow Food Experience |
| HOSF 4026 | Art and Design |
| HOSF 4042 | Patisserie Capstone |
Course Outline URL
Program Learning Outcomes
The graduate demonstrates the ability to:
- Apply techniques such as reconstituting, revising, laminating and assembling to traditional French pastry and baking, using emerging trends in the French patisserie.
- Converse in basic French and use correct terminology within a food service operation.
- Identify the holistic practices in French gastronomy through field education and/or gastronomic theory.
- Prepare French pastries and baked goods within Canadian and EU health, safety and nutrition regulations, standards, guidelines and processes.
- Develop unique baking, pastry or confectionery product and manage the commercialization and marketing of that product.
- Manage the production, sales and business aspects of a personally created line of French pastries and baked goods.
Tuition & Fees
Domestic Tuition
$18,775.00 * ‡ ^ ~
International Tuition
$40,730.00 ** ‡ ^ ~
Additional Costs
* Amounts listed are the estimated total of tuition, ancillary fees, student service and materials for the three semesters of programs starting in Fall 2025. Fees are subject to change for programs starting in Fall 2026 and at later dates. This fee does not include books, transfers (Paris Charles De Gaule Airport – Student residence) and public transit tickets in Paris for the length of the stay which are to be purchased by the student separately.
** Amounts listed are the estimated total of tuition, materials student service and ancillary fees for the first three semesters of programs starting in Fall 2026. Tuition fees are subject to board approval. Material, student service and ancillary fees are estimated based on prior years. All fees are subject to change without notice. This fee does not include books, transfers (Paris Charles De Gaule Airport – Student residence) which are to be purchased by the student separately.
‡ Additional Cost
| Description | Cost |
|---|---|
| Uniform | $290 |
| Black safety shoes | $110- $160 |
| Knives and small wares | $500–$700 |
| Airfare to France †(approximate) | $1,400–$1,800 |
†(approximate) based on exchange rate, applicable taxes.
^ Fees do not include transfer costs to placements.
~ The fee does not include accommodation costs while students are in externship in France, which are to be paid separately by the student.
International Students
Visit the International Fees and Related Costs page for more information.
Financial Assistance
Each year we award over $2 million dollars in scholarships, awards and bursaries to first-year students. Check out our financial aid web pages for ways to pay for college and the full list of available scholarships, awards and bursaries.
This program is approved for OSAP funding, provided the applicant meets OSAP eligibility criteria.
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 (resumé and references 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 Polytechnic English assessment to be considered for admission.
Please visit English Proficiency for more details.
International Students
Visit the International Admissions page for more information regarding country specific admission requirements.
Special Requirements
Students are required to have valid WHMIS and Sanitation certification prior to the start of the program. If you do not have these certifications you are required to arrange completion of them, at your own expense. Please contact the Program Co-ordinator for further 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 Polytechnic 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.
How to Apply
Domestic students should apply through Ontario Colleges.
International Students
Visit the How to Apply page for more information on how and when to apply.
International students should apply through the George Brown Polytechnic Online Application System.
Contact Us
Financial Fees
For inquiries about OSAP, bursaries, scholarships and other financial inquiries, please contact the Financial Aid Office at FinAid@georgebrown.ca or visit the Financial Aid web page.
Advanced French Patisserie (H413)
Program Coordinator: Chef Jocelyn Bouzenard
For general Chef School inquiries, please contact CHCAStudentSupport@georgebrown.ca.
International Students
Contact one of our international recruitment representatives specializing by country of origin by either booking a virtual meeting or submitting an inquiry. For more information visit the International Contact Us page
Visit Our Campus
Join us for an upcoming Open House Discovery Day, where you will learn more about your area of interest, get a first-hand look at our facilities and meet with representatives from George Brown Polytechnic.
Program Description
Program Overview
Learn the techniques that make French pastries famous worldwide in the Advanced French Patisserie (Postgraduate) program. Study with experts in Canada and then live, learn and gain work experience in France.
Full Description
Do you want to learn French patisserie? In the Advanced French Patisserie (Postgraduate) (H413) program, you will develop your knowledge of French pastry, culinary traditions, art and culture and experience the connection between food and life in France during a study and work abroad experience.
In this one-year graduate certificate program, you will:
- experience hands-on learning in both Canada and France with pre-eminent French chef professors
- build your knowledge of French pastry and culinary traditions and embrace emerging trends in French pastry
- benefit from our partnership with Ferrandi Paris, École Grégoire-Ferrandi, one of France’s leading professional training schools
- experience the cheese producers and local markets of France as your open-air classroom
- work in top patisseries, bakeries, restaurants and hotels, where you will get attention, training and an inspiring experience
After your experiences in France, you’ll show off what you’ve learned at George Brown Polytechnic events. This program and the exciting opportunities it provides will help make you a sought-after employee when you graduate.
Program Schedule
The Advanced French Patisserie postgraduate program currently offers classes from Monday to Friday.
George Brown Polytechnic Chef School Student Standards and Expectations
Your Field Education Options
Benefit from our partnership with Ferrandi Paris 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 will provide the learning experiences they value and meet the learning outcomes of the program. This valuable work experience can be added to your resumé.
In addition to more formal on-the-job work experience, George Brown Polytechnic endeavours to provide learning opportunities with real-world challenges and clients.
Career & Postgraduate Study Opportunities
Courses
Semester 1
| Code | Course Name |
|---|---|
| HOSF 4021 | Advanced French Pastry – Theory & Practical |
| HOSF 4025 | French Language |
| HOSF 4027 | Gastronomy |
Semester 2
| Code | Course Name |
|---|---|
| HOSF 4031 | Advanced French Pastry II (in France) |
| HOSF 4032 | Externship (in France) |
Semester 3
| Code | Course Name |
|---|---|
| HOSF 1170 | The Slow Food Experience |
| HOSF 4026 | Art and Design |
| HOSF 4042 | Patisserie Capstone |
Course Outline URL
Tuition & Fees
Domestic Tuition
$18,775.00 * ‡ ^ ~
International Tuition
$40,730.00 ** ‡ ^ ~
Additional Costs
* Amounts listed are the estimated total of tuition, ancillary fees, student service and materials for the three semesters of programs starting in Fall 2025. Fees are subject to change for programs starting in Fall 2026 and at later dates. This fee does not include books, transfers (Paris Charles De Gaule Airport – Student residence) and public transit tickets in Paris for the length of the stay which are to be purchased by the student separately.
** Amounts listed are the estimated total of tuition, materials student service and ancillary fees for the first three semesters of programs starting in Fall 2026. Tuition fees are subject to board approval. Material, student service and ancillary fees are estimated based on prior years. All fees are subject to change without notice. This fee does not include books, transfers (Paris Charles De Gaule Airport – Student residence) which are to be purchased by the student separately.
‡ Additional Cost
| Description | Cost |
|---|---|
| Uniform | $290 |
| Black safety shoes | $110- $160 |
| Knives and small wares | $500–$700 |
| Airfare to France †(approximate) | $1,400–$1,800 |
†(approximate) based on exchange rate, applicable taxes.
^ Fees do not include transfer costs to placements.
~ The fee does not include accommodation costs while students are in externship in France, which are to be paid separately by the student.
International Students
Visit the International Fees and Related Costs page for more information.
Financial Assistance
Each year we award over $2 million dollars in scholarships, awards and bursaries to first-year students. Check out our financial aid web pages for ways to pay for college and the full list of available scholarships, awards and bursaries.
This program is approved for OSAP funding, provided the applicant meets OSAP eligibility criteria.
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 (resumé and references 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 Polytechnic English assessment to be considered for admission.
Please visit English Proficiency for more details.
International Students
Visit the International Admissions page for more information regarding country specific admission requirements.
Special Requirements
Students are required to have valid WHMIS and Sanitation certification prior to the start of the program. If you do not have these certifications you are required to arrange completion of them, at your own expense. Please contact the Program Co-ordinator for further 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 Polytechnic 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.
How to Apply
Domestic students should apply through Ontario Colleges.
International Students
Visit the How to Apply page for more information on how and when to apply.
International students should apply through the George Brown Polytechnic Online Application System.
Program Learning Outcomes
The graduate demonstrates the ability to:
- Apply techniques such as reconstituting, revising, laminating and assembling to traditional French pastry and baking, using emerging trends in the French patisserie.
- Converse in basic French and use correct terminology within a food service operation.
- Identify the holistic practices in French gastronomy through field education and/or gastronomic theory.
- Prepare French pastries and baked goods within Canadian and EU health, safety and nutrition regulations, standards, guidelines and processes.
- Develop unique baking, pastry or confectionery product and manage the commercialization and marketing of that product.
- Manage the production, sales and business aspects of a personally created line of French pastries and baked goods.
Contact Us
Financial Fees
For inquiries about OSAP, bursaries, scholarships and other financial inquiries, please contact the Financial Aid Office at FinAid@georgebrown.ca or visit the Financial Aid web page.
Advanced French Patisserie (H413)
Program Coordinator: Chef Jocelyn Bouzenard
For general Chef School inquiries, please contact CHCAStudentSupport@georgebrown.ca.
International Students
Contact one of our international recruitment representatives specializing by country of origin by either booking a virtual meeting or submitting an inquiry. For more information visit the International Contact Us page
Visit Our Campus
Join us for an upcoming Open House Discovery Day, where you will learn more about your area of interest, get a first-hand look at our facilities and meet with representatives from George Brown Polytechnic.
Visit St. James Campus
Book campus tourGet answers to your questions
Book info sessionVisit St. James Campus
Our Virtual Tour showcases the following areas:
- Campus Facilities
- Student Services
- Applied Learning Environments
- Labs & Classrooms
Advanced French Patisserie
(Postgraduate) (H413)
Program Details
- Program Code: H413
- Credential: Ontario College Graduate Certificate
- Duration: 3 semesters
- Method of Study: Full-time
- Starting Months: May
- Domestic Tuition: $19,150.00 * ‡ ^ ~
- International Tuition: $39,975.00 ** ‡ ^ ~
- Spring 2026 Delivery: Not Available
Program Availability
| Semester | Domestic | International |
|---|---|---|
| Fall 2025 | Not Available | Not Available |
| Winter 2026 | Not Available | Not Available |
| Spring 2026 | Suspended | Suspended |
- Work-Integrated Learning:
We believe in learning by doing, and that is why we have incorporated work-integrated learning opportunities.
- PGWP Eligible: No
Get answers to your questions
Book info sessionProgram Description
Program Overview
Learn the techniques that make French pastries famous worldwide in the Advanced French Patisserie (Postgraduate) program. Study with experts in Canada and then live, learn and gain work experience in France.
Full Description
Do you want to learn French patisserie? In the Advanced French Patisserie (Postgraduate) (H413) program, you will develop your knowledge of French pastry, culinary traditions, art and culture and experience the connection between food and life in France during a study and work abroad experience.
In this one-year graduate certificate program, you will:
- experience hands-on learning in both Canada and France with pre-eminent French chef professors
- build your knowledge of French pastry and culinary traditions and embrace emerging trends in French pastry
- benefit from our partnership with Ferrandi Paris, École Grégoire-Ferrandi, one of France’s leading professional training schools
- experience the cheese producers and local markets of France as your open-air classroom
- work in top patisseries, bakeries, restaurants and hotels, where you will get attention, training and an inspiring experience
After your experiences in France, you’ll show off what you’ve learned at George Brown Polytechnic events. This program and the exciting opportunities it provides will help make you a sought-after employee when you graduate.
Program Schedule
The Advanced French Patisserie postgraduate program currently offers classes from Monday to Friday.
George Brown Polytechnic Chef School Student Standards and Expectations
Your Field Education Options
Benefit from our partnership with Ferrandi Paris 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 will provide the learning experiences they value and meet the learning outcomes of the program. This valuable work experience can be added to your resumé.
In addition to more formal on-the-job work experience, George Brown Polytechnic endeavours to provide learning opportunities with real-world challenges and clients.
Career & Postgraduate Study Opportunities
Courses
Semester 1
| Code | Course Name |
|---|---|
| HOSF 4021 | Advanced French Pastry – Theory & Practical |
| HOSF 4025 | French Language |
| HOSF 4027 | Gastronomy |
Semester 2
| Code | Course Name |
|---|---|
| HOSF 4031 | Advanced French Pastry II (in France) |
| HOSF 4032 | Externship (in France) |
Semester 3
| Code | Course Name |
|---|---|
| HOSF 1170 | The Slow Food Experience |
| HOSF 4026 | Art and Design |
| HOSF 4042 | Patisserie Capstone |
Course Outline URL
Program Learning Outcomes
The graduate demonstrates the ability to:
- Apply techniques such as reconstituting, revising, laminating and assembling to traditional French pastry and baking, using emerging trends in the French patisserie.
- Converse in basic French and use correct terminology within a food service operation.
- Identify the holistic practices in French gastronomy through field education and/or gastronomic theory.
- Prepare French pastries and baked goods within Canadian and EU health, safety and nutrition regulations, standards, guidelines and processes.
- Develop unique baking, pastry or confectionery product and manage the commercialization and marketing of that product.
- Manage the production, sales and business aspects of a personally created line of French pastries and baked goods.
Tuition & Fees
Domestic Tuition
$19,150.00 * ‡ ^ ~
International Tuition
$39,975.00 ** ‡ ^ ~
Additional Costs
* Amounts listed are the estimated total of tuition, ancillary fees, student service and materials for the three semesters of programs starting in Fall 2024. Fees are subject to change for programs starting in Fall 2025 and at later dates. This fee does not include books, transfers (Paris Charles De Gaule Airport – Student residence) and public transit tickets in Paris for the length of the stay which are to be purchased by the student separately.
** Amounts listed are the estimated total of tuition, materials student service and ancillary fees for the first three semesters of programs starting in Fall 2025. Tuition fees are subject to board approval. Material, student service and ancillary fees are estimated based on prior years. All fees are subject to change without notice. This fee does not include books, transfers (Paris Charles De Gaule Airport – Student residence) which are to be purchased by the student separately.
‡ Additional Cost
| Description | Cost |
|---|---|
| Uniform | $290 |
| Black safety shoes | $110- $160 |
| Knives and small wares | $500–$700 |
| Airfare to France †(approximate) | $1,400–$1,800 |
†(approximate) based on exchange rate, applicable taxes.
^ Fees do not include transfer costs to placements.
~ The fee does not include accommodation costs while students are in externship in France, which are to be paid separately by the student.
International Students
Visit the International Fees and Related Costs page for more information.
Financial Assistance
Each year we award over $2 million dollars in scholarships, awards and bursaries to first-year students. Check out our financial aid web pages for ways to pay for college and the full list of available scholarships, awards and bursaries.
This program is approved for OSAP funding, provided the applicant meets OSAP eligibility criteria.
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 (resumé and references 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 Polytechnic English assessment to be considered for admission.
Please visit English Proficiency for more details.
International Students
Visit the International Admissions page for more information regarding country specific admission requirements.
Special Requirements
Students are required to have valid WHMIS and Sanitation certification prior to the start of the program. If you do not have these certifications you are required to arrange completion of them, at your own expense. Please contact the Program Co-ordinator for further 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 Polytechnic 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.
How to Apply
Domestic students should apply through Ontario Colleges.
International Students
Visit the How to Apply page for more information on how and when to apply.
International students should apply through the George Brown Polytechnic Online Application System.
Contact Us
Advanced French Patisserie (H413)
Program Coordinator: Chef Jocelyn Bouzenard
For general Chef School inquiries, please contact CHCAStudentSupport@georgebrown.ca.
International Students
Contact one of our international recruitment representatives specializing by country of origin by either booking a virtual meeting or submitting an inquiry. For more information visit the International Contact Us page
Visit Our Campus
Join us for an upcoming Open House Discovery Day, where you will learn more about your area of interest, get a first-hand look at our facilities and meet with representatives from George Brown Polytechnic.
Program Description
Program Overview
Learn the techniques that make French pastries famous worldwide in the Advanced French Patisserie (Postgraduate) program. Study with experts in Canada and then live, learn and gain work experience in France.
Full Description
Do you want to learn French patisserie? In the Advanced French Patisserie (Postgraduate) (H413) program, you will develop your knowledge of French pastry, culinary traditions, art and culture and experience the connection between food and life in France during a study and work abroad experience.
In this one-year graduate certificate program, you will:
- experience hands-on learning in both Canada and France with pre-eminent French chef professors
- build your knowledge of French pastry and culinary traditions and embrace emerging trends in French pastry
- benefit from our partnership with Ferrandi Paris, École Grégoire-Ferrandi, one of France’s leading professional training schools
- experience the cheese producers and local markets of France as your open-air classroom
- work in top patisseries, bakeries, restaurants and hotels, where you will get attention, training and an inspiring experience
After your experiences in France, you’ll show off what you’ve learned at George Brown Polytechnic events. This program and the exciting opportunities it provides will help make you a sought-after employee when you graduate.
Program Schedule
The Advanced French Patisserie postgraduate program currently offers classes from Monday to Friday.
George Brown Polytechnic Chef School Student Standards and Expectations
Your Field Education Options
Benefit from our partnership with Ferrandi Paris 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 will provide the learning experiences they value and meet the learning outcomes of the program. This valuable work experience can be added to your resumé.
In addition to more formal on-the-job work experience, George Brown Polytechnic endeavours to provide learning opportunities with real-world challenges and clients.
Career & Postgraduate Study Opportunities
Courses
Semester 1
| Code | Course Name |
|---|---|
| HOSF 4021 | Advanced French Pastry – Theory & Practical |
| HOSF 4025 | French Language |
| HOSF 4027 | Gastronomy |
Semester 2
| Code | Course Name |
|---|---|
| HOSF 4031 | Advanced French Pastry II (in France) |
| HOSF 4032 | Externship (in France) |
Semester 3
| Code | Course Name |
|---|---|
| HOSF 1170 | The Slow Food Experience |
| HOSF 4026 | Art and Design |
| HOSF 4042 | Patisserie Capstone |
Course Outline URL
Tuition & Fees
Domestic Tuition
$19,150.00 * ‡ ^ ~
International Tuition
$39,975.00 ** ‡ ^ ~
Additional Costs
* Amounts listed are the estimated total of tuition, ancillary fees, student service and materials for the three semesters of programs starting in Fall 2024. Fees are subject to change for programs starting in Fall 2025 and at later dates. This fee does not include books, transfers (Paris Charles De Gaule Airport – Student residence) and public transit tickets in Paris for the length of the stay which are to be purchased by the student separately.
** Amounts listed are the estimated total of tuition, materials student service and ancillary fees for the first three semesters of programs starting in Fall 2025. Tuition fees are subject to board approval. Material, student service and ancillary fees are estimated based on prior years. All fees are subject to change without notice. This fee does not include books, transfers (Paris Charles De Gaule Airport – Student residence) which are to be purchased by the student separately.
‡ Additional Cost
| Description | Cost |
|---|---|
| Uniform | $290 |
| Black safety shoes | $110- $160 |
| Knives and small wares | $500–$700 |
| Airfare to France †(approximate) | $1,400–$1,800 |
†(approximate) based on exchange rate, applicable taxes.
^ Fees do not include transfer costs to placements.
~ The fee does not include accommodation costs while students are in externship in France, which are to be paid separately by the student.
International Students
Visit the International Fees and Related Costs page for more information.
Financial Assistance
Each year we award over $2 million dollars in scholarships, awards and bursaries to first-year students. Check out our financial aid web pages for ways to pay for college and the full list of available scholarships, awards and bursaries.
This program is approved for OSAP funding, provided the applicant meets OSAP eligibility criteria.
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 (resumé and references 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 Polytechnic English assessment to be considered for admission.
Please visit English Proficiency for more details.
International Students
Visit the International Admissions page for more information regarding country specific admission requirements.
Special Requirements
Students are required to have valid WHMIS and Sanitation certification prior to the start of the program. If you do not have these certifications you are required to arrange completion of them, at your own expense. Please contact the Program Co-ordinator for further 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 Polytechnic 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.
How to Apply
Domestic students should apply through Ontario Colleges.
International Students
Visit the How to Apply page for more information on how and when to apply.
International students should apply through the George Brown Polytechnic Online Application System.
Program Learning Outcomes
The graduate demonstrates the ability to:
- Apply techniques such as reconstituting, revising, laminating and assembling to traditional French pastry and baking, using emerging trends in the French patisserie.
- Converse in basic French and use correct terminology within a food service operation.
- Identify the holistic practices in French gastronomy through field education and/or gastronomic theory.
- Prepare French pastries and baked goods within Canadian and EU health, safety and nutrition regulations, standards, guidelines and processes.
- Develop unique baking, pastry or confectionery product and manage the commercialization and marketing of that product.
- Manage the production, sales and business aspects of a personally created line of French pastries and baked goods.
Contact Us
Advanced French Patisserie (H413)
Program Coordinator: Chef Jocelyn Bouzenard
For general Chef School inquiries, please contact CHCAStudentSupport@georgebrown.ca.
International Students
Contact one of our international recruitment representatives specializing by country of origin by either booking a virtual meeting or submitting an inquiry. For more information visit the International Contact Us page
Visit Our Campus
Join us for an upcoming Open House Discovery Day, where you will learn more about your area of interest, get a first-hand look at our facilities and meet with representatives from George Brown Polytechnic.
Visit St. James Campus
Book campus tourGet answers to your questions
Book info sessionVisit St. James Campus
Our Virtual Tour showcases the following areas:
- Campus Facilities
- Student Services
- Applied Learning Environments
- Labs & Classrooms