Pâtisserie professionnelle (Professional Pastry Making) 5297 (DVS)
Admission application period: October 1 to November 1, 2010 (French only)
Deadline for international students: March 1, 2011
Gaining expertise that combines dexterity and care.
A pastry cook is a veritable "foodsmith," performing work where precision and attention to detail are the keys to success.
The ITHQ's Professional Pastry Making program is ranked one of the best programs of its kind because it focuses first and foremost on the foundations of the craft.
You will learn about every aspect of the profession, from food safety to creative design, and will get to apply the knowledge you have gained in a paid, 390-hour internship and numerous hours of production at the ITHQ's state-of-the-art facilities.
Let this stimulating program open the doors to a fascinating and appetizing career!
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