Pâtisserie professionnelle (Professional Pastry Making)

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(French only)

Pâtisserie professionnelle (Professional Pastry Making)

ITHQ Signature program – Pâtisserie 5297 (DVS)

Admission application periods

  • Mid-January to March 1 (for fall admissions)
  • October 1 to November 1 (for winter admissions)

International applicants:

  • Until March 1 (for fall admissions)

Information session (In French only)

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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!

For more information and admission (French only)

NOTE: French is the language of instruction for ITHQ’s programs, with the exception of Wine and Spirit Certificate (English only), Guide touristique de Montréal / Montréal Tourist Guide and Hautes Études en gestion hôtelière internationale / Advanced Studies in International Hotel Management (bilingual: French and English).

NOTE : The information on this page is subject to change.

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