Start Date: September
Location: Tourism & Culinary Centre
Length: 1 Year
Credential: Certificate, Pastry Arts
Program Availability: Fall 2024 Term
Canadian Applicants: Closed
International Applicants with a Valid Study Permit: Closed
Other International Applicants: Closed
Program Availability: Fall 2025 Term
Canadian Applicants: Open
International Applicants with a Valid Study Permit: Open
Other International Applicants: Open
Study Pastry Arts at Canada's premiere culinary school! Our Pastry Arts program provides students with a solid foundation in baking methods and pastry techniques. You’ll begin by learning the basics of dough preparation and batters, and advance to preparing custards, French pastries and contemporary plated desserts. You’ll learn to bake bread, pies, cakes, cookies, creams and pastries, and you will perfect these skills by creating desserts for customers at our on-site restaurants each day. Business courses will also prepare you for restaurant operations. By the end of the program, you will be well prepared to work in a restaurant as a pastry chef or to open your own establishment.
The Culinary Institute of Canada is located in the Tourism and Culinary Centre.
Upon successful completion of the Culinary Arts program, graduates will be able to:
NOTES:
Tuition, fees, and other costs are listed in Canadian dollars. International tuition includes the International Student Fee.
Fees are Program Based
|
1 Year |
Canadian |
International |
|---|---|---|
| Tuition | $7,263 | $13,263 |
| Fees | $5,414 | $6,164 |
| Other Costs | $164 | $164 |
| Total | $12,841 | $19,591 |
|
Tuition & Fees |
1 Year |
|---|---|
| Tuition | $7,263 |
| Lab Fee | $2,386 |
| Student Union | $178 |
| Health Insurance Fee | $470 |
| Fitness Centre Fee | $80 |
| Graduation Fee | $100 |
| Purchased Books | $478 |
| Knives | $425 |
| Uniforms & Laundry | $1,297 |
| Total payment to Holland College | $12,677 |
| 1st installment due first day of first semester | $9,045 |
| 2nd installment due first day of second semester | $3,632 |
|
Other Costs |
1 Year |
| On-site parking (payable to Holland College) | $164 |
| Total | $164 |
| Grand Total | $12,841 |
|
Tuition & Fees |
1 Year |
|---|---|
| Tuition* | $ 13,263 |
| Lab Fee | $ 2,386 |
| Student Union | $178 |
| Health Insurance Fee | $ 1,220 |
| Fitness Centre Fee | $80 |
| Graduation Fee | $100 |
| Purchased Books | $478 |
| Knives | $425 |
| Uniforms & Laundry | $1,297 |
| Total payment to Holland College | $ 19,427 |
| 1st installment due first day of first semester | $ 15,795 |
| 2nd installment due first day of second semester | $ 3,532 |
|
Other Costs |
1 Year |
| On-site parking | $164 |
| Subtotal | $164 |
| Total | $19,591 |
*Includes the International Student Fee.
Course Code:SAFE-1005
An overview of the Occupational Health and Safety Act of »¢Ñ¨ÊÓƵ. Students examine the legislation, how PEI employees are protected while on the job and the responsibilities of employees and employers.
Credit Value:0
Course Code:COMM-1005
This course is designed to allow students to develop preparatory skills for securing and retaining employment including; workplace communication, time management, critical thinking and problem-solving, and customer service. Upon successful completion of this course students are able to use oral communications techniques, and create a variety of written documents and reports used in the workplace. Methods and strategies for job search, preparation and retention are also incorporated.
Credit Value:3
Course Code:COMP-1000
Students learn productivity software and explore digital environments with practical applications for various workplaces and educational institutions. The main areas of focus include word processing, spreadsheets, presentation software, email and other electronic communication tools, various digital environments, and industry-specific applications.
Credit Value:3
Course Code:NCPR-1001
A comprehensive two-day course offering standard first aid and cardiopulmonary resuscitation (CPR) skills from a certified trainer. As required by regulation, this course covers CPR and the management of other breathing, airway and circulation emergencies, as well as, the control of bleeding, treating shock, stabilizing fractures and dislocations, head and spine injuries, and more. Also, includes automated external defibrilators (AED). This certification expires in 3 years.
Credit Value:0
Course Code:NCPR-1002
Students complete Workplace Hazardous Materials Information System (WHMIS) training and certification.
Credit Value:0
Course Code:NCPR-1050
Food Safety Certification is highly valued by service and hospitality industry employers seeking staff who are well-trained in the areas of safe food and materials handling procedures.
Credit Value:0
Course Code:PAST-1005
Learn the fundamentals of pastry arts gaining an understanding of basic baking procedures and pastry department operations. Prepare for quantity production by develping the ability to apply essential baking skills to produce a variety of pastry products.
Credit Value:5
Course Code:PAST-1010
Learn the foundational techniques and skills required to perform successfully in a baking and pastry environment. Gain a detailed understanding of common ingredients used in the bake shop and their applications in recipe formulations. Learn about mixing methods in relation to ingredient functions. The identification and safe use of bakeshop tools and equipment will be introduced.
Credit Value:5
Course Code:PAST-1015
Working with couvertures and producing selections of quality chocolates is a critical piece in the pastry chef's repertoire. This course leads the learner to a high level of competency in the production of chocolate based confectionary items including composition, production, assembly and presentation of various chocolate based items.
Credit Value:3
Course Code:PAST-1020
Learn basic and advanced bread preparation techniques. Develop the ability to select appropriate methods and techniques to successfully prepare and bake various breads to industry standards.
Credit Value:3
Course Code:PAST-1030
Learn the procedures and techniques used to produce a variety of hot and cold plated desserts such as layered desserts, cakes, custards, mousses, and ice cream. Using modern, classical, and architectural styles, apply the concepts of artistic plating design in order to create appealing dessert offerings to the public.
Credit Value:4
Course Code:PAST-1035
Hotel and wholesale businesses require pastry cooks to produce specific desserts for large numbers of customers on a regular basis. This course provides students with the knowledge and understanding of creating different desserts and pastries that can be used in mass production for buffets, functions or wholesale. Students will learn procedures and techniques used to produce these products for various food service operations.
Credit Value:3
Course Code:PAST-1040
Prepare and produce a wide variety of desserts and bakery items such as mousses, cakes, pies, tarts, cookies and squares. Learn how to assemble, portion and package products for sale to the public.
Credit Value:3
Course Code:PAST-1045
Learn to create classic and modern special occasion cakes including wedding cakes. Explore decorating techniques and apply these techniques to create creative finished products.
Credit Value:3
