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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 gain work experience in France!
Through this program, you will:
Experience hands-on learning in both Canada and France with the pre-eminent French chef professors in the country.
Build your knowledge of French pastry and culinary traditions and embrace emerging trends in French pastry.
Benefit from our partnership with Ecole National Superiéure de la Pâtisserie (ENSP), the world-famous Ducasse school, one of France’s finest pastry chef schools.
Experience the vineyards, cheese producers and local markets of France as your open-air classroom.
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.
Learning Outcomes
The graduate has reliably demonstrated 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 foodservice 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.
Work collaboratively as part of a culinary team, and conduct oneself in a professional manner.
Entry Requirement
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 of one year of relevant work experience (resume and references required) OR
A Diploma or Bachelor's Degree in an unrelated field AND a minimum of one year of full-time relevant work experience (resume and references required)
English Language Requirements:
DIPLOMA/CERTIFICATE
PROGRAMS
POSTGRADUATE PROGRAMS AND FAST-TRACK/ BRIDGES**
GBC DEGREE PROGRAMS*
George Brown English for Academic (EAP) Program
Level 8
Level 9
Level 9
IELTS (Academic)
6.0, minimum 5.5 in each skill band
6.5, minimum 6.0 in each skill band
6.5, minimum 6.0 in each skill band
TOEFL
80 (online) minimum 20 in each skill band
88 (online) minimum 22 in each skill band
84 (online) minimum 21 in each skill band
MELAB
80
85
85
PTE (Academic)
54, overall minimum
50 in each skill band
60, overall minimum
55 in each skill band
60, overall minimum
55 in each skill band
CAEL
60 (overall)
70 overall (writing 60)
70 overall (writing 60)
Cambridge English Exams (B2 First, C1 Advanced or C2 Proficiency)
169 or more (with no individual skill below 162)
176 or more (with no individual skill below 169)
176 or more (with no individual skill below 169)
George Brown Admissions Test (Mature applicants only)
Available
Available
Not Available
Fees
Base Tuition Fee:
$14600 for 2 semesters (2020-2021 Programs)
$21900 for 3 semesters (2020-2021 Programs)
Incidental Fees (student ID student association membership etc): $2000
This information was accurate on : 10/04/2021 Please contact us for more information about this courses
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