Contemporary Professional Pastry Making
The Contemporary Professional Pastry Making program aims to train people in the pastry profession. This program is geared towards chefs that work in restaurants where part of their tasks are in pastry making.
Pastry makers are multi-skilled and specialize in creating pastries as well as chef-related tasks. In general, they create a variety of pastries, creams, biscuits, cookies, petits fours, small cakes, traditional and contemporary entremets, frozen desserts, chocolate products, pastry decorations as well as plated desserts. Occasionally pastry chefs may be called upon to make other products such as various breads, brioches, and doughnuts. Pastry makers work mostly in hotels and restaurants. They may also work in food stores, cafeterias, catering or in bakeries.
To apply online, please visit the program page on the AEVS website below: