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Cours en Bread Making

Code du programme d'études : 5770

Certificat/Diplôme : DEP

Catégorie : Alimentation et tourisme

The general objectives of the Bread Making program are to acquire the knowledge, ability and attitude necessary to evaluate the physical and chemical properties of a dough, choose the basic ingredients for different baked goods, write a production recipe, prepare preferments and sourdoughs, knead doughs, cut, round and shape doughs, shape white and specialty bread doughs, prepare bread and viennoiserie pastry and bake bread and other bakery goods.

To be eligible for admission to this program, candidates must meet one of the following requirements:

Persons holding a Secondary School Diploma or its recognized equivalent

OR

Persons who are at least 16 years of age on September 30 of the school year in which their training is to begin and have earned the Secondary III credits in language of instruction, second language and mathematics in the programs of study established by the Minister, or have been granted recognition of equivalent learning*

OR

Persons who are at least 18 years of age upon entry into the program and have the following functional prerequisites: the successful completion of the General Development Test (see the following table), or recognition of equivalent learning

* For 2013-2014, 2014-2015 and 2015-2016, the Minister has authorized the establishment of a provisional bridge for the holders of a Training Certificate in a Semiskilled Trade (TCST), for admission to certain programs leading to a DVS. To benefit from this provisional bridge, the person must be at least 16 years of age on September 30 of the school year during which he or she begins his or her vocational training, be the holder of a TCST, and have earned the required credits in language of instruction, second language and mathematics in Secondary Cycle One in general education in the youth sector or in Secondary II of adult general education.

N.B.: For programs of study in this category, persons may continue their general education courses concurrently with their vocational training provided that they have earned at least the Secondary III credits in language of instruction, second language and mathematics in the programs established by the Minister or they are at least 18 years of age and have successfully completed the General Development Test (GDT).

Code Énoncé de la compétenceHeuresUnités
900-711 The Occupation and the Training Process 15 1
900-721 Hygiene and Cleanliness 15 1
900-733 Basic Ingredients and Baked Goods 45 3
900-742 Production Recipes 30 2
900-753 Kneading Doughs 45 3
900-763 The Chemistry of Bread 45 3
900-773 Preferments and Sourdoughs 45 3
900-783 Preparing Bread Doughs 45 3
900-794 Cutting, Rounding and Shaping 60 4
900-806 Shaping White Bread Doughs 90 6
900-816 Shaping Specialty Bread Doughs 90 6
900-822 Controlling Fermentation 30 2
900-832 Viennoiserie Pastry Doughs 30 2
900-844 Viennoiserie Pastries 60 4
900-852 Baking Bread 30 2
900-868 Entering the Work Force 120 8
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LES PROFESSIONS OU MÉTIERS LIÉS À CE PROGRAMME D’ÉTUDES:

Code Nom  
6252 Boulangers-pâtissiers/boulangères-pâtissières

AUTRES PROGRAMMES D’ÉTUDES :

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