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International Study Programs

Advanced French Patisserie Grad Cert GBC

Advanced French Patisserie Grad Cert GBC

George Brown College, Canada

About This Program

Do you want to learn how to create French patisserie masterpieces using the latest techniques in French pastry making? Join this specialized French food and culture program, learn from the experts in Canada and then live, learn and get work experience in France!

Study in some of the best patisseries, bakeries, restaurants and hotels in Toronto, where you will get attention, training and an inspiring experience with the pre-eminent French chef professors in the country.

George Brown College has partnered with some of the finest pastry chef schools in France such Ecole National Superieure de la Patisserie (ENSP), the world-famous Ducasse school, near Le Puy en Velay and Lyon, France, so you can choose where to take your externship training.

Learn more about the Canada student visa category.

Course Delivery

This Advanced French Patisserie Graduate Certificate program of George Brown College is offered at the St. James Campus.

The program combines classroom instruction for some subjects such as French and Marketing with many hours of hands-on learning. The schedule for the program currently operates from Monday to Friday. In addition, some classes may begin at 7AM and others may run until 10PM.

You will be required to take an externship that is, a temporary training program in a workplace, especially one offered to students as part of a course of study.

Careers

You will have a dynamic and varied career as you will be prepared to enter a global workplace.  Your knowledge of French patisserie techniques will really open up an abundance of opportunities in Toronto if you do not wish to stay on and take further studies.

Learning Outcomes

By the time you graduate, you will gain skills and have demonstrated the ability to:

  1. Apply  techniques such as reconstituting, revising, laminating and assembling to traditional French pastry and baking, using emerging trends in French patisserie;
  2. Converse in basic French and use correct terminology within a food service operation;
  3. Identify the holistic practices in French gastronomy through field education and/or gastronomic theory;
  4. Prepare French pastries and baked goods within Canadian and EU Health, Safety and Nutrition regulations, standards, guidelines and processes;
  5. Develop a unique baking, pastry or confectionary product and manage the commercialization and marketing of that product;
  6. Manage the production, sales and business aspects of a personally created line of French pastries and baked goods;
  7. Work collaboratively as part of a culinary team and conduct oneself in a professional manner.

Course Outline

TERM ONE

  • HOSF4021:  Advanced French Pastry – Theory & Practical (* Part 1)
  • HOSF4025:  French Language
  • HOSF4027:  Gastronomy
  • HOSF4031:  Advanced French Pastry II (* IN FRANCE)

TERM TWO

  • HOSF4032:  Externship (IN FRANCE)
  • HOSF4021:  Advanced French Pastry – Theory & Practical (Part 2)

TERM THREE

  • HOSF4041:  Integrated Marketing Management
  • HOSF4042:  Patisserie Capstone
  • HOSF4026:  Art and Design

Course Info

Course Code : H413

College : Chef School

Duration : 3 semesters

Qualifications Level : Ontario College Graduate Certificate

Fees :

All fees listed below are in Canadian Dollar (CAD):

  • Tuition Fee: 13,520 for two semesters, 20,280 for three semesters
  • Service Fee: 95
  • Incidental Fees (student ID, student association membership, etc.):  1,500
  • Public Transportation, estimated per year:  1,500
  • Medical Insurance:
    • One year coverage, from Sep to Aug: 603.34
    • 8 months coverage, from Jan to Aug: 409.91
    • 4 months coverage, from May to Aug: 215.44
  • Bus Fee: 1,500 estimated per year
  • Books and supplies: 1,00 - 1,200 per year estimated
  • Additional Costs:
    • Uniform: 290
    • Black safety shoes: 100 - 140
    • Knives and small wares: 500 - 700
    • Airfare to France: 1,400 - 1,800 (approximate)

Take note of the following:

  • The above figures represent what George Brown College expects will be your reasonable international fees. 
  • The externship fee has not been included.
  • You will be responsible for your own transportation to complete externship, internship or practical lab requirements not listed above.

Accommodation for International Students at George Brown College

Toronto has a large housing and rental market that offers numerous accommodation options for students.  George Brown College however, does not arrange non-homestay accommodation for students. Estimated costs for privately arranged accommodation may range from $500-$1200 per month, depending on individual living situation and location.

George Brown College's free Housing Services offer support in helping students find off-campus housing.  This will be an advantage for you as it generally takes about 2-3 weeks to find an apartment in Toronto. Apartment listings usually go up 1-2 months previous to their availability so if you’re looking to move beginning of September it is usually good to start looking in July.

Housing Cost (your choice):

  • Landing Pad for 4 weeks:  750/month
  • Homestay for 2 months minimum:  750/month
  • Dormitory
    • September to April:  6,900
    • January to April:  3,450
    • May to August:  595/month

If you would rather live in the residence of the college, you should sign up early.  The George, as the building is known, has the flexibility of 8 month- (Fall/Winter) and 4 Month- (Summer) agreements. Units are 2-bedroom suites that include a kitchenette and 3-piece bathroom with Wi-Fi, phone, and cable television.


As costs are subject to change, the above figures may be changed at any time without notice by the administration of George Brown College.  Please check with your IVC-assigned Visa Counselor or Documentation Officer periodically for any changes.

When estimating your cost of living for an academic year, include rent, weekly supermarket shopping, some meals on campus, electricity bills, heating bills, refuse bills, parking fees, mobile phone expenses, travel, clothing, snacks on campus, socializing, and health.



Intake Dates :

There is only intake per year and this is in MAY.

IVC has a 3-month preparation period that includes, among others:

  • Review by George Brown College's department/school for your eligibility;
  • Processing by the International Admissions Office;
  • Enrollment;
  • Processing of insurance;
  • Payment of tuition fee;
  • Payment and processing of your living expenses fund if you are applying under the Student Direct Stream;
  • Seeking accommodation.

It is important to apply early as this course may have many applicants.  Moreover, beginning an application well in advance of the intake date will allow you a lot of time to prepare for the IELTS and consolidate your academic and professional credentials for your visa application.  So make sure you apply early!



Entry Criteria

Admission and entry requirements for this qualification are in accordance with the academic regulations of George Brown College as listed:

  • You must have completed a 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 one-year of relevant work experience (resume required)
    • Previous studies may qualify you for course exemptions.  Talk to our Visa Counselor on how this can be done.
  • As an international student, you must be able to demonstrate a level of English competency. You must therefore meet the minimum scores in ANY of the following tests that should have a validity of two years:
    • IELTS (Academic Test) 6.5 overall band score with no individual band under 6.0
    • Test of English as a Foreign Language Internet-based (TOEFL iBT): 88 overall, minimum 22 in each skill band
    • PTE Academic: 60 overall, minimum of 55 in each skill band
  • Before enrolling in this program, consider the fact that various allergens including nuts, dairy and shellfish are routinely used in practical labs.

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