Pearson board launching professional bread, wine courses
Programs could lead to employment opportunities
Bread and butter
Though it’s back to school time for youngsters, students of any age can also take advantage of two new programs being offered by the Lester B. Pearson School Board, one of which partners the board with regional powerhouse Première Moisson Bakery.
The board has launched a bread making program set to take place in part in local branches of the well-known Quebec bakery chain.
Première Moisson’s head office and flagship store, located in Vaudreuil-Dorion, can be one of dozens of locations at which students from the Pearson School of Culinary Arts will learn while doing.
The arrangement means students could spend up to 50 percent of their time in a Première Moisson location.
At the same time, the trade school has also launched a sommelier program which will prepare students to work in wine procurement, wine storage, food and wine pairing and service to consumers.
The board says its sommelier program is the only one of its kind taught in English in Quebec.
“People are becoming more aware that the trades are an invaluable career pathway,” Gloria Keenan, LBPSB regional director of adult and vocational education said at the launch of the new programs, which will be taught at Pearson Adult and Career Centre in LaSalle.
The board says students in the bread making program will be trained in the French tradition under the guidance of master bakers.
Mario Boulanger, partner/owner of the Première Moisson store at the Jean-Talon Market hopes the seven-month bread making program will help fill a need for professional bakers.
“This class will create professional bakers who have a love of the craft of bread making – and there are many openings in the field,” Boulanger said at the presentation which was held in the newly remodeled dining room at the Pearson School of Culinary Arts.
“A lot of people are realizing it’s better to be a working baker than an unemployed lawyer in Quebec – and this course will allow them to learn the passion of bread making, good breads which are more and more in demand.”
For student Jean Brunet, who is also a bakery owner, the course is just what he needs. “It’s what we need to make our business grow,” he said.
The art of wine
And those teaching the wine course say there is a lot of opportunity in the field. Sommelier Bertrand Eichel, who was named the Best Sommelier in Quebec in 2009, and Jeanne Duguay, a sommelier at the Sociéte des alcools du Québec, said there is a need for sommeliers in Quebec and across Canada.
Both relish the chance to teach the art of fine wine to students like Suzanne Liu, a restaurant owner taking the course in order to share the knowledge with employees and customers. Sommeliers perform a variety of tasks including recommending wines and pairing wines and food, answering questions on the vintage and other characteristics of wines and ensuring the set-up and restocking of wine cellars. Students do not have to live within the LBPSB parameters to enroll at the school.
To learn more about the classes, contact Pierre Auclair, pedagogical consultant at the Pearson Adult and Career Centre at 514 363-6213, or by email at firstname.lastname@example.org.