Pear­son board laun­ching pro­fes­sio­nal bread, wine courses

Pro­grams could lead to em­ploy­ment op­por­tu­ni­ties

L'Etoile - - IN OTHER WORDS -

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 paul­

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