The Professional Cooking program trains cooks in preparing mise en place, planning service, applying hygiene and safety standards, cooking and presenting various foods, and creating diverse menus including table d’hôte, à la carte, and buffets.
The Market-Fresh Cooking program also trains cooks, focusing on charcuterie, bread making, international and regional dishes, plated desserts, recipe development, and serving market-fresh and tasting menus.
Professional Cooking
| Coded | 5311 |
|---|---|
| Sanction | DEP |
| Sector | Food and tourism |
| Total duration | 1,470 hours |
| Approximate duration in months | 13 months |
| Number of units | 98 |
| Status | Program approved in 2008. |
Market-Fresh Cooking
| Coded | 5324 |
|---|---|
| Sanction | ASP |
| Sector | Food and tourism |
| Total duration | 525 hours |
| Approximate duration in months | 6 months |
| Number of units | 35 |
| Status | Program approved in 2008. |
Admission (Domestic students ONLY)
Persons holding a CSQ or living in Quebec during the last 3 consecutive years or living in Quebec for 12 consecutive months without full-time studies
Permanent Residence or Canadian Citizen
Benefits for Local Students
Bursary up to $1500 per month
OPUS card reduced fare
Eyeglasses & Contact Lenses Subsidies
Admission Requirements For International Students
International students ONLY
High school diploma & transcript
Passport & Birth Certificate
French B1 or the equivalence
This program is provided by French Public School Board
Benefits for International Students
3 year PGWP (Post Graduate Work Permit) guaranteed
Course Content (Professional Cooking)
| Coded | Statement of competence | Hours | Units |
|---|---|---|---|
| 404-532 | Position yourself in relation to the profession and the training process | 30 | 2 |
| 404-542 | Adopt preventive measures in terms of food hygiene and safety | 30 | 2 |
| 404-552 | Adopt preventive health and safety measures | 30 | 2 |
| 404-563 | Evaluate the organoleptic qualities of foods | 45 | 3 |
| 404-572 | Pairing cooking techniques with foods | 30 | 2 |
| 404-582 | Perform activities related to kitchen organization | 30 | 2 |
| 404-594 | Prepare fruits and vegetables | 60 | 4 |
| 404-606 | Carry out basic preparations | 90 | 6 |
| 404-612 | Building professional relationships | 30 | 2 |
| 404-623 | Carry out the setting up of the soups | 45 | 3 |
| 404-634 | Make basic pasta | 60 | 4 |
| 404-647 | Carry out the preparation of meats, poultry and game | 105 | 7 |
| 404-656 | Carry out the placement of fish, molluscs and crustaceans | 90 | 6 |
| 404-664 | Prepare the hors d’oeuvres and starters | 60 | 4 |
| 404-677 | Make the desserts setting | 105 | 7 |
| 404-684 | Design balanced menus | 60 | 4 |
| 404-694 | Serve breakfasts | 60 | 4 |
| 404-703 | Make culinary presentations | 45 | 3 |
| 404-714 | Carry out the service of the daily menus | 60 | 4 |
| 404-723 | Carry out production menu service | 45 | 3 |
| 404-735 | Provide production for banquets and food services | 75 | 5 |
| 404-743 | Serve buffets | 45 | 3 |
| 404-759 | Serve table d’hôte and à la carte menus | 135 | 9 |
| 404-767 | Integrating into the workplace | 105 | 7 |
| 1470 | 98 | ||
Course Content (Market-Fresh Cooking)
| Coded | Statement of competence | Hours | Units |
|---|---|---|---|
| 402-442 | Developing your professional practice | 30 | 2 |
| 402-453 | Making cold meats | 45 | 3 |
| 402-462 | Making certain types of bread | 30 | 2 |
| 402-473 | Making foreign cuisine | 45 | 3 |
| 402-486 | Make dishes using regional products | 90 | 6 |
| 402-494 | Making plated desserts | 60 | 4 |
| 402-502 | Designing recipes | 30 | 2 |
| 402-512 | Standardize recipes | 30 | 2 |
| 402-528 | Carry out the setting up and service of market cuisine menus | 120 | 8 |
| 402-533 | Carry out the setting up and service of tasting menus | 45 | 3 |
| 525 | 35 | ||
The locations
Choose from:
117-1111 Rue Saint-Urbain, Montréal, QC H2Z 1Y6
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