Description
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.
Program Overview
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 StatusProgram - 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 - Program approved in 2008.
Admission
- 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
- Bursary up to $2100 per month - OPUS card reduced fare - Eyeglasses & Contact Lenses Subsidies
Course Content
Course Content (Professional Cooking)
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404-532 Position yourself in relation to the profession and the
training process 30 2
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404-542 Adopt preventive measures in terms of food hygiene
and safety 30 2
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404-552 Adopt preventive health and safety measures 30 2
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404-563 Evaluate the organoleptic qualities of foods 45 3
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404-572 Pairing cooking techniques with foods 30 2
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404-582 Perform activities related to kitchen organization 30 2
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404-594 Prepare fruits and vegetables 60 4
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404-606 Carry out basic preparations 90 6
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404-612 Building professional relationships 30 2
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404-623 Carry out the setting up of the soups 45 3
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404-634 Make basic pasta 60 4
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404-647 Carry out the preparation of meats, poultry and game 105 7
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404-656 Carry out the placement of fish, molluscs and crustaceans 90 6
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404-664 Prepare the hors d’oeuvres and starters 60 4
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404-677 Make the desserts setting 105 7
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404-684 Design balanced menus 60 4
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404-694 Serve breakfasts 60 4
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404-703 Make culinary presentations 45 3
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404-714 Carry out the service of the daily menus 60 4
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404-723 Carry out production menu service 45 3
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404-735 Provide production for banquets and food services 75 5
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404-743 Serve buffets 45 3
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404-759 Serve table d'hôte and à la carte menus 135 9
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404-767 Integrating into the workplace 105 7
1470 98
Course Content (Market-Fresh Cooking)
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402-442 Developing your professional practice 30 2
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402-453 Making cold meats 45 3
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402-462 Making certain types of bread 30 2
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402-473 Making foreign cuisine 45 3
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402-486 Make dishes using regional products 90 6
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402-494 Making plated desserts 60 4
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402-502 Designing recipes 30 2
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402-512 Standardize recipes 30 2
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402-528 Carry out the setting up and service of market
cuisine menus 120 8
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402-533 Carry out the setting up and service of tasting menus 45 3
525 35