This program is offered exclusively in French. Accomodation are possible the English-speaking clientele.
STARTING DATE 2019-2020
To be confirmed
Program objectives
The Market-Fresh Cooking program prepares students to practice the trade of professional cook. The student will learn to develop their professional practice, make charcuterie products, make certain types of bread, make international dishes, make dishes using regional products, prepare plated desserts, develop recipes, standardize recipes, do the mise en place for and serve market-fresh menus and to do the mise en place for and serve tasting menus.
Admission conditions
Persons who hold a DVS: 1038 Cuisine d’établissement OR 1538 Professional Cooking OR 5311 Cuisine OR 5811 Professional Cooking OR Have been granted recognition of equivalent learning. OR Persons practising an occupation related to the program of study.
Targeted professions (Link to Emploi Québec’s IMT En ligne)
Functional prerequisites
Please note that the functional prerequisites do not apply to the attestation of vocational specialty programs (AVS).
Program content
| Code | Statement of competency | Hours | Credits |
|---|---|---|---|
| 902-442 | To develop their professional practice | 30 | 2 |
| 902-453 | To make charcuterie products | 45 | 3 |
| 902-462 | To make certain types of bread | 30 | 2 |
| 902-473 | To make international dishes | 45 | 3 |
| 902-486 | To make dishes using regional products | 90 | 6 |
| 902-494 | To prepare plated desserts | 60 | 4 |
| 902-502 | To develop recipes | 30 | 2 |
| 902-512 | To standardize recipes | 30 | 2 |
| 902-528 | To do the mise en place for and serve market-fresh menus | 120 | 8 |
| 902-533 | To do the mise en place for and serve tasting menus | 45 | 3 |
| 525 | 35 | ||
Duration: 7 months