Market Fresh Cooking (Attestation of Vocational Specialization)

Market Fresh Cooking

Program Objectives:

The Market-Fresh Cooking program prepares you to practise the trade of professional cook. You will learn to develop your 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.

Elligibility:

To be eligible for admission to the Market Fresh Cooking, candidates must meet one of the following requirements:

You hold a DVS, 038 Cuisine d’établissement OR 1538 Professional Cooking OR 5311 Cuisine OR 5811 Professional Cooking

OR

Have been granted recognition of equivalent learning.

OR

you are practising an occupation related to the program of study.

Job market opening:

Chefs (6321)

Cooks (6322)

Hours
Statement of the Competency
30
To develop their professional practice
45
To make charcuterie products
30
To make certain types of bread
45
To make international dishes
90
To make dishes using regional products
60
To prepare plated desserts
30
To develop recipes
30
To standardize recipes
120
To do the ‘mise en place’ for and serve market-fresh menus
45
To do the ‘mise en place’ for and serve tasting menus

TOTAL : 525 hours

 Program starts Jan 10 2017 ends 31 May 2017 from Monday to Thursday