Professional Cooking

Program objectives

The Professional Cooking program prepares students to practise the trade of professional cook. Professional cooks will acquire the knowledge, ability and attitude necessary to prepare the mise en place and work plan for service, plan the necessary elements for smooth service, apply hygiene, food safety, and occupational health and safety standards, cook various foods properly, present food in accordance with standards, prepare, season and store hors-d’oeuvres, soups, meat, fish, vegetables, sauces, desserts and other products, in accordance with specific procedures, create menus for various meals as well as table d’hôte menus, à la carte items and buffets.

Admission conditions

To be eligible for admission to this program, candidates must meet one of the following requirements:

Persons holding a Secondary School Diploma or its recognized equivalent, for example, an Attestation of Equivalence of Secondary V studies, or a postsecondary diploma such as the Diploma of College Studies or a Bachelor’s degree
OR
Persons who are at least 16 years of age on September 30 of the school year in which their training is to begin and have earned the Secondary IV credits in language of instruction, second language and mathematics in the programs of study established by the Minister, or have been granted recognition for equivalent learning
OR
Persons who are at least 18 years of age upon entry into the program and have the following functional prerequisites: the successful completion of the General Development Test (see the following table), or recognition of equivalent learning
OR
Persons who have obtained Secondary III credits in language of instruction, second language and mathematics in programs established by the Minister are required to pursue general education courses, concurrently with their vocational training, in order to obtain the Secondary IV credits they lack in language of instruction, second language and mathematics in programs established by the Minister.

Targeted professions (Link to Emploi Québec’s IMT En ligne)

Bakers (6332)
Chefs (6321)
Cooks (6322)

Functional prerequisites

A person who has reached the age of 18 can be admitted to a program of study leading to a Diploma of vocational studies (DVS) based on functional prerequisites. These prerequisites, in place for those aged at least 18 years at the start date declared for the vocational training program, are: successful completion of the general development test (GDT) and obtaining and passing the tests relative to the specific prerequisites in the language of instruction and mathematics, if applicable.

This table indicates the new course codes for common core basic education (CCBE) and diversified basic education (DBE) required for the specific prerequisites in language of instruction and mathematics for the targeted program of study. In the cases where the new course codes for the CCBE and the DBE are in progressive implementation, the old codes are indicated in parenthesis and are still valid. The equivalent course codes in basic education in the youth sector are also indicated in the table. When a DVS does not require any specific prerequisites in language of instruction or in mathematics, a (-) will be displayed in the appropriate field. Please note that the functional prerequisites do not apply to attestation of vocational specialty (AVS) programs.

Specific prerequisites
Language of instruction Second language Mathematics
Adults Youth Adults Youth Adults Youth
3101-1 3102-2 (3070-3) 632-306  -  - - -

Program content

Code Statement of competency Hours Credits
904-532 To determine their suitability for the trade and the training process 30 2
904-542 To adopt preventive measures in matters of hygiene and food safety 30 2
904-552 To adopt preventive measures in matters of health and safety 30 2
904-563 To evaluate the sensory properties of foods 45 3
904-572 To associate cooking techniques with foods 30 2
904-582 To perform tasks associated with kitchen organization 30 2
904-594 To prepare fruits and vegetables 60 4
904-606 To make basic preparations 90 6
904-612 To establish professional relationships 30 2
904-623 To do the mise en place for soups 45 3
904-634 To make basic doughs, pastries and batters 60 4
904-647 To do the mise en place for meat, poultry and game 105 7
904-656 To do the mise en place for fish and seafood 90 6
904-664 To do the mise en place for hors-d’oeuvres and appetizers 60 4
904-677 To do the mise en place for desserts 105 7
904-684 To create balanced menus 60 4
904-694 To prepare and serve breakfasts 60 4
904-703 To produce culinary presentations 45 3
904-714 To prepare and serve menus du jour 60 4
904-723 To prepare and serve high-volume menus 45 3
904-735 To ensure production for banquets and food service operations 75 5
904-743 To prepare and serve buffets 45 3
904-759 To prepare and serve table d’hôte and à la carte menus 135 9
904-767 To integrate into the workplace 105 7
1470 98

Duration: 14 months