Professional Cooking

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.

Elligibility:

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
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 of 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 having earned Secondary III credits in language of instruction, second language and mathematics in the programs of study established by the Minister and who will continue their general education courses concurrently with their vocational training in order to obtain the Secondary IV credits they are missing among the following: language of instruction, second language and mathematics in the programs of study established by the Minister.

Job market opening:

Chefs (6241)
Cooks (6242)

Prerequisites

Une personne qui a atteint l’âge de 18 ans peut être admise à un programme d’études menant à un Diplôme d’études professionnelles (DEP) sur la base des préalables fonctionnels. Ces préalables fonctionnels, prescrits pour une personne qui a atteint l’âge de 18 ans à la date de début de fréquentation déclarée dans le programme d’études professionnelle sont : la réussite du test de développement général (TDG) et l’obtention et la réussite des épreuves relatives aux préalables spécifiques en langue d’enseignement et en mathématique, s’il y a lieu.

Image
Image
Hours
Statement of the Competency
30
The Trade and the Training Process
30
Hygiene and Food Safety
30
Health and Safety
45
Sensory Properties of Food
30
Cooking Techniques
30
Kitchen Organization
60
Fruits and Vegetables
90
Basic Preparations
30
Professional Relationships
45
Mise en Place: Soups
60
Basic Doughs, Pastries and Batters
105
Mise en Place: Meat, Poultry and Game
Hours
Statement of the Competency
90
Mise en Place: Fish and Seafood
60
Mise en Place: Hors-d’Oeuvres and Appetizers
105
Mise en Place: Desserts
60
Menu Planning
60
Service: Breakfasts
45
Culinary Presentations
60
Service: Menus du jour
45
Service: High-Volume Menus
75
Production: Banquets and Food Service Operations
45
Service: Buffets
135
Service: Table d’Hôte and à la Carte Menus
105
Integration Into the Workplace

TOTAL : 1470 hours