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.
Job market opening
Bakers (6332)
Chefs (6321)
Cooks (6322)
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, 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.
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.
Program contents
| Code | Énoncé de la compétence | Heures | Unités |
|---|---|---|---|
| 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 | ||