Objectifs du programme
The Market-Fresh Cooking program prepares students to practise 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.
Professions visées (s’informer sur un métier ou une profession sur Québec.ca)
Chefs (6321)
Cooks (6322)
Appellation(s) d'emploi
chef de cuisine
cuisinier/cuisinière
Conditions d'admission
Persons who hold a DVS:
5311 Cuisine
OR 1038 Cuisine d’établissement
OR 5811 Professional Cooking
OR 1538 Professional Cooking
OR
Have been granted recognition of equivalent learning.
OR
Persons practising an occupation related to the program of study.
Préalables fonctionnels
Please note that the functional prerequisites do not apply to attestation of vocational specialty programs (AVS).