Market-Fresh Cooking

Code	5824
Diploma	AVS
Sector	Food Services and Tourism (03)

Number of credits	35
Length of training	525 hours
Status	Program approved in 2008.

Educational organizations offering the program

Note(s)
This program is offered in French: 5324 - Cuisine du marché

Objectives and targeted professions
Admission conditions
Program content

Program objectives

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.

Targeted professions (find out more about a trade or an occupation on Québec.ca)

Chefs (6321)
Cooks (6322)

Job titles

chef
cook

Admission conditions

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.

Functional prerequisites

Please note that the functional prerequisites do not apply to attestation of vocational specialty programs (AVS).

Program content

Code	Statement of competency	Hours	Credits
902-442	To develop their professional practice	30	2
902-453	To make charcuterie products	45	3
902-462	To make certain types of bread	30	2
902-473	To make international dishes	45	3
902-486	To make dishes using regional products	90	6
902-494	To prepare plated desserts	60	4
902-502	To develop recipes	30	2
902-512	To standardize recipes	30	2
902-528	To do the mise en place for and serve market-fresh menus	120	8
902-533	To do the mise en place for and serve tasting menus	45	3
		525	35