Professional Cooking

Code	5811
Sanction	DEP
Secteur	Alimentation et tourisme
Durée totale	1 470 heures
Durée approximative en mois	22 mois
Nombre d'unités	98
Statut	Program approved in 2008.

Ce programme est offert en langue française :
5311 - Cuisine

Formation

Conditions d'admission
et préalables

Organismes
offrant le
programme

Métier(s)
en bref

Liens utiles
et vidéos

Objectifs du programme

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.

Contenu du programme

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

Conditions d'admission et préalables

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.

Préalables fonctionnels

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.

Préalables spécifiques

Langue d'enseignement		Langue seconde		Mathématique
Adultes	Jeunes	Adultes	Jeunes	Adultes	Jeunes
ENG-3101-1 et ENG-3102-2 ou (ENG-3070-3)	632-306 ou (630-316)	-	-	-	-

Organismes scolaires offrant le programme

Région

Région :

Horaire :

Tous

Jour

Soir

Particularité :

Légende

Places disponibles
Admission sur liste d'attente
Cours complet

Eastern Townships SB (Montérégie)

Centre de formation professionnelle	Groupe	État	J/S	Date de début
Cowansville Vocational Education Training Centre	25CUC-08 A		J	28 août 2025

Cuisinier

Les cuisinières et cuisiniers préparent, assaisonnent et cuisent les aliments. Ils effectuent le dressage des assiettes, estiment les besoins alimentaires et conçoivent des menus. Ils contrôlent la qualité et la fraîcheur des produits et gèrent les inventaires. C’est un emploi stressant, mais créatif et gratifiant. Le métier de cuisinier convient aux personnes rapides, minutieuses, dotées d’un bon esprit d’équipe et capables de travailler sous pression.