Market-Fresh Cooking






Alimentation et tourisme

Number of credits


Number of contact hours allotted for specific training

525 Hours


Program approved in 2008.

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.

Persons who hold a DVS:
5311 Cuisine
OR 1038 Cuisine d’établissement
OR 5811 Professional Cooking
OR 1538 Professional Cooking
Have been granted recognition of equivalent learning.
Persons practising an occupation related to the program of study.

Collège LaSalle
Vocational training centre

Collège LaSalle

GroupStatusD/WStart date
D/WJan 01, 2019
Lester-B.-Pearson SB
Vocational training centre

Pearson Adult and Career Centre

GroupStatusD/WStart date
DAug 19, 2019

Targeted professions (Link to Emploi Québec's IMT En ligne)

Job titles

Program content

Number or codeCourse Name / CompetencyHours
902442To develop their professional practice30
902453To make charcuterie products45
902462To make certain types of bread30
902473To make international dishes45
902486To make dishes using regional products90
902494To prepare plated desserts60
902502To develop recipes30
902512To standardize recipes30
902528To do the mise en place for and serve market-fresh menus120
902533To do the mise en place for and serve tasting menus45