Alimentation et tourisme
Number of credits
Number of contact hours allotted for specific training
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:
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.
Targeted professions (Link to Emploi Québec's IMT En ligne)
|Number or code||Course Name / Competency||Hours|
|902442||To develop their professional practice||30|
|902453||To make charcuterie products||45|
|902462||To make certain types of bread||30|
|902473||To make international dishes||45|
|902486||To make dishes using regional products||90|
|902494||To prepare plated desserts||60|
|902502||To develop recipes||30|
|902512||To standardize recipes||30|
|902528||To do the mise en place for and serve market-fresh menus||120|
|902533||To do the mise en place for and serve tasting menus||45|