Professional Cooking






Alimentation et tourisme

Number of credits


Number of contact hours allotted for specific training

1470 Hours


Program approved in 2008.

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.

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
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
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
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.

Eastern Townships SB (Montérégie)
Vocational training centre

Cowansville Vocational Education Training Centre

GroupStatusD/WStart date
D/WAug 26, 2019
DAug 28, 2019
DAug 26, 2019
Collège LaSalle
Vocational training centre

Collège LaSalle

GroupStatusD/WStart date
DJan 01, 2014
Lester-B.-Pearson SB
Vocational training centre

Pearson Adult and Career Centre

GroupStatusD/WStart date
WAug 28, 2019
DAug 28, 2019
DJan 07, 2020
WJan 07, 2020

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

Job titles

Program content

Number or codeCourse Name / CompetencyHours
904532To determine their suitability for the trade and the training process30
904542To adopt preventive measures in matters of hygiene and food safety30
904552To adopt preventive measures in matters of health and safety30
904563To evaluate the sensory properties of foods45
904572To associate cooking techniques with foods30
904582To perform tasks associated with kitchen organization30
904594To prepare fruits and vegetables60
904606To make basic preparations90
904612To establish professional relationships30
904623To do the mise en place for soups45
904634To make basic doughs, pastries and batters60
904647To do the mise en place for meat, poultry and game105
904656To do the mise en place for fish and seafood90
904664To do the mise en place for hors-d’oeuvres and appetizers60
904677To do the mise en place for desserts105
904684To create balanced menus60
904694To prepare and serve breakfasts60
904703To produce culinary presentations45
904714To prepare and serve menus du jour60
904723To prepare and serve high-volume menus45
904735To ensure production for banquets and food service operations75
904743To prepare and serve buffets45
904759To prepare and serve table d’hôte and à la carte menus135
904767To integrate into the workplace105