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Professional Cooking

Get the skills and experience you need to become a professional chef in our certified kitchen

Learn how to:

  • Maintain a kitchen according to health and safety regulations
  • Prepare appetizers, main dishes, desserts and breakfasts
  • Use your experience and training to begin a culinary career

1470 hours (full-time, 59-weeks)
98 credits
Diploma of Vocational Studies (DVS)

Program Content

  • Determine their suitability for the trade and the training process
  • Adopt preventive measures in matters of hygiene and food safety
  • Adopt preventive measures in matters of health and safety
  • Evaluate the sensory properties of foods
  • Associate cooking techniques with foods
  • Perform tasks associated with kitchen organization
  • Prepare fruits and vegetables
  • Make basic preparations
  • Establish professional relationships
  • Do the mise en place for soups
  • Make basic doughs, pastries and batters
  • Do the mise en place for meat, poultry and game
  • Do the mise en place for fish and seafood
  • Do the mise en place for hors-d’oeuvres and appetizers
  • Do the mise en place for desserts
  • Create balanced menus
  • Prepare and serve breakfasts
  • Produce culinary presentations
  • Prepare and serve menus du jour
  • Prepare and serve high-volume menus
  • Ensure production for banquets and food service operations
  • Prepare and serve buffets
  • Prepare and serve table d’hôte and à la carte menus
  • Integrate into the workplace

Do you have the prerequisites?

  • Secondary IV language of instruction, second language and mathematics 
    or 
  • Secondary III + General Development Test

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