Professional Cooking

Code	5811
Diploma	DVS
Sector	Food Services and Tourism
Length of training	1 470 hours
Number of credits	98
Status	Program approved in 2008.

This program is offered in French:
5311 - Cuisine

Training

Admission conditions and prerequisites

Organizations
offering
the program

At a glance

Useful links
and videos

Program Objectives

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.

Program Content

Code	Statement of Competency	Hours	Credits
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

Admission Conditions and Prerequisites

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.

Functional Prerequisites

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.

Specific Prerequisites

Language of instruction		Second language		Mathematics
Adults	Youth	Adults	Youth	Adults	Youth
ENG-3101-1 et ENG-3102-2 ou (ENG-3070-3)	632-306 ou (630-316)	-	-	-	-

Educational Organizations Offering the Program

Region

Region:

Schedule:

All

Day

Evening

Specifics:

Estrie

Legend

Places available
Admission by waiting list
Course full

CSS du Val-des-Cerfs

Vocational Training Centre	Group	D/E	Start Date
Campus de Brome-Missisquoi (Cowansville)	24CU5-08 A	D	Aug. 27th, 2024
	24CU3-08 A	D	Aug. 28th, 2024
	24CUC-08 A	D	Aug. 28th, 2024

Eastern Townships SB (Estrie)

Vocational Training Centre	Group	Status	D/E	Start Date
Recognition of Acquired Competencies (RAC) - CFP Lennoxville	—	—	—	—

Montérégie

Legend

Places available
Admission by waiting list
Course full

Eastern Townships SB (Montérégie)

Vocational Training Centre	Group	D/E	Start Date
Cowansville Vocational Education Training Centre	24CU3-08 A	D	Aug. 28th, 2024
	24CU5-08 A	D	Aug. 28th, 2024
	24CUC-08 A	D	Aug. 28th, 2024

Montréal

Legend

Places available
Admission by waiting list
Course full

Collège LaSalle

Vocational Training Centre	Group	Status	D/E	Start Date
Collège LaSalle	—	—	—	—
	—	—	—	—

English-Montréal SB

Vocational Training Centre	Group	Status	D/E	Start Date
EMSB-AEVS Vocational Training Centre	—	—	—	—
St. Pius X Career Centre / Centre de carrières St. Pius X	—	—	—	—

Lester-B.-Pearson SB

Vocational Training Centre	Group	D/E	Start Date
Career Development Services	COOK 2021	D/E	Periodic entry
Pearson Adult and Career Centre	PCAUG24E	E	Aug. 30th, 2024
	PCSEP24D	D	Sept. 30th, 2024
	PCJAN25E	E	Jan. 20th, 2025

Nord-du-Québec

Legend

Places available
Admission by waiting list
Course full

CS Kativik

Vocational Training Centre	Group	Status	D/E	Start Date
C.F.P. du Nunavik	1		D	Continuous entry

Cook

Cooks prepare, season and cook food. They are responsible for plate presentation, estimating food requirements and planning menus. They control the quality and freshness of products and manage inventory. Although it is a stressful job, it is also creative and rewarding. This occupation is for quick, meticulous people who are good team players and able to work under pressure.