Objectifs du programme

To determine their suitability for the occupation and the training process, to adopt a customer-oriented approach, to prepare the mise en place and dining room, to explain menus and dishes, to take and process orders, to receive and provide information in French, to perform billing and collection operations, to recommend and serve wines, to provide beverage service, to provide banquet service, to provide informal service, to provide formal service, and to integrate into the workplace.

Contenu du programme

Code Énoncé de la compétence Heures Unités
904-402 To determine their suitability for the occupation and the training process 30 2
904-414 To adopt a customer-oriented approach 60 4
904-423 To prepare the mise en place and dining room 45 3
904-435 To explain menus and dishes 75 5
904-442 To take and process orders 30 2
904-456 To receive and provide information in French 90 6
904-462 To perform billing and collection operations 30 2
904-476 To recommend and serve wines 90 6
904-485 To provide beverage service 75 5
904-496 To provide banquet service 90 6
904-508 To provide informal service 120 8
904-518 To provide formal service 120 8
904-527 To integrate into the workplace 105 7
960 64

Conditions d'admission et préalables

To be eligible for admission to this program, candidates must meet one of the following requirements:

Persons holding an Secondary School Diploma (SSD) or its recognized equivalent, for example, an Attestation of Equivalence of Secondary Studies, or a post-secondary 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 III credits in language of instruction, second language and mathematics in the programs of study established by the Minister, or have been granted recognition of 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 have been granted recognition for equivalent learning

Specific conditions:
Persons who are at least 16 years of age on September 30 of the school year in which their vocational training is to begin in a specific program of study, who hold a Training Certificate for a Semiskilled Trade (TCST), and who earned the required credits in language of instruction, second language and mathematics in Secondary Cycle One in general education in the youth sector or in Secondary II in general education in the adult sector
OR
Persons who are at least 15 years of age on September 30 of the current school year, who have attained vocational maturity and who have earned their Secondary II credits in language of instruction, second language and mathematics are eligible for admission to a pilot project for concurrent admission. By means of concurrent admission with an integrated schedule, they will continue their vocational training and their general education in the youth sector to complete the Secondary III prerequisites they need to obtain their vocational training diploma. Authorization by the Ministère is required for the concurrent admission of a student in Secondary III

Préalables fonctionnels

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.

Préalables spécifiques

Langue d'enseignementLangue secondeMathématique
AdultesJeunesAdultesJeunesAdultesJeunes
ENG-3101-1 et ENG-3102-2 ou (ENG-3070-3)632-306 ou (630-316)----

Organismes scolaires offrant le programme

Horaire :

Estrie

Légende
Places disponibles
Admission sur liste d'attente
Cours complet
CSS du Val-des-Cerfs
Centre de formation professionnelle Groupe État J/S Date de début
Campus de Brome-Missisquoi (Cowansville) 23SR3-02 A J 15 fév. 2023
23SRC-02 A J 15 fév. 2023

Montérégie

Légende
Places disponibles
Admission sur liste d'attente
Cours complet
Eastern Townships SB (Montérégie)
Centre de formation professionnelle Groupe État J/S Date de début
Cowansville Vocational Education Training Centre 23SR3-02 J 15 fév. 2023
23SRC-02 J 15 fév. 2023

Montréal

Légende
Places disponibles
Admission sur liste d'attente
Cours complet
English-Montréal SB
Centre de formation professionnelle Groupe État J/S Date de début
St. Pius X Career Centre/Institut culinaire Saint-Pius X K10122 J 21 nov. 2022
L10122 J 16 jan. 2023
A10123 J 20 fév. 2023
Institut de tourisme et d'hôtellerie du Québec
Centre de formation professionnelle Groupe État J/S Date de début
Institut de tourisme et d'hôtellerie du Québec
Lester-B.-Pearson SB
Centre de formation professionnelle Groupe État J/S Date de début
Business Solutions Group - Centre d’expertise RAC FB 2021 J Entrée continue
Pearson Adult and Career Centre FB2022 J À déterminer

Serveur

Les serveuses et les serveurs prennent les commandes de nourriture et de boissons et assurent le service en salle, au comptoir ou lors de buffet. Ils dressent les tables dans différents lieux : restaurants, bars, cafés, bistros, salles de réception, hôtels et auberges, préparent des boissons et suggèrent des vins en accord avec les mets. En somme, ils effectuent le service à la clientèle (réservation, paiement de facture, etc.). C’est un métier stimulant qui demande d’être capable de travailler sous pression et d’avoir de l’entregent et une bonne condition physique. Un emploi comme serveur convient aux personnes sociables, courtoises et responsables.

Formation(s) connexe(s)

Techniques de gestion hôtelière
Réception en hôtellerie
Sommellerie

Salaire moyen

Serveur — 15,25 $

Appellation(s) d'emploi

Barman/barmaid
Serveur/serveuse d'aliments et de boissons