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Professional Cooking – Programme Signature

Code 5918
SanctionDEP
Secteur03 - Alimentation et tourisme
Durée totale2040 heures
Nombre d'unités136
StatutProgramme implanté en 2026.

Objectifs du programme

Le programme Professional Cooking prépare les étudiants à exercer le métier de cuisinier professionnel. Les cuisiniers professionnels acquerront les connaissances, les compétences et les attitudes nécessaires pour préparer la mise en place et le plan de travail pour le service, planifier les éléments nécessaires au bon déroulement du service, appliquer les normes d’hygiène, de salubrité alimentaire et de santé et sécurité au travail, cuire correctement divers aliments, présenter les plats selon les normes établies, préparer, assaisonner et conserver les hors-d’oeuvre, potages, viandes, poissons, légumes, sauces, desserts et autres produits selon des procédures précises, créer des menus pour différents repas ainsi que des menus table d’hôte, des plats à la carte et des buffets.

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Contenu du programme

Code Énoncé de la compétence Heures Unités
905-602 Determine their suitability for the trade and the training process 30 2
905-612 Adopt preventive measures in matters of hygiene and food safety 30 2
905-622 Adopt preventive measures in matters of health and safety 30 2
905-633 Evaluate the sensory properties of foods 45 3
905-642 Associate cooking techniques with foods 30 2
905-652 Perform tasks associated with kitchen organization 30 2
905-664 Prepare fruits and vegetables 60 4
905-676 Make basic preparations 90 6
905-682 Establish professional relationships 30 2
905-693 Do the mise en place for soups 45 3
905-704 Make basic doughs, pastries and batters 60 4
905-717 Do the mise en place for meat, poultry and game 105 7
905-726 Do the mise en place for fish and seafood 90 6
905-734 Do the mise en place for hors-d’oeuvres and appetizers 60 4
905-747 Do the mise en place for desserts 105 7
905-754 %Create% balanced menus 60 4
905-764 Prepare and serve breakfasts 60 4
905-773 Produce culinary presentations 45 3
905-784 Prepare and serve menus du jour 60 4
905-793 Prepare and serve high-volume menus 45 3
905-805 Ensure production for banquets and food service operations 75 5
905-813 Prepare and serve buffets 45 3
905-829 Prepare and serve table d’hôte and à la carte menus 135 9
905-837 Integrate into the workplace 105 7
905-844 S’exprimer oralement en situations simples de la vie courante 60 4
905-854 Formuler des questions simples concernant la vie quotidienne et l’emploi 60 4
905-864 Interagir dans son milieu de travail en s’exprimant oralement de manière fonctionnelle 60 4
905-876 Mobiliser et consolider les connaissances et les habiletés acquises dans son programme en effectuant les tâches de cuisinier(ère) 390 26
2040 136

Conditions d'admission et préalables

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.

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

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