Market-Fresh Cooking

Code	5824
Diploma	AVS
Sector	Food Services and Tourism
Length of training	525 hours
Number of credits	35
Status	Program approved in 2008.

This program is offered in French:
5324 - Cuisine du marché

Training

Admission conditions and prerequisites

Organizations
offering
the program

At a glance

Useful links
and videos

Program Objectives

The Market-Fresh Cooking program prepares students to practise the trade of professional cook. The student will learn to develop their professional practice, make charcuterie products, make certain types of bread, make international dishes, make dishes using regional products, prepare plated desserts, develop recipes, standardize recipes, do the mise en place for and serve market-fresh menus and to do the mise en place for and serve tasting menus.

Program Content

Code	Statement of Competency	Hours	Credits
902-442	To develop their professional practice	30	2
902-453	To make charcuterie products	45	3
902-462	To make certain types of bread	30	2
902-473	To make international dishes	45	3
902-486	To make dishes using regional products	90	6
902-494	To prepare plated desserts	60	4
902-502	To develop recipes	30	2
902-512	To standardize recipes	30	2
902-528	To do the mise en place for and serve market-fresh menus	120	8
902-533	To do the mise en place for and serve tasting menus	45	3
		525	35

Admission Conditions and Prerequisites

Persons who hold a DVS:
5311 Cuisine
OR 1038 Cuisine d’établissement
OR 5811 Professional Cooking
OR 1538 Professional Cooking
OR
Have been granted recognition of equivalent learning.
OR
Persons practising an occupation related to the program of study.

Functional Prerequisites

Please note that the functional prerequisites do not apply to attestation of vocational specialty programs (AVS).

Specific Prerequisites

Language of instruction		Second language		Mathematics
Adults	Youth	Adults	Youth	Adults	Youth
-	-	-	-	-	-

Educational Organizations Offering the Program

Region

Region:

Schedule:

All

Day

Evening

Specifics:

Montréal

Legend

Places available
Admission by waiting list
Course full

Collège LaSalle

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

Lester-B.-Pearson SB

Vocational Training Centre	Group	Status	D/E	Start Date
Pearson Adult and Career Centre	CMAUG24		D	Aug. 13th, 2024
	CMJAN25		D	Jan. 13th, 2025

Market-Fresh Cooking

Cooks prepare charcuteries, baked goods, international dishes, local dishes and desserts. They use new food technology equipment and finish the mise en place before service. As part of their duties, they may be required to estimate food requirements and manage inventory. Market-fresh cooking is a creative field that requires manual skills and attention to detail. A job as a cook is suitable for people who like to work in a team and who can work and thrive under pressure.