Professional Cooking

Thrive on the creative energy of a new career

Program

Professional Cooking, a DVS program, teaches students how to prepare, transform, serve and store food. It teaches students about safety and hygiene in the workplace and presents them with different cooking techniques. The program enables students to prepare specific food items using fruits, vegetables, meats, poultry and seafood. It also teaches students to prepare and serve table d’hôte, à la carte and buffet menus.

Put Academic Theory Into Practice

Professional Cooking prepares students to practise the trade of a professional cook in a variety of food industries. Upon completion of their studies, students can work in restaurants, hotels, hospitals, cruise ships and food productions facilities, to name a few of the food industries.

Start Dates

August 27, 2018 (day)
August 27, 2018 (night)
September 4, 2018 (night)
September 19, 2018 (day)
January 8, 2019 (day)
January 8, 2019 (night)

Certification (D.V.S.)

Diploma of Vocational Studies

Credits

Ministry (MEQ) Code: 5811
Number of Modules: 24
Duration (hours): 1470
Credits: 98

Fees Day Semester Total

$1,112.19 CAD

Apply

Admission Requirements

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

Persons holding a Secondary School Diploma or its recognized equivalent.

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 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 and SPR 3, 4, 6, or recognition of equivalent learning.

Or

Persons having earned Secondary III credits in language of instruction, second language and mathematics in the programs of study established by the Minister and who will continue their general education courses concurrently with their vocational training in order to obtain the credits they are missing among the following: Secondary IV language of instruction, second language and mathematics in the programs of study established by the Minister.

Start Dates

August 27, 2018 (day)
August 27, 2018 (night)
September 4, 2018 (night)
September 19, 2018 (day)
January 8, 2019 (day)
January 8, 2019 (night)

Certification (D.V.S.)

Diploma of Vocational Studies

Credits

Ministry (MEQ) Code: 5811
Number of Modules: 24
Duration (hours): 1470
Credits: 98

Fees Day Semester Total

$1,112.19 CAD

Apply

Course Outline

The duration of the program is 1470 hours, which includes 930 hours spent on the specific competencies required to practise the trade or occupation and 540 hours on general, work-related competencies. The program of study is divided into 24 competencies which vary in length from 30 to 135 hours. The total hours allocated to the program include time devoted to teaching, evaluation of learning and enrichment or remedial activities.

Code
Module
Hours
Credits
904532
The Trade and the Training Process
30
2
904542
Hygiene and Food Safety
30
2
904552
Health and Safety
30
2
904563
Sensory Properties of Foods
45
3
904572
Cooking Techniques
30
2
904582
Kitchen Organization
30
2
904594
Fruits and Vegetables
60
4
904606
Basic Preparations
90
6
904612
Professional Relationships
30
2
904623
Mise en Place: Soups
45
3
904634
Basic Doughs, Pastries and Batters
60
4
904647
Mise en Place: Meat, Poultry and Game
105
7
904656
Mise en Place: Fish and Seafood
90
6
904664
Mise en Place: Hors-d’Oeuvres and Appetizers
60
4
904677
Mise en Place: Desserts
105
7
904684
Menu Planning
60
4
904694
Service: Breakfasts
60
4
904703
Culinary Presentations
45
3
904714
Service: Menus du jour
60
4
904723
Service: High-Volume Menus
45
3
904735
Production: Banquets and Food Service Operations
75
5
904743
Service: Buffets
45
3
904759
Service: Table d’Hôte and à la Carte Menus
135
9
904767
Integration Into the Workplace
105
7
Start Dates

August 27, 2018 (day)
August 27, 2018 (night)
September 4, 2018 (night)
September 19, 2018 (day)
January 8, 2019 (day)
January 8, 2019 (night)

Certification (D.V.S.)

Diploma of Vocational Studies

Credits

Ministry (MEQ) Code: 5811
Number of Modules: 24
Duration (hours): 1470
Credits: 98

Fees Day Semester Total

$1,112.19 CAD

Apply

Program Fees & Materials

Materials available outside the centre can be purchased at:

Day Fees

Description
Semester 1
Semester 2
Semester 3
Total
Service (Registration) Fee
$50.00
$50.00
$50.00
$150.00
Activity Fee
$40.00
$40.00
$40.00
$120.00
Sub-Total
$90.00
$90.00
$90.00
$270.00

Materials Purchased at the Centre

Description
Total
Surgical Gloves
$15.00
Hairnets
$80.00
Spork
$15.00
Textnook (optional)
$145.00
First-Aid Supplies
$10.00
Tool Kit
$380.00
Sub-Total
$645.00

Materials Purchased Outside the Centre

Description
Total
3 white chef jackets w/logo and name
$68.25
2 hounds-tooth pants with hem
$52.50
2 black hats
$13.50
3 double-sided white aprons
$12.60
1 black waiter apron
$7.25
12 terry towels 15"x25"
$17.40
GST 5%
$8.58
PST 9.975%
$17.11
Sub-Total
$197.19
Semester Day Total
$1,112.19 CAD
Start Dates

August 27, 2018 (day)
August 27, 2018 (night)
September 4, 2018 (night)
September 19, 2018 (day)
January 8, 2019 (day)
January 8, 2019 (night)

Certification (D.V.S.)

Diploma of Vocational Studies

Credits

Ministry (MEQ) Code: 5811
Number of Modules: 24
Duration (hours): 1470
Credits: 98

Fees Day Semester Total

$1,112.19 CAD

Apply

Program

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Professional Cooking

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