Training – Market-Fresh Cooking | Québec métiers d'avenir

TRAINING
DESCRIPTION

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.

Duration : 525 Hours

academic
prerequisites

This specialization is offered only after the training :

Professional cooking

The level of language required varies according to the training center chosen.

* The validation of your eligibility will be confirmed by our admissions department once your application has been completed.

JOB
PROSPECTS

Chefs

Cooks

Visit Emploi-Québec to learn more about these opportunities.

EDUCATIONAL INSTITUTIONS PROVIDING TRAINING

Centre PACC-Formation professionnelle
Lasalle, Montréal
Details [+]

Learn more about the centre

DURATION : 5 Months
CLASSES START : August 13 2024
COSTS : 8 800,00 $*
LANGUAGE : English (B(2))
* Please update your nationality in the general menu
* Costs are subject to change until the letter of admission is issued

DURATION : 5 Months
CLASSES START : January 13 2025
COSTS : 8 800,00 $*
LANGUAGE : English (B(2))
* Please update your nationality in the general menu
* Costs are subject to change until the letter of admission is issued

Centre de formation professionnelle Calixa-Lavallée

Centre de formation professionnelle Calixa-Lavallée
Montréal, Montréal
Details [+]

Learn more about the centre

DURATION : 5 Months
CLASSES START : October 24 2024
COSTS : 5 745,76 $*
LANGUAGE : French (B(2))
* Please update your nationality in the general menu
* Costs are subject to change until the letter of admission is issued

DURATION : 5 Months
CLASSES START : March 10 2025
COSTS : 5 745,76 $*
LANGUAGE : French (B(2))
* Please update your nationality in the general menu
* Costs are subject to change until the letter of admission is issued

Fierbourg, centre de formation professionnelle

Fierbourg, centre de formation professionnelle
Québec, Capitale-Nationale
Details [+]

Learn more about the centre

DURATION : 8 Months
CLASSES START : September 03 2024
COSTS : 6 522,00 $*
LANGUAGE : French (C(1))
* Please update your nationality in the general menu
* Costs are subject to change until the letter of admission is issued

Legend Welcoming services

Integrating into the community

— Practical tour of the city and help with initial purchases
— Contact with local aid organizations

Reception on arrival

— Reception at airport, bus terminal or train station

Integrating into the school system

— School tour and twinning with another student
— Monthly follow-up with the student

Integrating the family

— Referral to employment agencies for your spouse
— Help with child daycare or school registration
— Information on family social activities

General information and administrative follow-up

— Direct contact with a resource person
— Registration, information and provision of mandatory health insurance card
— Explanation of the Centre’s teaching techniques and operations

Accommodation

— Reserving temporary accommodation prior to arrival
— Help with finding permanent accommodation

Note: Services may vary slightly from one training centre to another.

TRAINING OBJECTIVES

Be prepared to practise the trade of professional cook
Learn to develop the professional practice, make charcuterie products, make certain types of bread, make international dishes, make dishes using regional products and prepare plated desserts.
Learn to 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.

Similar training

Retail Butchery (view)
Professional cooking (view)
Contemporary pastry-making (ASP) (view)
Pastry-making (view)
Professional cooking and Market-Fresh Cooking (DEP+ASP) (view)

TRAINING CONTENT

Competency statement

HOURS

To develop their professional practice

To make charcuterie products

To make certain types of bread

To make international dishes

To make dishes using regional products

To prepare plated desserts

To develop recipes

To standardize recipes

To do the mise en place for and serve market-fresh menus

120

To do the mise en place for and serve tasting menus

Market-fresh cooking (ASP)