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

TRAINING
DESCRIPTION

The student who has completed a vocational training can continue to acquire a certificate of professional specialization (ASP). The Market-Fresh Cooking specialization helps you connect your passion for food with an exciting career as a professional cook. Cooks who have completed the program acquire the creativity and know-how to be able to prepare original dishes and menus. Students will be introduced to both innovative and healthy cooking and discover the latest products and modern cooking methods through this hands-on training program. The costs, the duration (in months) and the training centers offering this specialization will be communicated to you once your application for admission has been completed for the vocational training mentioned in the academic prerequisites.

EDUCATIONAL INSTITUTIONS PROVIDING TRAINING

Centre de formation professionnelle Relais de la Lièvre-Seigneurie
Gatineau, Outaouais
Details [+]

Learn more about the centre

DURATION : 0 Weeks
CLASSES START : October 23 2023
COSTS : 12 119,00 $*
* Please update your nationality in the general menu
* Costs are subject to change until the letter of admission is issued

École hôtelière de la Capitale

École hôtelière de la Capitale
Québec, Capitale-Nationale
Details [+]

Learn more about the centre

DURATION : 0 Weeks
CLASSES START : October 14 2024
COSTS : 6 475,77 $*
* 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

Make cold cuts, cured meats and certain types of bread
Make on plate deserts
Design and standardize recipes
Perform the set up and service of market cuisine menus and 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)

Market-fresh cooking (ASP)