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Professional cooking and Market-Fresh Cooking (DEP+ASP)

TRAINING
DESCRIPTION

This program is a combination of the DEP in cooking followed by the ASP (attestation of professional specialization) in market cooking. At the end of this training, you will be able to prepare, season and cook food. Quality control and product freshness will no longer hold any secrets for you! You will have acquired all the practical and theoretical knowledge necessary to work in the kitchen in restaurants, hotels, cafeterias or food stores. It's a stressful job, but creative and rewarding. The job of a cook is suitable for people who are fast, meticulous, good team players and able to work under pressure.

Duration : 1 995 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 de formation professionnelle Calixa-Lavallée
    Montréal, Montréal
    Details [+]


    DURATION : 19 Months
    CLASSES START : August 26 2024
    COSTS : 21 355,30 $*
    LANGUAGE : French (B(2))
    * Please update your nationality in the general menu
    * Costs are subject to change until the letter of admission is issued
    Register

    DURATION : 19 Months
    CLASSES START : August 26 2024
    COSTS : 21 355,30 $*
    LANGUAGE : French (B(2))
    * Please update your nationality in the general menu
    * Costs are subject to change until the letter of admission is issued
    Register

    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

    Similar training

    TRAINING CONTENT

    Competency statement
    HOURS
    To situate oneself in relation to the trade and the training process
    30
    Adopt preventive measures with respect to food hygiene and safety
    30
    Adopt preventive measures in matters of health and safety
    30
    Evaluate the organoleptic qualities of food
    45
    Associate cooking techniques with foods
    30
    Perform activities related to kitchen organization
    30
    Prepare fruits and vegetables
    60
    Make basic preparations
    90
    Establish professional relationships
    30
    Perform soup preparation
    45
    Make basic pastas
    60
    Perform meat, poultry and game preparation
    105
    Place fish, shellfish and crustaceans
    90
    Place hors d'oeuvres and appetizers
    60
    Set up desserts
    105
    Design balanced menus
    60
    Serve breakfasts
    60
    Make culinary presentations
    45
    Serve daily menus
    60
    Serve production menus
    45
    Ensure production for banquets and food services
    75
    Serve buffets
    45
    Serve table d'hôte and à la carte menus
    135
    Integrate into the work environment
    105
    Develop your professional practice
    30
    Prepare deli meats
    45
    Prepare certain types of bread
    30
    Prepare foreign cuisine dishes
    45
    Preparing dishes based on regional products
    90
    Preparing desserts on a plate
    60
    Designing recipes
    30
    Standardize recipes
    30
    Set up and serve market cuisine menus
    120
    Set up and serve tasting menus
    45

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