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

SCHOLARITY LEVEL : Quebec's Secondary 4th (France's Second) or equivalent
LANGUAGE LEVEL :
The level of language required varies according to the training center chosen.

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.

TRAINING OBJECTIVES

Evaluate the organoleptic qualities of food
Establish professional relationships
Safely use kitchen tools and equipment
Select appropriate cooking techniques
Prepare foodstuffs
Set up soups, basic pastas, appetizers, meats, fish and desserts
Make culinary presentations
Set up and serve production kitchen menus, breakfasts, table d'hôte and à la carte menus and buffets
Prepare cold cuts and certain types of bread
Prepare foreign cuisine and dishes based on regional products
Prepare desserts by the plate
Design and standardize recipes
Set up and serve market cuisine and tasting menus

Similar training

Retail Butchery (view)
Professional cooking (view)
Market-fresh cooking (ASP) (view)
Pastry-making (view)

TRAINING CONTENT

Competency statement

HOURS

To situate oneself in relation to the trade and the training process

Adopt preventive measures with respect to food hygiene and safety

Adopt preventive measures in matters of health and safety

Evaluate the organoleptic qualities of food

Associate cooking techniques with foods

Perform activities related to kitchen organization

Prepare fruits and vegetables

Make basic preparations

Establish professional relationships

Perform soup preparation

Make basic pastas

Perform meat, poultry and game preparation

105

Place fish, shellfish and crustaceans

Place hors d'oeuvres and appetizers

Set up desserts

105

Design balanced menus

Serve breakfasts

Make culinary presentations

Serve daily menus

Serve production menus

Ensure production for banquets and food services

Serve buffets

Serve table d'hôte and à la carte menus

135

Integrate into the work environment

105

Develop your professional practice

Prepare deli meats

Prepare certain types of bread

Prepare foreign cuisine dishes

Preparing dishes based on regional products

Preparing desserts on a plate

Designing recipes

Standardize recipes

Set up and serve market cuisine menus

120

Set up and serve tasting menus