Campus Brome-Missisquoi -

Market-Fresh Cooking (AVS)

This program is offered exclusively in French. Accomodation are possible the English-speaking clientele.

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STARTING DATE 2019-2020
To be confirmed

 

Program objectives

The Market-Fresh Cooking program prepares students to practice 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.

Admission conditions

Persons who hold a DVS: 1038 Cuisine d’établissement OR 1538 Professional Cooking OR 5311 Cuisine OR 5811 Professional Cooking OR Have been granted recognition of equivalent learning. OR Persons practising an occupation related to the program of study.

Targeted professions (Link to Emploi Québec’s IMT En ligne)

Chefs (6321) Cooks (6322)

Functional prerequisites

Please note that the functional prerequisites do not apply to the attestation of vocational specialty programs (AVS).

Program content

Code Statement of competency Hours Credits
902-442 To develop their professional practice 30 2
902-453 To make charcuterie products 45 3
902-462 To make certain types of bread 30 2
902-473 To make international dishes 45 3
902-486 To make dishes using regional products 90 6
902-494 To prepare plated desserts 60 4
902-502 To develop recipes 30 2
902-512 To standardize recipes 30 2
902-528 To do the mise en place for and serve market-fresh menus 120 8
902-533 To do the mise en place for and serve tasting menus 45 3
525 35

Duration: 7 months