Professional cooking

Short course introduction

  • This program prepares students to practice the trade of professional cook. Students will acquire the knowledge, ability and attitude necessary to prepare the ‘mise en place’ and work plan for service, plan necessary elements for smooth service, apply hygiene, food safety, and occupational health and safety standards, cook various food properly, present food in accordance with standards, prep soups, meat, fish, vegetables, sauces, desserts and other products.

Course Content with Hours and Credit Breakdown

Statement of competency Hours Credits
Positioning themselves in relation to the profession and the training process 30 2
Adopting preventative measures in food hygiene and food safety 30 2
Adopting preventative health and safety measures 30 2
Assessing the organoleptic qualities of foods 45 3
Combining cooking techniques with foods 30 2
Conduct activities related to the organization of the kitchen 30 2
Preparing fruit and vegetables 60 4
Making basic preparations 90 6
Establishing industrial relations 30 2
Performing the setting of soups 45 3
Making basic pasta 60 4
Performing meat, poultry and game installation 105 7
Conducting fish, shellfish and crustaceans’ installation 90 6
Implementation of hors d’oeuvres and appetizers 60 4
Carry out the placing of desserts 105 7
Designing balanced menus 60 4
Breakfast service 60 4
Conducting culinary presentation 45 3
Serving the menus of the day 60 4
Conduct production menu service 45 3
Production of banquets and food services 75 5
Serving Buffets 45 3
Serving the table d’hôte and à la carte menus 135 9
Integrating with the workplace 105 7

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