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  • Refresh
Professional Cooking
Program duration Number of semesters Tuition Fee
1 year 3 20,346.00

Program Strength
These programs are a part of Quebec’s preferred list. Preferred list is derived based on labor shortages in a particular field. This implies that the students studying this program may have a better chance of integrating into the Canadian workforce. It also means that students upon successful completion of the program are entitled for valuable immigration points, if they intend to apply for Canadian Residency.

Plus the program schedules have been structured to accommodate student’s personal lifestyle needs.

Note: For eligibility criteria with respect to immigration related matters students are advised refer CIC’s website or contact authorized personnel.

Career Choices
  • Cook or Chef in a variety of workplaces including restaurants, hotels, catering, cafeterias, banquet halls, institutional kitchens, resorts, cruise ships
  • To follow rules of hygiene and sanitation
  • To use cooking tools and equipment in a safe manner
  • To apply professional cooking techniques
  • To prepare basic food items such as fruits, vegetables, poultry, game, fish and seafood
  • To make soups, basic doughs, pastries, hors-d'oeuvres, desserts and decorative plate presentations
  • To prepare and serve various menus such as breakfast, tables d’hotes ‚a la carte and buffets
  • Higher Secondary, Diploma or/and Bachelors or recognized equivalent
  • Modest English Language Ability-IELTS
  • Modest High School Mathematics
Program Modules
Modules Hours
The Trade and the Training Process 30
Hygiene and Food Safety 30
Health and Safety 30
Sensory Properties of Food 45
Cooking Techniques 30
Kitchen Organization 30
Fruits and Vegetables 60
Basic Preparations 90
Professional Relationships 30
Mise en Place: Soups 45
Basic Doughs, Pastries and Batters 60
Mise en Place: Meat, Poultry and Game 105
Mise en Place: Fish and Seafood 90
Mise en Place: Hors-d'Oeuvres and Appetizers 60
Mise en Place: Desserts 105
Menu Planning 60
Service: Breakfasts 60
Culinary Presentations 45
Service: Menus du jour 60
Service: High-Volume Menus 45
Production: Banquets and Food Service Operations 75
Service: Buffets 45
Service: Table d’Hôte and à la Carte menus 135
Integration Into the Workforce 105
Program Schedules
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