Vocational Training Programs

Professional Cooking - DVS 5811

Duration: 1350 hours

Program Objectives

  • To develop the knowledge, skills and attitudes required by the trade
  • To use cooking tools and equipment in a safe manner
  • To select appropriate cooking techniques
  • To prepare basic food items such as fruits, vegetables, meats, poultry, game, fish and seafood
  • To make soups, basic dough, pastries, hors d"œuves, and entremets and showpieces for cold buffets
  • To prepare and serve various menus such as breakfast, table d"hôte, à la carte and buffets

Accreditation: Attestation of Vocational Specialization