Market-Fresh Cooking

New Specialization Focused on Local and Seasonal Products

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January 16, 2019

Foodies will be thrilled with the latest attestation of vocational specialization (AVS) option.

The Market-Fresh Cooking ASP offers high-end professional development in gastronomy for students with a DEP in Professional Cooking.

This program is ahead of the curve thanks to the cutting edge equipment in LaSalle College’s kitchens.

Local and Regional Products

Expand your practice by learning to create gourmet menus with products from our local area.

A key part of our Collège Vert vision, this program focuses on raising awareness and sharing best practices on selecting local and seasonal products, as well as reducing food waste.

Students will receive top-quality teaching from carefully-selected teacher-chefs.

They will also improve their bread-making, pastry-making and deli meat preparation skills.

Teaching Informed by Industry

This program provides several weeks of education in a real environment at the La Classe training restaurant.

Students are also immersed in industry conditions while participating in several big events where they have to create menus containing up to seven courses, featuring unusual dishes made with fine ingredients.

They also have the opportunity to share their experience and get advice from well-known guest chefs during discussions and meetings.

 

Just a tip: every year, several scholarships are awarded by the Association Restauration Québec (ARQ) to students who stand out!

News
2019
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