Employment prospects

Upon completion of this program, graduates will be able to make the most of their skills and work in a number of possible positions:

• Head cook/chef, Cook/chef
• Caterer

Study options

With your DEP in hand, you have the possibility to study Food Service Management (430.BO) an intensive 2 year program that will lead to either a DEC or an extended AEC.

Course list

Specialized training:

• The Trade and The Training Process
• Hygiene and Safety
• Tools and Equipment
• Communicating in the Workplace
• Menu Planning
• Attitudes, Habits and Behaviour
• Organizing and Managing Kitchens
• Cooking Techniques
• Basic Culinary Preparations
• Soups
• Basic Dough, Pastry and Batter
• Fruits and Vegetables
• Meat, Poultry and Game
• Fish and Seafood
• Hors d'Oeuvres and Entrees
• Pastries
• Entremets
• Mise en Place and Service; Simple Menus
• Mise en Place and Service; Breakfast
• Mise en Place and Service; Table d'Hote Menus
• Mise en Place and Service; A la Carte Menus
• Culinary Decoration
• Mise en Place and Service; Buffets
• Introduction to the Work Environment
• New Developments in the Trade

• HICHAM LITEFTICOOKINGLaSalle College | Montréal, 2011
• GABRIEL TREMBLAYCOOKINGLaSalle College | Montréal, 2011
• ANNY GRAVEL-GAGNÉCOOKINGLaSalle College | Montréal, 2011

 

Admission criteria

• Persons holding a secondary school diploma or its recognized equivalent. OR
• Persons who are at least 16 years of age on September 30 of the school year in which their training is to begin and have earned the secondary IV credits in language of instruction, second language and mathematics in the programs of study established by the ministère de l'Éducation, du Loisir et du Sport du Québec, or have been granted recognition of equivalent learning. OR
• Persons who are at least 18 years of age upon entry into the program and have the following functional prerequisites: the successful completion of the general development test and SPR 3, 4, 5, 6, or recognition of equivalent learning. OR
• Persons having earned Secondary III credits in language of instruction, second language and mathematics in the programs of study established by the ministère de l'Éducation, du Loisir et du Sport du Québec.

Teaching equipment

• Teaching kitchen (2)
• Production kitchen
• Demonstration kitchen
• Teaching dining room
• Public dining room
• Teaching bar

Course context

• A 5-week apprenticeship in a restaurant or food service business.
• Kitchen production and dining room service in an actual business context.
• Teachers with extensive experience in the restaurant and food businesses.

Similar Program

• Restaurant Services Management AEC