SECTOR: FOOD SERVICES AND TOURISM (03)
Code: 5811 / 98 credits / DVS

1 470 hours (DVS)

Day / Evening

St. Pius X Career Centre
 9955 Papineau Ave
Montreal (Quebec) H2B 1Z9
 (514) 381-5440
 (514) 381-1124
 www.piuscentre.com
 piuscentre@emsb.qc.ca

The Professional Cooking program prepares students to practice the trade of professional cook.

Generally speaking, professional cooks perform tasks related to preparing, transforming, serving and storing food.

They are employed in restaurants, hotels, hospitals and other health care institutions, central food commissaries, educational institutions and other establishments. They can also work on ships, construction sites, for caterers, food production facilities, etc.

They sometimes work under the authority of a chef.

Professional cooks perform all or part of the following tasks:

• prepare the mise en place and work plan for service

• plan the necessary elements for smooth service

• prepare, season and store hors-d’oeuvres, soups, meat, fish, vegetables, sauces, desserts and other products, in accordance with specific procedures

• cook various foods properly

• present food in accordance with standards

• create menus

• apply hygiene, food safety, and occupational health and safety standards

• clean and store tools and equipment

• keep track of and store perishable and non-perishable foods