Suivez-nous sur
facebook youtube
AccueilNos formationsDEP et ASPProgrammes en anglaisTous les programmes par ordre alphabétiqueDétail du métier

DVS en Professional Cooking

Code :

Durée du programme : heures | mois

 

Description :

Cooks work in different places such as inns, hotels, restaurants, ships, school cafeterias, hospitals and construction sites. Cooks generally take care of everything involved in meal preparation, from appetizers to desserts. For example, they chop vegetables, bake bread, and prepare cold entrées. These experts also prepare main dishes, soups and sauces as well as edible decorations (diced peppers, chopped parsley and vegetable purées) that make dishes look appealing. During meal times, cooks are busy filling orders as quickly as they can, while constantly keeping an eye on the food they are cooking. At the end of the evening, they usually clean up the kitchen, and wash the pots and pans. Most cooks must make do with schedules that depend on the meal they are responsible for (i.e. breakfast, lunch or dinner).

 

Quelques qualités recherchées :

  • highly developed senses (sight, taste and smell) good observation skills good organizational skills dexterity and ability to work with speed and accuracy creativity and sense of aesthetics customer-service skills

 

Établissements qui offrent la formation :

Sur l’île de Montréal en français :

Sur l’île de Montréal en anglais :

 

Préalables :

Persons holding a Secondary School Diploma (SSD) or its recognized equivalent are not subject to any additional admission requirements. OR Persons who are at least 16 years of age on September 30 of the school year in which their vocational training is to begin must meet the following additional admission requirement: they must have Secondary IV credits in language of instruction, second language and mathematics, or have been granted recognition of equivalent learning. OR Persons who are at least 18 years of age must have the following functional prerequisites: they must pass a general development test (GDT) and have the specific prerequisites for the desired program (as stipulated in Schedule I of the Vocational Education Directives 2003-2004), or have been granted recognition of equivalent learning. OR Persons who have earned Secondary III credits in language of instruction, second language and mathematics in the programs of study established by the Minister must continue their general education courses concurrently with their vocational training in order to obtain the credits they are missing in the following areas: Secondary IV credits in language of instruction, second language and mathematics in the programs of study established by the Minister.

 

Spécialisations possibles (ASP) :

    Sans objet

 

Renseignement utiles :

Nos commissions scolaires

Suivez-nous sur facebook youtube

© 2017 Promotion et valorisation de la formation professionnelle de Montréal.
Tout droits réservés.