Cuisine professionnelle / Cuisine — (Professional Cooking) 5311 (DVS)

Admission application period: October 1 to November 1, 2010 (French only)
Deadline for international students: March 1, 2011

Going well beyond simple food preparation!

When it comes to professional culinary training, the ITHQ has had a decades-long reputation for excellence.

The ITHQ's reputation comes from its logical approach, which is based on techniques rather than recipes, as well as its combination of work and studies. In fact, the third term of this ITHQ Signature program is dedicated mainly to preparing meals for clients of the ITHQ dining rooms.

Our courses, which are given by experts in their respective fields, cover every aspect of the profession, from people skills to food science, and from culinary terminology to food safety.

As a highly coveted graduate of this program, you will be ready to get cooking!