Cuisine and Gastronomy

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(French only)

Cuisine and Gastronomy

ITHQ Signature program – Cuisine 5311 (DVS)

Admission application periods

  • January 15 to March 1 (for fall admissions)
  • October 1 to November 1 (for winter admissions)

International applicants:

  • Until March 1 (for fall admissions)
  • Until August 31 (for winter admissions)

Information session (In French only)


Get cooking

Offered as work-study training, this program lets you master all of the foundational techniques you need to be a professional chef. Consisting of mainly workshops and internships, this learning format is ideal if you want to get into the action of the kitchen right away. With a placement rate of over 90%, this enriched program will help you stand out in a sector with a high demand for skilled labour.

Experienced professors

Continue your learning with a team of talented and experienced instructors. In addition to communicating technical knowledge, they will also share their work philosophy, values and leadership to help you grow in a profession that is both demanding and exciting.

A unique approach

The ITHQ is the only specialized institution in its field that uses a skills-based approach that integrates in-depth knowledge of 6 basic food-product groups:

  • Fruits and vegetables
  • Grains, legumes and rice
  • Eggs and dairy
  • Meat and ground game
  • Meat and winged game
  • Fish, mollusks and crustaceans

The ITHQ Signature program in Cuisine et gastronomie (Cuisine and Gastronomy) is an excellent foundation for the Cuisine supérieure (Advanced Culinary Arts) (AVS), if you want to specialize in high-end cuisine, or for the Gestion de cuisine (Kitchen Management) program (ACS).

For more information and admission (French only)


French is the language of instruction for ITHQ’s programs, with the exception of WSET® Level 2 Award in Wines and Spirits and Level 3 Award in Wines (English only), Montréal Tourist Guide and Advanced Studies in International Hotel Management (bilingual: French and English).

NOTE : The information on this page is subject to change.

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