Cuisine professionnelle (Enriched Professional Cuisine)

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Cuisine professionnelle (Enriched Professional Cuisine)

ITHQ Signature program – Cuisine 5311 (DVS)

Admission application period (start of program: fall 2015):

  • January 17 to March 1, 2015
  • Deadline for international students: before March 1, 2015

Information session (in French only)

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Great food means great technique!

The ITHQ Signature program Cuisine professionnelle (Professional Cuisine) is a must if you wish to master all the techniques of the culinary profession. It will teach you the basics of contemporary cuisine as well as how to make effective use of fundamental techniques, quickly fit in with new teams, and recognize product freshness and distinctive features at a glance. Along the way, you will discover gourmet and terroir products, and food producers and industry professionals will be on hand throughout your training.

The program is offered in a work-study format, generally from Monday to Thursday, so you can work in the food service sector on Fridays, and it provides hands-on training right from the start. You will devote many hours to putting your acquired knowledge to practice in one of our two restaurants, and spend most of your fourth term producing meals for customers in the ITHQ dining rooms.

Professional Cuisine is an ITHQ Signature program and will prepare you for a career in high-end cuisine.* In the course of your studies, you will discover the many aspects of Québec's culinary culture and local gastronomy of an international calibre, as well as learn how to highlight terroir products with an eye to responsible procurement. 

The ITHQ is the only specialized educational institution in its field to implement a skills-based approach that incorporates advanced knowledge of raw materials, which are categorized in six major culinary groups:

  • Fruits and vegetables
  • Cereals, pulses and rice
  • Eggs and dairy products
  • Meats and ground game
  • Poultry and wildfowl
  • Fish, mollusks and crustaceans

Our professors, all of whom are seasoned professionals, will introduce you to each aspect of the profession, from self-management and people skills to culinary terminology, food safety and food science. 

Upon completion of your training, throughout which you will receive tutoring support and advice from a professor, you will be a highly coveted apprentice cook with mastery of the professional cooking techniques and work attitudes so sought after by industry.

*High-end restaurants offer the highest levels of service and cuisine. They include local products in their fare and feature all the hallmarks of gastronomy: fine cuisine, fine wines, attentive service, and a distinctive welcome and setting.


NOTE: French is the language of instruction for ITHQ’s programs, with the exception of Wine and Spirit Certificate (English only), Guide touristique de Montréal / Montréal Tourist Guide and Hautes Études en gestion hôtelière internationale / Advanced Studies in International Hotel Management (bilingual: French and English).

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

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