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Professional Cooking for international students only

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(French only)

Professional Cooking for international students only

Professional Cooking 5811 (DVS)

Admission application periods

International applicants only:

  • Until March 1 (for fall admissions)

Presentation

Get cooking

Offered as a work-study, this program lets you master all of the foundational techniques you need to become 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 almost 100% in Quebec, this enriched program will help you stand out in a sector with a high demand for skilled labour.

Experienced teachers

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

Industry-leading facilities

  • 16 kitchens and workshops with the best available equipment
  • 2 teaching restaurants

A teaching hotel and 2 teaching restaurants, 16 kitchens and workshops with the best available equipment, a specialized library, 6 computer and language labs, and a gastronomy research centre with a food chemistry lab, a skills development centre, and much more!

Objectives

Learn all the basic culinary skills you need

  • Know the basic products.
  • Clean and organize a kitchen and store inventory.
  • Develop knife skills and master basic cutting techniques.
  • Safely use cooking tools and equipment; apply hygiene, cleanliness and health and safety standards.
  • Create professional relationships.

Master the basics of the professional kitchen

  • Acquire the skills and abilities to evaluate the sensory properties of foods.
  • Choose the appropriate cooking techniques.
  • Perform food preparation.
  • Prepare the mise en place for soups, basic pasta dishes, hors-d’oeuvres, meat, fish and desserts.
  • Create culinary platings.
  • Know the quality, culinary potential and appropriate cooking methods for products.
  • Work with new food technologies.
  • Prepare the mise en place and learn service for production kitchen, breakfast, table d'hôte, à la carte, and buffet menus.

Diplomas

  • Diploma of Vocational Studies (DVS) in Professional Cooking from the Ministère de l’Éducation et de l’Enseignement supérieur.
  • ITHQ Certificate in Professional Cooking.
  • Food Handler certification in hygiene and food safety from the Ministère de l'Agriculture, des Pêcheries et de l'Alimentation du Québec.

Duration And Schedule

  • Program starting in fall 2020.
  • The program lasts just over a year: approximately 58 weeks (25 courses and 2 internships), 35 hours a week.
  • Includes a total of 2,040 hours (1,365 cooking course hours, 180 hours of French courses, and 495 hours of mandatory internships).

Courses

  • Hygiene and food safety
  • Fruits and vegetables
  • Cooking techniques
  • Health and safety
  • Basic preparations
  • The trade and the training process
  • Soups
  • Kitchen organization
  • Basic doughs, pastries, and batters
  • Meat and poultry
  • Sensory properties of foods
  • Menu planning
  • Fish and seafood
  • Culinary presentations
  • Hors-d’oeuvres and appetizers
  • Desserts
  • Breakfast
  • Professional relationships
  • Daily menus
  • High-volume menus
  • Buffets
  • Banquets and food service operations
  • Table d’hôte and à la carte menus
  • Integration into the workplace
  • French classes (expect one course per session)
  • Internship

Practical Experience

Alternating work-study format

  • Paid or remunerated internship of 3 months (a minimum of 390 hours) at a Quebec restaurant establishment.
  • Meal production for clients at the ITHQ’s restaurants (La Relève gourmande and/or Restaurant de l’ITHQ).
  • End-of-program internship at a restaurant in the Montreal region: 105 hours.

Internships are mandatory for all of our regular programs. Any special conditions that an applicant is known to have when enrolling in a program (health status, family situation, being a minor at the time the internship starts, criminal record, etc.) may limit options for internship placements and job offers. Under no circumstances may these conditions be used to obtain an exemption to the rules for completing the required program internship.

Dress Code

Students must wear a professional uniform or the ITHQ’s classic attire (page in French only) at all times. All students must adhere to basic professional image rules.

Important

Due to the high risk of contagion through the handling of food and sharp objects, individuals with an infectious disease are not suitable for admission to ITHQ programs. For programs with practical applications in the kitchen, individuals with severe food allergies or dietary restrictions are not suitable for practical cooking programs. If an applicant does not disclose the relevant health information during the admission process, the ITHQ reserves the right to refuse registration.

Requirements

  • Have a secondary school diploma or equivalent education
  • Be at least 18 years old at the start of the program

NOTES:

  • Experience in the restaurant industry is an asset that will be considered for the review of your application.

Costs

All fees are in Canadian dollars.

New file charge (non-refundable and includes a comparative evaluation of studies done outside Quebec) $85
Registration fees $750 for the program, payable in 3 installments
Tuition fees $25,200 for the program, payable in 3 installments
Enriched component   $1,350 for the program, payable in 3 installments
Total payable to the ITHQ after admission to the program $27,385

Other costs

Purchase of uniforms and equipment Approximately $1,200
Compulsory health insurance Approximately $1,000

Cancellation

  • Tuition fees and the enriched component are refundable in full if you cancel your registration by no later than August 15, 2020 for the fall semester.
  • If you cancel your registration after August 15, 2020 and before the first day of the session, tuition fees and the enriched component are refundable, minus a 25% administrative fee.
  • No refunds will be granted starting from the 1st day of the session.
  • The ITHQ reserves the right to cancel the program due to insufficient student numbers. In this case, tuition fees and the new file charge will be refunded.

NOTES:

  • Registration fees include administrative services, student association fees, a voluntary contribution to the ITHQ Foundation and civil liability insurance.
  • There are additional costs for the purchase of books and course notes.
  • All fees are in Canadian dollars.
  • The amounts indicated are subject to change without notice.

PROFESSIONAL COOKING 5811

Applicants must meet each requirement of their chosen program and provide all required documents. Incomplete or late applications will be considered ineligible.

APPLICATION PROCEDURE

  • Fill out the admission form for international candidates of the Service régional d’admission du Montréal métropolitain (SRAM).
  • Pay the new file charge of $85 (non-refundable amount; see Accepted Payment Methods section).

DOCUMENTS TO SUBMIT

Provide the SRAM with the required documents for the review of your application:

  • A photocopy of your birth certificate issued by the Office of the Registrar of Civil Status of your country of origin.
  • A copy of complete school reports or transcripts (with official French or English translations) for your last two years of secondary school in your country (equivalent to Secondary 4 and 5 in Quebec), as well as the diplomas and certificates that you have obtained.
  • A copy of school transcripts for any subsequent year of study, as well as the diplomas and certificates that you have obtained.
  • A cover letter that demonstrates your knowledge of your chosen program.
  • Provide a copy of your results from your English language test.
  • Have a level of English deemed sufficient. The minimum accepted score is 61 for the online test, 175 for the computer-based test, and 500 for the paper test of the IELTS (International English Language Testing System). The minimum accepted score is 5.5 on the IELTS 9-band scale. You can find more information about this test at www.ielts.org.
  • Knowledge of French is an asset.
  • If you have relevant professional cooking experience, provide the relevant attestations of employment (note that your resume does not count as an official attestation of employment). Attestations of employment must be on company letterhead and include the following information:
    • Position held.
    • Period of employment (start and end dates).
    • Number of work hours accumulated during this period.
    • Type of business (hotel, restaurant or other), contact information and employer’s signature.
    • Depending on the applicant’s profile, the results of the French-language assessment test.

NOTES

  • All documents must be legible, identical to the originals, and provided in electronic format. Do not send originals.
  • Documents that are not in French or English must be accompanied by an official translation in French or English.

ACCEPTED PAYMENT METHODS (SRAM)

  • Online payment with Visa or MasterCard
  • Certified cheque or money order
  • Bank transfer

HOW TO SEND SUPPORTING DOCUMENTS WITH YOUR SRAM APPLICATION

  • Documents accompanying an application must reach the SRAM before the end of the admission period (March 1).

How to send your documents:

  • Online (Upload documents submenu)

Need more information?

Email: asianstudents@ithq.qc.ca
SRAM admission procedures

For more information
asianstudents@ithq.qc.ca

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

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