• 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).

• 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

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.

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.