In short

Subscribe to our newsletter

(French only)


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!


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.


  • 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.

    You can also reach us at 514-282-5110 or toll free at 1 800 361-5111, extension 5110, from Monday to Friday, 8:30 a.m. to 4:30 p.m.

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

    Protection of personal information