Professional Cooking

Overview

At the end of the course, the student will be able to apply cooking techniques, properly manipulate and transform fruits & vegetables, execute basic preparations, prepare soups, and will also acquire basic knowledge of doughs, pastries & batters.

The student will have overviewed many techniques to be able to function in a kitchen, follow instructions, manipulate foods and use cooking tools & equipment.

• Fruits and vegetables
• Cooking techniques
• Basic preparations 
• Soups 
• Basic doughs, pastries, and batters

Overview

At the end of the course the student will be able to evaluate risky situations, to choose and control methods and be able to apply them as preventive measures. The student will also obtain the Québec Food Handler Certification (MAPAQ).

The student will be familiarized with the functioning of a kitchen, the necessary tasks to ensure food safety and workplace safety. The student will also be  able to prepare a daily work plan to ensure optimal organization and that all tasks are done. The student will have a better understanding of both the cooking profession and program.  

• Hygiene and food safety
• Health and safety
• The trade and the training process
• Kitchen organization

Overview

This course covers the basics of sensory evaluation so that the student will develop the skills necessary to assess foods and dishes while using appropriate and official vocabulary and methods.

This learning will then be reinvested in each cooking workshop session.

In addition, notions of food science will be demonstrated in a theoretical and experimental way to allow the student to better understand the chemical-physical phenomena behind the culinary transformations.

These notions will also be reinvested during cooking classes, as well as during the writing and execution of experimental protocols.

Overview

Dans ce cours, l’étudiant(e) se familiarise avec les expressions de la vie courante. De même, il apprend les formules d’usage relatives à la salutation, au remerciement et à la présentation concernant son identité. En outre, des notions relatives à la vie quotidienne au sein de l’ITHQ (orientation, classe, fonctionnement, etc.) sont abordées. Enfin, tout au cours de la session, le lexique de la cuisine est présenté.

Overview

• Meat and poultry 
• Fish and seafood
• Hors-d’oeuvres and appetizers
• Culinary presentations 
• Desserts
• Menus du jour

At the end of the course, the student will be able to do the mise en place of meat, poultry & game as well as the mise en place of fish & seafood, hors d’oeuvre and appetizers. The use of the appropriate cooking tools and equipment will be part of the learning curriculum. 

The student will learn to plan and prepare the mise en place for meat, poultry, game, fish and seafood, hors d’oeuvre and appetizers. Doing the prep work, reserving the preparations and tidying up the workstations will also be knowledge acquired during this course.  

The student will understand and be able to apply the principles of culinary presentations. This will include knowing how to make and apply garnishes in a dish. The principles of culinary presentation such as harmony shapes, colour, flavours, symmetry and asymmetry will also be acquired during this course. 

The student will learn the preparation techniques behind foods associated with desserts. 

They will apply the techniques learned in the Basic Doughs class and associate them to various types of desserts. Also, the student will have to present the desserts prepared in a simulation of plated desserts exercises. Doing prep work, reserving preparations and tidying up workstations will also be knowledge acquired during this course.

Finally, the student will be able to prepare and serve the menus du jour.

The student will learn to work at designated brigade stations, follow instructions and recipes adapted to the menus du jour, use the required ingredients as well as to use cooking tools and equipment.

The student will be able to organize and coordinate their work efficiently, manage their stress, consider food allergies, use proper tools and equipment, judge the quality of the finished product, demonstrate appropriate professional attitudes and behaviours as well as to apply hygiene and food/health safety measures.

Overview

• Professional relationship
• Menu Planning

The student will be able to observe rules of communication, transmit clear/accurate messages as well as to demonstrate professional attitudes and behaviours.

At the end of the course, the student will be able to establish professional relationships.

The student will learn to work in a team with kitchen colleagues, dining room staff and management.

The student will also be able to determine customer needs, compose a balanced menu, set menu prices and write a menu. 

At the end of the course, the student will be able to create balanced menus.

The student will learn to follow instructions regarding menu planning and create a balanced menu from a list of available ingredients for a menu du jour or a table d’hôte menu. Standardizing a recipe, using recipes and information tools will also be part of the learning.

Overview

Dans ce cours, l’étudiant(e) apprend à interagir et dans des situations liées au travail et à la vie quotidienne. De même, les formules d’usage relatives aux activités quotidiennes, à la recherche d’un emploi et au contexte de travail sont abordées. Enfin, tout au cours de la session, l’étudiant(e) se familiarise avec le lexique des recettes, notamment les ingrédients et les unités de mesure.

Overview

• Breakfast
• High-volume menus
• Buffets
• Banquets and food service operations 
• Table d’hôte and à la carte menus 

Cooking 3 is the completion of the program in the school setting. During this course the student will primarily have classes where a service will be executed. Therefore, there will be preparation time also known as mise en place and the execution time, also known as service.

This course involves 5 types of services, all of them very different. The student will learn that depending on the type of service many things may change. For example, the menu items, the ingredients chosen, the method of planning, the executing of the mise en place and also the organization during a service. 

In all of the covered competencies in Cooking 3, students will execute them in real life situation settings, e.g. the teaching restaurant or the school’s cafeteria. This course brings together all of the 18 competencies that the student has learned so far. Each student will concretely apply the various techniques and know-hows that were learned throughout the past year throughout the program.

Overview

Three weeks internship.