COVID-19 : information et consignes

Cuisine and Gastronomy

Subscribe to our newsletter

(French only)

Cuisine and Gastronomy

ITHQ Signature program – Cuisine 5311 (DVS)

Admission application periods

  • January 13 to March 1 (for August class start)
  • September 15 to November 1 (for January class start)

International applicants:

  • November 2 to February 1 (for August class start)
  • March 2 to June 1 (for January class start)


Get cooking

Offered as work-study training, this program lets you master all of the foundational techniques you need to be a professional cook. Consisting of mainly workshops and internships, this learning format is ideal if you want to get into the action of the kitchen right away.

Experienced professors

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.

A unique approach

The ITHQ is the only specialized institution in its field that uses a skills-based approach that integrates in-depth knowledge of the 4 basic food groups:

  • Fruits and vegetable
  • Meat and ground game
  • Meat and winged game
  • Fish, mollusks and crustaceans

Want to keep learning? The Cuisine and Gastronomy ITHQ Signature program is an excellent foundation for the Advanced Culinary Arts (AVS), Contemporary Pastry Arts (AVS), Plant-Based Food and Cooking (ITHQ Diploma) and Kitchen Management (ACS) programs.


French is the language of instruction for ITHQ programs, with the exception of WSET® Level 2 Award in Wines and Level 3 Award in Wines (English only), Montréal Tourist Guide and Applied Bachelor in Hospitality and Hotel Management (bilingual: French and English).

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