ASP in Market-Fresh Cooking

On-campus

• At the Montréal campus.

In their training courses, students will explore the latest food trends and technologies, perfect their skills in various global and local culinary methods and specialize in pastries and butchering.

This program leads to an Attestation of Vocational Specialization (ASP).

• Station Chef
• Sous-chef
• Future chef
• Institutional cook
• Hotel cook
• Pastry Chef / Baker
• Butcher

To be admitted to the Market-Fresh Cooking study program, you must fulfill one of the following conditions:

• Have one of the following vocational studies diplomas: 5311 Cuisine or 1038 Cuisine d’établissement or 5811 Professional Cooking or 1538 Professional Cooking
• Have completed and provided proof of studies recognized as equivalent
• Work in a career or profession related to this program of study

• The Trade and The Training Process (30 h)
• Charcuterie Products (45 h)
• Bread Products (30 h)
• International Dishes (45 h)
• Dishes made with Regional Products (90 h)
• Plated Desserts (60 h)
• Recipe Development (30 h)
• Recipe Standardization (30 h)
• Mise en place and service: Market Fresh Menus (120 h)
• Mise en place and service: Tasting Menus (45 h)

• Put skills into practice at various major events
• Work in culinary production and service in a real commercial restaurant
• Learn from teachers with experience in the food service and restaurant industry

• Recipient of the excellence trophy from the Association des fournisseurs d’hôtels et de restaurants du Québec
• Member of the Association des restaurateurs du Québec
• Member of the Culinary Federation
• Member of the Chaîne des rôtisseurs

• Teaching, production and demonstration kitchens
• Teaching and commercial restaurant