Market Fresh Cuisine
  • Finest restaurants, hotels
  • Catering
Programs-Market Fresh Cuisine

Program duration Number of semesters
1 Year 2

Program Description
The Market-Fresh Cooking program prepares students to practice the trade of professional cook. The student will learn to develop their professional practice, make charcuterie products, make certain types of bread, make international dishes, make dishes using regional products, prepare plated desserts, develop recipes, standardize recipes, do the mise en place for and serve market-fresh menus and to do the mise en place for and serve tasting menus.

Career Choices
  • Finest restaurants, hotels
  • Catering
Competencies
  • To develop the professional practice.
  • To make charcuterie products.
  • To make certain types of bread.
  • To make international dishes.
  • To make dishes using regional products.
  • To prepare plated desserts.
  • To develop recipes.
  • To standardize recipes.
  • To do the mise en place for and serve market-fresh and serve tasting menus.
Admission prerequisites
  • Higher Secondary, Diploma or/and recognized equivalent
  • A minimum of second division i.e. overall 50% in academics
  • Fluency in English with a level of IELTS 6.0 band preferred but not less than level 5.5
  • Applicants from China/Korea and other Non-English speaking countries should take English Second Language to meet the admission requirements if they do not have IELTS 6.0
  • Or equivalence as established by the ministère de l’Education, du Loisir et du Sport or the ministere de l’Immigration et des Communautes culturelles
Program Modules
Modules  
The Trade and the Training Process  
Charcuterie Products  
Bread Products  
International Dishes  
Dishes made with Regional Products  
Plated Desserts  
Recipe Development  
Recipe Standardization  
Market-Fresh Menus  
To do the mise en place for and serve market fresh menus and tasting menus  
Program Schedules
  • January
  • May
  • September

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