Professional Cooking
  • Cook or Chef in a variety of workplaces including restaurants, hotels, catering, cafeterias, banquet halls etc..
Programs - Professional Cooking

Program duration Number of semesters
2 Years 4

Program Description
The Professional Cooking program prepares students in the art of professional cook. Professional cooks will acquire the knowledge, ability and attitude necessary to prepare the mise en place and work plan for service, plan the necessary elements for smooth service, apply hygiene, food safety, and occupational health and safety standards, cook various foods properly, present food in accordance with standards, prepare, season and store hors-d’oeuvres, soups, meat, fish, vegetables, sauces, desserts and other products, in accordance with specific procedures, create menus for various meals as well as table d’hôte menus, à la carte items and buffets.

Career Choices
  • Cook or Chef in a variety of workplaces including restaurants, hotels, catering, cafeterias, banquet halls, institutional kitchens, resorts, cruise ships
Competencies
  • To follow rules of hygiene and sanitation
  • To use cooking tools and equipment in a safe manner
  • To apply professional cooking techniques
  • To prepare basic food items such as fruits, vegetables, poultry, game, fish and seafood• To make soups, basic doughs, pastries, hors-d’oeuvres, desserts and decorative plate presentations
  • To prepare and serve various menus such as breakfast, tables d’hotes, a la carte and buffets
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  
Hygiene and Food Safety  
Health and Safety  
Sensory Properties of Food  
Cooking Techniques  
Kitchen Organization  
Fruits and Vegetables  
Basic Preparations  
Professional Relationships  
Mise en Place: Soups  
Basic Doughs, Pastries and Batters  
Mise en Place: Meat, Poultry and Game  
Mise en Place: Fish and Seafood  
Mise en Place: Hors-d’Oeuvres and Appetizers  
Mise en Place: Desserts  
Menu Planning  
Service: Breakfasts  
Culinary Presentations  
Service: Menus du jour  
Service: High-Volume Menus  
Production: Banquets and Food Service Operations  
Service: Buffets  
Service: Table d’Hôte and à la Carte menus  
PACC Vocational Centre Integration Into the Workforce  
Program Schedules
  • January
  • May
  • September

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