Diploma in Professional Cooking
LaSalle College Montreal
Key Information
Campus location
Montreal, Canada
Languages
English, French
Study format
On-Campus
Duration
1470 hours
Pace
Full time
Tuition fees
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Application deadline
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Earliest start date
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Introduction
PROFESSIONAL COOKING
The Professional Cooking program (DVS) is designed for creative, independent students with a strong interest in cooking and gastronomy. It’s an excellent way to acquire the skills necessary for a stimulating career. A certified chef is a valuable, highly sought-after resource for the kitchens of large restaurants, hotels, cruise ships, financial institutions, care centres, and senior’s residences. In the food industry, a qualified head chef is considered to be a measure of business growth and success. Located in the heart of downtown Montréal, North America’s capital of gastronomy, LaSalle College is the ideal place to learn cooking.
This program is offered in French or English.
DIPLOMA
This program leads to a Diploma of Vocational Studies (DVS)
Ideal Students
POTENTIAL STUDENT PROFILE
The Professional Cooking program (DVS) is designed for creative, independent students with a strong interest in cooking and gastronomy. It’s an excellent way to acquire the skills necessary for a stimulating career.
Admissions
Scholarships and Funding
FINANCIAL AID
As an international student, it is your responsibility to ensure the necessary funds to complete your studies. The College can in no case assume financial responsibility for its students.
Most loans and bursaries are reserved for permanent residents and Canadian citizens studying full time. This being said, international students may also benefit of financial aid in certain cases.
Consult the Ministère des relations internationales website to find out if you are eligible for financial aid or a study bursary.
Curriculum
SPECIALIZED TRAINING
- The Trade and the Training Process (30 h)
- Hygiene and Food Safety (30 h)
- Health and Safety (30 h)
- Sensory Properties of Foods (45 h)
- Cooking Techniques (30 h)
- Kitchen Organization (30 h)
- Fruits and Vegetables (60 h)
- Basic Preparations (90 h)
- Professional Relationships (30 h)
- Mise en Place: Soups (45 h)
- Basic Doughs, Pastries and Batters (60 h)
- Mise en Place: Meat, Poultry and Game (105 h)
- Mise en Place: Fish and Seafood (90 h)
- Mise en Place: Hors-d’Oeuvres and Appetizers (60 h)
- Mise en Place: Desserts (105 h)
- Menu Planning (60 h)
- Service: Breakfasts (60 h)
- Culinary Presentations (45 h)
- Service: Menus du jour (60 h)
- Service: High-Volume Menus (45 h)
- Production: Banquets and Food Service Operations (75 h)
- Service: Buffets (45 h)
- Service: Table d’Hôte and à la Carte Menus (135 h)
- Integration Into the Workplace (105 h)
COURSE CONTEXT
- A 5-week apprenticeship in a restaurant or foodservice business.
- Kitchen production and dining room service in an actual business context.
- Teachers with extensive experience in the restaurant and food businesses.
Program Outcome
TRAINING OBJECTIVES
Students will learn to prepare food, select the appropriate cooking technique, organize and manage a kitchen and create specific menus. As well, LaSalle College instills its graduates with fundamentally healthy and environmentally conscious values
Program Tuition Fee
Career Opportunities
CAREER PROSPECTS
- Cook
- Chef de partie
- Sous-chef
- Future head chef
- Caterer
- Institutional cooking (hospital, CLSC, etc.)
- Grill cook
INDUSTRY AFFILIATIONS
- Recipient of the Excellence Award presented by the Québec Hotel and Restaurant Suppliers Association.
- Member of the Association canadienne des chefs de cuisine
- Member of the Association des restaurateurs du Québec
- Member of the Chaîne des Rôtisseurs