Vocational Training (AEVS) | Professional Cooking
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Professional Cooking

Sector: Food Services and Tourism (03)

Code: 5811 / 98 credits / DVS

The Professional Cooking program prepares students to practise the trade of professional cook.


Generally speaking, professional cooks perform tasks related to preparing, transforming, serving and storing food. They are employed in restaurants, hotels, hospitals and other health care institutions, central food commissaries, educational institutions and other establishments. They can also work on ships, construction sites, for caterers, food production facilities, etc. They sometimes work under the authority of a chef.


The duration of the program is 1 470 hours, which includes 930 hours spent on the specific competencies required to practise the trade or occupation and 540 hours on general, work-related competencies. The program of study is divided into 24 competencies which vary in length from 30 to 135 hours. The total hours allocated to the program include time devoted to teaching, evaluation of learning and enrichment or remedial activities.


1 470 hours (DVS)



Day / Evening


St. Pius X Career Centre
9955 Papineau Ave
   Montreal (Quebec) H2B 1Z9

(514) 381-5440
(514) 381-1124
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