chefs
Other titles : head chef, master chef, sous-chef, specialist chef
Details
Description :
This unit group includes various types of chefs who plan and direct food preparation and cooking activities and who prepare and cook meals and specialty foods. They are employed in restaurants, hotels, hospitals and other health care institutions, central food commissaries, clubs and similar establishments, and on ships.
Main duties :
Executive chefs perform some or all of the following duties:
- plan and direct food preparation and cooking activities of several restaurants in an establishment, restaurant chains, hospitals or other establishments with food services;
- plan menus and ensure food meets quality standards;
- estimate food requirements and may estimate food and labour costs;
- supervise activities of sous-chefs, specialist chefs, chefs and cooks;
- arrange for equipment purchases and repairs;
- recruit and hire staff;
- may prepare and cook food on a regular basis, or for special guests or functions.
Sous-chefs perform some or all of the following duties:
- supervise activities of specialist chefs, chefs, cooks and other kitchen workers;
- demonstrate new cooking techniques and new equipment to cooking staff;
- may plan menus and requisition food and kitchen supplies;
- may prepare and cook meals or specialty foods.
Chefs and specialist chefs perform some or all of the following duties:
- prepare and cook complete meals, banquets or specialty foods, such as pastries, sauces, soups, salads, vegetables and meat, poultry and fish dishes, and create decorative food displays;
- instruct cooks in preparation, cooking, garnishing and presentation of food;
- supervise cooks and other kitchen staff;
- may plan menus;
- may requisition food and kitchen supplies.
Regions where this career
has the best propspects:
- Outaouais
Training
Diploma of Vocational Studies (DVS)
Professional Cooking
Program length: just over one years and half
Program Objectives
The Professional Cooking program prepares students to practise the trade 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.
Where this program is available
Attestation of Vocational Specialization (AVS)
Market-Fresh Cooking
Program length : just over 6 months
Program Objectives
The Market-Fresh Cooking program prepares students to practise 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.
Where this program is available
Admission requirements for an AVS
To enroll in an AVS program, a DVS or equivalent experience in a related field is required. The AVS is issued upon the successful completion of a program that upgrades skills or provides specialization in a particular trade or occupation
Gestion d'un établissement de restauration
(Training program available in French only)
Program length: 3 years
Program Objectives
Le programme Gestion d'un établissement de restauration vise à former des superviseures et superviseurs d'un service alimentaire appelés à exercer leurs fonctions dans divers établissements commerciaux ou institutionnels du secteur de la restauration : restaurants indépendants, restaurants franchisés, traiteurs, restaurants gastronomiques, chaîne de restauration rapide, cuisines centrales, bars, brasseries et tavernes, cantines, épiceries-traiteurs, restaurants-boutiques, cafés, restaurants de casinos, restaurants ethniques, services alimentaires institutionnels, etc. Les personnes en cause seront aptes à gérer les opérations de production, de distribution ou de service de mets et produits culinaires.
Where this program is available