5811
![Boucherie de détail 5268](https://www.fpmonteregie.ca/wp-content/uploads/2023/07/FPM_Formation-2000x1400-5268-495x400.jpg)
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.
This course is only offered in English.
Code | 5811 |
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Sanction | DEP |
Secteur | Alimentation et tourisme |
Durée totale | 1 470 heures |
Nombre d’unités | 98 |