The Immigration Consultants

ITHQ Professional Cooking for International students only

Start your Cooking

As a work-study program, you would master all of the foundation techniques you require to become a professional chef after completing this program. This program mainly comprises of internships & workshops and is considered to be an ideal way of learning, especially if you want to get in the kitchen immediately. With almost a 100% placement rate in Quebec once completed with the high demand for skilled labour you will stand out in this sector.

The winning team of Instructors

Joining you in your journey into the world of cooking will be a team of skilled & qualified instructors. In a profession that is both exciting and demanding, your instructors will also share their work philosophy, values, technical knowledge, and leadership skills to help you grow by hold your hand every step of the way.

State of the Art Facilities

  • The best available equipment – 16 kitchens and workshops
  • Two training restaurants

In addition, a state of the art gastronomy research centre with a food chemistry lab, a skills development centre, a specialized library, six computer and language labs, and much more!


Know all the necessary culinary skills you need

  • The fundamental products
  • How to organize and clean a kitchen and store inventory
  • Master basic cutting techniques including Development of knife skills
  • How to use cooking tools and equipment safely; apply cleanliness hygiene, and basic safety and health standards
  • How to create professional relationships

The basics of a Professional Kitchen are mastered

  • To evaluate the sensory properties of foods acquire the necessary skills and abilities
  • Determine the proper cooking techniques
  • Complete food preparation
  • Prepare the mise en place for soups, basic pasta dishes, hors-d’oeuvres, meat, fish and desserts
  • Creation of Culinary platings
  • Know the appropriate cooking methods for products along with the required quality and culinary potential
  • Working with current food technologies
  • Prepare the mise en place and learn service for production kitchen, breakfast, table d’hôte, à la carte, and buffet menus

The Practical Experience

  • A Paid internship for three months at a restaurant establishment in Quebec
  • Meal production for clients at the ITHQ’s restaurants
  • End-of-program internship at a restaurant in the Montreal region: 105 hours
  • For all regular programs, internships are compulsory. When enrolling in this program, any particular conditions that an applicant is known to have (health status, family situation, being a minor at the time the internship starts, criminal record, etc.) may limit options for internship placements and job offers

Under no conditions may these circumstances be used to obtain an exclusion to the rules for completing the required program internship.


  • A secondary school diploma or equivalent education
  • Must be 18 years of age

Program Outline

  • The program lasts for approximately 18 months (25 courses and 2 internships), 35 hours a week
  • Includes a total of 2,040 hours (1,365 cooking course hours, 180 hours of French courses, and 495 hours of mandatory internships)


  • Hygiene and food safety
  • Fruits and vegetables
  • Cooking techniques
  • Health and safety
  • Basic preparations
  • The trade and the training process
  • Soups
  • Kitchen organization
  • Basic doughs, pastries, and batters
  • Meat and poultry
  • Sensory properties of foods
  • Menu planning
  • Fish and seafood
  • Culinary presentations
  • Hors-d’oeuvres and appetizers
  • Desserts
  • Breakfast
  • Professional relationships
  • Daily menus
  • High-volume menus
  • Buffets
  • Banquets and fo foodservice operations
  • Table d’hôte and à la carte menus
  • Integration into the workplace
  • French classes (expect one course per session)
  • Internship


  • Diploma of Vocational Studies (DVS) in Professional Cooking from the Ministère de l’Éducation et de l’Enseignement supérieur
  • ITHQ Certificate in Professional Cooking
  • Food Handler certification in hygiene and food safety from the Ministère de l’Agriculture, des Pêcheries et de l’Alimentation du Québec

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