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PROGRAM OBJECTIVES: The Professional Cooking program prepares students to practisce the trade of professional cook. Aspiring Pprofessional 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 food products, in accordance with specific procedures;, and create menus for various meals as well as table d’hôte menus, à la carte items and buffets.   The Board may, at its discretion, waive any or all of the afore-mentioned qualification requirements if it finds a suitable candidate who is a beneficiary of the James Bay and Northern Québec Agreement and who accepts, as a condition of employment, to follow a...