Code
Title of competency
Type
School Board in charge
Version
Date
Material
Situation
904-532
01. The Trade and the Training Process
S
BIM
A*
2010/09/01
904-542
02. Hygiene and Food Safety
C
BIM
B*
2016/03/21
904-552
03. Health and Safety
C
BIM
B*
2016/04/13
P
Charlevoix
B*
2017/05/17
C
Chênes
C*
2017/05/11
904-563
04. Sensory Properties of Foods
P
BIM
A*
2010/01/28
C
BIM
A*
2010/01/28
P
BIM
B*
2018/12/12
C
BIM
B*
2018/12/12
904-572
05. Cooking Techniques
C
BIM
B*
2019/07/11
C
BIM
C*
2019/07/11
904-582
06. Kitchen Organization
C
BIM
A*
2011/11/03
C
BIM
B*
2011/07/14
C
BIM
C*
2011/07/21
C
BIM
D*
2019/03/20
904-594
07. Fruits and Vegetables
P
BIM
A*
2010/01/12
P
BIM
B*
2010/01/12
P
BIM
C*
2010/01/14
904-606
08. Basic Preparations
P
BIM
B*
2010/09/07
P
BIM
C*
2016/04/11
P
BIM
D*
2019/11/20
904-612
09. Professional Relationships
P
BIM
A*
2010/01/05
P
BIM
B*
2010/01/05
904-623
10. Mise en Place: Soups
P
Lester B. Pearson
A*
2008/05/12
P
BIM
B*
2008/05/22
P
Laurentides
C*
2017/05/11
904-634
11. Basic Doughs, Pastries and Batters
P
Lester B. Pearson
A*
2011/11/03
P
BIM
B*
2011/10/26
904-656
13. Mise en Place: Fish and Seafood
P
BIM
A*
2010/01/11
P
BIM
B*
2011/11/23
904-664
14. Mise en Place: Hors-d'Oeuvres and Appetizers
P
BIM
B*
2011/11/10
P
BIM
C*
2011/11/10
904-677
15. Mise en Place: Desserts
P
Lester B. Pearson
A*
2010/04/29
P
BIM
B*
2014/09/16
904-684
16. Menu Planning
P
BIM
A*
2019/04/08
P
Chemin-du-Roy
B*
2019/04/08
904-694
17. Service: Breakfasts
P
BIM
A*
2010/08/30
P
Région-de-Sherbrooke
B*
2017/05/17
904-703
18. Culinary Presentations
P
BIM
A*
2009/08/31
904-714
19. Service: Menus du Jour
P
College CDI
A*
2010/09/29
P
BIM
B*
2019/04/18
904-723
20. Service: High-Volume Menus
P
Lester B. Pearson
A*
2010/04/30
904-735
21. Production: Banquets and Food Service Operations
S
Lester B. Pearson
A*
2010/01/19
904-743
22. Service: Buffets
P
Lester B. Pearson
A*
2010/05/03
904-767
24. Integration Into the Workplace
S
BIM
A*
2010/10/19