Code
Titre de la compétence
Type
C. s. responsable
Version
Date
Matériel
Situation
904-532
01. The Trade and the Training Process
S
Laurentides et Marie-Victorin
A*
2020/04/30
904-542
02. Hygiene and Food Safety
C
Pointe-de-l'Île
A*
2021/04/14
904-552
03. Health and Safety
P
Lester B. Pearson
A
2020/05/22
904-563
04. Sensory Properties of Food
P
des Chênes
A*
2020/08/17
C
des Chênes
A*
2020/08/17
904-572
05. Cooking Techniques
C
Premières-Seigneuries
A*
2022/12/15
904-582
06. Kitchen Organization
P
Lester-B.-Pearson
A
2020/10/26
904-594
07. Fruits and Vegetables
P
Samares
A*
2020/05/12
904-606
08. Basic Preparations
P
Région-de-Sherbrooke
A*
2021/01/06
904-612
09. Professional Relationships
P
Laurentides
A*
2021/01/28
904-623
10. Mise en Place: Soups
P
Cree
A
2020/10/30
904-634
11. Basic Doughs, Pastries and Batters
P
Lester-B.-Pearson
A
2020/11/12
904-664
14. Mise en place: Hors-d'Oeuvres and Appetizers
P
Cœur-des-Vallées
A*
2021/01/19
904-694
17. Service: Breakfasts
P
Chamin-du-Roy
A*
2020/11/27
904-703
18. Culinary Presentations
P
BIM-FP
A*
2020/10/23
904-735
21. Production: Banquets and Food Service Operations
S
Samares
A*
2021/01/26
904-767
24. Integration Into the Workplace
S
BIM-FP
A*
2020/05/20