Exploring the Culinary Arts at LaSalle College, Montreal: DEP & AEC in Food Service Management and Professional Cooking
LaSalle College, located in the heart of Montreal, QC, offers innovative programs in Food Service Management and Professional Cooking. With its unique curriculum and hands-on approach, LaSalle College stands out as a premier institution for those aspiring to make their mark in the culinary world.
Program Overview: LaSalle College provides two distinct programs in the culinary field – the Attestation of College Studies (AEC) in Food Service Management and the Diploma of Vocational Studies (DEP) in Professional Cooking. These programs focus on equipping students with both the practical skills and the management acumen needed for a successful career in the hospitality industry.
AEC in Food Service Management:
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Duration & Structure: This program is unique in Quebec, offering comprehensive training in foodservice and catering.
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Practical Experience: Students gain hands-on experience through an internship and participation in various events, including service in La Classe restaurant dining room.
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Career Opportunities: Graduates can look forward to roles such as Maître D', foodservice and catering supervisor, banquet director, and manager or owner of a foodservice establishment.
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Bilingual Education: Offered in both French and English, this program caters to a diverse student body.
Key Features of the AEC Program:
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Industry-Relevant Curriculum: Includes courses like Managerial Kitchen, Food and Beverage Service, Wine Stewarding, Restaurant Management and Organization, and more.
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Work-Study Program: The program includes two paid internships, allowing students to gain valuable work experience related to their field of study.
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Technological Integration: Students are required to use laptops and standard or student license software for their coursework.
DEP in Professional Cooking:
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Training Objective: This program is designed for creative students with a passion for cooking and gastronomy.
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Diploma: Leads to a Diploma of Vocational Studies (DEP).
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Career Prospects: Opportunities range from being a chef de partie, sous-chef, caterer, to institutional cooking roles.
Key Features of the DEP Program:
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Practical Coursework: Includes Hygiene and Food Safety, Kitchen Organization, Mise en Place, and Culinary Presentations.
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Apprenticeship: A five-week apprenticeship in a restaurant or foodservice business is part of the curriculum.
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Industry Connections: The program is affiliated with various industry associations and offers teaching, production, and demonstration kitchens.