Code 5793
Sanction DEP
Secteur Alimentation et tourisme (03)
Nombre d'unités64
Durée totale960 heures
StatutProgram approved in 2004.
Organismes scolaires offrant le programme
Note(s)
Ce programme est offert en langue française : 
5293 - Service de la restauration
  • Objectifs et professions visées
  • Conditions d'admission
  • Contenu du programme

Objectifs du programme

To determine their suitability for the occupation and the training process, to adopt a customer-oriented approach, to prepare the mise en place and dining room, to explain menus and dishes, to take and process orders, to receive and provide information in French, to perform billing and collection operations, to recommend and serve wines, to provide beverage service, to provide banquet service, to provide informal service, to provide formal service, and to integrate into the workplace.

Professions visées (IMT En ligne d'Emploi Québec)

Bartenders (6512)
Food and beverage servers (6513)

Appellation(s) d'emploi

barman/barmaid
serveur/serveuse d'aliments et de boissons

Conditions d'admission

To be eligible for admission to this program, candidates must meet one of the following requirements:

Persons holding a Secondary School Diploma or its recognized equivalent, for example, an Attestation of Equivalence of Secondary V studies, or a postsecondary diploma such as the Diploma of College Studies or a Bachelor's degree
OR
Persons who are at least 16 years of age on September 30 of the school year in which their training is to begin and have earned the Secondary III credits in language of instruction, second language and mathematics in the programs of study established by the Minister, or have been granted recognition of equivalent learning
OR
Persons who are at least 18 years of age upon entry into the program and have the following functional prerequisites: the successful completion of the General Development Test (see the following table), or recognition of equivalent learning
OR
Persons who are at least 16 years of age on September 30 of the school year in which their vocational training is to begin in a specific program of study, who hold a Training Certificate in a Semiskilled Trade, and who earned the required credits in language of instruction, second language and mathematics in Secondary Cycle One in general education in the youth sector or in Secondary II in general education in the adult sector
OR
Persons who are 15 years of age or older on June 30 of the school year preceding their admission to a pilot project involving concurrent general education and practical training, who have attained vocational maturity and who have earned their Secondary II credits in language of instruction, second language and mathematics. By means of concurrent admission with an integrated schedule, they will continue their vocational training and their general education in the youth sector to complete the Secondary III prerequisites they need to obtain their vocational training diploma. Authorization by the Ministère is required for the concurrent admission of a student in Secondary III to the programs of study.

Préalables fonctionnels

Cette section indique les épreuves ou les codes de cours des programmes d'études actuels de la formation générale des adultes requis comme préalables spécifiques en langue d'enseignement et en mathématique. Le respect des préalables fonctionnels comporte la réussite des préalables spécifiques et la réussite du test de développement général (TDG). Lorsqu'un DEP n'exige pas de préalables spécifiques en langue d'enseignement ou en mathématique, un tiret ( - ) figure dans les cellules visées. Dans le cas des programmes menant à une ASP, les préalables spécifiques et le TDG ne s'appliquent pas (N/A).

Préalables spécifiques
Langue d'enseignementLangue secondeMathématique
AdultesJeunesAdultesJeunesAdultesJeunes
3101-1 3102-2 (3070-3)632-306 -  - --

Contenu du programme

Code Énoncé de la compétence  Heures Unités
904-402 To determine their suitability for the occupation and the training process 30 2
904-414 To adopt a customer-oriented approach 60 4
904-423 To prepare the mise en place and dining room 45 3
904-435 To explain menus and dishes 75 5
904-442 To take and process orders 30 2
904-456 To receive and provide information in French 90 6
904-462 To perform billing and collection operations 30 2
904-476 To recommend and serve wines 90 6
904-485 To provide beverage service 75 5
904-496 To provide banquet service 90 6
904-508 To provide informal service 120 8
904-518 To provide formal service 120 8
904-527 To integrate into the workplace 105 7
960 64