Cooks work in an even wider variety of settings that most skilled trade workers do: restaurants, hotels, catering companies, health care and educational institutions, and film and TV worksites are just some of the possibilities. Cook is a nationally designated trade under the Inter-provincial Red Seal program.
Cooks prepare and present a host of food items, do cost and menu planning, and must be well versed in food safety and handling. Increasingly, they must also be aware of various dietary needs and restrictions. Artistic creativity is also highly valued in this trade.
Cooks often work non-standard hours and may be required to work in close quarters with other cooking and serving staff during busy periods. Working beside hot ovens and grills and lifting heavy objects are some of the demands that often come along with this job.
Cook Profile (effective until August 31, 2009)
Training Institutions
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CS002.2 Cook
Effective September 2009
“Cook” means a person who performs all phases of kitchen activities including the preparation and presentation of vegetables, soups, sauces, meat, fish and poultry, cold kitchen items; desserts, baking, pastry; basic menu planning/costing as well as knowledge of safety, sanitation and food storage, and who has a knowledge of human and customer relations.
A “Professional Cook 1” usually works in a supervised environment and performs basic cooking and food preparation tasks utilizing knife skills, correct terminology, and a variety of cooking methods. They must be able to follow recipes, weigh and measure food accurately, and have an understanding of the major techniques and principles used in cooking, baking, and other aspects of food preparation. At this level, a professional cook should have a solid foundation of culinary skill.
Professional Cook 1
Cook 1 Program Outline 2008
Description
“Cook” means a person who performs all phases of kitchen activities including the preparation and presentation of vegetables, soups, sauces, meat, fish and poultry, cold kitchen items; desserts, baking, pastry; basic menu planning/costing as well as knowledge of safety, sanitation and food storage, and who has a knowledge of human and customer relations.
A “Professional Cook 2” usually works under some supervision and performs a variety of cooking and food preparation tasks using multiple cooking methods. In addition to using the major techniques and principles used in cooking, baking, and other aspects of food preparation, at this level, a professional cook should have a preliminary understanding of food costing, menu planning, and purchasing processes.
Program Profile
Professional Cook 2
Program Outline
Cook 2 Program Outline 2008
Description
“Cook” means a person who performs all phases of kitchen activities including the preparation and presentation of vegetables, soups, sauces, meat, fish and poultry, cold kitchen items; desserts, baking, pastry; basic menu planning/costing as well as knowledge of safety, sanitation and food storage, and who has a knowledge of human and customer relations.
A “Professional Cook 3” will have met all of the requirements of the national Red Seal standard for “Cook”. They usually work under limited supervision and will be competent at the major techniques and principles used in cooking, baking, and other aspects of food preparation. In addition to a sound set of cooking skills, a professional cook at this level should be able to plan and cost menus and recipes, and have an understanding of the communication skills that will be necessary to begin to take a leadership role in the kitchen.
Program Profile
Professional Cook 3
Program Outline
Cook 3 Program Outline 2008
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