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.
As of 1st October 2012 the Professional Cook Challenge Pathway requires the candidate to demonstrate competency in a practical assessment in addition to the written examination.
Details of the assessment criteria are contained within the Cook Assessment Information package. Please note that there is a fee attached to the practical assessment which is set by the training provider conducting the assessment and may range between $350-$500. A list of assessment venues is sent to you with your approval to challenge.
Note: A VALID Foodsafe Level 1 Certification or equivalent is a pre-requisite to challenge this certification.
The Exam Weighting Chart is available for the Certificate of Qualification (CofQ) exam and shows the approximate percentage of weighting per General Area of Competency (GAC).
Challenge Certification/Recognize Prior Experience
- How to Apply
- Download(PDF 66.01 KB)
- Application Form
- Personal information and exams scheduling information (for challenge option)
- Download(PDF 141.77 KB)
- Employer Declaration
- Document of relevant work experience
- Download(PDF 208.21 KB)
- Statutory Declaration
- Attestation for self-employment/work experience when employer cannot be contacted
- Download(PDF 305.44 KB)