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.
The Professional Cook Practical Assessment has been recently updated. All training providers are expected to use updated Practical Assessment documents starting January 2018.
Details of the assessment criteria are contained within the Cook Assessment Information package. You can also view Menu A, Menu B and Menu C to prepare for the practical assessment. Please note that there is a fee attached to the practical assessment for challengers 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 291.86 KB)
- Statutory Declaration
- Attestation for self-employment/work experience when employer cannot be contacted
- Download(PDF 425.51 KB)