Cook (Professional Cook 3)

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.


The Professional Cook 3 Indigenous Content (PC3IC) program outline was developed to introduce Indigenous culture through food gathering and preparation, and to bring back traditional knowledge. This program was designed so that apprentices can complete the level of apprenticeship training while learning the Indigenous culture from their specific area.

It is important to note that with respect to cultural and regional differences, Indigenous content may be adapted, but only with the recipes or regional ingredients.  The context of the Indigenous content in the program outline must be followed as set forth.

Download (717 KB PDF)


  • As of January 1, 2020, all training providers are expected to use updated Practical Assessment documents that are dated January 2020all previous documents are no longer relevant.
  • Details of the assessment criteria are contained within the Cook Assessment General Information package. Candidates can view the practical assessment preparation package for Menu A, Menu B, and Menu C.
  • Please note that there is a fee attached to the practical assessment for challengers and re-assessment for apprentices 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.
Record Book

For more information regarding the other levels in this progressive trade, please refer to the following program pages:

Program Updates:

Note: A VALID FOODSAFE Level 1 Certification or equivalent is a pre-requisite to challenge this certification.

Interprovincial Exam Updates

  • June 2022: Program Update (2019 Red Seal Occupational Standard (RSOS))
  • A Comparative Analysis detailing changes between the 2011 National Occupational Analysis (NOA), the 2015 NOA, and the 2019 RSOS can be found here.

Interprovincial Exam Information

Program Information

The documents below offer detailed information specific to this program.

  • Program Profile
  • Describes the requirements for apprentices and challengers to earn certification
  • Download(PDF 167.15 KB)
  • Program Outline
  • Guidelines for delivery of technical training at ITA Recognized Training Providers
  • Download(PDF 534.17 KB)

Challenge Certification/Recognize Prior Experience

If you have significant work experience in a trade but have never been certified in Canada, you may apply to challenge the certification.


If you sponsor apprentices but have never been certified in Canada, you may request to supervise and sign-off apprentices when they are ready to be certified. Please refer to the application form on whether this trade qualifies.

  • Instructions
  • How to Apply
  • Download(PDF 171.16 KB)
  • Application Form
  • Personal information and exams scheduling information (for challenge option)
  • Download(PDF 178.62 KB)
  • Employer Declaration
  • Document of relevant work experience
  • Download(PDF 444.51 KB)
  • Statutory Declaration
  • Attestation for self-employment/work experience when employer cannot be contacted
  • Download(PDF 688.31 KB)