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.
For more information regarding the other levels in this progressive trade, please refer to the following program pages:
Professional Cook 1 Indigenous Content (PC1IC) Program Outline
The Professional Cook 1 Indigenous Content (PC1IC) 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.
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Program Update: Assessment Guidelines added to the Program Outline
Program Update: Phase 5 implementation dates
As per Program Update, as of January 1, 2020, all training providers are expected to use updated Practical Assessment documents that are dated January 2020; all 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, and Menu B. 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.
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 264.47 KB)
- Application Form
- Personal information and exams scheduling information (for challenge option)
- Download(PDF 57.04 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)