Occupational Description

Cooks perform all phases of kitchen activities including the preparation and presentation of vegetables, soups, sauces, meat, cold kitchen items, desserts, baking and pastry. They have extensive knowledge of safety, sanitation and food storage, they handle basic menu planning and costing, and they help handle 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. 

Occupational Description

Painter and Decorators apply paint, wallpaper, fabric and other finishes to interior and exterior surfaces of buildings and other structures. They repair cracks and holes in walls and prepare work surfaces by scraping, sanding, sand-blasting, hydro-blasting and steam-cleaning. They work on everything from home interiors, residential painting and wall covering work to industrial tanks and conveyors, corrosion control, wood staining, and surface preparation.  

Painter and Decorators must be able to determine the quantities and cost of materials needed and know the techniques for handling their specialized products. People practicing this trade should be aware of improvements in product quality, equipment upgrades, and trends in colour and wall coverings. Effective collaboration with interior designers and architects may also be part of the job. 

Occupational Description

Hairstylists shampoo, cut, style and chemically treat hair. They may also provide other services such as scalp treatments and hairpiece services. In some jurisdictions, hairstylists may also provide additional services such as basic natural nail services, basic facial care and ear piercing.

Occupational Description

Cooks perform all phases of kitchen activities including the preparation and presentation of vegetables, soups, sauces, meat, cold kitchen items, desserts, baking and pastry. They have extensive knowledge of safety, sanitation and food storage, they handle basic menu planning and costing, and they help handle 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. 

Occupational Description

Landscape Horticulturists identify, propagate, cultivate, grow and maintain trees and plants, while also managing injury and disease. They create and modify landscapes by measuring, designing, and interpreting plans. They also construct and maintain gardens, parks, golf courses and other landscape environments.  

Landscape Horticulturists install and maintain hard landscape elements such as retaining walls, patios, walkways and water features. In addition, they advise clients on issues related to horticulture and landscape construction. They are employed by landscape designers, architects and contractors, lawn service and tree care establishments, recreation facilities, golf courses, parks, nurseries, greenhouses, and municipal, provincial and federal governments. They may also be self-employed. 

Occupational 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 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.

Occupational Description

Meatcutters break down carcasses, cut meat to industry specifications using hand and power tools in a safe and sanitary manner, and have a basic understanding of handling meat carcasses. They order, handle and prepare seafood products, manufacture prepared meat products, and handle cured meat products for sale. They also have knowledge of ordering and inventory control and of human and customer relations. 

Occupational Description

Funeral Directors negotiate or enter into funeral contracts, arrange, conduct or direct bereavement rites and ceremonies, arrange for the interment or cremation of human remains, transfer human remains or direct or supervise the transfer of human remains, and care for or prepare human remains prior to disposition, other than the preservation or restoration of human remains.  

Note: The British Columbia Cremation, Interment and Funeral Services Act requires that an i

Occupational Description

Climbing Arborists care for and maintain trees and other woody shrubs. They perform tasks such as tree risk assessments, pruning and removal of trees. In their work they use both climbing and aerial lift devices, rope and rope -tools for rigging. They also identify and remediate mechanical injuries, damage, other abiotic tree disorders, and common root and crown disorders. 

Bakers prepare products such as fermented goods, cookies, quick breads, pastries, cakes, chocolates, confections and frozen desserts. Bakers prepare doughs and batters for baked goods according to formulations. They use mechanized and non-mechanized tools and equipment such as measuring devices, different types of pans, and weight scales in the production of baked goods. Some tools and equipment are digital or computerized. Bakers use bakery equipment such as ovens, fryers, mixers, dough handling equipment, refrigerators and freezers. Other specialized equipment includes chocolate tempering (crystalizing) machines, ice cream makers and depositors. Bakers are responsible for maintaining their tools and equipment in a clean, safe and sanitary manner.

Bakers prepare doughs, batters and other ingredients and then produce items such as bread, buns, cakes, pies, cookies and other baked goods. They work in a variety of food establishments, but the vast majority work in retail settings such as supermarkets, speciality bakeries, restaurants and hotels.