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

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

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. 

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.