Cooks perform all phases of kitchen activities including the preparation and presentation of vegetables, soups, sauces, meat, fish and poultry, cold kitchen items, desserts, baking, pastry, etc. Cooks also perform basic menu planning/costing and possess knowledge of safety, sanitation and food storage, plus human and customer relations.
If desired, Cooks can obtain professional designation at Levels 1, 2, or 3, progressing in knowledge and responsibility at each Level. Refer to Professional Cook programs in this trade sector for more information.
Creativity, a keen sense of taste and smell, interest in precision work and good memory for details.
A Foodsafe Level 1 Certificate is required prior to enrolment in a training program.
The following education is recommended: Grade 10 or equivalent (Grade 12 is preferred), including English 10, Math 10, Science 10.
The Apprenticeship Program comprises Levels 1-to-3 of progressive training, with each Level taking 6 weeks (180 hours) to complete, however certification can be achieved at any desired level (refer to the Industry Training Authority for full details).