Cook (General)

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.