Cook

For more information about this trade, contact the training co-ordinator.

What does a Cook do?

A certified cook is trained to plan menus, prepare a variety of foods according to health and safety regulations and manage a commercial kitchen. The food service industry encompasses a wide and interesting range of job opportunities for cooks. While specific duties vary depending on the type of establishment, it is the cook's responsibility to prepare meals that are both appealing and nutritious. They are also responsible for food costing and safety and sanitation.

Depending on the size and type of commercial kitchen and your own interest and aptitude, you can expect to do all or some of the following:

• prepare, season and cook a variety of foods according to recipes
• create and test new recipes
• operate machinery associated with food preparation
• carve meats, determine portion sizes, arrange foods and add sauces, gravies and garnish to servings
• bake desserts and pastries
• prepare buffets such as platters and showpieces
• oversee menu planning, estimate food requirements and obtain the necessary food from storage or from suppliers to maintain an inventory of kitchen provisions
• prepare and follow budgets
• supervise kitchen staff

Cooks may be required to prepare all the food, including:

• cleaning and cutting meat, fish and poultry
• washing, peeling and cutting vegetables
• preparing special diets
• cleaning kitchen equipment and cooking utensils

Understanding the needs of special diets due to culture, health or religion is becoming a more important part of the job. In health care facilities cooks prepare special meals for patients based on instructions from a dietitian or chef. Cooks also supervise kitchen helpers and may oversee personnel in the preparation, cooking and handling of food.

What skills/abilities are required?

If you like working with food, are results and detail-oriented and make judgments based on your own knowledge and experience, then consider a career as a cook. If you welcome responsibility, you can oversee the operation of the kitchen in a hotel or other large establishment. Whatever you choose, you must be able to combine the creativity needed to develop, prepare and serve appetizing foods with the practicality required to use specialized techniques, operate machinery and follow detailed recipes. People are attracted to this career because they value the job's creative challenges and the public appreciation of their expertise. To enjoy a career in this profession, cooks must have:

• a genuine interest in preparing food and working with people
• a keen sense of taste and smell
• good hand-eye coordination and artistic creativity
• a courteous, tactful, patient, calm and flexible working style
• the ability to stand for long periods, lift heavy objects and work near hot ovens and grills
• strong organizational and self-discipline skills
• the ability to work quickly, carefully and safely and handle pressure, especially during busy times
• a high standard of cleanliness

Good basic mathematics and supervisory skills are essential. Cooks use calculations and formulas to prepare large quantity items such as soups, stews and gravies. Cooks must be able to read, memorize and follow recipes easily. Computer knowledge is important as programs are used to track inventory, budgeting and costing.

How long is the apprenticeship program?

The apprenticeship is three years consisting of two levels. Practical and technical training is a minimum of 2700 hours per level. About 80 per cent of the time is spent learning practical on-the-job skills under the supervision of a certified journeyperson and 20 per cent consists of learning the theoretical and technical aspects of the trade through in-school training. The third year of training is devoted entirely to acquiring on-the-job experience.

What is taught during in-school/technical training ?

During your apprenticeship, you attend periods of in-school training. Subject areas of instruction include:

• sanitation and safety
• stock control, food purchasing and costing
• culinary basics and menu planning
• planning and organizing work activities

Technical training will also enhance the skills you learn on the job. This includes baking and the preparation and cooking of:

• stocks, soups, sauces
• vegetables, fruits, starches and farinaceous products
• meats, seafood, fish, poultry and specialty items
• cold and hot buffets and desserts
• dairy products and breakfast cookery
• convenience products and baked goods
• hot and cold beverages

Link to Curriculum Information

What is the supervision ratio?

As experience comprises the bulk of apprenticeship training, it is essential that each apprentice has on-site access to a skilled journeyperson and receives the attention and guidance necessary to perform the tasks of the trade safely and efficiently.

For every apprentice working in this trade, the employer is required to maintain a 1:1 ratio of apprentices to journeypersons on-site and must ensure that the apprentice is directly supervised by a certified journeyperson in the trade.

What are the entrance requirements?

High School Apprenticeship Program (HSAP): Begin your apprenticeship training in high school. A minimum age of 16 years in required.

General Admission: A Grade 12 or equivalent high school academic standing is recommended. A minimum of Grade 10 is required. If you do not hold a high school diploma, you can also qualify as an Access Program Trainee (formerly Mature Student). Prior Learning Recognition and Assessment may be required.

Trades Qualification: If you are experienced in the trade, but do not hold a Certificate of Qualification, you may become a certified journeyperson based on years of proven industry experience and successful completion of the Red Seal Examination. A Trades Qualification Application and trade specific work experience form must be submitted. Trades professionals whose entrance readiness is less than that required, must take appropriate upgrading.

For additional details on entrance requirements and how to begin your apprenticeship or obtain certification, see section on "How to Start".

Do I get a certificate?

When you successfully complete all your required levels of practical experience and technical training, you write an interprovincial examination. You must score at least 70 per cent or better to qualify for a “Red Seal” endorsed interprovincial certificate confirming your status as a certified journeyperson.

Your “Red Seal” endorsed Certificate of Qualification as a journeyperson in this trade is recognized throughout Canada.

What salary can I expect as an apprentice?

Regulations under the Apprenticeship and Certification Act establish minimum wage rates for apprentices. Every employer who enters into an apprenticeship agreement with an apprentice must ensure that the apprentice is paid at least the minimum wage rate for that trade.

Apprentices who work for unionized employers are entitled to the wage rate in the collective agreement if it exceeds the pay rates specified in the trade regulation.

Employers may also provide other benefits such as group insurance for health, dental and vision care and training benefits.

Current wage details are available by downloading the training wage schedule.

What are my career prospects?

Cooks are employed in resorts, hotels, restaurants, catering firms, cafeterias, institutions, high-class specialty food outlets, clubs, and hospitals - wherever food is prepared. Large food companies with laboratory and testing departments and extensive sales departments hire cooks. Fully experienced journeypersons can expect above average incomes as fully qualified cooks, chefs and supervisors. People in this trade have opportunities to work both within Canada and abroad. Some are employed aboard ships or at construction sites.

Your first job may direct the rest of your career. If you apprentice in a high-end restaurant you might focus your work in luxury food and service over the course of your career. Due to the specialization of menus and rising cost of food, you may not utilize the full extent of your skills with one food service establishment. If you want to increase your proficiency in particular skills you may need to be exposed to several food service operations. Experienced cooks can advance through promotions with the same employer or move to more advanced positions with other employers as a:

• sous-chef, chef or executive chef heading up several kitchens
• banquet manager
• food service administrator and co-ordinator
• teacher in a vocational or cooking school
• specialist in the tourism, health, social services or agriculture sector
• general manager or food editor
• restaurant or business owner

While kitchen staff in hotels and restaurants can expect evening and weekend shifts, cafeteria cooks in schools, institutions and at large companies are more likely to have conventional work schedules. Cooks are often required to work predictable shifts, but usually not 9-5, and include work in the evenings, on weekends and during holidays.

Some of the tasks of a cook overlap with the responsibilities of a baker and meat cutter. A certified cook proficient in multiple tasks may have access to more job opportunities and be able to adjust more rapidly to the future needs of the industry.

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