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Cooks prepare food in eating establishments including hotels, restaurants, institutions, trains and ships. Their major responsibilities are nutrition, food costs and sanitation.

Depending on the establishment, cooks may be involved in any combination of the following duties:

  • studying menus to estimate food requirements and obtain the necessary food from storage or from suppliers,
  • washing, peeling and cutting vegetables,
  • cleaning and cutting meats, fish and poultry,
  • cleaning kitchen equipment and cooking utensils,
  • preparing, seasoning and cooking such foods as soups, salads, meats, fish, gravies, vegetables, desserts, sauces and casseroles,
  • carving meats, preparing portions on a plate and add gravies, sauces and garnish to servings,
  • baking pastries,
  • preparing buffets (e.g. platters, showpieces),
  • preparing special diets, and
  • overseeing menu planning, regulating stock control and supervising kitchen staff.

To be authorized to perform Restricted Activities in this designated trade, a worker must be a sponsored apprentice, a certified journeyperson, deemed qualified by their employer, or be self-employed. For more information, see Classes of Individuals.

Program Information

Program Information & Requirements
  • The term of apprenticeship for a cook is 3 years (three 12-month periods) including a minimum of 1560 hours of on-the-job training and 8 weeks of classroom instruction each year.
  • Apprentices are expected to demonstrate progress in their apprenticeship program within 18 months by engaging in an activity that will lead to the completion of a period of the program.
  • Apprentices may attempt the Interprovincial Exam in the final period of their apprenticeship training and, if successful, be granted a Red Seal.
  • Upon successful completion of the apprenticeship program, the apprentice will receive a journeyperson certificate and an educational credential (Diploma).
Trades Qualifier

You can earn a Journeyperson Certificate based on:

Work Experience

The requirements for a Cook are:

Recognized Credentials

The requirements for a Cook are:

  • A valid recognized credential from another jurisdiction.
  • A successful theory exam.

Program Credit

Category Information
High School Credit

Supporting Resources

Description / Resources
Trade Information Get important information about the duties, working conditions, and skills and abilities needed to work in this trade. (You will be re-directed to the alis website.)
Job Information View job postings in this trade, and learn about the current job market, average wage and resources for finding a job. (You will be re-directed to the alis website.)
Entrance Requirement You must satisfy the educational requirements or pass the entrance exam to start an apprenticeship program. If you are writing the entrance exam, there are entrance-level competencies to help you prepare, as well as an exam counselling sheet and study guide.
Curriculum Guides Get information on all of the program requirements and what you will learn.
Classroom Instruction View a list of currently scheduled classes.
Financial Assistance Student loans, grants, scholarships and other financial assistance may be available. For more information visit our Financial Assistance section, visit an Apprenticeship and Industry Training office or call toll-free to 1-800-248-4823.
Examinations Get exam counselling sheets for your upcoming apprenticeship, interprovincial or qualification exam.
Legislation For more information regarding undertakings, activities, and certification requirements, please review the Designated Trades and Restricted Activities Regulation and the Designated Trades’ Activities and Certification Requirements Order.