Scope of Profession - Cook

In this section, “undertakings of the designated trade” means the preparation and the cooking of a variety of full course meals, including appetizers, starches, main courses, vegetables and desserts in commercial quantities for public consumption.

Undertakings and Activities

When practicing or otherwise carrying out work in the undertakings of the designated trade, the following are activities within the designated trade of cook: 

• maintaining personal hygiene and applying sanitation and safe food handling techniques; 
• operating and maintaining kitchen tools and equipment; 
• identifying and preparing different types of food; 
• maintaining and applying cooking principles and methods with respect to all aspects of cooking from basic cooking to advanced cooking; 
• cleaning, preparing and cooking vegetables, fruits and fungi; 
• preparing stocks, sauces and soups;
• using seasonings, herbs and spices;
• preparing egg and dairy products; 
• preparing and cooking starches, farinaceous foods and cereals; 
• preparing, cooking and dressing fish and seafood; 
• preparing and cooking meats, poultry, game and variety meats; 
• producing baked pastry and dessert products; 
• preparing cold foods and buffets; 
• preparing and cooking value added products; 
• applying nutritional values and meeting special dietary needs; 
• using cooking and chilling systems; 
• preparing, cooking and storing food items for preservation; 
• applying purchasing and management control; 
• applying management skills.

Restricted Activities

The following activities, when performed within undertakings of the designated trade and by the specified classes of individuals, are restricted activities within the designated trade of cook:

• maintaining personal hygiene and applying sanitation and safe food handling techniques;
• operating and maintaining kitchen tools and equipment;
• identifying and preparing different types of food;
• maintaining and applying cooking principles and methods with respect to all aspects of cooking from basic cooking to advanced cooking;
• cleaning, preparing and cooking vegetables, fruits and fungi;
• preparing stocks, sauces and soups;
• using seasonings, herbs and spices;
• preparing egg and dairy products;
• preparing and cooking starches, farinaceous foods and cereals;
• preparing, cooking and dressing fish and seafood;
• preparing and cooking meats, poultry, game and variety meats;
• producing baked pastry and dessert products;
• preparing cold foods and buffets;
• preparing and cooking value‑added products;
• applying nutritional values and meeting special dietary needs;
• using cooking and chilling systems;
• preparing, cooking and storing food items for preservation;
• applying purchasing and management control;
• applying management skills.