Cooks prepare, cook, and present a wide variety of complete meals or individual dishes. They plan menus, determine the size of food portions and estimate food requirements and cost, monitor and order supplies, and oversee others in the preparation, cooking and handling of food. Cooks must maintain quality of food and ensure that safety and sanitation guidelines are followed. They must be able to stand for extended periods, function in close quarters, and lift heavy objects. Hazards include burns, cuts, slips and falls. Cooks who work at camps in remote areas can be away for extended periods. They must be able to work independently, as part of a team, and have good organizational skills.

Cooks may be employed in the hospitality and tourism sector (restaurants, hotels, resorts, catering services, and aboard ships) or in institutional settings (hospitals, nursing homes, educational institutes, correctional facilities, camps and military bases). Cooks may work shifts, including holidays and weekends, and the number of hours worked depends on the type of position and where they are employed. Cooks may move into positions such as chefs, instructors, sales, food service administrators, general managers or food writers, or own a restaurant or business. (https://www.red-seal.ca/docms/cook_tp2020_eng.pdf)

APPRENTICESHIP TERM: 3 years, 5400 hours (Plan of Training – 2015)
Level 1	Level 2	Level 3
Pre-Employment (34 wks)	6 weeks	6 weeks
5 weeks**	6 weeks	6 weeks
Refer to the Pathways to Certification diagram.**