Cook

Duties

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
• overseeing menu planning, regulating stock control and supervising kitchen staff

While specific duties vary depending upon the type of establishment, it is the cook's responsibility to prepare meals that are both appealing and nutritious.  Cooks work under pressure, and the work volume can be considerable.  Shift work and having to work weekends and holidays is common.  Burns and cuts are common occupational hazards.

Qualifications

In general, people attracted to this career value the job's creative challenges and the public appreciation for their expertise. To be successful in their trade, Cooks need to:

• be fluent in English with reading and writing competency
• have good basic mathematics skills
• have a genuine interest in preparing food and working with people
• be in good health and able to stand for long periods
• have a keen sense of taste and smell
• be flexible
• be able to lift in excess of 25 kilograms
• be ready to work as members of a team
• be willing to maintain the high standard of cleanliness necessary in any food establishment

To enter the Cook apprenticeship program, the applicant must have at least Grade 9 education or equivalent or pass an entrance exam, and find a suitable employer who is willing to hire and train an apprentice.

Most employers prefer to hire high school graduates and may select apprentices from among their current employees.

To register, the apprentice and the employer complete an application form together and submit it to the closest Apprenticeship and Industry Training office located at most Alberta Career Development Centres and Canada Alberta Service Centres.

Once the application is approved, a contract is drawn up and signed by the apprentice and employer.

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 technical training each year.  An applicant who previously completed courses of study or work experience related to the Cook trade or holds a related journeyman certificate and has the employer's recommendation, may qualify for credit that could reduce the term of apprenticeship.

The classroom training is arranged by Alberta Apprenticeship and Industry Training and is offered at Red Deer College. When apprentices attend training, they are required to pay the applicable tuition fee and purchase course supplies.

Human Resources Development Canada may provide income support for apprentices attending classroom training. (Exception:  WATS [Weekly Apprenticeship Training] does not qualify for income support).  For more detailed information, contact your local Canada Employment Centre.

Employment and Advancement

Cooks are employed in hotels, clubs, restaurants, catering firms, cafeterias, institutions, homes, high-class specialty food outlets, and isolated bases and camps. Some jobs are seasonal.

Experienced cooks can advance through promotions with the same employer or by moving to more advanced positions with other employers. They can become sous-chefs, executive chefs, banquet managers, food service administrators and coordinators, general managers or food editors. Or, they can become a Certified Chef de Cuisine (C.C.C.), a highly respected trade level of certification. There are good prospects for travel both within Canada and abroad.

For more information about the Cook Apprenticeship program please contact Trades and Manufacturing at Red Deer College 403.342.3100 or Apprenticeship and Industry Training 403.340.5151.

You can also find more information at www.tradesecrets.gov.ab.ca