Cook, 415A, NOC 6322
To help understand the Cook trade and prepare for challenging the Red Seal examination, this course contains the following sections which will be taught in the classroom as well as online :
- Description of the Cook trade: An overview of the trade’s duties, work environment, job requirements, similar occupations and career progression
- Essential Skills Summary: An overview of how each of the 9 essential skills is applied in this trade
- Industry Expected Performance: description of the expectations regarding the level of performance of the tasks, including information related to specific codes, regulations and standards that must be observed
- Major Work Activity (MWA): the largest division within the course that is comprised of a distinct set of trade activities:
- Performs safety related functions
- Practices food safety procedures
- Maintains tools and equipment
- Organizes work
- Manages information
- Manages products and supplies
- Performs culinary trade activities
- Prepares food according to health and dietary restrictions
- Prepares herbs and spices
- Prepares vegetables (including potatoes)
- Prepares fruit
- Prepares stocks
- Prepares thickening and binding agents
- Prepares soups
- Prepares marinades and brines
- Prepares sauces
- Prepares dessert sauces
- Prepares cheese and dairy-related dishes
- Prepares eggs and egg-related dishes
- Prepares pastas
- Prepares assembled pastas
- Prepares grains and seeds
- Prepares pulses and nuts
- Prepares soy- and wheat-based proteins
- Prepares meat and game meat
- Prepares poultry and game birds
- Prepares variety meats
- Prepares fish
- Prepares shellfish
- Prepares salads
- Prepares hors d’oeuvres
- Prepares sandwiches
- Prepares charcuterie
- Prepares condiments and accompaniments
- Prepares aspics, jellies and glazes
- Prepares dough-based products
- Prepares batter-based products
- Prepares creams, mousses, frozen desserts, fillings, icings, toppings and sugar works
- Assembles cakes
- Prepares pastries and pies
- Prepares chocolate
- Appendix A- Tools and Equipment
- Appendix B – Glossary: definitions or explanations of selected technical terms used in the standard
- Appendix C – Acronyms: a list of acronyms used in the standard with their full name
- Appendix D– Task Matrix and Examination Weightings: a chart which outlines graphically the major work activities, tasks and sub-tasks of this standard and their respective exam weightings
- Appendix E – Pie Chart: a graph which depicts the national percentages of Cook red seal exam questions assigned to the major work activities
- Appendix F-Task Profile Chart
- Mock Exams