“Cook” means a person who performs all phases of kitchen activities including the preparation and presentation of vegetables, soups, sauces, meat, fish and poultry, cold kitchen items; desserts, baking, pastry; basic menu planning/costing as well as knowledge of safety, sanSkilledTradesBCtion and food storage, and who has a knowledge of human and customer relations. A Professional Cook 3 will have met all of the requirements of the national Red Seal standard for Cook. They usually work under limited supervision and will be competent at the major techniques and principles used in cooking, baking, and other aspects of food preparation. In addition to a sound set of cooking skills, a professional cook at this level should be able to plan and cost menus and recipes, and have an understanding of the communication skills that will be necessary to begin to take a leadership role in the kitchen. For detailed information on the scope of knowledge and skills taught and assessed in this program refer to the Program Outline, available on the SkilledTradesBC website.

Individuals who wish to begin an apprenticeship in this program must register with SkilledTradesBC along with their sponsor. Application forms for all programs are available from the SkilledTradesBC website. Online registration is also available for most programs through the SkilledTradesBC website. Those who wish to challenge the Cook certification must complete the Cook Challenge Application and submit it to SkilledTradesBC. Challenge applications are assessed for proof of workplace hours and scope of experience prior to acceptance of the individual into the Challenge pathway.