Cooks (NOC 6322)

Occupation targeted by the Workplace Apprenticeship Program

Please note that detailed information for each of the occupations under the Workplace Apprenticeship Program is only available in French.

Job titles

Nature of work

Cooks prepare and cook a wide variety of foods. They are employed in restaurants, hotels, hospitals and other health care institutions, central food commissaries, educational institutions and other establishments. Cooks are also employed aboard ships and at construction and logging campsites. Apprentice cooks are included in this unit group.

Fields of interest

  • Working in the hospitality or tourism industries
  • Working with your hands

Main duties

  • Cooks perform some or all of the following duties:
  • - Prepare and cook complete meals or individual dishes and foods
  • - Prepare and cook special meals for patients as instructed by dietitian or chef
  • - Schedule and supervise kitchen helpers
  • - Oversee kitchen operations
  • - Maintain inventory and records of food, supplies and equipment
  • - May set up and oversee buffets
  • - May clean kitchen and work area
  • - May plan menus, determine size of food portions, estimate food requirements and costs, and monitor and order supplies
  • - May hire and train kitchen staff.
  • * Cooks may specialize in preparing and cooking ethnic cuisine or special dishes.

Main characteristics of the occupation

These headings are provided for the following occupation(s) :

Cooks (NOC 6322)

Employment requirements

  • * Completion of secondary school is usually required.
  • * Completion of a three-year apprenticeship program for cooks or Completion of college or other program in cooking or Several years of commercial cooking experience are required.
  • * Trade certification is available, but voluntary, in all provinces and territories.
  • * Red Seal endorsement is also available to qualified cooks upon successful completion of the interprovincial Red Seal examination.

Skill type

  • Sales and service occupations

Skill level

  • Technical

More information

  • * The Red Seal endorsement allows for interprovincial mobility. Additional information from Emploi-Québec: Under the Agreement on Internal Trade, a worker holding certification in a regulated trade has access to interprovincial labour mobility, whether or not the worker’s certification bears a Red Seal endorsement.
  • * There is mobility among the various types of cooks in this group.
  • * Progression to supervisory or more senior positions, such as chef, is possible with experience and training.