Cooks prepare, cook, season and present a wide variety of foods. They provide complete meals or individual dishes. Cooks plan menus, determine the size of food portions and estimate food requirements and cost. They also monitor and order supplies, and oversee others in the preparation, cooking and handling of food.

NOC: 6322

Designation Year: 1964

Designated Red Seal in: AB, BC, MB, NB, NL, NS, NT, NU, ON, PE, QC, SK, YT
Trade title: Cook, in AB, MB, NB, NL, NS, NT, NU, ON, PE, QC, SK, YT
Other titles used in provinces/territories: Professional Cook 3 in BC

Red Seal Occupational Standard (RSOS)

View the most recent standard. This is the complete description of the activities of the Cook trade.

Occupational Standard for current exams

View the National Standard that is being used as the basis for the current Red Seal exams. New exams that are based on the new standard are currently under development.

Essential Skills

Please refer to the Essential Skills section of the trade’s Occupational Standard that describes the essential skills needed to succeed in this trade.

Job Market Reports

Find job market information such as wages, outlooks, education and skills needed at Explore Careers on the Job Bank website.

Sample Questions

Try the sample Cook examination questions to prepare for your Red Seal examination.

Exam Counselling Sheet

Consult the Cook Exam Counselling Sheet for a breakdown of the Red Seal examination.

Ellis Chart

Consult the Ellis Chart for a full breakdown of apprenticeship data from across Canada for the trade of Cook.

Interprovincial Program Guide

View information that guides the technical training for this trade in the Cook Interprovincial Program Guide.

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