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.
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
View the most recent standard. This is the complete description of the activities of the Cook trade.
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.
Please refer to the Essential Skills section of the trade’s Occupational Standard that describes the essential skills needed to succeed in this trade.
Find job market information such as wages, outlooks, education and skills needed at Explore Careers on the Job Bank website.
Try the sample Cook examination questions to prepare for your Red Seal examination.
Consult the Cook Exam Counselling Sheet for a breakdown of the Red Seal examination.
Consult the Ellis Chart for a full breakdown of apprenticeship data from across Canada for the trade of Cook.
View information that guides the technical training for this trade in the Cook Interprovincial Program Guide.
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