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.
National Occupational Classification (NOC): 63200
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)
This is the complete description of the activities of the Cook trade. New exams that are based on the new standard are being implemented. Check with your provincial/territorial apprenticeship authority to see if it has been implemented there.
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.
Red Seal Self-Assessment and Exam Breakdown
Check how many questions there are on different topics, and reflect on your own experience and knowledge in the trade.
Try the sample Cook examination questions to prepare for your Red Seal examination.
Consult the Ellis Chart for a full breakdown of apprenticeship data from across Canada for the trade of Cook.