Harmonization of Apprenticeship Training

Provincial and territorial apprenticeship authorities are each responsible for their respective apprenticeship programs. In the spirit of continual improvement, and to facilitate mobility among apprentices in Canada, participating authorities have agreed to work towards harmonizing certain aspects of their programs where possible. After consulting with their stakeholders in the trade, they have reached consensus on the following elements. Note that implementation of these elements may vary from jurisdiction to jurisdiction, depending on their own circumstances. For more information on the implementation in any province and territory, please contact that jurisdiction’s apprenticeship authority.

1. Trade name

The official Red Seal name for this trade is Cook.

2. Number of Levels of Apprenticeship

The number of levels of technical training recommended for this trade is 3 (three).

3. Total Training Hours During Apprenticeship Training

The total hours of training, including both on-the-job and in-school training for this trade is 5400.

4. Sequencing Topics and Related Sub-tasks

The topic titles in the table below are placed in a column for each apprenticeship level for technical training. Each topic is accompanied by the sub-tasks and their reference number. The topics in the grey shaded cells represent those that are covered “in context” with other training in the subsequent years.

Sequencing Topics and Related Sub-tasks
Level 1	Level 2	Level 3
	Food Safety Procedures in context	Food Safety Procedures in context
	Vegetables in context
	Fruit in context	Fruit in context
		Soups in context
		Thickening and Binding Agents in context
		Cake Assembly in context
Safety-Related Functions 1.01 Maintains safe work environment 1.02 Uses personal protective equipment (PPE) and safety equipment 1.03 Maintains personal hygiene
Food Safety Procedures 2.01 Maintains safe condition and temperature of raw and finished product 2.02 Cools food rapidly 2.03 Re-thermalizes foods 2.04 Prevents cross-contamination 2.05 Cleans tools and equipment 2.06 Sanitizes tools and equipment
Tools and Equipment 3.01 Uses knives 3.02 Uses pots, pans and utensils 3.03 Uses equipment and appliances
Organizes Work 4.01 Organizes kitchen workplace		Organizes Work 4.02 Schedules production
Information Management 5.02 Uses documentation		Information Management 5.01 Plans menu and mise en place 5.02 Uses documentation
Manages Products 6.02 Receives products 6.03 Stores products 6.04 Maintains inventory		Manages Products 6.01 Orders products 6.04 Maintains inventory
Trade Activities 7.01 Uses recipes 7.02 Performs portion control 7.03 Presents finished product 7.04 Prepares convenience foods	Trade Activities 7.03 Presents finished product	Trade Activities 7.03 Presents finished product
		Adaptive Cooking 8.01 Adapts kitchen practices to meet dietary requirements 8.02 Selects ingredients to meet dietary requirements 8.03 Prepares food to meet dietary requirements
Communication 9.01 Uses communication		Mentoring 9.02 Uses mentoring techniques
Herbs and Spices 10.01 Selects herbs and spices 10.02 Cleans herbs 10.03 Processes herbs and spices
Vegetables 11.01 Selects vegetables 11.02 Cleans vegetables 11.03 Processes vegetables 11.04 Cooks vegetables 11.05 Finishes vegetables
Fruit 12.01 Selects fruit 12.02 Cleans fruit 12.03 Processes fruit 12.04 Cooks fruit 12.05 Finishes fruit
Stocks and Broths 13.01 Selects stock and broth ingredients 13.02 Processes stock and broth ingredients 13.03 Cooks stocks and broths	Stocks and Broths 13.01 Selects stock and broth ingredients 13.02 Processes stock and broth ingredients 13.03 Cooks stocks and broths
Soups (Introduction) 14.01 Selects soup ingredients 14.02 Processes soup ingredients 14.03 Cooks soups 14.04 Finishes soups	Soups 14.01 Selects soup ingredients 14.02 Processes soup ingredients 14.03 Cooks soups 14.04 Finishes soups
Thickening and Binding Agents* 15.01 Selects thickening and binding ingredients 15.02 Processes thickening and binding ingredients	Thickening and Binding Agents 15.01 Selects thickening and binding ingredients 15.02 Processes thickening and binding ingredients
	Sauces 16.01 Selects sauce ingredients 16.02 Processes sauce ingredients 16.03 Cooks sauces 16.04 Finishes sauces	Sauces 16.02 Processes sauce ingredients 16.03 Cooks sauces 16.04 Finishes sauces
Cheese, Dairy, Plant-Based Dairy Alternatives 17.01 Selects cheese, dairy and plant-based dairy alternative ingredients 17.02 Processes cheese, dairy and plantbased dairy alternative ingredients		Cheese, Dairy, Plant-Based Dairy Alternatives 17.01 Selects cheese, dairy and plant-based dairy alternative ingredients 17.02 Processes cheese, dairy and plantbased dairy alternative ingredients 17.03 Finishes cheese, dairy and plantbased dairy alternative products
Eggs and Egg-Based Dishes 18.01 Selects ingredients for eggs and eggbased dishes 18.02 Processes ingredients for eggs and egg-based dishes 18.03 Cooks eggs and egg-based dishes 18.04 Finishes eggs and egg-based dishes
Pastas and Noodles (Dry) 19.01 Selects pasta and noodle ingredients 19.02 Processes pastas and noodles 19.03 Cooks pastas and noodles 19.04 Finishes pastas and noodles	Pastas and Noodles (Fresh) 19.01 Selects pasta and noodle ingredients 19.02 Processes pastas and noodles 19.03 Cooks pastas and noodles 19.04 Finishes pastas and noodles
	Dumplings 20.01 Selects dumpling ingredients 20.02 Processes dumplings 20.03 Cooks dumplings 20.04 Finishes dumplings
Grains and Pulses 21.01 Selects grains and pulses 21.02 Processes grains and pulses 21.03 Cooks grains and pulses
Seeds and Nuts 22.01 Selects seeds and nuts 22.02 Processes seeds and nuts 22.03 Cooks seeds and nuts
	Alternative Proteins 23.01 Selects alternative proteins	Alternative Proteins 23.01 Selects alternative proteins 23.02 Processes alternative proteins 23.03 Cooks alternative proteins
Meats 24.01 Selects meats 24.02 Processes meats 24.03 Cooks meats 24.04 Finishes meats	Meats 24.01 Selects meats 24.02 Processes meats 24.03 Cooks meats 24.04 Finishes meats	Game Meats 24.01 Selects meats 24.02 Processes meats 24.03 Cooks meats 24.04 Finishes meats
Poultry 25.01 Selects poultry and game birds 25.02 Processes poultry and game birds 25.03 Cooks poultry and game birds 25.04 Finishes poultry and game birds	Poultry 25.01 Selects poultry and game birds 25.02 Processes poultry and game birds 25.03 Cooks poultry and game birds 25.04 Finishes poultry and game birds	Game Birds 25.01 Selects poultry and game birds 25.02 Processes poultry and game birds 25.03 Cooks poultry and game birds 25.04 Finishes poultry and game birds
		Variety Meats 26.01 Selects variety meats 26.02 Processes variety meats 26.03 Cooks variety meats 26.04 Finishes variety meats
Fin Fish 27.01 Selects fin fish 27.02 Processes fin fish 27.03 Cooks fin fish 27.04 Finishes fin fish	Fin Fish 27.01 Selects fin fish 27.02 Processes finfish 27.03 Cooks fin fish 27.04 Finishes fin fish
	Seafood 28.01 Selects seafood 28.02 Processes seafood 28.03 Cooks seafood 28.04 Finishes seafood	Seafood 28.01 Selects seafood 28.02 Processes seafood 28.03 Cooks seafood 28.04 Finishes seafood
Sandwiches 29.01 Selects sandwich ingredients 29.02 Processes sandwich ingredients 29.03 Assembles sandwiches 29.04 Cooks sandwiches
Salads 30.01 Selects salad ingredients 30.02 Processes salad ingredients 30.03 Finishes salad
Dressings 31.01 Selects ingredients for condiments, preserves and dressings 31.02 Processes ingredients for condiments, preserves and dressings		Condiments and Preserves 31.01 Selects ingredients for condiments, preserves and dressings 31.02 Processes ingredients for condiments, preserves and dressings
		Hors D’œuvres and Other Finger Foods 32.01 Selects ingredients for hors d’oeuvres and other finger foods 32.02 Processes ingredients for hors d’oeuvre and other finger food ingredients 32.03 Assembles hors d’oeuvres and other finger foods 32.04 Cooks hors d’oeuvres and finger foods 32.05 Finishes hors d’oeuvres and other finger foods
		Charcuterie and Cured Products 33.01 Selects ingredients for charcuterie and cured products 33.02 Processes ingredients for charcuterie and cured products 33.03 Cooks charcuterie and cured products 33.04 Finishes charcuterie and cured products
		Gels and Glazes 34.01 Selects ingredients for gels and glazes 34.02 Processes ingredients for gels and glazes 34.03 Finishes gels and glazes
	Marinades, Rubs and Brines 35.01 Selects marinade, rub and brine ingredients 35.02 Processes marinade, rub and brine ingredients
Dough-Based Products 36.01 Selects ingredients for dough 36.02 Processes ingredients for dough 36.03 Cooks dough-based products 36.04 Finishes dough-based products	Dough-Based Products 36.01 Selects ingredients for dough 36.02 Processes ingredients for dough 36.03 Cooks dough-based products 36.04 Finishes dough-based products	Dough-Based Products 36.01 Selects ingredients for dough 36.02 Processes ingredients for dough 36.03 Cooks dough-based products 36.04 Finishes dough-based products
Batter-Based Products 37.01 Selects ingredients for batters 37.02 Processes ingredients for batters 37.03 Cooks batter-based products 37.04 Finishes batter-based products	Batter-Based Products 37.01 Selects ingredients for batters 37.02 Processes ingredients for batters 37.03 Cooks batter-based products 37.04 Finishes batter-based products	Batter-Based Products 37.01 Selects ingredients for batters 37.02 Processes ingredients for batters 37.03 Cooks batter-based products 37.04 Finishes batter-based products
	Creams, Mousses, Frozen Desserts, Fillings, Icings, Toppings and Sugar Works 38.01 Selects ingredients for creams, mousses, frozen desserts, filling, icings, toppings and sugar works 38.02 Processes ingredients for creams, mousses, frozen desserts, filling, icings, toppings and sugar works 38.03 Finishes ingredients for creams, mousses, frozen desserts, filling, icings, toppings and sugar works	Creams, Mousses, Frozen Desserts, Fillings, Icings, Toppings and Sugar Works 38.01 Selects ingredients 38.02 Processes ingredients 38.03 Finishes ingredients
	Cake Assembly 39.01 Selects cake components for assembly 39.02 Finishes cakes
	Savoury and Sweet Pastries and Pies 40.01 Selects ingredients for savoury and sweet pastries and pies 40.02 Assembles savoury and sweet pastries and pies 40.03 Cooks savoury and sweet pastries and pies 40.04 Finishes savoury and sweet pastries and pies	Savoury and Sweet Pastries and Pies 40.01 Selects ingredients for savoury and sweet pastries and pies 40.02 Assembles savoury and sweet pastries and pies 40.03 Cooks savoury and sweet pastries and pies 40.04 Finishes savoury and sweet pastries and pies
		Chocolate 41.01 Selects chocolate and ingredients 41.02 Processes chocolate and ingredients 41.03 Finishes chocolate