Cook – Assistant Branch 1Apprenticeship and Certification Act
Unrestricted Trade
Trade Code 415B
NOC 6242


  • Prepares and assembles sandwiches, simple salads and non-alcoholic beverages
  • Responsible for carving cooked meats, poultry, fish and game
  • Prepares, assembles and cooks complete breakfasts, short order grill, simple desserts and vegetables
  • Has a working knowledge of table service, soups and sauces, salads and dressings, weights and measures, hygiene, equipment handling, sanitation, safety and equipment

Personal Qualities

  • You are safety conscious
  • You care about personal hygiene
  • You can stand for long periods of time
  • You have the stamina to be on your feet for long periods of time
  • You can multi-task
  • You are willing to work weekends, holidays and various shifts
  • You enjoy making and/or creating things
  • Review the Essential Skills profile for additional qualities required

Career Opportunities

  • Cooks are employed in restaurants, hotels, hospitals, other health care institutions, educational institutions, tourist resorts, summer camps and other establishments
  • Some cooks own their own restaurants

Educational/Training Requirements

  • The minimum entry for apprenticeship is Grade 10, however, some employers may require Grade 12
  • Completion of a 2,640hour apprenticeship program is required
  • If you have completed 3,000 hours of on the job experience/training but have not completed the apprenticeship program you may be eligible to challenge the Certificate of Qualification

Training Availability

Regional OYAP Training

Delivered by Fleming College at a number of local high schools

Trade Related Programs

Liaison College

Stratford Chefs School

Apprenticeship Training

Fleming College – Sutherland Campus
599 Brealey Drive,
Peterborough, ON K0J 7B1

George Brown College
P.O. Box 1015, Station B
Toronto, ON M5P 2T9
416-415-5000 or 1-800-265-2002–>