Cook – Assistant Branch 1Apprenticeship and Certification Act
Unrestricted TradeTrade Code 415B
NOC 6242
Description
- 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 http://srv108.services.gc.ca/english/profiles/204.shtml
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
Whitby ONwww.liaisoncollege.com/
Stratford Chefs School
Stratford ONwww.stratfordchef.on.ca
Apprenticeship Training
Fleming College – Sutherland Campus
599 Brealey Drive,
Peterborough, ON K0J 7B1
705-845-5548
George Brown College
P.O. Box 1015, Station B
Toronto, ON M5P 2T9
416-415-5000 or 1-800-265-2002–>
