Description
“Cook” means a person who performs all phases of kitchen activities including the preparation and presentation of vegetables, soups, sauces, meat, fish and poultry, cold kitchen items; desserts, baking, pastry; basic menu planning/costing as well as knowledge of safety, sanitation and food storage, and who has a knowledge of human and customer relations. A “Professional Cook 3” will have met all of the requirements of the national Red Seal standard for “Cook”. They usually work under limited supervision and will be competent at the major techniques and principles used in cooking, baking, and other aspects of food preparation. In addition to a sound set of cooking skills, a professional cook at this level should be able to plan and cost menus and recipes, and have an understanding of the communication skills that will be necessary to begin to take a leadership role in the kitchen.
Attention Cook program challengers: With the implementation of the new Professional Cook programs (PC1, PC2, PC3 – Red Seal) now complete, the Challenge process for the Cook occupation has changed. The "Cook" challenge application package is no longer available for download due to the challenge applications for PC1, PC2, and PC3 now being available.
Please note the following process for challenging the new Professional Cook certifications:
- Download the applicable Professional Cook challenge package from the ITA website, complete and submit to ITA with employer declaration and proof of FOODSAFE certificate
- Successfully complete the ITA standardized practical assessment, scheduling to be arranged through Propel and the designated assessment venue
- Successfully complete the ITA Certification of Qualification Exam (for PC3, the requirement is successful completion of the Cook Inter-Provincial Red Seal exam)
Please note: The practical assessment competency mark is evaluated as pass/fail only, and will be reported to ITA in this manner. If you do not successfully complete the practical assessment, you will need to reschedule a future reassessment with the designated venue.
Further details regarding the standardized practical assessment are included in the appropriate challenge package.
For applicants who wish to apply for Equivalency for PC3, a new application has been developed, and is now available under the PC3 program link.
Program Profile
Cook (Professional Cook 3)
Program Outline
Cook (Professional Cook 3) Program Outline 2008
Training Institutions
Click here for a list of ITA-approved institutions
CS011.2 Cook (Professional Cook 3) Challenge
CS012.1 Cook (Professional Cook 3)
CS002.1 Cook (Professional Cook 3)
Inter-Provincial Examination Information
All of the Inter-Provincial examinations have an assigned number of questions based on each National Occupational Analysis (NOA) blocks and tasks. Refer to the table for an assigned number of questions per exam, the assigned number of questions per block section and the assigned number of questions per task for this trade.
For more information on the program, please contact:
|
