Scope

For the purposes of this analysis, a cook is a fully qualified tradesperson who is able to: prepare, cook and present a wide variety of foods efficiently and according to industry standards; be thoroughly familiar with safety requirements, safe work practices and health regulations pertaining to food preparation and service.

Cooks generally are employed in restaurants, hotels, hospitals, clubs, central food commissaries, correctional institutions, catering establishments and educational institutions. Cooks can also be found working in the transportation industry aboard ships, trains or airplanes and at construction and logging campsites. Each working environment offers the opportunity to use many of the skills outlined in this analysis.

It should be noted that due to the specialization of menus and the rising cost of food, it may not always be possible for cooks to fully utilize their skills in one food service establishment. Individuals wishing to enhance their proficiencies in particular skills may need to be exposed to several food service operations.

Some of the tasks identified in this analysis overlap with the trades of baker and meat cutter. A certified cook should be proficient in the skills that are common to the occupations of baker and cook as well as those that are common to the occupations of meat cutter and cook. Depending upon the size of the food service operation, a certified cook may be requested to perform all of the tasks identified in this analysis. A certified cook, proficient in multiple tasks, may have greater job opportunities and be able to adjust more rapidly to future needs.

This analysis identifies all the tasks performed by cooks. It can be used as a basis for the development of training profile charts for vocational schools and apprenticeship training programs. The body of the analysis is limited by its terms of reference to a description of the “work performed” in the cooking occupation. It omits identification of other factors, such as aptitudes and capacities, interest and temperaments, and the conditions under which the worker performs his/her duties.

Observations

Some significant observations and trends emerged from the national occupational analysis of the cooks’ occupation. These observations and trends are briefly outlined in this section.

Cooks have changed their cooking styles to reflect the general trend of lighter, more healthful and additive-free cuisines. The consumer is also favouring more ethnic-oriented menus and supports local, readily available food products.

As consumers are increasingly concerned with more healthful foods, demands are put on cooks to modify their recipes and include low sodium and low cholesterol ingredients. The fundamentals of basic nutrition, including sanitation and hygiene, are critical and reinforced more diligently.

Other important areas that have gained even greater significance with food service operators, including cooks, are: food costing, portion control, waste control, purchasing control, and even basic kitchen management. Today, employers are seeking individuals who employ these food service standards in their day-to-day operations. Of particular note is the trend to the use of convenience foods as a method of reducing preparation time and meeting customer demands for quick service. In today’s industry, presentation (plating techniques) is a higher profile area in the occupation of cook.

With regards to new technologies, they have provided only limited advantages to the labour intensive nature of this occupation.

Safety

Safe working procedures and conditions, accident prevention and the preservation of health are of primary importance to industry in Canada. These responsibilities are shared and require the joint efforts of government, employers and employees. It is imperative that all parties become aware of circumstances that may lead to injury or harm. Safe learning experiences and environments can be created by controlling the variables and behaviours that may contribute to an accident or injury.

It is generally recognized that a safety-conscious attitude and work practices contribute to a healthy, safe and accident-free working environment.

It is imperative to apply and be familiar with the Occupational Health and Safety Act and Regulations. As well, it is essential to determine workplace hazards and take measures to protect oneself, co-workers, the public and the environment.

As safety education is an integral part of training in all jurisdictions, personal safety practices are not recorded in this document. However, the technical safety aspect relating to each task and sub-task are included throughout this analysis.

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