Cook
Trade Description:
Cooks plan menus, prepare a variety of foods according to health and safety regulations and manage commercial kitchens. While specific duties vary depending on the establishment, cooks generally prepare meals and are responsible for food costing, safety and sanitation. Cooks also supervise kitchen helpers and food preparation personnel in food preparation, cooking and handling. Respect for diets due to culture, health or religion is important.
Restaurants, cafeterias, hotels, hospitals and health care institutions, schools, food commissaries, clubs and resorts are all major employers.
| Board By-Law | |
| Red Seal Occupational Standard (RSOS) | |
Apprenticeship - Annual Requirements:
| Levels | Total Hours/Level (On-the-Job & Technical Training) |
Total Weeks/Level (Technical Training) |
Delivered By |
2* 3** |
2,700* 1,800** |
12-12* 8-8-8** |
RRC Polytech |
*2011 Technical Training Standard
**2021 Technical Training Standard (see Implementation Schedule below)
Training Standards:
| 2021 Technical Training Standard (See Implementation Schedule below) | |
 Level One |
Level Chart |
| Level Two |
RSOS Subtask to Unit Comparision |
| Level Three | |
2011 Technical Training Standard
| Level One |
Level Chart |
| Level Two |
Profile Chart |
| Unit to Course Comparison Checklist |
NOA Subtask to Unit Comparison |
| Facility Audit Checklist | |
Implementation Schedule
| 2024/2025 | 2025/2026 | 2026/2027 |
| Level 1 - 2011 Standard | Level 1 - 2021 Standard | Level 1 - 2021 Standard |
| Level 2 - 2011 Standard | Level 2 - 2021 Standard | Level 2 - 2021 Standard |
| Level 3 - 2021 Standard |
Red Seal Exam Information
| Red Seal Exam Breakdown | Red Seal Exam Self-Assessment Guide |
| Sample Exams | Red Seal Exam Self-Assessment Guide (PDF) |
| Types of Exam Questions | Red Seal Exam Preparation Guide |
Challenging the Exam - Trades Qualification:
| Years of Experience | Hours Required | Additional Practical Exam Required |
| 4.5 | 8,100 | No |
| Enhanced Application | Enhanced Application (FR) Employer Declaration | Employer Declaration (FR) Statutory Declaration | Statutory Declaration (FR) | ||
Designated Trainers:
| Work Experience Form |
Accredited Programs:
| Apprenticeship Trade | Training Institution - Secondary Schools |
Training Institution - Post-Secondary Schools |
Training Institution Program Name |
Level |
| Cook | __ | Assiniboine Community College/ MB Institute of Culinary Arts | Culinary Arts Program | 1 & 2 |
| College Sturgeon Heights Collegiate | __ | Food Services Program | 1 | |
| __ | Commonwealth College Inc. | Culinary Arts Program | 1 | |
| Crocus Plains Regional Secondary School | __ | Culinary Arts Program | 1 | |
| Dauphin Regional Comprehensive Secondary School | __ | Cook Program | 1 | |
| Kildonan East Collegiate | __ | Culinary Arts Program | 1 | |
| Lord Selkirk Regional Comprehensive Secondary School | __ | Culinary Arts Program | 1 | |
| Louis Riel Arts & Technology Centre | Louis Riel Arts and Technology Centre | Culinary Arts Program | 1 | |
| Manitoba Institute of Trades & Technology | Manitoba Institute of Trades & Technology | Culinary Arts & Design Program | 1 | |
| Northlands Parkway Collegiate | __ | Culinary Arts Program | 1 | |
| R. B. Russell Vocational School | __ | Food Services Program | 1 | |
| __ | Red River College | Culinary Arts Program | 1 & 2 | |
| Steinbach Regional Secondary School | __ | Culinary Arts Program | 1 | |
| Swan Valley Regional Secondary School | __ | Food Services Program | 1 | |
| Technical Vocational High School | __ | Culinary Arts Program | 1 | |
| __ | University College of the North - The Pas | Culinary Arts Program | 1 | |
| W.C. Miller Collegiate | __ | Culinary Arts Program | 1 | |
