Classification: Non-compulsory

A Cook prepares a wide range of foods for public consumption in various settings, for small or large groups or individual dishes in restaurants and test kitchens. Specifically, a Cook:

• prepares, cooks, and assembles food such as meats, salads and dressings, soups, sauces, sandwiches, vegetables, desserts, pastries, baked foods, hot and cold buffets and non-alcoholic beverages
• creates specialty dishes and develops recipes
• performs menu and nutrition planning, food costing, purchasing, scheduling and receiving deliveries and checking product quality and quantity
• estimates food, liquor, wine and other beverage consumption to anticipate purchases or requisitions
• practices according to food safety standards for hygiene, sanitation and safety

 Red Seal trade

A Baker prepares and bakes pies, tarts, squares, bread, rolls, cookies, cakes and other items for commercial and retail establishments as well as restaurants. Specifically, a Baker:

• prepares straight or sponge dough, yeast-raised pastry, puff pastry and aerated products
• makes savoury products such as filled pies, patties, rolls, biscuits, crackers and flat breads
• finishes and decorates cakes, prepares fillings, mousses, sauces, compotes and glazes
• prepares confectionary, specialty goods and desserts for dietary restrictions
• makes ice creams, sorbets/sherbets, gelatos and other frozen desserts
• calculates raw product requirements to meet production demand and controls inventory

A Developmental Services Worker supports people who have a developmental disability to realize their full potential. Developmental Services Workers are employed by organizations that provide support to individuals with special needs, including faith and culture-based agencies and by school boards to assist in the classroom. Specifically, a Developmental Services Worker assists people with developmental disabilities by:

• promoting their adaptive skills
• maintaining a safe environment
• modelling and promoting a healthy lifestyle
• assisting with medications
• applying crisis prevention and intervention strategies
• participating in the development and implementation of person-directed plans
• supporting the individual in the development and maintenance of family, community and other relationships

An Institutional Cook prepares meals in both small and large quantities using bulk-cooking methods in conventional, cook chill or cook freeze environments. An Institutional Cook prepares food to meet individual dietary needs, including health, religious needs, ethnic preferences and budgetary requirements. An Institutional Cook may work in retirement or long-term care homes, hospitals, childcare centres, school dining areas, correctional facilities and corporate environments. Specifically, an Institutional Cook:

• prepares meals for special diets and understands nutritional restrictions and portion size to be served
• uses standardized recipes and specialized equipment for modification techniques during food preparation to achieve the prescribed or recommended textures and viscosity
• prepares and cooks meats, poultry and seafood
• prepares stock, soups and sauces from scratch or convenience
• prepares and assembles complete breakfasts, sandwiches, salads and dressings
• prepares baked goods, pastries, desserts and vegetables
• is knowledgeable about weights and measures, hygiene, equipment handling, sanitation and workplace safety