View subgroup

Search criteria:

Search

Search by job title
Search by CH code

6322.0 – Cooks

Cooks prepare and cook a wide variety of foods.

Profile

Example titles Help

  • Apprentice cook
  • Cook
  • Dietary cook
  • First cook
  • Grill cook
  • Hospital cook
  • Institutional cook
  • Journeyman/woman cook
  • Licensed cook
  • Line cook
  • Second cook
  • Short order cook

Main characteristics Help

  • General learning ability to acquire and use techniques for preparing and cooking foods, and to determine size of food portions
  • Verbal ability to order supplies
  • Numerical ability to estimate food requirements and costs
  • Form perception to examine foods for freshness and proper cooking
  • Motor co-ordination to cut, decorate and carve food, and to work with kitchen utensils
  • Manual dexterity to slice and disjoint meat and poultry, mix ingredients, portion foods, knead and stretch dough, and stir soups and sauces
  • Methodical interest in compiling information to monitor food and supplier inventory
  • Objective interest in precision working to prepare and cook complete meals and individual dishes and foods, and to prepare and cook special meals for patients as instructed by dietitians and chefs
  • Directive interest in supervising kitchen helpers; and in overseeing subordinate personnel in the preparation, cooking and handling of food

Aptitudes Help

One of five levels assigned for each factor, with levels representing normal curve distribution of the labour force:

G
General learning ability
V
Verbal ability
N
Numerical ability
S
Spatial perception
P
Form perception
Q
Clerical perception
K
Motor co-ordination
F
Finger dexterity
M
Manual dexterity

Levels legend
  1. The highest 10% of the working population
  2. Upper third, exclusive of the highest 10%
  3. Middle third of the working population
  4. Lowest third, exclusive of the lowest 10%
  5. Lowest 10% of the working population

An individual's overall capacity to learn the skills needed to perform job duties is based on his or her specific aptitudes for acquiring information and transforming it into action.

General learning ability G-3

Ability to 'catch on' or understand instructions and underlying principles; to reason and make judgments.

Verbal ability V-3

Ability to understand the meaning of words and the ideas associated with them, and to use them effectively; to comprehend language, to understand relationships between words and to understand the meaning of whole sentences and paragraphs; to present information or ideas clearly.

Numerical ability N-3

Ability to carry out arithmetical processes quickly and accurately.

Spatial perception S-4

Ability to think visually about geometric forms and comprehend the two dimensional representation of three dimensional objects; to recognize the relationships resulting from the movement of objects in space. May be used in such tasks as blueprint reading and in solving geometry problems. Frequently described as the ability to 'visualize' objects of two or three dimensions.

Form perception P-3

Ability to perceive pertinent detail in objects and in pictorial and graphic material; to make visual comparisons and discriminations and to see slight differences in shapes and shadings of figures and widths and lengths of lines.

Clerical perception Q-4

Ability to perceive pertinent detail in verbal or tabular material; to observe differences in copy, to proofread words and numbers, and to avoid perceptual errors in arithmetical computation.

Motor co-ordination K-3

Ability to co-ordinate eyes, hands and fingers rapidly and accurately when required to respond with precise movements.

Finger dexterity F-4

Ability to move the fingers and manipulate small objects with the fingers rapidly and/or accurately.

Manual dexterity M-3

Ability to move the hands easily and skillfully; to work with the hands in placing and turning motions.

Interests Help

Three of five descriptive factors, assigned in order of predominance and lower case rating indicating weaker representation:

D
Directive
I
Innovative
M
Methodical
O
Objective
S
Social

Methodical M

Methodical persons like to have clear rules and organized methods to guide their activities. They prefer working under the direction or supervision of others according to given instructions, or to be guided by established policies and procedures. Methodical persons like to work on one thing until it is completed. They enjoy following a set routine and prefer work that is free from the unexpected.

Objective O

Objective persons enjoy working with tools, equipment, instruments and machinery. They like to repair and/or fabricate things from various materials according to specifications and using established techniques. Objective persons are interested in finding out how things operate and how they are built.

Directive d

Directive persons like to take charge and control situations. They like to take responsibility for projects that require planning, decision making and co-ordinating the work of others. They are able to give direction and instructions easily. They enjoy organizing their own activities. They see themselves as independent and self-directing.

Data, people, and things Help

Data

0
Synthesizing
1
Co-ordinating
2
Analyzing
3
Compiling
4
Computing
5
Copying
6
Comparing
7
N/A
8
Not Significant

People

0
Mentoring
1
Negotiating
2
Instructing - Consulting
3
Supervising
4
Diverting
5
Persuading
6
Speaking - Signaling
7
Serving - Assisting
8
Not significant

Things

0
Setting up
1
Precision working
2
Controlling
3
Driving - Operating
4
Operating - Manipulating
5
Tending
6
Feeding - Offbearing
7
Handling
8
Not significant
Data Compiling 3

Accumulating information usually recorded physically but which may be stored mentally; gathering, collating and classifying information about data, people and things; frequently reporting and/or carrying out a prescribed action in relation to the information.

People Supervising 3

Determining or interpreting work procedures for a group or team of workers, assigning specific duties to them, maintaining harmonious relations and promoting efficiency.

Things Precision working 1

Using the body and/or equipment to move, guide, place, install and/or interface with objects, in order to attain specifications and precise standards. Considerable judgment is required to select, adjust and utilize appropriate tools, products and/or materials to accomplish specified objectives.

Physical activities Help

V - Vision

1
Close visual acuity
2
Near vision
3
Near and far vision
4
Total visual field

H - Hearing

1
Limited
2
Verbal interaction
3
Other sound discrimination

L - Limb co-ordination

0
Not relevant
1
Upper limb co-ordination
2
Multiple limb co-ordination

C - Colour discrimination

0
Not relevant
1
Relevant

B - Body position

1
Sitting
2
Standing and/or walking
3
Sitting, standing, walking
4
Other body positions

S - Strength

1
Limited
2
Light
3
Medium
4
Heavy
Vision Near vision V-2

The use of sight in the work performed. The levels are organized in terms of the visual field involved in the performance of the work.

2 - Near vision

Work activities are performed near the worker. The scope of the visual field is broader than in Close visual acuity (1).

Examples:

  • reading and interpreting drawings and specifications
  • using computer keyboards and reading computer monitors
  • repairing automobile engines
  • setting up and operating machine tools
Colour discrimination Relevant C-1

The use of colour descrimination to identify, distinguish and match colours and different shades of the same colours.

1 - Relevant

Colour discrimination is relevant in the performance of the work.

Examples:

  • observing signals while operating vehicles
  • installing, testing and repairing electrical wiring
  • restoring and conserving museum and art gallery artifacts
  • designing, constructing and repairing dentures
Hearing Verbal interaction H-2

The use of hearing in the work performed. The levels are organized in terms of the type of auditory discrimination involved in the performance of the work.

2 - Verbal interaction

Work activities involve communication with colleagues, clients and/or the public on a regular basis.

Examples:

  • operating directory listing systems to provide directory assistance to customers
  • resolving work problems and recommending measures to improve productivity
  • consulting with families of the deceased regarding funeral services
  • analyzing and providing advice on managerial methods and organization of establishments
Body position Standing and/or walking B-2

Primary type of posture or body movement involved in performing the work. These postures or body movements range from simple to complex and from sedentary to mobile.

2 - Standing and/or walking

Work activities primarily involve standing or walking.

Examples:

  • cutting and styling hair
  • dispensing prescribed medications to customers
  • preparing and cooking meals
  • delivering mail
Limb co-ordination Upper limb co-ordination L-1

The use of limbs in performing work.

1 - Upper limb co-ordination

Work activities involve co-ordination of upper limbs.

Examples:

  • keyboarding
  • performing maintenance services such as oil changes, lubrications and tune-ups
  • operating video cameras
  • instructing students in sign language
Strength Light S-2

The use of strength in the handling of loads such as pulling, pushing, lifting and/or moving objects during the work performed.

2 - Light

Work activities involve handling loads of 5 kg but less than 10 kg.

Examples:

  • repairing soles, heels and other parts of footwear
  • filing materials in drawers, cabinets and storage boxes
  • preparing and cooking meals
  • repairing paintings and artifacts

Environmental conditions Help

Location

L1
Regulated inside climate
L2
Unregulated inside climate
L3
Outside
L4
In a vehicle or cab

Hazards

H1
Dangerous chemical substances
H2
Biological agents
H3
Equipment, machinery, tools
H4
Electricity
H5
Radiation
H6
Flying particles, falling objects
H7
Fire, steam, hot surfaces
H8
Dangerous locations

Discomforts

D1
Noise
D2
Vibration
D3
Odours
D4
Non-toxic dusts
D5
Wetness
Discomforts Odours D3

Work conditions that create disturbances but are not hazardous. In general, these conditions create discomfort, but are not direct sources of injury. In extreme instances, however, these conditions might cause injury.

D3 - Odours

The presence of noxious, intense or prolonged odours in the work environment.

Examples:

  • cooking meals
  • colouring, waving and styling hair
  • preserving and sanitizing human remains
  • using industrial cleaning solutions
  • preparing standard cuts of meat, poultry and fish products for sale
Discomforts Wetness D5

Work conditions that create disturbances but are not hazardous. In general, these conditions create discomfort, but are not direct sources of injury. In extreme instances, however, these conditions might cause injury.

D1 - Noise

Work that produces sufficient noise – constant or intermittent – to cause marked distraction or possible loss of hearing.

Examples:

  • operating drilling equipment in underground mines
  • using power saws in logging operations
  • blasting rock surface in mining
  • operating heavy equipment for construction jobs
  • using firearms
Hazards Equipment, machinery, tools H3

Potential hazards to which the worker may be exposed. The codes provide an indication of the type(s) of hazard(s) most likely to be present in the workplace environment. They are not a measure of frequency, duration or degree of exposure to hazards, but an indication of the presence or absence of a particular hazard in the work environment.

H3 - Equipment, machinery, tools

Working near or with equipment, instruments, machinery or power/hand tools that may be a potential source of accident or injury.

Examples:

  • operating metal machining tools to shape metal
  • using hand tools to fabricate wood products
  • operating power saws to thin trees
  • performing surgical procedures
Hazards Fire, steam, hot surfaces H7

Potential hazards to which the worker may be exposed. The codes provide an indication of the type(s) of hazard(s) most likely to be present in the workplace environment. They are not a measure of frequency, duration or degree of exposure to hazards, but an indication of the presence or absence of a particular hazard in the work environment.

H7 - Fire, steam, hot surfaces

Exposure to fire (rather than exposure to flammable substances that may ignite), to emissions of steam or to intensely hot surfaces that are potential sources of injury.

Examples:

  • fighting fires
  • operating gas flame welding equipment
  • cooking food
  • forging metal items by hand or with forging machinery
  • tending industrial ovens/furnaces
Location Regulated inside climate L1

The work performed is carried out indoors in a regulated environment, indoors in an unregulated environment, outdoors or in a vehicle. In many occupations, the Main Duties may be performed in more than one location. Therefore, a group may have more than one Location code, for example:

  • firefighting and fire prevention duties
  • maintenance of interior/exterior of buildings
  • managing operations and paperwork of farms

L1 - Regulated inside climate

A normal controlled environment such as an office, hospital or school.

Employment requirements Help

Education/training Help

1
No formal education or training requirements
2
Some high school education and/or on the job training or experience
3
High school
4
Course work, training, workshops and/or experience related to the occupation
5
Apprenticeship, specialized training, vocational school training
6
College, technical school (certificate, diploma)
7
Undergraduate degree
8
Post-graduate or professional degree
+
Additional requirement beyond education and training
R
Regulated requirement(s)
4, 5, 6, R
  • Completion of secondary school is usually required.
  • Completion of a three-year apprenticeship program for cooks
    or
    completion of college or other program in cooking or food safety
    or
    several years of commercial cooking experience may be required.
  • Trade certification is available, but voluntary, in all provinces and territories.
  • Red Seal endorsement is also available to qualified cooks upon successful completion of the interprovincial Red Seal examination.

Workplaces/employers Help

  • Central food commissaries
  • Construction and logging camp sites
  • Educational institutions
  • Hospitals and other health care institutions
  • Hotels
  • Restaurants
  • Ships

Occupational options Help

  • Progression to supervisory or more senior positions, such as chef, is possible with experience and training.
  • The Red Seal endorsement allows for interprovincial mobility.
  • The Red Seal endorsement allows for interprovincial mobility.
  • There is mobility among the various types of cooks in this group.

Exclusions Help

Remarks Help

  • Cooks may specialize in preparing and cooking ethnic cuisine or special dishes.

Breakdown summary

Broad occupational category
6 - Sales and service occupations
Skill level
B - Occupations usually require college education, specialized training or apprenticeship training
Major group
63 - Service supervisors and specialized service occupations
Minor group
632 - Chefs and cooks
Unit group
6322 - Cooks
Version
2016
Date modified: