Cook (Professional Cook 3) (Red Seal)
Cook (Professional Cook 3)
(Red Seal)
- How to order, organize and store food safely
- How to prepare and cook with a wide variety of ingredients
- How to experiment with different flavours and cuisines
- How to create dishes and plan menus
- How to prepare food for all sorts of customers, occasions and events
Cooks create the delicious dishes we have come to expect at restaurants. They aren’t afraid of fast-paced work—taking on the challenge of turning raw ingredients into wonderful creations.
As a Cook, you’re an artisan of food, taking dishes from concept to preparation and delivery. You’re an attentive individual, looking out for high standards in every meal you create, while showing your signature style.
You’ll be able to multi-task, shining when faced with the adrenaline rush of a tight deadline. This may be as part of a team in a small kitchen or as the lead at a large station.
For more information regarding the other levels in this progressive trade, please refer to the following program pages:
Technical Training
The classroom is where you learn the technical knowledge to complement your work-based training. Make sure to register as early as possible to secure a seat for technical training with a SkilledTradesBC-designated training provider.
Visit Trades Training BC and EducationPlannerBC to find where this program is being offered across the province.
Program Information and Resources
Program Information and Resources
Professional Cook 3 Indigenous Content (PC3IC)
The Professional Cook 3 Indigenous Content (PC3IC) program outline was developed to introduce Indigenous culture through food gathering and preparation, and to bring back traditional knowledge. This program was designed so that apprentices can complete the level of apprenticeship training while learning the Indigenous culture from their specific area.
It is important to note that with respect to cultural and regional differences, Indigenous content may be adapted, but only with the recipes or regional ingredients. The context of the Indigenous content in the program outline must be followed as set forth.
Exam Information and Resources
Looking for more exam tips? Visit the Exam and Study Support page.
As of January 1, 2020, all training providers are expected to use updated Practical Assessment documents that are dated January 2020; all previous documents are no longer relevant.
Details of the assessment criteria are contained within the Cook Assessment General Information package. Candidates can view the practical assessment preparation package for Menu A, Menu B, and Menu C.
Please note that there is a fee attached to the practical assessment for challengers and re-assessment for apprentices which is set by the training provider conducting the assessment and may range between $350-$500. A list of assessment venues is sent to you with your approval to challenge.
Program and Exam Updates
March 2022: Program Update (Harmonization implementation postponed)
July 2021: Program Update (Harmonization implementation postponed)
July 2020: Program Update (Assessment Guidelines added to the Program Outline)
January 1, 2020: Program Update (Practical Assessment Document Update)
- June 2022: Program Update (2019 Red Seal Occupational Standard (RSOS))
- A Comparative Analysis detailing changes between the 2011 National Occupational Analysis (NOA), the 2015 NOA, and the 2019 RSOS can be found here.
Challenge the Certification Exam
Challenge the Certification Exam
If you have work experience in the trade but have never been certified in Canada, you may be eligible to challenge the certification exam as a Trade Qualifier to become certified without going through an apprenticeship program.
If you have some practical experience but do not yet qualify for the certification exam, you may be eligible to challenge a level exam to enter the program at the appropriate level.
Check the Program Profile on this page for the available pathway options and eligibility details.
Note: A VALID FOODSAFE Level 1 Certification or equivalent is a pre-requisite to challenge this certification.
Online Application
Create a SkilledTradesBC Portal account to start your application
Declaration Forms Instructions
A section-by-section guide on how to complete the declaration forms
Employer Declaration
A form for your employer to document and attest to your work experience
Statutory Declaration
A form for you to document and attest to your work experience from self-employment or because a direct supervisor cannot be contacted
- Active listening and monitoring
- Coordination and time management
- Menu planning, ordering and inventory
- Cost management and front-of-house procedures
- Preparing stocks, soups, sauces, meats, baked goods, desserts and beverages
