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Food Preparation Specializations:
Bakery goods and desserts, Stocks, soups and
sauces, Eggs and dairy, Cold kitchen (salads,
appetizers, sandwiches), Cereals, grains and
pulses, Vegetables, fruits, nuts and mushrooms,
Meat, Poultry, Pasta, Fish, Seafood
Types of Meals/Food Prepared:
All meals
Specific Skills:
Prepare and cook full course meals, Prepare and
cook individual dishes and foods, Prepare and cook
special meals for patients as instructed by
dietitian or chef, Plan menus, Ensure quality of
food and determine size of food proportions, Work
with minimal supervision, Prepare dishes for
customers with food allergies or intolerances,
Estimate food requirements and costs, Inspect
kitchens and food service areas, Order supplies
and equipment, Maintain inventory and records of
food, supplies and equipment, Work with
specialized cooking equipment (deep fryer, etc.),
Clean kitchen and work areas, Wash dishes,
Organize and manage buffets and banquets, Manage
kitchen finances.
Cuisine Specialties
- Canadian
Types of Meals/Food Prepared
- Lunches
- Dinners
- Breakfasts
- All meals
- Full course meals
Essential Skills
- Working with others
- Continuous learning
Cook Categories
- Line cook
Specific Skills
- Train staff in preparation, cooking and handling of food
- Maintain inventory and records of food, supplies and equipment
- Estimate food requirements and costs
- Ensure quality of food and determine size of food proportions
- Work with minimal supervision
- Prepare and cook full course meals
- Prepare and cook individual dishes and foods
- Clean kitchen and work areas
Work Setting
- Restaurant
Food Preparation Specializations
- Vegetables, fruits, nuts and mushrooms
- Stocks, soups and sauces
- Poultry
- Eggs and dairy
- Cold kitchen (salads, appetizers, sandwiches)
- Cereals, grains and pulses
- Bakery goods and desserts
- Meat
- Pasta
- Fish
- Seafood
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