For trade description and skills, see Institutional Cook: Apprenticeship Training Standard
An Institutional Cook prepares quality food according to budgetary requirements using bulk-cooking methods in conventional, cook chill or cook freeze environments. They meet individual dietary needs, including health requirements, religious needs, and ethnic preferences. They use approved recipes, appropriate ingredients and specialized equipment for modification techniques during food preparation to achieve the prescribed or recommended textures. They consider regular and prescribed therapeutic diets, modification of textures, and viscosity of fluids when preparing food and beverages. Institutional cooks may work in long-term care homes, retirement homes, hospitals, day care centres, school dining areas, correctional facilities, and corporate environments by:
- Preparing stocks, soups, and sauces
- Preparing seafood
- Preparing meat, poultry
- Preparing fruits, vegetables
- Preparing starches and grains
- Preparing salads and dressings
- Preparing eggs and dairy products
- Preparing baked goods, pastry and desserts
- Preparing sandwiches and hors d’oeuvres
- Preparing meals for special diets
- Participate in emergency management training
An Institutional Cook demonstrates knowledge of:
- Occupational Health and Safety Act
- Sanitation Controls and legislation, including HACCP
- Health Protection and Promotion Act
- Legislation specifically affecting food preparation in long-term care facilities, daycares, prisons or other institutional settings
- Local health regulations
- Food Safety and Quality Act
- Emergency management training
- Sanitation Code for Canada’s Food Service Industry
For more information, see Ontario College of Trades Training Standards
