Cook 3 is the most advanced credential offered in this apprenticeship, this level is 6 weeks in length and meets all the requirements of the national Red Seal standard for cooks. Upon completion of the program students will be competent with all of the major techniques and principles used in cooking, baking and other aspects of food preparation. In addition to demonstrating a mastery of cooking skills, a professional cook at this level should be able to plan and cost menus and recipes, and have an understanding of the communication skills necessary to take a leadership role in the kitchen.
- Teacher: Thomas Render