Cooks are employed at diverse levels in private and public eating establishments, including hotels, restaurants, institutions, resorts, transportation companies, catering and private enterprise. They may also be employed in cafeterias, institutions, homes, specialty food outlets and isolated bases and camps.
Experienced cooks can become sous-chefs, chefs, executive chefs, banquet managers, food service administrators and coordinators, general managers or food editors. Additional opportunity for advancement includes supervisory positions as catering managers, food service administrators and coordinators.
There are good prospects for travel both within Canada and abroad.
For more information on roles, duties, career paths, salaries and more, visit
What successful grads have to say
After a successful newspaper career, Sally decided to pursue her passion for cooking as an apprentice cook. Now Red Seal-certified, she has combined both careers as the newest author of the Best of Bridge cookbook line. Read her story in techlife magazine.
Graduate Information & Opportunities
Certified Chef de Cuisine
Chefs working in the industry at executive, executive sous and sous chef levels can pursue the Certified Chef de Cuisine (CCC) designation. The CCC is the highest level of accreditation for cooks in Canada.
Red Seal Certification
Apprentices may attempt the Interprovincial Exam in the final period of their apprenticeship training and, if successful, be granted a Red Seal under the Interprovincial Standards Red Seal Program. A Red Seal ensures recognition of your certification throughout Canada without further examination.
Blue Seal Certification
Individuals possessing a valid Alberta Journeyman Certificate, an Alberta Qualification Certificate, an Alberta Occupational Certificate, or a valid recognized credential are eligible to receive a Blue Seal business credential after completing the necessary requirements.