Cook - Apprenticeship and Occupational Certification
Apprenticeship is a long-standing part of the training and education system in New Brunswick. It is a structured training program comprised of a combination of on the job training and related classroom training and requires the committed participation of three partners: the apprentice, the employer and the government represented by Apprenticeship and Occupational Certification.
This apprenticeship training program is designed to provide you with the skills and knowledge required to become qualified as a cook.
An individual may register into an apprenticeship agreement upon verification of credentials as stipulated in Board Order GA002.2, “Pre-requisites to Registration into an Apprenticeship Agreement”, and be employed in the occupation with a recognized employer who is willing to enter into an apprenticeship agreement with you.
A New Brunswick Diploma of Apprenticeship and a Certificate of Qualification are awarded upon successful completion of 5400 hours of on the job and technical training and the final examination. In most instances, an Interprovincial Red Seal will be affixed to these documents.
An individual desiring certification as a journeyperson in New Brunswick in the cook occupation is required to meet one of the criteria as stipulated in Board Order GC001.1, “Requirements to Obtain a Certificate of Qualification.”
A person who has gained the equivalent of 8100 hours of practical experience in the cook occupation may apply to challenge the certification examination. Successful candidates will receive a New Brunswick Certificate of Qualification. In most instances, an Interprovincial Red Seal will be affixed to the document.
For more information, please see the corresponding board order for this occupation under Tasks, Activities and Functions of a Designated Occupation.
Under the direction of a journeyperson and qualified instructors, you will become familiar with the materials, tools, principles and skills required in the cook occupation.
Cooks prepare, cook, season and present a wide variety of foods such as meat, fish, poultry, game, pasta, pulses, grains, nuts, dairy products, eggs, vegetables, fruit, stocks, soups, sauces, salads, desserts and baked goods. They provide complete meals or individual dishes. Cooks plan menus, determine the size of food portions and estimate food requirements and cost, as well as monitor and order supplies, and oversee others in the preparation, cooking and handling of food.
Changes To Fees
This document provides the rationale supporting changes to fees, associated revenue information, and the legal authority:
Unless otherwise specified, Fees exclude the harmonized sales tax (HST).
|Fee Description||Rate in $||Effective Date|
|Interprovincial Standards Examination||200.00||2013-04-01|
|Certificate of Qualification Examination||2013-04-01|
|Certificate of Qualification based on "out-of-province journeyperson status"||150.00||2012-08-01|
|Replacement of Certification Documents||20.00||2013-04-01|
|Tuition Fees - Technical Training weekly rate||85.00||2013-08-01|
|Certificate of Qualification Challenger Assessment Fee||100.00||2012-08-01|
|Prior Learning Assessment||100.00||2012-08-01|
|Apprenticeship Registration Fee||25.00||2012-08-01|
|Replacement of Photo Identification Card||20.00||2012-08-01|
|Replacement of Progress Record Book||25.00||2012-08-01|
|Assessment of Foreign Credentials||100.00||2012-08-01|