As a chef, you would plan menus, check quality of food, estimate material and labour costs, manage budgets, hire staff and supervise cooks. You might also prepare and cook food on a regular basis. Cooks prepare and cook food under the direction of chefs, dietitians or nutritionists. Chefs and cooks work in restaurants, hotels, or institutions such as hospitals. Bakers prepare and bake rolls, muffins, pies, cakes and other baked goods.

WHAT YOU NEED:

While many cooks begin their careers and dishwashers or waiters/waitresses, career prospects are much better for indidviduals with vocational preparation. In general, chefs have more training, skills and experience than cooks. They usually have a high school education, further training and related work experience. Apprenticeship programs for cooks, offered by communnity colleges and vocational institutes, combine up to three years of theoretical instruction with periods of in service training. After completeing the program, you would write an inter-provincial exam to become a certified cook. Training is also available through federally sponsored adult retraining. Community colleges and vocational institutes also offer chef pre-employment and culinary management programs.

SALARY:
$17,000 to $29,000