Hospitality

Professional Cook

Occupational Purpose and Context

Cooks participate and assist in the preparation, seasoning, and cooking of salads, soups, fish, meats, vegetables, desserts, and other foods. They plan and price menus, order supplies, coordinate and assist staff and production processes, and keep records and accounts. Cooks work in restaurants, schools, hospitals, and all places where food is prepared and served. They often work early mornings, late evenings, holidays, and weekends.

Work Process Schedule (pdf)
Full Competency-Based Framework (pdf)