Workplace Apprenticeship Training Standard

1 Apprenticeship Training Standard Log Book Cook (415A) Assistant Cook (415B) What Is This About? The Apprenticeship Training Standard Log Book identifies all the skills associated with your trade in Ontario. It is written in statements that describe how you, the Apprentice, must perform each skill in order to be considered competent in that skill. Training As An Apprentice Notify Ministry of Advanced Education and Skills Development (MAESD) staff immediately of any changes to contact information or Training agreement, especially if you change sponsors. Review the Log Book regularly with your Trainer and Sponsor to track your progress. Keep an accurate record of the hours you work. Attend classroom Training when it is offered. Apply for the financial incentives for which you are eligible. Pay your annual membership fee to the Ontario College of Trades and keep your membership in good standing.

2 Completing Your Log Book There are two types of signatures required in your Log Book: Skill Confirmation You and your Trainer sign off each required skill to confirm that you have demonstrated competency in that skill. Skill Set Confirmation After you and your trainer have signed off all the required skills in a skill set, your Sponsor signs the signature box at the end of each skill set to confirm your competency in the skill set. Shaded boxes in your Log Book mean the skills are optional and do not have to be confirmed by your Trainer or Sponsor. However, you are encouraged to complete them as part of your Training . Changing Sponsors Contact MAESD immediately if you change Sponsors as you will need to sign a new Registered Training Agreement. Record your original Sponsor s information in Sponsor Record #1 (the Sponsor who has signed your initial Registered Training Agreement).

3 This document is the property of the Apprentice named inside and represents the official record of your Training . For information about completing your Apprenticeship , see inside of back cover Ontario College of Trades Apprentice Name: _____ Address: _____ _____ Phone Number: _____ Email Address: _____ Trade: _____ Ministry of Advanced Education and Skills Development Registered Training Agreement #: OCOT Membership #: This document is the property of the Apprentice named herein and represents the official record of their Training . If you have questions about the use of this Training Standard Log Book or about your Apprenticeship program, contact your Apprenticeship office (see Appendix D in this book) or the Employment Ontario hotline at: 1-800-387-5656. You must become a member of the College of Trades Apprentices Class and maintain your membership in good standing while you complete your Training .

4 For more information on membership, please visit the College of Trades website at: 415A-415B 2017 V300 COOK-ASSISTANT COOK Ontario College of Trades TABLE OF CONTENTS PAGE Terms and Conditions of Registered Training Agreement and Resources 1 Introduction to the Apprentice Training Standard Log Book .. 2 Roles and Responsibilities .. 3 Roles and Responsibilities (College of Trades, Ministry of Advanced Education and Skills Development) .. 3 Roles and Responsibilities (Apprentice) .. 4 Roles and Responsibilities (Sponsors and Trainers) .. 5 Safety .. 6 Apprenticeship Program Summary/Guidelines .. 7 Scope of Practice .. 7 Program Guidelines .. 8 Program Requirements .. 8 Compulsory and Voluntary Classification .. 8 Eligibility for Apprenticeship Program Completion .. 8 Essential Skills and National Occupational Analysis .. 9 Training the Apprentice - Tips for Apprentices, Sponsors and Trainers.

5 10 Notice of Collection of Personal Information .. 12 Competency Analysis Profile .. 13-19 SKILL SETS Skill Sets for Completion of Assistant Cook (415B) Foundational Skills Cook (415A) 9211 Demonstrate safe work practices .. 20 9212 Practice food safety procedures .. 21 9213 Perform culinary trade practices .. 24 9214 Prepare stocks .. 26 9215 Prepare soups .. 28 9216 Prepare sauces .. 31 9217 Prepare freshwater and saltwater and shellfish .. 34 9218 Prepare meat and poultry .. 36 9219 Prepare fruit, vegetables, herbs and spices .. 38 9220 Prepare starches: potato, pasta, rice and other starch varieties .. 41 9221 Prepare grains, seeds, pulses, nuts, soy and wheat-based products .. 44 9222 Prepare salads and dressing .. 46 9223 Prepare egg and egg-based products .. 48 9224 Prepare cheese, dairy and dairy related products .. 51 9225 Prepare batters, quick breads, muffins, cookies and pies.

6 52 9226 Prepare sandwiches, hors d uvres and canap s .. 54 COOK-ASSISTANT COOK Ontario College of Trades Additional Skill Sets for Completion of Cook (415A) 9227 Advanced preparation of starches .. 56 9228 Advanced preparation of soups and sauces .. 58 9229 Advanced preparation of seafood, meat and game .. 61 9230 Advanced baking, desserts and chocolate preparation .. 65 9231 Prepare garde manger .. 67 9232 Demonstrate culinary business practices .. 69 Definitions .. 72 Ready to Write Your Exam? .. 77 Instructions for Recording a Change in Sponsor .. 78 Change of Sponsor Records .. 79 Ministry of Advanced Education and Skills Development Apprentice s Appendices Instructions for Apprenticeship Program Completion .. (Appendix A) Apprentice Completion Form .. (Appendix B) Skill Set Completion for Sponsors .. (Appendix C) Ministry of Advanced Education and Skills Development Apprenticeship Offices.

7 (Appendix D) Any updates to this publication are available on-line; to download this document in PDF format, please follow the link: 2013, Ontario College of Trades. All rights reserved. No part of this publication may be reproduced in any form whatsoever without the prior permission of the Ontario College of Trades. COOK - ASSISTANT COOK 1 TERMS AND CONDITIONS AS PER REGISTERED Training AGREEMENT The Apprentice agrees: - to inform the Ministry of Advanced Education and Skills Development of any change to their contact information or change in Sponsor within 7 days; - to follow the Sponsor s and Trainer s lawful instructions and make every effort to acquire the skills identified in the Apprentice Training Standard Log Book (Log Book) for the Trade which is part of the Apprenticeship program established by the Ontario College of Trades for the trade; - to obtain written verification from the Sponsor and the Trainer(s) that the requirements in the Log Book for the trade have been met.

8 The Sponsor agrees: - to ensure that the Apprentice is provided with the Training required as part of the Apprenticeship program established by the College of Trades for this trade; - to ensure that the Trainer(s) verifies, in writing, when each skill identified in the Log Book for the trade has been successfully completed by the Apprentice; - to review the progress of Training with the Apprentice, and with the Trainer(s) where the Sponsor and the Trainer are not the same party. RESOURCE LINK Red Seal Program Ministry of Advanced Education and Skills Development Employment Ontario Service Canada Ontario College of Trades and Apprenticeship Act, 2009 Ontario College of Trades and Apprenticeship Act, 2009 Ontario Ministry of Labour Health and Safety Partners College of Trades Appointments Council Essential Skills Ontario Exam Preparation Guide COOK - ASSISTANT COOK 2 INTRODUCTION TO THE LOG BOOK On April 8th, 2013, the Ontario College of Trades (College) became responsible for the development and maintenance of Log Books in the Province of Ontario.

9 Please refer to the College of Trades website for the most accurate and up-to-date information: This Log Book is intended to be used by the Apprentice and Sponsor as an official record of Training . The completion of this document is necessary to complete your Apprenticeship and receive your Certification of Apprenticeship . The Log Book identifies skills required for this trade and its related Training program. It has been written in statements which describe how you, the Apprentice, must perform each skill in order to become competent in your trade. The Trainer and Apprentice are required to sign off and date each skill after the Apprentice has proven competence in these skills. However, if a skill is shaded, it is optional and does not need to be signed off. This on-the-job Log Book is a document issued to Apprentices who sign a Registered Training Agreement in the Province of Ontario.

10 It is designed to record an Apprentice s acquired skills and time worked for the trade to which they are registered. This Log Book is developed by the Ontario College of Trades and used by the Ministry of Advanced Education and Skills Development. This Apprenticeship Log Book for Cook (415A) and Assistant Cook (415B) was developed in consultation with representatives from industry and members from the Trade Board. New skills sets were introduced in this Standard : Practice Food Safety, Culinary Trade Practices Demonstrate Culinary Business practices, Prepare grains, seeds, pulses, nuts, soy and wheat-based products and a section on Prepare Garde Manger was reintroduced. Knowledge and skill in food safety practices are critical competencies for this trade. Culinary Trade Practices are the foundational competencies that an Apprentice needs to demonstrate consistently throughout their Apprenticeship .