Professional Cooking

Training

Life as a culinary professional is fast-paced and challenging. Do you have the skills needed for a career in Professional Cooking?

Professional Cooking offers a wide range of jobs in a variety of work environments, and successful careers in Professional Cooking require mastery of many diverse skills and knowledge in many areas. While food knowledge and cooking techniques are important aspects of culinary trades, a professional must also be familiar with many other areas of expertise such as workplace safety and human resource management.

The Professional Cooking National Occupational Standards were developed by working professionals, educators and other industry experts.

The Professional Cooking National Occupational Standards cover 13 major skills areas, including:

  • Health and Safety
  • Operate Kitchen
  • Cooking Skills
  • Vegetables, Fruits, Nuts, and Mushrooms
  • Stocks, Soups, and Sauces
  • Meat, Poultry, and Game
  • Fish and seafood
  • Eggs and Dairy Products
  • Bakery Goods and Desserts
  • Food Service Management
 

Get started with the National Occupational Standards today, and take the first step towards a challenging and rewarding career in Professional Cooking.

 

Emerit Training – Testimonials

"I've had a lot of experience in the kitchen, but very little in management. I found myself with a team of employees to supervise, orders to make, and menus to develop. The training came just in time. The program was a big help to me and made it a lot easier for me to fit into my new position."

— Éric Martel, Food Services Supervisor, Mess de la Citadelle in Québec

"I think we've proven without a doubt that the investment in training and in particular in emerit training is definitely recognized in a positive way in the bottom line of our business."

— Sheila Kelly-Blackmore, general Manager, St. Jude Hotel

"You're going to wind up with folks who know what they're doing, who understand why they're there and who want to work and who want to do a good job and essentially who have been empowered and given the tools and given the training to go out and do their jobs really, really well."

— Rob Campbell, Division Manager, Athabasca Catering

"Things have changed a lot over the past few years. Competition has gotten fiercer. You need dedicated and innovative employees to succeed in meeting the needs of an increasingly demanding clientele. By training our employees and listening to them, we develop a feeling of belonging that results in a decreased turnover rate and increased productivity."

— Caroline Milot, Director of Operations, Hôtel et Suites Le Dauphin

 

Professional Cooking — Products Available