63200

Cooks

TEER 3 — College diploma, shorter apprenticeship or 6+ months training

Express Entry skill level: Yes
Regulated in Québec: No
In demand in Manitoba: Yes

Classification

Sales & service

6 › 63 › 632 › 6320

Definition

Cooks prepare and cook a wide variety of foods. They are employed in restaurants, hotels, hospitals and other health care institutions, central food commissaries, educational institutions and other establishments. Cooks are also employed aboard ships and at construction and logging campsites. Apprentices are also included in this unit group.

Main duties

This group performs some or all of the following duties:
Prepare and cook complete meals or individual dishes and foods
Prepare and cook special meals for patients as instructed by dietitian or chef
Schedule and supervise kitchen helpers
Oversee kitchen operations
Maintain inventory and records of food, supplies and equipment
May set up and oversee buffets
May clean kitchen and work area
May plan menus, determine size of food portions, estimate food requirements and costs, and monitor and order supplies
May hire and train kitchen staff.

Example job titles

•apprentice cook
•cook
•dietary cook
•first cook
•grill cook
•hospital cook
•institutional cook
•journeyman/woman cook

Overview

Under the National Occupational Classification (NOC) 2021 system, Cooks are classified under code 63200 in TEER category 3. This high-demand designation makes qualified culinary professionals eligible for key Canadian economic immigration pathways. Eligible cooks can pursue Canadian permanent residency through the Express Entry system under the Federal Skilled Worker Program (FSWP) and the Canadian Experience Class (CEC), as well as targeted Provincial Nominee Programs (PNPs) and the Atlantic Immigration Program.

To meet the official employment requirements established by Employment and Social Development Canada (ESDC) for NOC 63200, candidates must typically complete secondary school. Additionally, completion of a three-year apprenticeship program for cooks, a college or other program in cooking, or several years of commercial cooking experience is required. Core occupational duties include preparing and cooking full meals or individual dishes, supervising kitchen helpers, managing inventory and food supplies, planning menus, and maintaining clean work areas. Trade certification is available across Canada and is compulsory in some provinces and territories.

Disclaimer: This information is for educational and informational purposes only and does not constitute formal legal or immigration advice. For official regulatory updates, please consult Immigration, Refugees and Citizenship Canada (IRCC).

Educational overview summarizing this occupation. Always confirm against the official NOC profile and IRCC before relying on it.

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Occupation data: Statistics Canada / ESDC — National Occupational Classification (NOC) 2021.