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It details how apprentices meet theory and skills expectations, including examinations governed by updated educational standards set by the Registrar. The guide also states graduate competency targets across safety, sanitation, cooking procedures, meat cutting, terminology, costing, tool use, and pastry/dessert production, and introduces system roles and apprenticeship safety responsibilities.",{"@graph":69,"@context":123},[70,84,106],{"@type":71,"itemListElement":72},"BreadcrumbList",[73,77,79,82],{"item":74,"name":75,"@type":76,"position":8},"https://docshare.wps.com","Home","ListItem",{"item":78,"name":9,"@type":76,"position":14},"https://docshare.wps.com/document/",{"item":80,"name":40,"@type":76,"position":81},"https://docshare.wps.com/document/research-report/",3,{"item":83,"name":65,"@type":76,"position":19},"https://docshare.wps.com/document/cook-curriculum-guide-018-2022/203633/",{"url":83,"name":65,"@type":85,"image":86,"author":91,"headline":65,"publisher":94,"fileFormat":97,"inLanguage":63,"description":67,"dateModified":98,"datePublished":99,"encodingFormat":97,"isAccessibleForFree":100,"interactionStatistic":101},"DigitalDocument",{"url":87,"@type":88,"width":89,"height":90},"https://docshare.wps.com/thumbnails/cook-curriculum-guide-018-2022/203633.png","ImageObject",300,407,{"name":92,"@type":93},"Chumphorn","Person",{"url":74,"name":95,"@type":96},"DocShare","Organization","application/pdf","2026-10-27","2026-09-04",true,{"@type":102,"interactionType":103,"userInteractionCount":105},"InteractionCounter",{"@type":104},"ViewAction",16,{"@type":107,"mainEntity":108},"FAQPage",[109,115,119],{"name":110,"@type":111,"acceptedAnswer":112},"How does Alberta’s Cook apprenticeship balance on-the-job work and technical training?","Question",{"text":113,"@type":114},"About 80% of an apprentice’s time is spent on the job under supervision, while the remaining 20% involves technical training provided at or through a post-secondary institution.","Answer",{"name":116,"@type":111,"acceptedAnswer":117},"What learning requirements must apprentices meet to obtain the post-secondary credential?",{"text":118,"@type":114},"Apprentices must learn required theory and skills and pass examinations. 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All rights reserved. No part of this material may be reproduced in any form or by any means, without the prior written consent of the Minister of Advanced Education, Province of Alberta, Canada.  \nCook  \nTable of Contents  \nApprenticeship ...........................................................................................................................................................................2  \nApprenticeship and Industry Training System ........................................................................................................................2  \nApprenticeship Safety ...............................................................................................................................................................3  \nTechnical Training......................................................................................................................................................................3  \nProcedures for Recommending Revisions to the Curriculum Guide ....................................................................................3  \nApprenticeship Route Toward Academic Credential ..............................................................................................................4  \nCook Training Profile .................................................................................................................................................................5  \nCURRICULUM GUIDE  \nFirst Period Technical Training.................................................................................................................................................9  \nSecond Period Technical Training.......................................................................................................................................... 18  \nThird Period Technical Training..............................................................................................................................................26  \nApprenticeship  \nApprenticeship is post-secondary education with a difference. Apprenticeship begins with finding a sponsor. Sponsors guide apprentices, and support on-the-job learning through provision of mentorship. Approximately 80 per cent of an apprentice’s time is spent on the job under the supervision of a certified journeyperson or qualified tradesperson. The other 20 per cent involves technical training provided at, or through, a post-secondary institution (PSI)– usually a college or technical institute.  \nTo receive their post-secondary credential, apprentices must learn theory and skills, and they must pass examinations. Criteria for the program—including the content and delivery of technical training—are developed and updated by the Registrar.  \nThe graduate of the Cook apprenticeship program is an individual who will be able to:  \n• responsibly do all work tasks expected of a journeyperson  \n• be able to supervise, train and coach apprentices  \n• know the required sanitation standards and regulations in order to produce wholesome food  \n• have a thorough knowledge of proper cooking procedures and their relation to quality food production  \n• have a working knowledge of meat cutting and know the appropriate cooking methods for all cuts  \n• have a general knowledge of grades and classifications of meat, fish, poultry, canned and frozen foods  \n• have a thorough knowledge of trade and menu terminology  \n• do basic food and menu costing, food estimates and portion control  \n• use, with safety and competence, the hand and power","cbCaiuSlBi2Tp3gs","https://ap.wps.com/l/cbCaiuSlBi2Tp3gs","pdf",523292,36,"English","# Apprenticeship\n## Apprenticeship and Industry Training System\n## Apprenticeship Safety\n## Technical Training\n## Procedures for Recommending Revisions to the Curriculum Guide\n## Apprenticeship Route Toward Academic Credential\n## Cook Training Profile\n## First Period Technical Training\n## Second Period Technical Training\n## Third Period Technical Training","[{\"question\":\"How does Alberta’s Cook apprenticeship balance on-the-job work and technical training?\",\"answer\":\"About 80% of an apprentice’s time is spent on the job under supervision, while the remaining 20% involves technical training provided at or through a post-secondary institution.\"},{\"question\":\"What learning requirements must apprentices meet to obtain the post-secondary credential?\",\"answer\":\"Apprentices must learn required theory and skills and pass examinations. Program content and delivery of technical training are developed and updated by the Registrar.\"},{\"question\":\"Which competencies does the Cook apprenticeship graduate need to demonstrate?\",\"answer\":\"Graduates should perform journeyperson-level tasks, supervise apprentices, follow sanitation standards and regulations, apply proper cooking procedures, know meat cutting and cooking methods, understand grades and classifications of foods, use trade/menu terminology, and perform costing and portion control, among other requirements.\"}]","Cook - Curriculum Guide 018 - 2022 | PDF",91]