Copyright and Disclaimer Print


AR 271/2000 COOK TRADE REGULATION

(Consolidated up to 139/2012)

ALBERTA REGULATION 271/2000

Apprenticeship and Industry Training Act

COOK TRADE REGULATION

Table of Contents

                1       Definitions

General Matters Respecting the Trade

                2       Constitution of the trade

                3       Tasks, activities and functions

Apprenticeship

                4       Term of the apprenticeship program

                5       Employment of apprentices

                6       Wages


Transitional Provisions, Repeals, Expiry
and Coming into Force

                7       Apprenticeship continues

                8       Repeal

                9       Expiry

              10       Coming into force

Definitions

1   In this Regulation,

                                 (a)    “apprentice” means a person who is an apprentice in the trade;

                                 (b)    “certified journeyperson” means a certified journeyperson as defined in the Apprenticeship Program Regulation;

                                 (c)    “technical training” means technical training as defined in the Apprenticeship Program Regulation;

                                 (d)    “trade” means the occupation of cook that is designated as an optional certification trade pursuant to the Apprenticeship and Industry Training Act;

                                 (e)    “uncertified journeyperson” means an uncertified journeyperson as defined in the Apprenticeship Program Regulation.

AR 271/2000 s1;270/2006

General Matters Respecting the Trade

Constitution of the trade

2   The undertakings that constitute the trade are the preparation of and the cooking of a variety of full course meals including appetizers, starches, main courses, vegetables and desserts in commercial quantities for public consumption.

Tasks, activities and functions

3   When practising or otherwise carrying out work in the trade, the following tasks, activities and functions come within the trade:

                                 (a)    maintaining personal hygiene and applying sanitation and safe food handling techniques;

                                 (b)    operating and maintaining kitchen tools and equipment;

                                 (c)    identifying and preparing different types of food;

                                 (d)    maintaining and applying cooking principles and methods with respect to all aspects of cooking from basic cooking to advanced cooking;

                                 (e)    cleaning, preparing and cooking vegetables, fruits and fungi;

                                  (f)    preparing stocks, sauces and soups;

                                 (g)    using seasonings, herbs and spices;

                                 (h)    preparing egg and dairy products;

                                  (i)    preparing and cooking starches, farinaceous foods and cereals;

                                  (j)    preparing, cooking and dressing fish and seafood;

                                 (k)    preparing and cooking meats, poultry, game and variety meats;

                                  (l)    producing baked pastry and dessert products;

                                (m)    preparing cold foods and buffets;

                                 (n)    preparing and cooking value added products;

                                 (o)    applying nutritional values and meeting special dietary needs;

                                 (p)    using cooking and chilling systems;

                                 (q)    preparing, cooking and storing food items for preservation;

                                  (r)    applying purchasing and management control;

                                 (s)    applying management skills.

AR 271/2000 s3;115/2004

Apprenticeship

Term of the apprenticeship program

4(1)  Subject to credit for previous training or experience being granted pursuant to an order of the Board, the term of an apprenticeship program for the trade is 3 periods of not less than 12 months each.

(2)  In the first period of the apprenticeship program an apprentice must acquire not less than 1560 hours of on the job training and successfully complete the technical training that is required or approved by the Board.

(3)  In the 2nd period of the apprenticeship program an apprentice must acquire not less than 1560 hours of on the job training and successfully complete the technical training that is required or approved by the Board.

(4)  In the 3rd period of the apprenticeship program an apprentice must acquire not less than 1560 hours of on the job training and successfully complete the technical training that is required or approved by the Board.

Employment of apprentices

5(1)  When a person employs an apprentice, that employment must be carried out in accordance with this section.

(2)  Subject to subsection (3), a person who is a certified journeyperson or an uncertified journeyperson in the trade or employs a certified journeyperson or an uncertified journeyperson in the trade may employ 2 apprentices and 2 additional apprentices for each additional certified journeyperson or uncertified journeyperson in the trade that is employed by that person.

(3)  Subsection (2) does not apply to an apprentice who is engaged in an apprenticeship program in the trade and has completed all the requirements required or approved by the Board for advancement into the 3rd period of that apprenticeship program.

AR 271/2000 s5;102/2006;270/2006;1/2011

Wages

6(1)  Subject to the Apprenticeship Program Regulation, a person shall not pay wages to an apprentice that are less than those provided for under subsection (2).

(2)  Subject to the Employment Standards Code, a person employing an apprentice must pay wages to the apprentice that are at least equal to the following percentages of the wages paid to employees who are certified journeypersons or uncertified journeypersons in the trade:

                                 (a)    60% in the first period of the apprenticeship program;

                                 (b)    75% in the 2nd period of the apprenticeship program;

                                 (c)    85% in the 3rd period of the apprenticeship program.

AR 271/2000 s6;270/2006

Transitional Provisions, Repeals, Expiry
and Coming into Force

Apprenticeship continues

7   A person who immediately prior to January 1, 2001 was an apprentice in an apprenticeship program under the Cook Trade Regulation (AR 170/94) continues as an apprentice in that apprenticeship program under this Regulation.

Repeal

8   The Cook Trade Regulation (AR 170/94) is repealed.

Expiry

9   For the purpose of ensuring that this Regulation is reviewed for ongoing relevancy and necessity, with the option that it may be repassed in its present or an amended form following a review, this Regulation expires on August 31, 2020.

AR 271/2000 s9;394/2003;139/2012

Coming into force

10  This Regulation comes into force on January 1, 2001.