Cook - Employer Registry

ESSENTIAL SKILLS
TECHNICAL READING
GUIDELINES
COOK
NOC 6242
It is assumed that the instruction for the Technical Reading course will not be timetabled
as such, but instructors will use a cross-curricular approach to incorporate
reading strategies using the materials of the trade.
The following guide outlines a list of recommended resources (see Appendix A) for
each objective in the Technical Reading curriculum framework and, where possible,
includes online website materials that complement these resources. Three formats
are provided to allow learners the opportunity to review competencies in a way that
best suits their needs. These resources are categorized as follows:
Non-contextualized - Curriculum resources that are not related to any
trade or occupation. These resources may be used to review the
competencies in a stand-alone manner before transferring the skill to traderelated
materials.
Contextualized - Curriculum resources that provide Essential Skills
applications in the context of a specific trade or occupation.
Technical - Trade training materials from which Essential Skills are
extracted. For the purpose of the Trade Essentials project, Professional
Cooking for Canadian Chefs, Fifth Edition by Wayne Gisslen was used as
the primary technical resource.
The list of resources has been designed to act only as a guide and may, therefore,
need to be adapted to meet the needs of individuals or groups. It is the role of you,
the instructor, to choose materials and deliver its content as it best suits individual
learner needs. A variety of materials are listed under each set of competencies for
this purpose.
The following websites contain both cooking-related and generic content which may
be used as an additional reading forum.
Cooking-related Online Websites:
http://www.allfoodbusiness.com/index.php (Allfoodbusiness.com)
http://www.foodsubs.com/ (The Cooks Thesaurus)
http://www.cheftalk.com/content/education.cfm (Chef Talk)
http://www.khake.com/page81.html (Culinary and Food Science Lesson Plans)
http://www.inspection.gc.ca/english/toce.shtml (Canadian Food Inspection Agency)
http://www.cdc.gov/ncidod/dbmd/diseaseinfo/foodborneinfections_g.htm#howdiag
nosed (Center for Disease Control and Prevention)
http://www.bizlink.com/foodfiles/homepage.htm (Food in Canada)
http://www.hc-sc.gc.ca/fn-an/index-eng.php (Health Canada)
Page 3
Cook
NOC 6242