Cook - Employer Registry
Cook - Employer Registry
Cook - Employer Registry
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ESSENTIAL SKILLS<br />
TECHNICAL READING<br />
GUIDELINES<br />
COOK<br />
NOC 6242<br />
Appendix A<br />
Resource Materials:<br />
Cross-Curricular Reading Tools<br />
CAMET<br />
P.O. Box 2044; Halifax, NS B3J 1M7<br />
ISBN 1-895660-77-4<br />
Culinary Calculations, Second Edition<br />
Terri Jones<br />
John Wiley & Sons Inc., 2008<br />
ISBN: 978-0-471-74816-8<br />
Evaluating Academic Readiness for Apprenticeship Training (EARAT)<br />
Communications for Baker and <strong>Cook</strong> Apprentices<br />
Workplace Support Services Branch<br />
Ontario Ministry of Training, Colleges and Universities, October 2000<br />
Tel: 416-325-2929 or 1-800-387-5514<br />
Email: info@edu.gov.on.ca<br />
Instructor’s Guide: Test-Taking Strategies for Interprovincial Red Seal<br />
Exams (Generic Version: Applicable to all Red Seal Trades)<br />
National Electrical Trade Council (NETCO), 2008<br />
www.ceca.org/netco<br />
Navigating Texts and Documents in Technical Training<br />
Manitoba Competitiveness Training and Trade<br />
Tel: 1-877-978-7233 (1-877-97-TRADE)<br />
Email: apprenticeship@gov.mb.ca<br />
The Prentice Hall Essentials Dictionary of Culinary Arts<br />
Steven Labensky, Gaye G. Ingram, Sarah R. Labensky<br />
Prentice Hall, 2008<br />
ISBN: 13-170463-X<br />
Professional <strong>Cook</strong>ing for Canadian Chefs, Fifth Edition<br />
Wayne Gisslen<br />
John Wiley & Sons, 2003<br />
ISBN: 0-471-21681-X<br />
Study Smarter, Not Harder<br />
Kevin Paul<br />
Self-Counsel Press, 1996<br />
ISBN: 1-55180-059-4<br />
Page 13<br />
<strong>Cook</strong><br />
NOC 6242
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