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NOC 63200: Cooks
NOC 63200 is a TEER 3 occupation. It counts as skilled work for Express Entry under FSW, CEC and FST. It is not on any 2026 category list, so candidates compete in general and program rounds.
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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.
Job titles filed under this code
Official example titles
- apprentice cook
- cook
- dietary cook
- first cook
- grill cook
- hospital cook
- institutional cook
- journeyman/woman cook
- licensed cook
- line cook
- second cook
- short order cook
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.
What this code means for Express Entry
TEER 0–3 work counts toward the Federal Skilled Worker Program.
One year of this work in Canada can qualify for the Canadian Experience Class.
This code is in a trade group the Federal Skilled Trades Program accepts.
CRS points from November 3, 2026
NOC 63200 is not on IRCC's high-wage occupations list. From November 3, 2026, Canadian work in it earns only the work-length points, and a job offer in it adds no CRS points (it can still count for program eligibility).
IRCC high-wage list (list from 2023 to 2025 wage data, read 2026-10-16) · CRS calculator with the new rules
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Employment requirements
- Completion of secondary school is usually required.
- Completion of a three-year apprenticeship program for cooks or completion of college or other program in cooking or food safety or several years of commercial cooking experience may be required.
- Trade certification is available, but voluntary, in all provinces and territories.
- Red Seal endorsement is also available to qualified cooks upon successful completion of the interprovincial Red Seal examination.
Good to know
- The Red Seal endorsement allows for interprovincial mobility.
- There is mobility among the various types of cooks in this group.
- Progression to supervisory or more senior positions, such as chef, is possible with experience and training.