Variant of CIP 2016 - Primary groupings

Variant of CIP 2016 - Primary groupings
Abbreviations, acronyms and superscripts
Summary of changes
Additional information

11 - Personal, protective and transportation services

12. - Personal and culinary services

12.05 - Culinary arts and related services

This subseries comprises instructional program classes 12.0500 to 12.0599.

12.0500 - Cooking and related culinary arts, general

This instructional program class comprises any program that focuses on the general study of the cooking and related culinary arts, and that prepares individuals for a variety of jobs within the food service industry. These programs include courses in food preparation; cooking techniques; equipment operation and maintenance; sanitation and safety; communication skills; applicable regulations; and principles of food service management.

  • Illustrative example(s)

    • camp cook
    • commercial cooking
    • cook
    • cooking
    • institutional cook
    • institutional cooking
    • professional cooking
    • short order cooking

    All examples

  • Exclusion(s)

    • assistant cook(12.0505)
    • chef(12.0503)
    • cooking and other domestic skills(36.0112)
    • culinary science(12.0509)
    • food processing technology(01.1002)
12.0501 - Baking and pastry arts/baker/pastry chef

This instructional program class comprises any program that prepares individuals to serve as professional bakers and pastry specialists in restaurants or other commercial baking establishments. These programs include courses in bread and pastry making, bread and pastry handling and storage, cake and pastry decorating, baking industry operations, product packaging and marketing operations, and counter display and service.

  • Illustrative example(s)

    • baker
    • bakery
    • baking
    • baking and pastry arts
    • commercial baking
    • pastry
    • pastry chef

    All examples

  • Exclusion(s)

    • assistant cook(12.0505)
    • chef(12.0503)
    • culinary science(12.0509)
    • institutional cook(12.0500)
12.0502 - Bartending/bartender

This instructional program class comprises any program that prepares individuals to professionally prepare mixed alcoholic and non-alcoholic beverages and related products and manage bars, lounges, and beverage service operations in the hospitality industry. These programs include courses in mixology, oenology, accounting and cash management, inventory and cellar management, bar and lounge management, applicable laws and regulations, customer service, and labour/employment regulations.

  • Illustrative example(s)

    • bar management
    • barman/woman
    • bartender
    • bartending
    • mixology
    • serving it right
    • smart serve

    All examples

  • Exclusion(s)

    • food and beverage service(12.0507)
    • sommelier(12.0510)
12.0503 - Culinary arts/chef training

This instructional program class comprises any program that prepares individuals to provide professional chef and related cooking services in restaurants and other commercial food establishments. These programs include courses in recipe and menu planning, preparing and cooking of foods, supervising and training kitchen assistants, the management of food supplies and kitchen resources, aesthetics of food presentation, and familiarity with or mastery of a wide variety of cuisines and culinary techniques.

  • Illustrative example(s)

    • chef
    • chef training
    • culinary arts
    • master chef
    • sous chef

    All examples

  • Exclusion(s)

    • culinary science(12.0509)
    • kitchen help(12.0505)
    • short order cooking(12.0500)
12.0504 - Restaurant, culinary and catering management/manager

This instructional program class comprises any program that prepares individuals to plan, supervise, and manage food and beverage preparation and service operations, restaurant facilities, and catering services. These programs include courses in food/beverage industry operations, cost control, purchasing and storage, business administration, logistics, personnel management, culinary arts, restaurant and menu planning, executive chef functions, event planning and management, health and safety, insurance, and applicable laws and regulations.

  • Illustrative example(s)

    • catering management
    • culinary administration
    • culinary management
    • restaurant culinary management

    All examples

  • Exclusion(s)

    • dietary and food service management(19.0505)
    • restaurant manager(52.0905)
12.0505 - Food preparation/professional cooking/kitchen assistant

This instructional program class comprises any program that prepares individuals to serve under the supervision of chefs and other food service professionals as kitchen support staff and commercial food preparation workers. These programs include courses in kitchen organization and operations, sanitation and quality control, basic food preparation and cooking skills, kitchen and kitchen equipment maintenance, and quantity food measurement and monitoring.

  • Illustrative example(s)

    • assistant cook
    • commercial cooking aide
    • food preparation
    • kitchen help
    • professional cooking assistant

    All examples

  • Exclusion(s)

    • chef(12.0503)
    • cook(12.0500)
    • cooking and other domestic skills(36.0112)
    • food processing technology(01.1002)
    • food service worker(12.0508)
12.0506 - Meat cutting/meat cutter

This instructional program class comprises any program that prepares individuals to receive, cut, and package animal meat products in commercial establishments and to function as licensed meat cutters/butchers. These programs include courses in product recognition for beef, veal, lamb, pork, poultry, and fancy and smoked meats; retail and wholesale cutting and specialty cuts; packaging and counter display; shop safety; meat sanitation, storage and rotation; quality control; meat handling laws and regulations; and customer service.

  • Illustrative example(s)

    • butcher
    • butcher shop delicatessen
    • butchering
    • butchery
    • institutional meat cutting
    • meat cutter
    • meat cutting
    • retail butchery
    • retail meat cutting

    All examples

  • Exclusion(s)

    • food processing technology(01.1002)
12.0507 - Food service, waiter/waitress and dining room management/manager

This instructional program class comprises any program that prepares individuals to serve food to customers in formal or informal settings. These programs include courses in the nutritional, sensory, and functional properties of food and its ingredients; food services principles; table and counter services; dining room operations and procedures; service personnel supervision and management; communication skills; business math; safety and sanitation.

  • Illustrative example(s)

    • dining room management
    • dining room service
    • food and beverage service
    • waiter/waitress

    All examples

  • Exclusion(s)

    • bartender(12.0502)
    • food service worker(12.0508)
    • restaurant culinary management(12.0504)
    • sommelier(12.0510)
12.0508 - Institutional food workers

This instructional program class comprises any program that prepares individuals in food production and service for governmental, commercial or independently owned institutional food establishments, and related food industry occupations. These programs include courses in selecting, storing, preparing, and serving food and food products; basic nutrition; sanitation, and food safety; the use and care of commercial equipment; serving techniques; and the operation of institutional food establishments.

  • Illustrative example(s)

    • food service worker
    • institutional food service
    • institutional food worker

    All examples

  • Exclusion(s)

    • chef(12.0503)
    • cook(12.0500)
    • food preparation(12.0505)
    • food processing technology(01.1002)
12.0509 - Culinary science

This instructional program class comprises any program that focuses on the blending of food science and the culinary arts and that prepares individuals to work as research chefs and related research and development positions in the food industry. These programs include courses in culinary arts, food chemistry, food safety and quality, food processing, nutrition, and business management.

  • Illustrative example(s)

    • culinary science
    • culinology

    All examples

  • Exclusion(s)

    • baker(12.0501)
    • chef(12.0503)
    • food science(01.1001)
    • professional cooking(12.0500)
12.0510 - Wine steward/sommelier

This instructional program class comprises any program that prepares individuals to manage wine selection, purchasing, storage, sales, and service for a variety of establishments in the hospitality industry. These programs include courses in wine production, wine regions of the world, wine tasting, food and wine matching, service techniques, and wine program management.

  • Illustrative example(s)

    • sommelier
    • wine steward
    • wine stewardship

    All examples

  • Exclusion(s)

    • bartending(12.0502)
    • food and beverage service(12.0507)
    • wine technology(01.0309)
12.0599 - Culinary arts and related services, other

This instructional program class comprises any program not listed above that relates to Culinary arts and related services.

  • Illustrative example(s)

    • confectioner
    • food safe
    • foodsafe

    All examples

  • Exclusion(s)

    • bar management(12.0502)
    • dining room service(12.0507)
    • food safety(01.1001)
    • wine steward(12.0510)
Date modified: