National Occupational Classification (NOC) 2021 Version 1.0

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National Occupational Classification (NOC) 2021 Version 1.0
Introduction
Hierarchical structure

6 - Sales and service occupations

This broad category comprises middle management occupations in wholesale and retail trade, and customer services, as well as occupations concerned with wholesale and retail sales, and customer, personal and support service occupations related to a wide range of industries, such as accommodation and food services, travel, tourism and cleaning services.

63 - Occupations in sales and services

This major group comprises occupations in sales and services. These occupations come with Training, Education, Experience and Responsibility (TEER) identified as TEER 3. Occupations classified in TEER 3, as those included in this group with a 3 as the second digit of their code, typically require completion of a post-secondary education program of less than two years at community college, institute of technology or CÉGEP; or completion of an apprenticeship training program of less than two years; or more than six months of on-the-job training, training courses or specific work experience with some secondary school education; or the accumulation of several years of experience in a related occupation found in TEER 4, when applicable (TEER 4 includes occupations with a 4 as a second digit in their code).

632 - Occupations in services

This sub-major group comprises occupations in services, including cooks, butchers and bakers; hairstylists and estheticians; and shoe repairers, shoemakers and upholsterers.

6320 - Cooks, butchers and bakers

This minor group comprises cooks, butchers and bakers. They are employed by restaurants, hotels, hospitals and other health care institutions, central food commissaries, clubs, educational institutions and other establishments; on ships; at construction and logging campsites; and by supermarkets, grocery stores, butcher shops, fish stores, bakeries, catering companies; or they may be self-employed.

63200 - Cooks

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.

  • Illustrative example(s)

    • 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

    All examples

  • Exclusion(s)

    • Chefs (See 62200 Chefs)
    • Food counter attendants, kitchen helpers and related support occupations (See 65201 Food counter attendants, kitchen helpers and related support occupations)

  • 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.

  • 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.

  • Additional information

    • 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.
63201 - Butchers - retail and wholesale

Butchers prepare standard and specialty cuts of meat, poultry, fish and shellfish for sale in retail or wholesale food establishments. They are employed in supermarkets, grocery stores, butcher shops and fish stores or may be self-employed. Butchers who are supervisors or heads of departments are included in this unit group. Apprentices are also included in this unit group.

  • Illustrative example(s)

    • butcher - butcher shop
    • butcher apprentice
    • head butcher - wholesale
    • retail butcher

    All examples

  • Exclusion(s)

    • Fish cutter - fish processing (See 94142 Fish and seafood plant workers)
    • Industrial butchers and meat cutters, poultry preparers and related workers (See 94141 Industrial butchers and meat cutters, poultry preparers and related workers)
    • Meat cutter - retail or wholesale (See 65202 Meat cutters and fishmongers - retail and wholesale)
    • Meat department manager - retail (See 60020 Retail and wholesale trade managers)
    • Seafood sales clerk (See 64100 Retail salespersons and visual merchandisers)

  • Main duties

    This group performs some or all of the following duties:

    • Cut, trim, bone and otherwise prepare custom and/or standard cuts of meat, poultry, fish and shellfish for sale at self-serve counters or according to customers' orders
    • Prepare meat for special displays and/or delivery
    • Shape, lace and tie roasts and other meats, poultry or fish and may wrap or package fresh or frozen or prepared meats
    • Manage inventory, keep records of sales and determine amount, product line and freshness of products according to company and customer requirements
    • Adhere to Hazard Analysis and Critical Control Points (HACCP), Canadian Food Inspection Agency (CFIA) and food safety standards
    • Ensure food storage conditions are adequate
    • May supervise, direct work or train other butchers, meat cutters or fishmongers.

  • Employment requirements

    • Completion of secondary school may be required.
    • Completion of a college or other butchery training program may be required.
    • Several years of on-the-job training in food stores is usually required for retail butchers.

  • Additional information

    • Progression from industrial butcher and industrial meat cutter positions to these higher skilled jobs is possible with experience and specialized on the job training in supermarkets, grocery stores, fish stores, butcher shops.
63202 - Bakers

Bakers prepare bread, rolls, muffins, pies, pastries, cakes and cookies in retail and wholesale bakeries and dining establishments. They are employed in bakeries, supermarkets, catering companies, hotels, restaurants, hospitals, and other institutions, or they may be self-employed. Bakers who are supervisors are included in this unit group. Apprentices are also included in this unit group.

  • Illustrative example(s)

    • baker
    • baker apprentice
    • bakery supervisor
    • bread baker
    • head baker

    All examples

  • Inclusion(s)

    • chocolate maker

  • Exclusion(s)

    • Bakery machine operator - food and beverage processing (See 94140 Process control and machine operators, food and beverage processing)
    • Pastry chef (See 62200 Chefs)

  • Main duties

    This group performs some or all of the following duties:

    • Prepare dough for pies, bread, rolls and sweet goods, batters for muffins, cookies and cakes and icings and frostings according to recipes or special customer orders
    • Bake mixed doughs and batters
    • Frost and decorate cakes or other baked goods
    • Ensure quality of products meets established standards
    • Draw up production schedule to determine type and quantity of goods to produce
    • Purchase baking supplies
    • May oversee sales and merchandising of baked goods
    • May hire, train and supervise baking personnel and kitchen staff.

  • Employment requirements

    • Completion of secondary school is usually required.
    • Completion of a three- or four-year apprenticeship program for bakers
      or
      completion of a college or other program for bakers
      or
      several years of commercial baking experience is usually required.
    • On-the-job training may be provided.
    • Trade certification is available, but voluntary, in Newfoundland and Labrador, Nova Scotia, Prince Edward Island, New Brunswick, Quebec, Ontario, Alberta, British Columbia, the Yukon, the Northwest Territories and Nunavut.
    • Red Seal endorsement is also available to qualified bakers upon successful completion of the interprovincial Red Seal examination.

  • Additional information

    • The Red Seal endorsement allows for interprovincial mobility.
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