To be a chef, you usually need a high school diploma and cook's trade certification, which is available in all provinces/territories, or equivalent credentials, training, and experience.
To be an executive chef, you usually need management training and several years of experience in commercial food preparation, including two years in a supervisory capacity and experience as a sous-chef, specialist chef or chef.
To be a sous-chef, specialist chef or chef, you usually need several years' experience in commercial food preparation.
Interprovincial trade certification (Red Seal) for cooks is also available to qualified chefs.
Chef de cuisine certification, administered by the Canadian Culinary Institute of the Canadian Federation of Chefs and Cooks (CFCC), is available to qualified chefs.
Most recent entrants have a trade/vocational certificate or community college diploma, and almost 1 in 20 has an undergraduate university degree.