[mizz]

true you got a point.

[dafamily]

hey guys

I was wondering if anybody knew any sites I should be studying from or that provide information regarding the Red Seal Test.

Any help would be greatly welcomed, thanks!!

[soup_dictator]

I was just looking for info on the exam. I'm a little tired of browsing the web, it's not that easy to find. I'll give it another try some other other day but I'll let you know if I find anything.

-soup-

[dafamily]

Originally Posted by soupman

I was just looking for info on the exam. I'm a little tired of browsing the web, it's not that easy to find. I'll give it another try some other other day but I'll let you know if I find anything.

-soup-

Yeah, I here what your saying bro, thanks!!

[mizz]

jsut get profession cooking for canadian chefs sixth edition thats what everyone uses to study for the red seal

[dafamily]

Originally Posted by mizz

jsut get profession cooking for canadian chefs sixth edition thats what everyone uses to study for the red seal

You won't happen to have a pdf to that would you bro??

[mizz]

i dont... i own the book but try searching bittorrent sites for it u may find an ebook of it in a pdf format....

[InABox]

Originally Posted by MISNO

To teach at the college level, the CCC designation is required.

No, no it’s not. I just finished college last spring at Fanshawe in London Ontario. Only one of the chefs had his C.C.C. , and he just got it a year and a half ago. All the chefs that were born in Canada had there red seals, except one. She had a culanary management deploma and a B.A. in history. There were three chefs from Europ and they had done there apprenticships there so the didn’t have “red seals”

[foodpump]

Originally Posted by InABox

No, no it’s not. I just finished college last spring at Fanshawe in London Ontario. Only one of the chefs had his C.C.C. , and he just got it a year and a half ago. All the chefs that were born in Canada had there red seals, except one. She had a culanary management deploma and a B.A. in history. There were three chefs from Europ and they had done there apprenticships there so the didn’t have “red seals”

It's been my personal experience here in Vancouver that VCC (Vancouver Culinary College) does not require the C.C.C. to teach either. What is required is a Provincial Instructor's diploma (which I had just completed), a fair amount of experience, and, alas, the Red Seal. That being said, the head of the Culinary Dept. told me that honestly, even though I had good credentials, I would have to "wait until one of the Instructors dies before a postion opens up"....

I do have my Swiss Trades "Cooks Apprenticeship" (3 years) which was well recieved by the reviewing board, and some 20 years experience in Europe and S.E. Asia. They were dead serious about the Red Seal though, some kind of Gov't/HR requirement....

[hebigat]

Hello, im a contract worker here in Alberta, graduated culinary arts in the Philippines. how is the fastest way to get a red seal? thank you

[soup_dictator]

I am currently in the process of applying to write my red seal exam in Vancouver BC
I'm not sure of the process in Alberta but In BC you are required to to have 8100 hours, approx. 4 years full time experience , before you can write the exam. Once they receive the application form they said it is a month wait list to go and write.

Hello, im a contract worker here in Alberta, graduated culinary arts in the Philippines. how is the fastest way to get a red seal? thank you

I'm not sure in your case how they apply your school hours in the Philippines and if you have any other work experience.

[chef33]

Originally Posted by dafamily

hey guys

I was wondering if anybody knew any sites I should be studying from or that provide information regarding the Red Seal Test.

Any help would be greatly welcomed, thanks!!

chefexams .com-dummy tests & such.

Best way to study is by doing. That is, having the experience.

Next best is the professional cooks line guides level 1-3. Alot of the red seal questions are straight out of those guides & the Gisslen. Problem is is that the test is 150 questions randomly generated from a bank of about 6000 questions.

[chefdave]

ok guys let me set a few questions to rest here.
Firstly to give some background. I am a certified chef who runs a hotel kitchen and I have two apprentices signed under my tutelege(if you do not know what that word means look it up!!)
The requirement here in Ont. is 6000 hours-no dicking around- you have to put in the whole 6k or prove that you have worked with a qualified cook(red seal) to get a reduction, but at the end of it all the time must be spent in a kitchen. That time is calculated on a 40 hour work week over the course of fifty weeks; as an apprentice you get no more because as an employer I can't work you longer than that!!
If you have a chef that will "cheat" for you the only person that suffers is you-give yourself three years at school/working to learn from others. I tell my commis' to be a sponge-that means to be quiet and learn form others around you.
Secondly, if you are a foreign worker, I do believe that through the CCF you can find all the information you need. It used to be that you needed a chef to say "yes he knows his/her stuff"
Thirdly, if you want information on time/temperature ask the health dept. as they are the people that set the rules in the first place.
Remember 4-60 and no longer than 3 hours.

Hey Mizz, I know this is a little after the fact but did you get signed up and are you finding it to be all you thought it was?

[mchef]

Originally Posted by McB

This is only my 2nd post here. I've been cooking for well over 10 years now. I did a culinary program ages ago, but never actually wrote my red seal! Most of my time has been spent in small bistro type restaurant in Toronto (were papers have never really been required) but I've done stints in BC and France aswell. Now with a young family I absolutley MUST move away from the restaurant scene. I'm now moving toward teaching at the college level. So obviously it is time to write the exam. I've submitted my hours and school docs to the apprenticeship office and I'm about ready to write. So anyone got any tips for the Canadian exam? Any words of wisdom? Anyone know of any sample exams on line, or good study guides???

Thanks to all for your help.

try the food lovers comanion, its a good book.

[soup_dictator]

I wrote the exam a couple months ago
chef33 has the best advice here
The best way to learn is by doing. I have 20 yrs experience and when I wrote the test I found most of it to be common sense. But, some of the test they are looking for very specific answers and procedures.
If I didn't brush up on some of the information I wouldn't have known it.
Refer to Professional Cooking 6th edition by Wayne Gisslen. It is an expensive book but it is a very good investment. Try to get the latest edition for more updated resources and information, but earlier editions will have a lot of the information you need.
and professional cooks line guides level 1-3