[soup_dictator]

The Interprovincial Standards Red Seal Examinations are administered through the provincial and territorial certification and apprenticeship offices

[SarahSmiles]

Originally Posted by soup_dictator

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

What are the professional cooks line guides level 1-3? Where can I obtain those?

Sarah

[marcowhitefan]

Originally Posted by mizz

im starting my apprenticeship in the spring im a dishwasher for now.. >_< but anyways some of my past coworkers have talked of a author his last name is gislin and the book is known as the gislin its a book to use to study for the red seal test but ive tried google searching and i can find any info on it if any of u know any books i can use to study for the red seal exam i'd like to know cuz i dont anything about food theory or the temperatures for storing the food and all that stuff thanks a lot ahead of time ^_^

"It's actually called Professional Cooking 8 by Wayne Gisslen. I know this because I own it. It was our 1st and 2nd semester textbook at Fleming."