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Any tips for red seal exam? - Page 2

post #31 of 34
8/5/08 at 10:52am
The Interprovincial Standards Red Seal Examinations are administered through the provincial and territorial certification and apprenticeship offices
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post #32 of 34
12/10/08 at 7:58am
What are the professional cooks line guides level 1-3? Where can I obtain those?

:chef: Sarah
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post #33 of 34
11/3/09 at 9:07pm
"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."
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post #34 of 34
1/31/11 at 12:12pm

The CCC is not required to teach in certain places.  the reason being is that the CCC is a designation made by the ccfcc which is a voluntary association which does not have governance over provincial and federal jurisdictions.  It also only represents a small percentage of chefs and cooks throughout the country by paying members(of which I have been for 15 years).  Like in an above post it was mentioned that a red seal with a diploma in post secondary education is the minimum in a lot of places.  Degrees in education are a bonus and often reflect in various pay scales

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