Any tips for red seal exam? - Page 2
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
In Ontario, they rotate 5 separate tests, all multiple choice, 100 questions. Pretty much covers everything, but heavy on food safety and some front of the house as well. Couple of tossers for questions (temperature of Swiss meringue??). You only need 70%, personally I think it should be 80, but it is what it is. Just try to get as much under your belt as possible, and it helps if the chef signing off your book actually takes the time and effort to make sure you are doing things correctly before signing off. If you're taking your test after culinary school, and are a registered apprentice, there is a $2000 windfall for passing the seal right now. Good luck!
I am in the same boat, been cooking for almost 10 years now, have learnt everything I can get my hands on, but I don't have that piece of paper, so I am about to take the plunge and challenge the Red Seal here in B.C. I know the stuff, I do alot of it on a daily basis, but freeze up in tests. I am trying to find anything I can on what I need to know. My executive chef, lucky for me was a Red Seal Instructor, so he is kinda telling me what I need to go over, since he knows my weak spots. He is telling me to go over my primals, mother sauces and pastries. I would love to get my hands on a textbook they use, but it all comes down to the money. Good luck to you, study hard, and have the confidence that you know it, maybe not to be able to write in on paper, that's my problem, but can do it hands on with some ease...... lol.
I'am getting ready to do my Red Seal exam soon, from reading the posts here I have what I need to do, I am currently getting the paper work done from my current employer (Chef) I have been in this field for many years now and am wanting to make a transition to Long term care facilities and/or the correctional institutes
yes I do have the required hours from my current work place 13,000+ hours and transcripts from College.
Anyways there is a study guide for the professional chef book ans you can find it on amazon.
I am ordering my tomorrow to help with my studying although I probably don't need it but won't hurt either.
even though I know my stuff for some reason I feel nervous. Maybe cause I haven't had to do a test in a long time.
Anyways I wish you luck !
any more advice would be most welcome