Need advice on Red seal exam - Page 2

Ah... Chefkatkat.

 

I can't send you a copy of the "papers" but you can get your own papers.  Here's what you do:

 

Go to any grocery store, drugstore, or department store, and buy your own.  They usuall come in packages of 24 rolls, although also they come in packages of 48, 16, or 32 rolls.

 

Why do you  think I have a copy of the test? 

Honestly, why do you think this? 

Why do you think I'd send it out to anyone who asked? 

What's the purpose of a test?

Hi chef.. iam going to write the red seal exam.. is it possible to send me a copy of the sample Q ?

 

thanks

 

Avi, Ottawa,Canada

See the above post in answer to your question..

Good luck!

Hi foodpump I need advice about challenging the red seal exam, I have been cooking in fine establishments off and on for 20 years now, I never became an apprentice but my skill set is good, I never worked at a restaurant for more than 3 years at a time due mostly to boredom and the willingness to learn as well being young at the time and getting sick of working weekends, Im sure you know.

 

 I did attend George Brown College cook school in 2005 for a 1 year Chef Training cert course that I went to the end but it was rough, we had our F&B cost control instructor show up 2 weeks late and then CUPE went on strike, they tried to crunch everything in to the last month of the course when they decided to back, I did well in all other courses exept alittle trouble on hosp. math and communications and that I had to go back to complete, I would of been alright if I had the class time but due to the strike, I was a single father at the time and my subsidy was only good till the end of the course so I couldnt finish, I was so mad and disgusted over the strike to begin with and chose to get my second half tuition back.

 

 That being said I took a couple years break from cooking to raise my son and got back into the swing of things this past couple years and now I really want my papers, I worked my ass off for 20 years being the backbone of the kitchen and I would like to finally get my papers.

 

 My question is: In my situation would the apprenticeship board consider me for the exam if my hours that are way over 8000 over the last 20 years count and my school experience? or is it only confined to the past 3 years?

 

 Thank you bro

Look, there's the ITA that makes up the exam which is Federal, and also makes the exams for all other trades.  Then there's the Provincial side of things.  In B.C. it's Go2 which covers all hospitality trades.  Go2 decides what kind of questions they want on the exam and what qualifications are needed to write it.  Every Province is different, in Bc it is 8000 hrs, but the red seal has a  live cooking and baking component, Alberta is similar, Sask. needs 9 or 10,000 hrs with no live cooking, etc. etc..

 

So to qualify, check out the ITA's website (industry training authority).  More than likely they will want to see employer's testemonials or pay check stubs.

 

Hope this helps
 

Hi chef.. I am going to write the red seal exam.. is it possible to send me a copy of the sample Q ? please send my e-mail malaravan_21@hotmail.com

 

thanks

Hi Malaravan,

 

Please read my response, post #31 in this thread to a very similiar question.

 

Hope this helps

hello

I am preparing for my red seal exam and would appreciate any practise exams that can be sent to me. please PM swansongood.   thanks so much

practise exams are fine

a form of additional studying

 

sharon

Sharon, if you read my above posts you should understand the function of the ITA. To the best of my knowledge ITA has never given out practice exams or sample questions.  If you think I have any influence on this, you're barking up the wrong tree.

 

BTW Practice has two "c"'s in it.  Practice makes prefect........

WOW.

Hi
I am not going to make the mistake of asking for sample questions because I saw foodpumps previous post and Charmin double rolls were half price this week so I have "papers". Haha
I get the fact that it is just a piece of paper, but the idea of the test can be intimidating. the fear of failing, the fear of finding out that I don't know as much as I thought I did. It is what has kept me from taking it for a few years now.

But I do agree with the statment that someone made earlier about (and I am paraphrasing) just because someone has their seal doesn't mean they can cook. I have known a few sealed cooks that can't hack it on a line, but because they test well they have their papers.

But all that being said, I want the seal for me. To prove to myself I can do it.
Sorry I got a little introspective there for a minute. Haha
Edited by Shanks - 2/5/13 at 9:50pm

Also I went to the Ita site like you suggested foodpump. Thanks

Thank you.

 

Bear in mind that a red seal from 2010 and earlier was nothing more than a multiple choice question exam.  After that Go2 finally implemented the live cooking component of the test which includes a fair amount of baking.  Alta. and B.C. are the only two provinces that I know of that actually require live cooking as part of the test.

I live in Ontario, so I guess that I won't be cooking in my exam, but it would be cool to see what that would be like. The best advice I received before reading this site was "it's like a Food Theroy exam" and "read up on eels" so I am glad to be directed to some useful sites I found in this forum.

hello my friend I too took the test and failed by 1 mark

the guy at the office said to me

your gonna find some stupid questions that don't really pertain to the field anymore

How stupid is that

I find that evenif you cooked for the queen they wont touch you without the seal

even though the guy told me that its optional.

You must remember that the red seal exams are a government controlled exam. Common sense is out the door. way back when I stuck to the book and reasonned out the answers that were not in the book but in the practicum. after and the seals are yours the art of culinary creation is yours to enjoy. 5 medals later i still love to compete and at times wing it. But you are absolutely right in your judgement. coffee is usually brewed at the highest temperature to extract all oils and flavor. chicken you are right but in saying chicken they didn't say fryer or roaster so size was implied. You can try to challenge the exam but be prepared to pay for it.My advice is to rewrite quickly so study time is minimal. Your knowledge and reason is commendable but some answers you will have to reason the wording out. Great luck