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Need advice on Red seal exam - Page 2

post #31 of 60

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?

...."This whole reality thing is really not what I expected it would be"......
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post #32 of 60

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

post #33 of 60

See the above post in answer to your question..

Good luck!

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post #34 of 60

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

post #35 of 60

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
 

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post #36 of 60

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

post #37 of 60

Hi Malaravan,

 

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

 

Hope this helps

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post #38 of 60

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

post #39 of 60

practise exams are fine

a form of additional studying

 

sharon

post #40 of 60

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........

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post #41 of 60

WOW.

"And those who were seen dancing were thought to be insane by those who could not hear the music."

I'm not sayin', I'm just sayin'.

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"And those who were seen dancing were thought to be insane by those who could not hear the music."

I'm not sayin', I'm just sayin'.

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post #42 of 60
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
post #43 of 60
Also I went to the Ita site like you suggested foodpump. Thanks
post #44 of 60

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.

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post #45 of 60
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.
post #46 of 60

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.

post #47 of 60
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
post #48 of 60

I know, I dont know everything, and ive only been in this game (as a serious profession) for 4 years but are there any text books or resource sites that anyone would suggest that would aid in the advancement of my education towards my red seal? I'd much rather work side by side my chef, and pick his/her brain but my current situation doesnt allow for much of that.

 

thanks:)

post #49 of 60

You really have to think carefully here. the government is going to give you a multiple choice exam on the art of Cooking. that alone has so many paradoxes one can get lost.

Know your conversions of temp

Know your cuts of meats

know the styles of preparation

know the questions not asked and you will do fine.

I wrote the exam sick as a dog and rocked on the results. then try the competitions that is the mark of true art. Most restaurants and hotels will assist you for the free publicity. you cannot rest on your red seals and say that is that. you will find yourself improving daily on the most simple of things with gold medals as the real seals. Good Luck

post #50 of 60

My question about the exam is a bit different. I was wondering what the formal process is for validating your 8,000 hours is.

 

Thanks

post #51 of 60
Hi there ,

My name is Ruben go for red seal exam I have over 7000hrs and Diplima in Hotel mgmt
Plz help me out study method and questionnaire for red seal I have reserved only 3 monrhs time for self-study !!!!

Plz any one who got experienced that would be grat to me

Thanks

Ruben
post #52 of 60

what books did you read? ive read this whole thread and this is by far the most intelligent input

post #53 of 60

Hi BC boy!

Here's the first thing you need: Passion...if you truly love food, eating and appreciate flavours everything you read will stick (most of it anyways).

I don't have my red seal but have been cooking for as long as I can remember, so here is a partial list of all the books I've read and the ones I own :Escoffier,  Le grand Larousse Gastronomique(in French), Professional Chef (Culinary institute of America), Professional Cooking (Gisslen), Encyclopedia of cooking, Encyclopedia of Creative Cooking, Time Life series: Foods of the World and Cuisiner mieux and then slews of books...cooking books, books on wine, whiskey, preserves, baking, butchering, various cultures, food rites and rituals, street foods, books that specialize in herbs and spices, pasta..Also, online I have found sites with recipes that date back as far as the 14th century...very interesting and a very different look at food.

You need to cook for the right reason, passion for food, passion for eating. But for me this has a moral implication and this is why I try and honour the foods that I use: an animal gave it's life(probably not willingly) so that I could live and with this, I always want to honour that creature/food source by doing the best that I can at all times. I run a small restaurant of 25 seats and have less than 1% food waste.

There are a lot of aspects to this business, hope I've been able to help you a bit?!

L

post #54 of 60

I want to re-write my RS again this year for the 2nd time, hope to get from you guys a guide or a practice exam.  It was more than 2years now since I took my 1st exam, and was busy with my regular work.  Looking forward to get an answer from a good angel.

post #55 of 60

hi there

I will be doing my exam shortly , i am from Vancouver bc  , i had been studying from the book (on cooking and ita professional cook 1 / 2 / 3 ).i have 10 year experience . 

Does anyone know where i can get a mock exam? 

or any advice will be appreciated.

Thanks .

post #56 of 60
Quote:
Originally Posted by chefvanc View Post
 

hi there

I will be doing my exam shortly , i am from Vancouver bc  , i had been studying from the book (on cooking and ita professional cook 1 / 2 / 3 ).i have 10 year experience . 

Does anyone know where i can get a mock exam? 

or any advice will be appreciated.

Thanks .


There isn't a mock exam... If you want a multiple choice test - best bet is to move to Ontario, last I heard there were 2 really good Wendy's Chef's with their Red Seal.

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"Plus, this method makes you look like a complete lunatic. If you care about that sort of thing".  - Dave Arnold

 

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----

 


"Plus, this method makes you look like a complete lunatic. If you care about that sort of thing".  - Dave Arnold

 

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post #57 of 60

No... no mock ups are available, what's the point?

 

Advice?

-Know your temperatures, critical zones, food safety.  Know your basics of cooking (braising, gratinee, blanching in water and in oil, roasting, in an oven and without an oven, etc) Know your stocks and sauces.  Remember, Canada is a bi-lingual country, you are expected to know most of the names and procedures in French as well.

 

Put a lot of emphasis on the practical test.. Soon as you start, get your bread item and deserts going, and remember to clean as you go. Put  a strip of masking tape over the oven thermostat so you know if someone else has been messing with the oven that you didn't know about. Put your phone away in the bottom of your toolbox or better yet, leave it at home, this is one 4 hour block that you really have to focus on.

 

Hope this helps..

 

P.S.

Most employers know now that Alberta and B.C. have the best testing for the Red Seal.  That reputation isn't earned through tests soley comprised of multiple choice kweshtuns like a lot of other provinces still have....  

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post #58 of 60

Hi  chef......i am planning to write the exam soon,,,,,, could you please guide me and send me practice question to cineadkuo@gmail.com please thanks Kenneth

post #59 of 60
Quote:
Originally Posted by chefkakkat View Post
 

hey chef......i am planning to write the exam soon,,,,,,can u send me a copy of the paper to chefkakkat@gmail.com?

is the name of the sauce "newburg" ??

thanks 

rop

 

may i have one too?

post #60 of 60
what was the name of the sauce?
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