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Need advice on Red seal exam - Page 3

post #61 of 96
Hi CJL_2006 how are you? Im am planning to take that red seal exam too hope you can help me can i ask a copy of the mock exam your Chef gave you. Thanks in advance bro!
Heres my email add mrjamlionheart@yahoo.com
Originally Posted by CJL_2006 View Post

In Ontario you need 105/150 to pass or 70%. My score was 104/150 or 69%.

My chef professor from college is sending me a mock test. I'll send it to you if i can.
post #62 of 96

For those asking for practice test questions:


CJL_2006 posted that in 2009 and hasn't made any posts since the three he/she made in this thread five years ago.  I checked the Red Seal website and there's a 20 question sample of the sorts of things you'll find on the test here http://www.red-seal.ca/tr.1d.2ecsdeta.3l@-eng.jsp?tid=54&fid=13


Good luck!

post #63 of 96

Hello Chefs,


I want to give my red seal exam this year. Which books to refer for the exam.




post #64 of 96
On Cooking, the book, has a Study Guide. It has kweshtuns in it. Ask a friend to ask random kweshtuons from the book. Practice the practical in real time, have your journeyman help. Do the work. Have fun.

Food pump you should challenge the test get it off your chest haha.

I have a mock question. Did your mother dress you? Oo yeah Im mocking them pants. You show up with PEPPER PANTS and dont think Im gonna say something. Those pants are hot etc etc. youve all been mocked. Carry on.

Anyone know does pro cooking books have study guides?
post #65 of 96
post #66 of 96

Originally Posted by chefboyOG View Post

Food pump you should challenge the test get it off your chest haha.

Anyone know does pro cooking books have study guides?






I already have a B.C. red seal.  I did a three year cook's (NOT CHEF's) apprenticeship in '85--'88 in Switzerland.  When I came to B.C. I could get an red seal equivalency for it.


The Go2 website (B.C. only) will give plenty of information of what kind of books need to be studied. Whatever province you're in should have an equivalent, and I.T.A. should haven links to your province and whatever is required


The only pro cooking book that has a study guide is "Classical cooking the modern way" by Pauli.  Basically it's a companion book with about a thousand questions, with references to the associated chapters.  This book was, and still is, as far as I know, the textbook for all Swiss cook's apprentices.  If you don't know that book inside and out, you will never pass.



I tend to mock people who ask for copies of tests, for answers to tests, or for me to do thier homework.  It's your credential--not mine, I owe nobody nothing. 

...."This whole reality thing is really not what I expected it would be"......
...."This whole reality thing is really not what I expected it would be"......
post #67 of 96

"The only pro cooking book that has a study guide is "Classical cooking the modern way" by Pauli. "

You are stating that like its a fact when I posted earlier a picture of the guide I used. Very dismissive.

I meant Professional Cooking, the actual book: A lot of people seem to use this one:



Ah I see they grandfathered your red seal from your experience in Switzerland? Or you challenged it? You are/ were very heavy handed against the red seal IMO but thats your opinion. The practical obviously is done with the journeyman in On the job training. I got mine in 2008 and they still do mult choice in my province. I am not against practical testing by any means however.

We already had this conversation now I think about it haha another time another thread.

Im with you Foodpump on mocking people who are looking for the actual test questions. Cheating won' t get you too far, sillypants!

I am all for people furthering their knowledge by whatever means presented to them we all get different opportunities in life, not all including a view of the alps.

post #68 of 96

Prior to 2010 I was totally against the red seal in B.C.


After 2010 I'm all for it




That's when the criteria changed.  No more 150 "mutipul chos" kweshtuns, but instead a real test, but more importantly a real practical exam with real time limits and real Chefs looking over your shoulder.


Heckuva change...



Basically a whole new test, and at least this time the emphasis is on cooking.  What a concept!




As well, the Province is phasing out the whole "Challenging" crapola.  You write your  cook I, then Cook II, then you can write your Cook III.  No more "challenging".  You see, the ITA figures that if you "challenge" you know everything, this includes what books to read and how to prepare yourself for the exam.  Which is why nobody knows what to expect or how to prepare.  

...."This whole reality thing is really not what I expected it would be"......
...."This whole reality thing is really not what I expected it would be"......
post #69 of 96
When did you get your red seal tongue.gif ( I dont really care).

I am for the new system I think that is great. I hope it catches on across Canada. Especially because it seems CCC is losing momentum. Although Im still interested in pursuing that CCC and doing a practical in kitchen test.
post #70 of 96

Just got back into working in kitchens after a Long hiatus. debating on going through the work for my Red Seal. I cooked for a very long time and did have some culinary training in the past as well. I am wondering, Is it worth it to get my Red Seal? would i make much more, is it worth the time? I'm mid way up on Vavcouver island so i don't even know if there would even be better work out here. lord knows theres not much here period unless your a kid. I'm in my early 40's, is it to late?


Thanks for any advice.

post #71 of 96
Be like nike.

Ask yourself; do I like to learn? Do I like to write exams?

Why the F not. Dont be lazy.
post #72 of 96
Hehe stumbled upon sauce nantua and variations thereof in a cookbook today.
post #73 of 96

@Bontar  I am of the mind that if you want to work for someone else and make a decent wage through corporate restaurants, hotels, etc. then it is a good idea to get your Red Seal. Other than that, I don't think it is relevant if you are able to cook decently, follow instruction/recipe, and can handle the hours and workload. The Red Seal is a ponzi scheme (IMO) as they get you to pay extortionate amounts of money to get "certified" to do the same things my grandparents did for a living without a Red Seal. But that is just one's opinion and not to be read nor taken for advice. I have however, met more people with insane amounts of skill and enthusiasm in the kitchen who do not have their Red Seal than people with Red Seals that cannot cook nor have a good attitude for the world of food. The choice is yours. I caution to do your homework and ask MILLIONS of questions of the people who are in the industry to formulate your plan for the future. 


I wish you well! :)

post #74 of 96

Hi There,


I have more than 9000 hrs working experience in culinary field. I heard if anybody have 8000 hrs working experience, he can appear Red Seal Chef exam. But the things is what document need to be submitted that proof  I have 8000 hrs working hours. plese let me know if u have information

post #75 of 96
Originally Posted by Fablesable View Post

  The Red Seal is a ponzi scheme (IMO) as they get you to pay extortionate amounts of money to get "certified"

Every other trade has certification.
The apprenticeship grant actually pays you to get your blocks and seal, up to 4k ( about 1k each exam). If you are making typical kitchen pay, then going on EI and getting the grant will net you more whike you complete blocks.

@Jessore01 there used to be a " grandfather clause" that let you challenge the seal. They may or may not let you, the provincial govt runs it. Contact your local Apprenticeship office, community college, cook school etc they should all know or be able to find out. In my opinion the hours should be done under supervision if a journeyman and while indentured in the program.
post #76 of 96

bro you have to get a book called "ON COOKING" its the official book at least in Ontario.. maybe you can get a variant where you are.

post #77 of 96

Hello Chefs,

iam planning to take a red seal exam in 2 months time anybody can suggest any online study material  like online course please..,

post #78 of 96
Amazon.ca Will sell you this book for about 60$

NB Canada just switched to it from " on Cooking" recently.

CIA of America textbook. Professional Chef

Good luck on your exam.
post #79 of 96

Hello there!


I recently graduated from college with post grad in culinary management. During my course of studies i was also working at various places including some known hotels in Toronto. I am an international student and was not eligible for apprenticeship for 3 years and now doing that doesn't make any sense. I am looking forward to give my red seal exam as soon as possible. I dont have 6000 hours as of now and therefore i was going through the rules and requirements for a journey person and was wondering if my education could be considered any ways and if i could be eligible to give my red seal before completing 6000 hours. I have been working at various hotel setups and find red seal as a requirement at most of the setups to grow. 


I second your opinions that red seal is not only the way to determine a chef or cook, there is much more to be a successful. 


Looking forward to your valuable advice and views on the situation.


Thanks peeps.

post #80 of 96

Your time in school should count as 2000 hours which will let you write your first block....ask your chef or contact the apprenticeship department.

post #81 of 96

well said!

post #82 of 96

Good evening

hello new to this forum and this site,..

I am soon going to write the red seal exam as I would like to get into LTC facilities,... apparently a requirement to get into these places,

I have been in this industry for many many years now and I'm wanting to shift career placement

i'm looking to study something but haven't been able to find anything except for my school books from way way back (at least 25 years now)

any suggestions that I might look or just wing it as they say?

post #83 of 96

There seems to be a lot of confusion regarding the red seal in culinary around here, so hopefully I can clear up some big ones for you all.

Challenging levels of the program:

All you need is an employer to vouch for a certain number of hours (2000+ for levels one or 2, 5000+ for level 3*redseal*) in order to challenge.

Level one covers fundamentals such as mother sauces, knife skills, stocks, and basic cooking techniques.

Level two covers advanced cooking such as consomme, terrines, small sauces, desserts, all at the fine dining level.

Level 3 is a full review of the previous two levels, plus some specialty techniques such as table side service, butchering entire sides of land animals, molecular gastronomy techniques, but is mostly the skills of the previous two levels combined.

You may challenge anything you have the hours for, but you cannot just challenge a red seal.

In order to actually get a red seal you need to gain equivalency for level 3 by passing the practical exam for that level, and passing the written test afterwards. Then you must have a red seal chef you presumably are apprenticing under send a letter of recommendation for red seal certification to the ITA.

At the end of a successful challenge, you will have a PC3 equivalency, but not necessarily the red seal itself.

What I can tell you who challenge is that the practical exam is NOTHING like working the line at work.

Have you ever seen Iron Chef? Because that is exactly what it is like, only rather than all your dishes be up at once, you have a predetermined set of serving times for each course that you present, with an allowable deviation of 10 minutes per course, and you have a very limited workspace.

You have to set up your station, find all the tools and ingredients hidden around, weigh and portion everything, prep everything, butcher everything, and you have no time for confusion in an unfamiliar setting.

You can't simply go for broke, because if you prep too much you will be dinged for food wastage, so you will be needing that scale for everything.
You are to create a work plan beforehand outlining every amount of every item you need, and every step you will be making throughout the day, and present this to your instructor before the assessment.

All levels require a demonstration of every cooking fundamental, with level 3 demanding fine dining quality, levels 1 and 2 need only be acceptable.

The tests are LOADED with obscure questions, so if you can't readily answer such questions as "what is Sauce Robert?" or "To which family does a Jerusalem artichoke belong?" and "Is osso buco a poached dish?" you are more than likely going to fail the test, regardless of how good you are with cookery.

My advice for those who must challenge is to simply go to any near by college offering the program and buy a copy of the text book in use, they will HAPPILY sell you anything you can ask for.

Or, call and ask what the required text book is and then Ebay a copy if you can't afford the price, but it is an investment well worth the cash, and comes with digital content and a companion work book if you buy new.
There are several textbooks that are in use currently, and are all pretty much the same, a couple examples would be "On Cooking" and "Professional cooking for Canadian chefs".

I had challenged level one after 8 years of industry experience, 5 as a sous, and I did not find it easy at all, passed by the skin of my teeth, thanks to a friend gifting me his old textbook. Without that book I would have failed the written without a doubt.
Make SURE you get the book, a good highlighter, and memorize everything relevant, right down to the recipes.

French terminology translations are even a part of the testing, including food costing calculations, food safe, and everything in between.

Does a Red Seal make you an amazing line cook by default? Well, no it does not, but, Can any experienced line cook challenge a red seal? No way in hell.

The course is not a joke. You have to become the guy who can answer anything culinary within reason, to pass the red seal tests without lucking out and scratching through, so don't take it lightly. Study that book until you have a firm grasp of each chapter, scout out the facility of your practical assessment before time to familiarize yourself with it's layout, and time will be your number one enemy during a practical exam.

My take away perspective on the red seal in the industry is that a Cook's resume will testify that they are good in a real kitchen, but the red seal will testify that they have a knowledge of everything culinary and industry.

post #84 of 96
Great analogy. I passed my red seal exam in 2000. I went to school, and I apprenticed. Let me give you my takeaway...

I find that the people who dog the red seal are the ones who never took it seriously in the first place. The thought that all you had to do was work XXX hours and you'll be able to challenge the exam is ludicrous. Sorry but it just doesn't work that way.

The red seal exam is set up so you can have the foundation for your CCC exam. Yes, there are a LOT of obscure questions on the red seal exam, but then again, you are supposed to be as knowledgeable as the person who actually learned and took the time to study the test.

Why do you need to know that coffee brewing times? Temperature? Well, there may come a time when that's good knowledge to have, when the FOH manager is freaking because the customers are complaining the coffee isn't up to par. You could call in the company to come troubleshoot, or you could have the tidbit you learned from being an apprentice and went through your breakfast block in school.

I'm sure you know tonnes of people who have their red seal who suck. I'm not sure why people think that means the designation is not good. I can point you to a lot of professions that suffer the same thing.

I agree with the resume.. I'll add something. As an apprentice I recieved my blue book... I was told that the book was like my resume. What I put into my apprenticing, I would get out of it.

So, I took the time to get it all done. Every bit of it. Cakes? Made them. Forcément? Made it. Why? So I would have that knowledge.

Wrote the red seal exam in 40 minutes, scored 92%. I'm not a scholar and I didn't do all that well in school growing up. But, I put the time into learning the Professional Cooking and On Cooking using flash cards that I made.

This is how you do it. I still have the flash cards, in fact I showed them to my wife the other day. I can't bring myself to throw them out LOL

Oh, and as of this year the red seal brings a designation to your title. R. S. E.

So, Jason Sandeman, R.S.E

Jason Sandeman


Developing Systems So You Can Cook


Jason Sandeman


Developing Systems So You Can Cook

post #85 of 96

Awesome! thank you!

post #86 of 96
Hi chef..
I am giving Red seal exam this is my third time..
Can I know what happens if I fail 3rd time too.
How many chances will be given ??

post #87 of 96

Totally agree 100% with you on this!!! I sent  resume in for a job and NOWHERE on it did it say i was red sealed or even that i hinted at it and was still hired for the sous chef position at said restaurant. Now i am just unsure if i should even mention it to him or just let it ride out??

post #88 of 96
Originally Posted by Leverd View Post

Hi chef..
I am giving Red seal exam this is my third time..
Can I know what happens if I fail 3rd time too.
How many chances will be given ??




That stands for Industry Training Authority.  Google it, get the branch that's in your Province, and find all about the Red seal and its rules and regulations from there.


Hope this helps



P.S. Most Provinces only let you flunk the Red Seal twice.....

...."This whole reality thing is really not what I expected it would be"......
...."This whole reality thing is really not what I expected it would be"......
post #89 of 96

Hello Saskatchewan boy,

this is Saskatchewan girl.

I am looking to challenge the Red Seal exam as I've been in the industry for almost 10 years and I feel it will maximize my career opportunity.
I believe it will allow me to attain the jobs I am looking for with a little more ease, as well as a higher pay rate right off the bat.
I have the experience and skills to back my time in the industry, but am quite nervous for the exam...as I am dyslexic.

Can you point out any key points to study? 
I've heard of many random questions, such as milk temperature for a latte, Waldorf salad components, tables for chafers at an event....etc. etc...


If you can answer this specifically to the Saskatchewan exam that would be righteous....



post #90 of 96



I'm actually looking into applying at a local prison in order to bank coin as well.... I would also like to be involved in a different work environment than that of the relentless kitchens I've worked in for the last decade...
Would you say working under a Gov't job would give me a bit of a break compared to what I've been experiencing in industry thus far?
I just want my weekends and affordable pay wage :(

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