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text bk. for red seal in On. Cnd

post #1 of 4
Thread Starter 

Looking for an inexpensive way to get my red seal is how I came across ChefTalk.but that's not what I was looking for. I'm wanting to write or challenge for my red seal and was seeking ways to do so online, and haven't found any online courses, or guides. What I have found at Wiley's was 7th ed. professional ck. bk.114$. Amazon didn't have anything at all. At coursesmart I found it as an ebook for 45$, which seems to be the to go unless anyone else has a copy for cheaper price; or has some different ideas and places to look?

Thanks Taj

post #2 of 4

yeah, that's the textbook we used in culinary school. everything tha's on the red seal should be in there. I came across this practice test too http://www.chefexams.com/online-redseal-apprentice-chef-cook-linecook-assessment-exam-service-industry/practice-tests-course.htm

post #3 of 4
Thread Starter 

Quote:"...inexpensive way to get my red seal"

Thanks for the reply, and I will check out this link. I did a test that was given to me by the ministry of training, not approved by them, it came of the net; out of 20 questions I got 13 right. I'm a little conerned about that. How long and what course did or are you taking and have you taken the exam? 

Originally Posted by Taj Maczka View Post

Looking for an inexpensive way to get my red seal is how I came across ChefTalk.but that's not what I was looking for. I'm wanting to write or challenge for my red seal and was seeking ways to do so online, and haven't found any online courses, or guides. What I have found at Wiley's was 7th ed. professional ck. bk.114$. Amazon didn't have anything at all. At coursesmart I found it as an ebook for 45$, which seems to be the to go unless anyone else has a copy for cheaper price; or has some different ideas and places to look?

Thanks Taj

post #4 of 4

I'm a 2nd year apprentice and I'm still working through my skills book. I haven't done the Red Seal test yet and plan to wait until next Fall. I have a few friends who took it and have heard about it from my Chef instructors too. I know you have to get at least 70% to pass.

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