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Red Seal Challenge in Canada

post #1 of 5
Thread Starter 

Hi there, I just found this board and looks great.  I have been working as a Cook for the past 6 years now. I work mostly Senior  Care Facilties, but we only do scratch cooking. None of those pre made frozen entrees, I won't work those places.

 

I have a great deal of experience and my executive chefs all say I am very good with a good knowledge of cooking. My executive chef right now is encouraging me to take the Red Seal Challenge, He says I know the stuff and can do it. He has been tellling me to study the primal cuts, mother sauces and pastry. 

 

I am familiar with the mother sauces as I use them on a daily basis, pastry I can make. The primal cuts are what scare me, and trying to remember everything in my head. I know it when I have to do it hands on, but having to right in done on paper is a different thing.

 

 

Anyone have any advice for some one who is going to Challenge the Red Seal, what is a good book to study from, what else should I know, Is there a boot camp of some kind that I can attend. I live in British Columbia. I love cooking and have been told by other Chefs that I show a real passion for the food and understand the mechanics to food. Any advice would be appreciated.... Nat

post #2 of 5

O.K., you need to do a little research on the Red Seal.

 

First go to the ITA website, that's the INDUSTRY TRAINING AUTHORITY, this is a Fed. Gov't dept.

 

Next go to the Go2 website, this is the B.C. Gov't dept responsible for the hospitality industry.  They work closely with the ITA and have input into the exam.   From the Go2 site you will find all information about the exam .

 

The whole "challenging" B.S. will soon be phased out, and if you studied the Go2 site, you will realize that there are now qualifications for cook 1, cook 2 and the "Red Seal"--cook 3.  Each level builds on the last, and each level requires a certain amount of time to be worked in the kitchen before going to the next level. Each level also allows you to jump up to a higher pay scale.

 

By "Challenging" the Red Seal,  you acknowledge that you know all there is to know, your knowledge is complete and finite.  This is why there is very little--if any preparations for exams or study material---you're "supposed" to know this already.

 

Since 2010 the exam also includes a live cooking segment, and this includes a fair amount of baking and pastry skills.  This ain't no 200 multiple choice kweshtun exam anymore.

 

Hope this helps 

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...."This whole reality thing is really not what I expected it would be"......
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post #3 of 5
Thread Starter 

Thanks it does, I've been to the ITA site and the go2 site. Lots of info to absorb. I personally think that you can either cook or you can't and no paper is going to say you can. But to advance in what I want to do, I need that piece of paper. I have the hours, that's not a problem and I have the sponser. Just wish there was more to use as a guideline on what you really need to study. Thanks for your help.

post #4 of 5

Does every province now in Canada require a practical exam now in conjunction with the theory?

post #5 of 5

Not, not all of them.  Check with your I.T.A  (industry training authority) in your province.

...."This whole reality thing is really not what I expected it would be"......
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...."This whole reality thing is really not what I expected it would be"......
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