Canadian Red Seal Exam

Joined Mar 10, 2011
Hello fellow Chefs,

I am new to this site and am hoping that I can get some advice or mock tests to write the red seal exam in Canada.  I am re-reading the Professional Cooking for Canadian Chefs textbook I studied in culinary school but don't have any other sources of information.

I have heard that a lot of the questions on the test are based on hands on experience.  The chef that I work with has had his certificate for quite some time so he doesn't have a lot of input on this.

Also, does anyone know if the Cook Apprenticeship book has to be completely filled out and signed.  I have all of the required hours but don't have the book completed signed off.

Any help is greatly appreciated,

Joined Sep 28, 2009
Most of the test is commonsense kitchen stuff.

It's a randomly generated set of questions from some information bank. As long as you're solid on the fundamentals you'll be fine.

When i went in for it i studied up my meatcutting a bit(just wasn't using it enough to be sharp on it...).

Cannot help you with apprenticeship part. I challenged the test. I got my roe's together & sent them to the ita.
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