red seal exam info needed please!

Discussion in 'After Culinary School' started by remotechef, Mar 6, 2013.

  1. remotechef

    remotechef

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    Hello all,

    Fantastic site BTW......

    I've been cooking professionally for the last 20 years. I graduated from Culinary School in Ontario 12 years ago, since then I've been working for a remote catering company in the high arctic. I've been procrastinating on writing my Red Seal exam for some time now.....its something that i've always wanted to write and i think its TIME!! However, do to moving around so much I've lost all my theory study material except my culinary text book(Gisslen 5th edition). I was wondering if anyone would have some feedback in those online red seal study guides...are they worth the $50 to $100 they charge?

    http://www.chefexams.com/online-red...t-exam-service-industry/practice-tests-course

    Or would anyone know be able to tell if the "Gisslen", or "On cooking" is still used to prepare for the inter-provincial exam?

    Any information would be greatly appreciated.

    Thanks,

    Nick
     
  2. foodpump

    foodpump

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    The I.T.A.* designs and administers the exams, each province has different exams.  B.C. and Alta., for example have a live cooking segment to the exam as well.  Most of the questions come from Gisslen and "on Cooking".  Check the ITA website for Ontario and see what it says.

    I dunno about the website.... For one thing Red seal qualifications are for cooks, not Chefs, and "apprentice Chefs" doesn't make a heck of a lot of sense either.  Looks like they are offering a bunch of test mock ups.  Can't endorse or condemn it, it's the first I've heard of this site.

    *Industry training authority
     
  3. remotechef

    remotechef

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    Thank you for the quick reply. I'm going to hold off of purchasing the mock ups from that website, and tract down a used version of "on cooking". In combination with my "Gisslen" i should be aces i think!

    Nick