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Chef, Cook & Assistant Cook 415 A,B&C Red Seal Exam Prep Kit

The Study Kit Contains the Following Resources:

Complete lessons and readings for the Red Seal Occupational Standard and curriculum.

Video tutorials for exam core requirements.

3 Complete Red Seal actual exams with answers.

Flashcards training program, with questions on the front and answers on the back.


Chefs & Cooks prepare food in eating establishments including hotels, restaurants, institutions, clubs, catering firms, cafeterias, homes, high-class specialty food outlets, and isolated bases and camps.

Their major responsibilities are nutrition, food costs and sanitation. While specific duties vary depending upon the type of establishment, it is the cook's responsibility to prepare meals that are both appealing and nutritious. Knowledge of safety, sanitation and food storage, with human and customer relations is highly expected.

Experienced Cooks can advance through promotions with the same employer or by moving to more advanced positions with other employers. They can become sous-chefs, chefs, executive chefs, banquet managers, food service administrators and coordinators, general managers or food editors. They can also become a Certified Chef de Cuisine (C.C.C.), a highly respected trade level of certification. A highly experienced Chef & Cook may be able to advance his/her career in the field of a supervisory role.

Chefs & Cooks work under pressure, and the work volume can be considerable. Shift work and having to work weekends and holidays is common. Burns and cuts are common occupational hazards.

Some choose to complete a proper apprenticeship which consists of 5,000 hours of work experience over three years, in combination with three six-week blocks of technical training before writing the Red Seal exam.

Others, who have been in the industry for over 8,000 hours, but have not served a proper apprenticeship, may challenge the exam. If they pass they’ll receive their Red Seal designation, but won’t receive the Apprenticeship Certification. Obtaining the Red Seal is a worthwhile endeavor.

A Professional Cook 1 usually works in a supervised environment and performs basic cooking and food preparation tasks utilizing knife skills, correct terminology, and a variety of cooking methods. They must be able to follow recipes, measure and weigh food accurately, and have an understanding of the major techniques and principles used in cooking, baking, and other aspects of food preparation. At this level, a professional cook should have a solid foundation of culinary skill.

A Professional Cook 2 usually works under some supervision and performs a variety of cooking and food preparation tasks using multiple cooking methods. In addition, a professional cook should have a preliminary understanding of food costing, menu planning, and purchasing processes.

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