top of page

Red Seal Chef

Get your Red Seal Exam Study Notes here:


Red Seal Chef

Red Seal Test / Exam Prep Textbook Construction Craft 450A, Millwright 433A, Electrician 309A 442A, Powerline Technician 434A, Plumber 306A, Carpenter 403A, Sprinkler Fitter 427A, Hairstylist / Hair Stylist 332A, Instrumentation & Controls 447A, Refrigeration & Air Conditioning 313A, Automotive Service Technician 310S, Steamfitter & Pipefitter 307A, Cook, Chef & Cook Assistant 415A, 415B & 415C, Welder 456A, Machinist 429A, Sheet Metal Worker 308A, Autobody Refinisher, Body & Collision Technician 310B - 310Q - 410N, Hoisting Engineer, Mobile Crane & Tower Crane Operator 339A 339B 339C, Truck & Transport Mechanic 310T & 310S, Heavy Equipment Technician & Mechanic 421A, Drywall Finisher & Plasterer 453A Bricklayer & Stone Mason 401A, Ironworker Generalist Red Seal 420A, Roofer 449A, Painter Decorator 404C, Insulator Heat & Frost 253A, Glazier 424A, Architectural Glass & Metal 424A, Gasfitter / Gas Fitter / Gas Technician NOC 72302, Boilermaker 428A Exam Kit Exam Readings Actual Exam Questions, Red Seal Chef.


This study kit contains everything you need to easily clear your Canadian Red Seal Exams. Use this link to get them:



See a video walkthrough here:


Autobody Refinisher, Body & Collision Technician 310B - 310Q - 410N


Automotive Service Technician 310S


Boilermaker 428A


Bricklayer & Stone Mason 401A


Carpenter 403A


Construction Craft Worker Generalist 450A


Cook, Chef & Cook Assistant 415A, 415B & 415C


Drywall Finisher & Plasterer 453A


Electrician 309A 442A (MESAT)


Glazier 424A, Architectural Glass & Metal


Hair Stylist 332A


Heavy Equipment Technician & Mechanic 421A


Hoisting Engineer, Mobile Crane & Tower Crane Operator 339A 339B 339C


Instrumentation & Controls 447A


Insulator Heat & Frost 253A


Ironworker Generalist Red Seal 420A Exam Kit


Machinist 429A


Millwright 433A


Painter & Decorator 404C


Plumber 306A


Powerline Technician 434A


Refrigeration & Air Conditioning Mechanic 313A


Roofer Red Seal 449A


Sheet Metal Worker 308A


Sprinkler Fitter 427A


Steamfitter & Pipefitter 307A


Truck & Transport Mechanic 310T & 310S


Truck-Trailer Service Technician 310J


Welder 456A



The Study Kit Contains the Following Resources:


Complete readings, chapters and learning objectives covering the Canadian Red Seal curriculum and Standards.


-Four complete Red Seal exams with answers


-Flashcards training program with questions on the front and answers on the back


-This is everything you need to easily clear your Canadian Red Seal exams.

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.


Industry Changes
The Red Seal is the highest government endorsed certification, and there are many ways for culinary industry professionals to advance their careers. The most notable of these is through the Canadian Culinary Federation, which offers certification as a Chef de Cuisine. Those who hold this status are among an elite group who are considered to have achieved the highest level of expertise in the Canadian culinary industry.

Apprentices may attempt the Inter-provincial Exam in the final period of their apprenticeship training and, if successful, be granted a Red Seal.

There are good prospects for travel both within Canada and abroad as a multitude of career opportunities for certified Chefs & Cooks including marketing, media, education, product development, consulting and owning their own businesses.

Over the next five years, the employment outlook is considered to be excellent. The lack of trained and qualified Chefs & Cooks and the expected increased retirement rate in this trade highlight the opportunities within the industry for good potential jobs.

The career for Chefs & Cooks is becoming increasingly complex, so Chefs & Cooks who have had formal training may find the most opportunities. Demand should also be high for those who stay informed about new developments and techniques in this field.



Safe working practices and accident prevention are the primary importance to the health and safety of all person(s) at any or all work place environments. All person(s) including employee, employer and government, share this responsibility in order to keep everyone free of any dangers or accidents that may cause an individual(s) serious bodily harm or death.

The Occupational Health and Safety Acts and Workplace Hazardous Materials Information System (WHMIS) Regulations, should be consistently reviewed and enforced in every work place environment.

Educating and understanding these regulations is everyone’s responsibility in order to keep a safe work place environment.

Material Safety Data Sheets (MSDS) has contributed to a safer work place environment. Health and safety has become a high priority in the workplace due to increased awareness of dangers and the identifications of hazardous materials.

Practicing health and safety is a tremendous contribution to a safe and accident free work place environment.


Job Tasks

Depending on the establishment, Chefs & Cooks may be involved in any combination of the following duties and much more:

Baking pastries

Carving meats, preparing portions on a plate and add gravies, sauces and garnish to servings

Cleaning and cutting meats, poultry and fish

Cleaning cooking utensils and kitchen equipment

Learning menus to estimate food requirements and obtain the necessary food from storage and suppliers

Preparing buffets (e.g., showpieces, platters)

Preparing, seasoning and cooking such foods as meats, salads, soups, fish, desserts, vegetables, gravies, sauces and casseroles

Preparing special diets

Overseeing menu planning, regulating stock control and supervising kitchen staff

Washing, peeling and cutting vegetables

7in Santoku

9in Chefs Knife

Aluminum Foil

Apron and Chefs Coat

Bamboo Steamer


Boning Knife

Bread Knife

Cast Iron Skillet

Champagne Stopper

Charcoal Grill

Citrus Press


Crock pot

Digital Scale

Donabe Smoker

Egg Cutter

Electric Knife

Fish Scaler

Flexible Plastic Cutting Boards

Food Mill

Griddle Pan

Knuckle Pounder

Laser Thermometer

Le Creuset


Meat Thermometer

Melon Baller


Onion Goggles

Oyster Knife

Pearing knife

Pepper Grinder

Pressure Cooker

Salad Spinner

Shark Skin Grater


Slicer Knife


Spice Grinder


Stand Mixer

Tupperware Bowls




…and much more


Computer Knowledge

Critical Thinking


Decision Making


Fluent in English with reading and writing competency

Genuine interest in preparing food and working with people

Have a keen sense of taste and smell


Numerical/Math Skills

Oral Communication

Organization Skills

Problem Solving


Ready to work as members of a team

Willing to maintain the high standard of cleanliness necessary in any food establishment


Red Seal Chef

Add a title here. Make it bold and impactful. Click to edit.

bottom of page