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Red Seal Ready Training Program

redsealLearning Objectives: Provide participants a full overview of the classical fundamentals of cooking in order to prepare them to write the Read Seal Exam. This would include food safety & sanitation, food nutrition, stocks & sauces, butchery, vegetable production, large & small quality cooking, culinary tools & food & labour costing.

Session

Day

Date

Session Topic

Theory Component

Practical Component

1

Tuesday

11-Sep

General Introduction

General Kitchen History

Basic Kitchen Set up & practical class structure, Basic Knife skills & Cuts

2

Tuesday

25-Sep

Safety & Sanitation

Food Safety & Sanitation

New College Safety Inspection in team groups, inspection results discussion

3

Tuesday

9-Oct

Eggs/Breakfast Cookery/Coffee & Tea

Egg & Breakfast Theory

Egg Cookery, Holl&aise Sauce, Seasonal Breakfast Dishes, Soufflé & Omelets, Breakfast Meats

4

Tuesday

23-Oct

Stocks & Soups

Stock & Soup Theory

Basic Stock Production, Mirepoix, Bouquet Garni, Consume, Thick/Cream Soup

5

Tuesday

6-Nov

Sauces

Basic & Advanced Sauce Theory

Mother Sauces (Veloute, Espagnole, Béchamel, Tomato), Sauce Derivatives, Cold Sauces, Butter Sauce, Mayonnaise

6

Tuesday

20-Nov

Meat Butchery & Preparation

Meat Grading, Butchery & Theory

Basic Meat Butchery, Cleaning steak, Cooking Steak, Other types of meat cooking methods

7

Tuesday

4-Dec

Dairy & Cheese

Dairy & Cheese

Soft Cheese Production (Mozzarella), Butter Production, Basic Cooking with Dairy & Cheese, Cheese Service

8

Tuesday

18-Dec

Poultry Butchery & Preparation

Poultry Theory

Butchering Chicken (deboned, 9 cut, spatchcock), Chicken dish preparations

9

Tuesday

8-Jan

Fish & Shellfish

Fish & Shellfish

Butcher Flat Fish, Butcher Round Fish, Clean Shellfish, Fish Cookery, Shellfish Cookery

10

Tuesday

22-Jan

Vegetable & Starch

Vegetable & Starch

Green Vegetable Cooking, Root Vegetable Cooking, Leafy Vegetable Cooking, Legume Preparation, Potato Cookery, Mushroom Cookery

11

Tuesday

5-Feb

Nutrition

Nutrition Power

Practical Nutrition work assignments

12

Tuesday

19-Feb

Gardemanger &
Cold Pantry

Gardemanger

Force Meats, S&wich Preparation, Composed Salad Preparation, Greens Salad Preparation, Basic Buffet Presentation

13

Tuesday

5-Mar

Kitchen Math

Kitchen Math

Practical Example of Kitchen Maths at work assignments

14

Tuesday

19-Mar

Desserts

Desserts

Basic Chef's Desserts (pies, bread puddings, custards, basic cakes)

15

Tuesday

2-Apr

Baking

Baking

Yeast Bread Production, Quick Breads, Biscuits

16

Tuesday

16-Apr

Final Red Seal Test Exam



17

TBA

TBA

Meeting with Chefs to go over individual test results with students to create a new focused study guide to prepare for red seal exam testing



Target Audiences: Members of CUPE 3261 bargaining unit working as Cook or Cafeteria Worker that meet the qualifications outlined below:

What's required by the University of Toronto to enrolling in the Red Seal Ready Training Program:

  1. You will require a minimum of 4000 paid working hours in the kitchen. This hours must have been supervised by a Red Seal Certified Chef.
  2. You must meet the time commitment & be available to attend the 17 sessions as identified in the Course Outline above. Each session will last between 3 & 4 hours.
  3. You need to be working in the capacity of Cook or Cafeteria Worker within the CUPE 3261 bargaining unit.
  4. You must be an employee in good standing.
  5. You will be required to provide basic chef tools & working uniforms (including safety shoes) as required by food service policy standards

What's required by the Ontario College of Trades:

  1. You would apply to be assessed by the college of trades to see if you meet the requirements to write the exam
  2. You are required to have 6000 paid working hours in a kitchen setting. This can be proven with a Record of Employment or written letters on company station head prepared by Red Seal Certified owners, chefs or managers of establishments you previously worked at.
  3. You must show that you meet 80% of the college of trade guidelines for the trade of cook (80% of the 40 blocks of skills that apprentices need to complete in order to write the exam) this can be in the same letter from employers showing your hours & basic job duties that were outlined on the letters
  4. The letters must contain contacts with emails & phone numbers for the College of Trade Asser to contact them with any questions.
  5. You will need to fill out the TEA form & pay the assessment fee of $265.00
  6. The assessment takes 8-10 weeks & there is no guarantee of acceptance
  7. The Red Seal test is $169.50

Please see the link below for additional information. http://www.collegeoftrades.ca/wp-content/uploads/Trade-Equivalency-Assessment-Application-Guide-7-14-2017.pdf

Instructors:


To apply for the Red Seal Ready Training Program, please register online by (September 3rd, 2018). You will need your UTORID and password to enroll. Note that the class-size is limited to 12 participants. If the class appears to be full, add yourself to the waitlist to be considered. All applications will be reviewed by Food Services and the successful applicants will be notified as soon as possible. Learning Materials will be provided.