Red Seal Exam Preparation Certificate — Chef

This 350-hour program is available in full-time and part-time formats to support working culinary professionals. Delivered through instructor-led, theory-focused training, the course aligns with the Red Seal Occupational Standard (RSOS) for Chefs and prepares candidates to confidently challenge the Red Seal exam.

• Total Hours: 350
• Full-Time: 17.5 Weeks
• Part-Time: 35 Weeks
• Delivery: Instructor-Led | Theory-Focused | 20+ Mock Tests | Exam Preparation
• Credential: Certificate of Completion issued by Heritage Community College
• Tuition Fee: $3,990

About Chef Workers

Chefs are highly skilled culinary professionals responsible for planning, preparing, and supervising the production of food in commercial kitchens across restaurants, hotels, catering operations, institutions, and food service establishments. Their role combines advanced cooking techniques, food safety knowledge, menu planning, and kitchen management to ensure high-quality culinary outcomes.

Chefs apply a strong understanding of cooking methods, ingredient selection, nutrition principles, and food presentation to create consistent and safe dishes that meet customer expectations and industry standards. They interpret menus and recipes, adjust portions, and adapt preparation techniques while maintaining quality, efficiency, and cost control in fast-paced kitchen environments.

In addition to culinary execution, Chefs are responsible for maintaining sanitation standards, ensuring compliance with food safety regulations, and managing kitchen workflows. They must understand inventory control, equipment usage, allergen awareness, and hazard prevention to operate professional kitchens safely and efficiently.

Red Seal–certified Chefs demonstrate nationally recognized competence in culinary theory, professional cooking practices, and food safety standards. This certification allows Chefs to work across Canada and reflects a high level of professionalism, technical knowledge, and readiness to meet national occupational standards in the culinary industry.

Key tasks performed by Chef workers include

• Planning menus and preparing food using appropriate cooking methods, ingredients, and portion control techniques.
• Applying food safety and sanitation standards, including safe food handling, storage, and workplace hygiene practices.
• Supervising kitchen operations, including workflow coordination, time management, and quality control.
• Managing ingredients and inventory, ensuring cost control, waste reduction, and efficient use of resources.
• Maintaining culinary standards and presentation, ensuring consistency, flavor balance, and professional plating.