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AMERICAN CULINARY FEDERATION EDUCATION FOUNDATION Required Knowledge & Skill Competencies for Programs – Degree Programs

KNOWLEDGE AREA: Food Preparation PURPOSE: To develop skills in knife, tool and equipment handling and apply principles of food preparation to produce a variety of food products. To operate equipment safely and correctly. To apply knowledge of laws and regulations relating to safety and sanitation in the kitchen.

COMPETENCIES: Students will be able to: Professional Cooking By Wayne Gisslen 8th Edition

Page #’s

1. Demonstrate knife skills, hand tool and equipment pp. 53-57 knives, hand tools, and small equipment; operation, emphasizing proper safety techniques. pp. 139-147 Using the Knife specifically, pp. 139-140 Keeping a Sharp Edge p. 140 Handling the Knife pp. 140-141 Basic Cuts and Shapes pp. 142-147 Cutting Techniques pp. 32-34 Safety specifically, pp. 32-33 Preventing Cuts p. 34 Preventing Injuries from Machines and Equipment 2. Identify the parts/components of a recipe. pp. 68-71 The Written Recipe 3. Describe and use a standardized recipe. p. 71 Key Points to Review pp. 68-71 The Written Recipe

Recipes throughout book: Chapters 8-36 4. Outline the procedure for writing a standardized recipe. See also: pp. 68-71 The Written Recipe 5. Write a standardized recipe. See also: pp. 68-71 The Written Recipe 6. Identify and use utensils, pots and pans and demonstrate pp. 50-52 Pot, Pans, and Containers safe practices using stoves, mixers, ovens, etc. specifically, pp. 50-51 Metals and Conductivity pp. 51-52 Pots, Pans, and Their Uses pp. 52-53 Measuring Devices pp. 53-57 Knives, Hand Tools, and Small Equipment p. 38 Food Equipment Can Be Dangerous pp. 39-45 Cooking Equipment specifically, p. 39 Rangetops pp. 40-42 Ovens p. 42 Broilers and Salamanders pp. 42-43 Grills pp. 43-44 , , Deep Fryers pp. 44-45 Tilting Skillet, Steam-Jacketed Kettles, Steam Cookers pp. 45-46 Processing Equipment (including Mixers, types of, and agitator attachments)

AMERICAN CULINARY FEDERATION EDUCATION FOUNDATION Required Knowledge & Skill Competencies For Cooking Programs – Degree Programs

pp. 32-34 Safety specifically, p. 32 The Safe workplace, Preventing Cuts p. 33 Preventing Burns, Preventing and Dealing with Fires p. 34 Preventing Injuries from Equipment, Preventing Falls, Preventing Strains and Injuries from Lifting 7. Define and describe the sautéing process. p. 116 Sauté defined pp. 426-429 Sautéing pp. 502-506 Sautéing and ( and ) pp. 556-557 Sautéing, Frying, and Pan Frying (Cooking and Game Birds) p. 628 Sautéing and Pan Frying (Fish and Shellfish) pp. 628 Sautéing and Pan Frying (Fish and Shellfish) p. 321 Sautéing and Pan Frying (Vegetables) p. 363 Sautéing and Pan-Frying (Potatoes) p. 842 Sautéing and Pan Frying ( and Cured Foods) 8. Prepare a variety of foods using the sauté techniques. p. 429 Recipe/Formula pp. 503-506 Recipes/Formulas (Meats and Game) pp. 559, 564, 565 Recipes/Formulas (Poultry and Game Birds) pp. 629-630 Recipes/Formulas (Fish and Shellfish) pp. 632-633 Recipes/Formulas (Fish and Shellfish) pp. 321-322 Recipes/Formulas (Vegetables) pp. 363-364 Sautéing and Pan-Frying (Potatoes) 9. Evaluate the quality of sautéed items. p. 427 Standards of Quality for Sautéed Items p. 321 Evaluate the Quality of the Cooked Vegetable 10. Define and describe the processes of pan-frying and p. 116 Pan-Fry & Deep-Fry defined deep-frying. pp. 430-431 Pan Frying (, Poultry, and Fish) p. 502 Sautéing and Pan Frying (Meats and Game) p. 557 (Poultry and Game Birds) p. 634 Deep Frying (Fish and Shellfish) p. 360 Deep-Frying (Potatoes) 11. Fry a variety of foods to their proper . p. 431 Pan Frying (Recipe/Formula) pp. 557-558 and pp. 560-563 Recipes/Formulas (Poultry and Game Birds) pp. 634-637 Recipes/Formulas (Fish and Shellfish) pp. 361-362 Recipes/Formulas (Potatoes) 12. Evaluate the quality of fried foods. p. 431 Standards of Quality for Pan-Fried Items p. 433 Standard of Quality for Deep Fried Items 13. Define and describe the and processes. p. 115 Roast & Bake defined pp. 414-417 Roasting and Baking (Meat, Poultry, and Fish) p. 486 Roasting, Baking, and Barbecuing (Meats and Game) pp. 538-539 Roasting and Baking (Poultry and

AMERICAN CULINARY FEDERATION EDUCATION FOUNDATION Required Knowledge & Skill Competencies For Cooking Programs – Degree Programs

Game Birds) 14. Compare and contrast roasting to baking, poleing, smoke- p. 115 Dry Heat Methods (incl. Roast, Bake, roasting and spit-roasting. Barbeque, Grill, Griddle, Pan-Broil 15. Roast meats, poultry, and fish to the correct doneness to pp. 418, 486, 488, 490, 491, 494, 540, 543, 544 develop the best flavor and texture in the finished dish. Recipes/Formulas (Meats and Game, Poultry and Game Birds) 16. Evaluate the quality of roasted items. p. 417 Standards of Quality for Roasted Items (Meat, Poultry, Fish) 17. Define and describe the process. p. 115, 121 Barbeque defined pp. 420-423 Barbecuing (Meat, Poultry, and Fish) p. 486 Roasting, Baking, and Barbecuing 18. Select and prepare meats and seasonings and barbecue p. 421 Rubs and Mops them to the appropriate doneness. p. 422 Basic Procedure for Barbecuing p. 423 Barbequed Spareribs p. 492 Barbecued Shoulder p. 493 Barbecued Brisket and Spice Rub p. 552 Spicy Barbecue-Style Grilled Chicken p. 553 Grilled Quail Marinated in Soy Barbecue Sauce p. 554 Jamaican Jerk Chicken p. 728 Barbecued Pork or Beef Sandwich 19. Evaluate the quality of barbecued items. p. 421 Standards of Quality for Barbecued Items 20. Define and describe the process of and broiling. p. 115 Grill, Broil defined pp. 424-425 Broiling and Grilling (Meat, Poultry, and Fish) p. 498 Broiling, Grilling, and Pan-Broiling (Meats and Game) pp. 549 Broiling and Grilling (Poultry and Game Birds) p. 622 Broiling and Grilling (Fish and Shellfish) pp. 336-337 Broiling and Grilling (Vegetables) 21. Grill and broil foods to the proper doneness. p. 426 Recipe/Formula (Broiled Strip Loin ) p. 499-501 Recipes/Formulas (Meats and Game) pp. 550-555 Recipes/Formulas (Poultry and Game Birds) pp. 623-627 Recipes/Formulas (Fish and Shellfish) pp. 337-338 Recipes/Formulas (Vegetables) 22. Evaluate the quality of grilled and broiled items. p. 425 Standards of Quality for Broiled and Grilled Items pp. 473-475 Doneness p. 337 Procedure for Broiling or Grilling Vegetables p. 273 Standards of Quality in Cooked Vegetables 23. Define and describe the processes of and p. 116 Braise defined stewing, noting the similarities and differences. pp. 441-444 Braising (Meat, Poultry, and Fish) p. 436 Simmered p. 507 Stewing (definition) pp. 513-514 Braising (Meats and Game) p. 575 Braising (Poultry and Game Birds) pp. 616-617 Moist Baking or Braising (Fish and Shellfish)

AMERICAN CULINARY FEDERATION EDUCATION FOUNDATION Required Knowledge & Skill Competencies For Cooking Programs – Degree Programs

pp. 326-327 Braising (Vegetables) 24. Braise and foods to the proper doneness. p. 445 Recipe/Formula (Braised Short ) pp. 514-521 Recipes/Formulas (Meats and Game) pp. 575-580 Recipes/Formulas (Poultry and Game Birds) pp. 617-621 Recipes/Formulas (Fish and Shellfish) pp. 327-329 Recipes/Formulas (Vegetables) 25. Evaluate the quality of braised and stewed items. p. 443 Standards of Quality for Braised Items p. 327 Characteristics of Vegetable Braising Procedures 26. Define and describe the process of shallow-. pp. 437-438 Shallow Poaching p. 638 Shallow Poaching (Fish and Shellfish) 27. Prepare shallow-poached foods properly and produce a p. 438-439 Recipe/Formula ( Vin Blanc) sauce that incorporates the cooking . pp. 639-642 Recipes/Formulas (Fish and Shellfish) 28. Evaluate the quality of shallow-poached items. p. 437 Standards of Quality for Shallow Poached Items p. 437 Basic Procedure for Shallow Poaching 29. Define poaching and and correctly identify the p. 116 Poach, Simmer, and Boil defined (including temperature range at which each occurs. temperature ranges) pp. 434-435 Simmering and Submersion Poaching p. 507 Simmering, Submersion Poaching, , and (Meats and Game) p. 566 Simmering, Submersion Poaching, Steaming, and Sous Vide (Poultry and Games Birds) p. 638 Poaching and Simmering (Fish and Shellfish) p. 769 Poaching (Eggs) 30. Poach and simmer foods to the proper doneness. p. 436 Recipe/Formula (Simmered Fresh Beef Brisket) pp. 507-513 Recipes/Formulas (Meats and Game) pp. 567-574 Recipes/Formulas (Poultry and Game Birds) pp. 639-642 Recipes/Formulas (Fish and Shellfish) p. 769 Recipe/Formula (Eggs Benedict) 31. Evaluate the quality of poached and simmered foods. p. 435 Standards of Quality for Simmered and Poached Items 32. Define and describe the and steaming process. p. 116 Boil and Steam defined p. 434 Boiling, definition p. 440 Steaming (Meat, Poultry, Fish) p. 507 Steaming (Meats and Game) p. 566 Steaming (Poultry and Game Birds) pp. 643-644 Steaming (Fish and Shellfish) pp. 306-307 Boiling and Steaming 33. Prepare boiled and steamed foods to the proper p. 441 Recipe/Formula (Pearl Balls) doneness. pp. 644-650 Recipes/Formulas (Fish and Shellfish) pp. 309-320 Recipes/Formulas (Vegetables) 34. Evaluate the quality of boiled and steamed items. p. 440 Standards of Quality for Steamed Items p. 273 Standards of Quality in Cooked Vegetables p. 306 Procedure for Boiling Vegetables p. 307 Procedure for Steaming Vegetables 35. Utilize standard weights and measures to demonstrate pp. 52-53 Measuring Devices

AMERICAN CULINARY FEDERATION EDUCATION FOUNDATION Required Knowledge & Skill Competencies For Cooking Programs – Degree Programs

proper scaling and measurement techniques. pp. 72-75 Measurement, including weight, volume, and count pp. 75-81 Converting Recipes 36. Identify and use herbs, spices, oils and vinegar, pp. 126-130 Herbs, Spices, and Spice Blends condiments, marinades and rubs. pp. 130-132 Using Herbs and Spices pp. 93-94 (Oils) p. 130 Vinegars p. 659 Seasonings and Flavorings p. 660 Oils and Vinegar Dressings (including Emulsions in Salad Dressings) pp. 148-149 Marinating (kinds of marinades) p. 421 Rubs and Mops 37. Evaluate the quality of herbs, spices, oils, vinegar, See also, condiments, marinades, and rubs. pp. 126-130 Herbs, Spices, and Spice Blends pp. 130-132 Using Herbs and Spices pp. 93-94 Fats (Oils) p. 130 Vinegars p. 659 Seasonings and Flavorings p. 660 Oils and Vinegar Dressings (including Emulsions in Salad Dressings) pp. 148-149 Marinating (kinds of marinades) p. 421 Rubs and Mops 38. Perform basic fabrication tasks with meat, poultry, pp. 456-465 Understanding the Basic Cuts (Meats and variety meats. and Game) pp. 465-469 Fabricating Meat pp. 532-535 Cutting Up Chicken pp. 587-590 Cutting Fish p. 601 Opening p. 603 Opening Clams p. 604 Debearding p. 605 Cleaning Squid p. 606 Splitting p. 607 Cutting Lobster p. 610 Deveining p. 611 Cleaning Soft-shell crabs 39. Using the basic cooking methods, prepare meat, seafood, pp. 476-479 Cooking Variety Meats poultry, and variety meats to the proper doneness. pp. 412-449 Cooking Methods for Meat, Poultry, and Fish (Chapter 14) specifically, pp. 414-419 Roasting and Baking; pp. 420-424 Barbecuing; pp. 424-426 Broiling and Grilling; pp. 426-430 Sautéing; pp. 430-431 Pan- Frying; pp. 432-433 Deep-Frying; pp. 434-440 Simmering and Submersion Poaching; pp. 440- 441 Steaming; pp. 441-445 Braising; pp. 446-449 Sous Vide Cooking pp. 484-521 Cooking Meats and Game (Chapter 16) specifically, pp. 486-497 Roasting Baking, and Barbecuing; pp. 498-501 Broiling, Grilling, and Pan Broiling; pp. 502-506 sautéing and Pan Frying; p. 507-513 Simmering, Submersion

AMERICAN CULINARY FEDERATION EDUCATION FOUNDATION Required Knowledge & Skill Competencies For Cooking Programs – Degree Programs

Poaching, Steaming, and Sous Vide; pp. 513-521 Braising pp. 536-583 Cooking Poultry and Game Birds (Chapter 18) Specifically, pp. 538-548 Roasting and Baking; pp. 549-555 Broiling and Grilling; pp. 556-565 Sautéing, Pan-Frying, and Deep-Frying; pp. 566- 574 Simmering, Submersion Poaching, Steaming, and Sous Vide; pp. 575-580 Braising pp. 614-655 Cooking Fish and Shellfish (Chapter 20) specifically, pp. 616-621 Baking; pp. 622-627 Broiling and Grilling; pp. 628-633 Sautéing and Pan-Frying; pp. 634-637 Deep-Frying; pp. 638-642 Poaching and Simmering; pp. 643-650 Steaming, Sous Vide, and Mixed Cooking Techniques 40. Evaluate the quality of prepared meats, seafood, poultry, p. 417 Standards of Quality for Roasted Items and variety meats. p. 421 Standards of Quality for Barbecued Items p. 425 Standards of Quality for Broiled and Grilled Items p. 427 Standards of Quality for Sautéed Items p. 431 Standards of Quality for Pan-Fried Items p. 433 Standards of Quality for Deep-Fried Foods p. 435 Standards of Quality for Simmered and Poached Items p. 437 Standards of Quality for Shallow-Poached Items p. 440 Standards of Quality for Steamed Items p. 443 Standards of Quality for Braised Items 41. Define stock and describe its uses. pp. 155-159 Stocks pp. 161-162 Preparing White Stocks pp. 162-164 Preparing Brown Stocks pp. 164-165 Preparing Fish Stocks p. 166 Vegetable Stock p. 167 Remouillage and Other Stock-Related Preparations p. 168 Reductions and Glazes 42. Identify different types of stocks. pp. 155-169 Stocks pp. 161-162 Preparing White Stocks pp. 162-164 Preparing Brown Stocks pp. 164-165 Preparing Fish Stocks p. 166 Vegetable Stock p. 167 Remouillage and Other Stock-Related Preparations p. 168 Reductions and Glazes 43. List the basic ingredients needed for making stocks. pp. 156-159 Ingredients (Stocks), including bones, meat, mirepoix, acid products, scraps and leftovers, seasonings and spices, ingredient proportions, and ingredients for vegetable stocks 44. Describe the functions of the ingredients. pp. 156-159 Ingredients (Stocks) p. 156 Bones, Meat

AMERICAN CULINARY FEDERATION EDUCATION FOUNDATION Required Knowledge & Skill Competencies For Cooking Programs – Degree Programs

p. 157 Mirepoix, Acid Products, and Scraps and Leftovers p. 158 Seasonings and Spices and Ingredient Proportions, Ingredients for Vegetable Stocks 45. Describe the process of making stocks. pp. 160-167 Procedures for Making Stocks specifically, pp. 161-162 Preparing White Stocks pp. 162-164 Preparing Brown Stocks pp. 164-165 Preparing Fish Stocks p. 166 Vegetable Stock p. 167 Remouillage and Other Stock-Related Preparations p. 168 Reductions and Glazes 46. Prepare a variety of stocks. pp. 160-167 Procedures and Formulas for Making Stocks p. 167 Remouillage and Other Stock-Related Preparations p. 168 Reductions and Glazes 47. Evaluate the quality of a properly made stock. pp. 166-167 Standards of Quality for Stocks p. 156 under Ingredients See also: pp. 161-162 Preparing White Stocks pp. 162-164 Preparing Brown Stocks pp. 164-165 Preparing Fish Stocks p. 166 Vegetable Stock p. 167 Remouillage and Other Stock-Related Preparations p. 168 Reductions and Glazes pp. 160-168 Recipes/Formulas/ Procedures 48. Define, describe and explain the purpose of sauces. p. 155 Stocks and Sauces p. 169 Sauces pp. 169-170 Understanding Sauces 49. Identify and prepare the grand sauces. pp. 178-179 Leading Sauces pp. 179-196 Production (including Béchamel, Velouté, Brown Sauce or Espagnole, Tomato Sauce, and Hollandaise) 50. Prepare a variety of non-grand/classical sauces. pp. 178-179 Small Sauces pp. 179-196 Production (including small sauces) 51. List the basic ingredients needed for making grand and pp. 169-170 Understanding Sauces non-grand sauces. p. 170 The Structure of Sauces pp. 170-173 Roux (including ingredients) pp. 174-175 Other Thickening Agents pp. 176-177 Finishing Techniques 52. Describe the functions of the ingredients in sauces. pp. 156-159 Ingredients pp. 169-170 Understanding Sauces specifically, p. 170 The Structure of Sauces pp. 170-171 Starches as Thickeners p. 171 Roux Ingredients (, Flour, and Ingredient Proportions

AMERICAN CULINARY FEDERATION EDUCATION FOUNDATION Required Knowledge & Skill Competencies For Cooking Programs – Degree Programs

p. 172 White Roux, Blond Roux, and Brown Roux p. 174 Proportions of Roux to Liquid pp. 174-175 Other Thickening Agents p. 177 Enriching with and Cream p. 177 Seasoning 53. Evaluate the quality of a properly made sauce. p. 196 Standards of Quality for Classical Sauces

See also: pp. 169-170 Understanding Sauces pp. 178-179 Leading Sauces pp. 179-196 Production (including Béchamel, Velouté, Brown Sauce or Espagnole, Tomato Sauce, and Hollandaise) pp. 178-179 Small Sauces pp. 179-196 Production (including small sauces) pp. 170-173 Roux (including ingredients) pp. 174-175 Other Thickening Agents pp. 176-177 Finishing Techniques 54. Define and describe soup and identify its two basic pp. 225-265 Soups categories. specifically, pp. 226-227 Classification of Soups pp. 228-238 Clear Soups pp. 238-254 Thick Soups pp. 255-264 Special Soups and National Soups 55. Prepare a variety of soups from each category. Recipes/Formulas pp. 229-264 including Clear Soups, Thick Soups, and Specialty Soups and National Soups 56. Describe the process of making each category of soup. pp. 229-264 Recipes & Procedures pp. 231-232 Procedure for Preparing Consommé 57. Evaluate the quality of a properly made soup. p. 229 Standards of Quality for Broths pp. 230-231 Standards of Quality for Consommé p. 234 Guidelines for Preparing and Evaluating Vegetable Soups p. 239 Standards of Quality for Cream Soups p. 245 Standards of Quality for Puréed Soups p. 251 Standards of Quality for Bisques 58. Identify a variety of fruits, vegetables, starches, legumes pp. 673-679 Fresh Fruits: Evaluating and Preparing and grains. pp. 671-673 Lettuce and Other Salad Greens pp. 669-670 Ingredients pp. 276-297 Fresh Vegetables: Evaluating and Preparing pp. 368-370 Dried Legumes: Types and Varieties pp. 376-380 Types of Grains pp. 394-397 Pasta, Noodles, and pp. 346-349 Understanding Potatoes 59. Prepare a variety of fruits, vegetables, starches, legumes pp. 306, 321, 326, 330, 336-337, 339-340 Cooking and grains using the basic cooking methods. Methods including: Boiling, Steaming, Sautéing, Pan Frying, Braising, Baking, Broiling and Grilling, Deep Frying pp. 309-343 Recipes/Formulas (Vegetables) pp. 371-376 Recipe/Formulas (Legumes)

AMERICAN CULINARY FEDERATION EDUCATION FOUNDATION Required Knowledge & Skill Competencies For Cooking Programs – Degree Programs

pp. 381-393 Recipes/Formulas (Grains) pp. 400-410 Recipes/Formulas (Pastas, Noodles, and Dumplings) pp. 700-703 Recipes/Formulas (Fruit Salads) pp. 349-365 Recipes/Formulas (Cooking Potatoes including Boiling and Steaming Potatoes, Baking, Sautéing and Pan-Frying, Deep-Frying) 60. Evaluate the quality of prepared fruits, vegetables, pp. 268-273 Controlling Quality Changes During starches, legumes and grains. Cooking pp. 273-274 Standards of Quality in Cooked Vegetables p. 394 Kinds, Characteristics, and Quality Factors (in Pasta) see also: pp. 673-679 Fresh Fruits: Evaluating and Preparing 61. Define salad dressing and describe its purposes. pp. 658-667 Salad Dressings specifically see: pp. 658-659 Ingredients pp. 660-662 Oil-and-Vinegar Dressings pp. 663-666 Emulsified Dressings pp. 666-667 Other Dressings 62. Identify, define, and describe the types of salad dressings. pp. 660-662 Oil-and-Vinegar Dressings pp. 663-666 Emulsified Dressings pp. 666-667 Other Dressings 63. Prepare a variety of salad dressings and evaluate the Recipes/Formulas quality of each. pp. 660-667 64. Identify a variety of common salad greens. pp. 671-673 Lettuce and Other Salad Greens 65. Prepare and dress greens for a salad. pp. 679-681 Arrangement and Presentation pp. 681-685 Recipes/ Techniques (Green Salads) 66. Evaluate the quality of properly prepared and dressed pp. 658-659 Quality factors (Ingredients) green salad. p. 663 Standards of Quality for Vinaigrette and Mayonnaise-Based Salad Dressings 67. Identify, describe, and prepare a variety of composed pp. 703-709 Composed Salads salads. 68. Evaluate the quality of composed salads. p. 703 Guidelines for Preparing Composed Salads 69. Identify, and describe the purpose of the elements of a pp. 715-733 Sandwiches sandwich. specifically see: p. 719 types of sandwiches 70. Prepare a variety of hot and cold sandwiches. pp. 720-733 Making Sandwiches 71. Evaluate the quality of sandwiches. See also: pp. 715-733 Sandwiches p. 716 bread storage (quality) p. 718 Meat and Poultry (quality of leftover) 72. Identify and prepare a variety of breakfast meats. pp. 784-785 Breakfast Meats 73. Evaluate the quality of prepared breakfast meats. See also: pp. 784-785 Breakfast Meats 74. Describe a variety of preparation techniques used in egg pp. 763-785 Breakfast Preparation cookery. Specifically: pp. 764-779 Eggs pp. 780-785 Breakfast Breads, Cereals, and Meats 75. Cook eggs using a variety of preparation techniques. pp. 764-779 Eggs

AMERICAN CULINARY FEDERATION EDUCATION FOUNDATION Required Knowledge & Skill Competencies For Cooking Programs – Degree Programs

specifically, pp. 768-780 Cooking Eggs including: p. 768 Simmering in the Shell; p. 769 Poaching; p. 770 Frying; p. 771 Baked; p. 772 Scrambling; p. 773 Omelets; p. 777 Soufflés ; p. 779 Custards 76. Evaluate the quality of prepared eggs. p. 765 Grades and Quality p. 768 Standards of Quality for Eggs Simmered in the Shell p. 769 Standards of Quality for Poached Eggs p. 771 Standards of Quality for Poached Eggs p. 772 Standards of Quality for Baked Eggs p. 773 Standards of Quality for Scrambled Eggs p. 775 Standards of Quality for Omelets p. 777 Standards of Quality for Soufflés p. 779 Standard of Quality for Quiches 77. Identify and prepare a variety of breakfast pp. 780-782 Pancakes and Waffles products. pp. 782-784 French Toast 78. Evaluate the quality of prepared breakfast batter p. 784 Standards of Quality for Pancakes and products. French Toast

*Competencies courtesy of Required Knowledge & Skills Competencies Degree Programs by the American Culinary Federation Educational Foundations Accrediting Commission, effective January 2010.