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Prochef Certification Program Level III Exam Study Guide

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Prochef Certification Program Level III Exam Study Guide ProChef Certification Program Level III Exam Study Guide Continuing Education Department, Hyde Park, New York Copyright © 2011 The Culinary Institute of America All Rights Reserved This manual is published and copyrighted by The Culinary Institute of America. Copying, duplicating, selling or otherwise distributing this product is hereby expressly forbidden except by prior written consent of The Culinary Institute of America. TABLE OF CONTENTS POLICY ON ACADEMIC HONESTY......................................................................................................1 FINANCIAL CASE STUDY ....................................................................................................................... 2 WINE AND FOOD PAIRING MARKET BASKET................................................................................. 5 WINE STUDIES......................................................................................................................................... 16 CUISINES OF LATIN AMERICA & THE CARIBBEAN .................................................................... 19 ASIAN CUISINE........................................................................................................................................ 31 PERSONNEL MANAGEMENT............................................................................................................... 42 PROCHEF CERTIFICATION PROGRAM LEVEL III I THE CULINARY INSTITUTE OF AMERICA® POLICY ON ACADEMIC HONESTY At The Culinary Institute of America, students are expected to develop their own ideas and to consult research materials in the process of their studies. Borrowing original ideas, recipes, research, or wording from another source without giving credit is plagiarism; using prepared materials from an organization whose primary business is selling research papers is dishonest; submitting a paper prepared for one course to a faculty member in another course without prior permission is cheating; copying from another source is stealing; presenting food or drink that was prepared by someone else for evaluation as your own and cheating in any form is dishonest. This behavior, or assisting any one else in this behavior, represents a serious violation of professional and academic standards at the CIA and will not be tolerated. Since such behavior is demeaning to the academic integrity of the degree and certification programs, students who do not record the sources of their information will fail that assignment and may be required to complete another equivalent assignment. Students who copy materials that are not their own and present that material as their own work will fail the assignment and possibly the course. Students found cheating will automatically fail the test or assignment involved and may also fail the course. Serious violations of these standards will lead to suspension or dismissal from the CIA and its programs. A faculty member who identifies academically dishonest behavior will tell the student about it, explain what is wrong, ask for an explanation, and inform the student of the consequences for the dishonesty. PROCHEF CERTIFICATION PROGRAM LEVEL III 1 THE CULINARY INSTITUTE OF AMERICA® FINANCIAL CASE STUDY For the financial segment of the Level III exam you must be able to identify, understand, and resolve financial problems within a complex food-service operation. You will be provided with assorted data such as a profit and loss statement, POS reports, inventory sheets, invoices, menus, etc. Using your financial skills, you will analyze this data and make recommendations on how to improve the financial performance of the operation. On the first day of the exam you will be assigned a case study. The case study will contain all the information you need to analyze the financial situation of the operation. You will also receive a letter from Mr. August Marlow, the owner of the operation. You are the executive chef of Mr. Marlow’s restaurant. He will be inviting you to attend a meeting on day four to discuss the restaurants poor financial performance for the last quarter. You have three days to analyze the data. When you meet with Mr. Marlow you need to present and defend your findings. You are also expected to make recommendations for future improvement. This meeting will be scheduled for one hour and will be a one-on-one conversation and evaluation. At the conclusion of the meeting Mr. Marlow will either accept your suggestions and financial analysis, or your resignation. PROCHEF CERTIFICATION PROGRAM LEVEL III 2 THE CULINARY INSTITUTE OF AMERICA® SUCCESSFUL CANDIDATES ARE ABLE TO… • analyze a P&L and implement changes based on financial data. • analyze and prepare an annual operating budget for a complex food operation. • analyze and explain basic financial concepts such as ROI, depreciation, cost accounting, cash flow, etc. • prepare a capital budget with effective project justifications and payback analysis. • differentiate between beverage costs and food costs. • analyze menu sales mix and make menu adjustments based on data. • discuss and evaluate the effects inventory adjustments have on food cost. RESOURCES AND REFERENCES EDUCATIONAL PROGRAMS AT HYDE PARK CAMPUS Financial Understanding for Chefs PROCHEF CERTIFICATION PROGRAM LEVEL III 3 THE CULINARY INSTITUTE OF AMERICA® GRADING CRITERIA Criteria Score Comments Depth of /10 Analysis Accuracy of /10 Financial Analysis Usefulness /10 of Suggestions for Change Clarity of /10 Explanations Creativity /10 Comfort /10 with Numbers Range of /10 Insight & Confidence Quality of /10 Questions Raised Examples /10 and Support for Analysis Confidence /10 Total /100 Pass/Fail A score of 65% or above is required to pass this segment of the exam. PROCHEF CERTIFICATION PROGRAM LEVEL III 4 THE CULINARY INSTITUTE OF AMERICA® WINE AND FOOD PAIRING MARKET BASKET SUCCESSFUL CANDIDATES ARE ABLE TO… • create a four course menu based on given ingredients and wines. • evaluate the combination of wines with certain dishes. • execute the menu they created in the allotted time. • supervise an apprentice during the production of a menu. • successfully complete a written test on wines and food. RESOURCES AND REFERENCES RECOMMENDED READING Exploring Wine, 3rd Edition by Steven Kolpan, Brian H. Smith, and Michael A. Weiss of The Culinary Institute of America WineWise: Your Complete Guide to Understanding, Enjoying, and Selecting Wine by Steven Kolpan, Brian H. Smith, and Michael A. Weiss of The Culinary Institute of America RECOMMENDED VIDEOS The Perfect Match: Wine and Food # 2840 Wine Service # 232 EDUCATIONAL PROGRAMS AT HYDE PARK CAMPUS: An Exploration of Food and Wine for Chefs EDUCATIONAL PROGRAMS AT GREYSTONE CAMPUS: Sensory Analysis of Wine Mastering Wine I Mastering Wine II Wine and Food Pairing for Chefs PROCHEF CERTIFICATION PROGRAM LEVEL III 5 THE CULINARY INSTITUTE OF AMERICA® PRODUCTION Candidates will be given a tray of ingredients with which they will need to create a four-course menu for 4 people. A community basket of common items will be available as well (an example of the community basket is included here). The menu shall include a soup or appetizer, fish course, salad, and entrée with appropriate accompaniments. The candidates will have 2 hours to plan their basket, 4 hours to cook, and 20 minutes to plate and serve. The Market Basket will include 2 wine selections that are to be served with the menu. The candidate must consider these wines when planning their menu. The wines may be paired with a particular course, or served with the meal as a whole. The wines will be available for tasting during the time allotted for planning. A written exam on wine information will follow the market basket practical. SAMPLE MARKET BASKET Quantity Description 1 ea. Leg of Lamb 4 lb. Snapper, whole 1 lb. Bay Scallops 1 lb. Russet Potatoes .5 lb. Green Beans 1 ea. Eggplant 2 ea. Lola Rosa Lettuce 2 ea. Broccolirabe 4 oz. Walnuts 2 ea. Apples (Golden Delicious) 1 ea. Jicama 2 hd. Radicchio 1 root Ginger, fresh 2 ea. Plantains 2 ea. Yellow Bell Peppers 2 bottles Pouilly Fume 2 bottles Columbia Crest Merlot PROCHEF CERTIFICATION PROGRAM LEVEL III 6 THE CULINARY INSTITUTE OF AMERICA® SAMPLE COMMUNITY BASKET Produce Rice Dairy Carrots Rice (short & long grain) Butter Celery White Cream Garlic Brown Cream Cheese Baking potatoes Milk Onions (Spanish & Groceries Sour Cream Bermuda) Dijon Style Mustard Yogurt Red Bliss Potatoes Gelatin (power and sheet) Eggs Root Vegetable Three Essential Oils Margarine Shallots Sugar Soy Sauce Fresh Herbs Fruits Tabasco Style Sauce Minimum Five Minimum Five Seasonal Teriyaki Sauce Tomato Paste or Puree’ Stocks Staples Worcestershire White Cornstarch Brown Barley Spice and Seasoning Bread Crumbs Selection Cornmeal Pastry Items Bread Flour Brown Sugar All Purpose Flour/ Bread Powder Sugar Mushrooms Flour Vanilla Beans Minimum Two Species Cornmeal Flour Cocoa Powder Whole Wheat Flour Almonds Corn Syrup High Gluten Flour Milk Chocolate Dark Chocolate Shortening PROCHEF CERTIFICATION PROGRAM LEVEL III 7 THE CULINARY INSTITUTE OF AMERICA® HELPFUL INFORMATION FOR THE MARKET BASKET EXERCISE Overall impression of the presentation plays a major role in evaluation. Using this single, subjective criterion, however, can offer little in the way of objective evaluation feedback. It is therefore necessary to identify those factors which are responsible for imparting the positive or negative impressions and evaluate each on an individual basis. These factors comprise the four areas of judging criteria. • Presentation
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