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Prochef® Certification Program Level II Exam Study Guide

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Prochef® Certification Program Level II Exam Study Guide ProChef ® Certification Program Level II Exam Study Guide CIA Consulting Department, Hyde Park, New York Copyright © 2019 The Culinary Institute of America All Rights Reserved s 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. Welcome, ProChef Certification Candidate! Congratulations on making the decision to validate the skills you’ve gained as a professional culinarian. You have committed to a rigorous process that offers you the opportunity to not only earn a valuable professional certification and promote yourself with a mark of accomplishment, but also help advance our industry. The ProChef Certification exam, and the skills you practice preparing for it, will challenge you to be the very best you can be. During your time in the program, be sure to take note of all the experience has to offer. You’ll want to recall these memories when sharing your knowledge with colleagues who will follow in your footsteps to gain their ProChef certification. At any time in the process, please feel free to share your thoughts with me, or any of the exam evaluators and staff. We value your insight as we continually strive to offer the best, most effective certification program. Thank you for your pride in our profession, commitment to lifelong learning, and spirit of giving back to the industry we all love. We are truly happy you have chosen to embark on this journey, and look forward to your successfully completing the program and representing the ProChef ideals as you go forward in your career. Wishing you all the best, Brad Barnes, CMC Director—CIA Consulting 845-451-1613| b_barnes @culinary.edu P.S. Did you know that the CIA is an independent, not-for-profit college? As such, your tuition supports our core mission of providing the world’s best professional culinary education. If you would like to further support the future of food with the gift of education, please visit www.ciagiving.org. PRO CHEF CERTIFICATION PROGRAM LEVEL II 1 THE CULINARY INSTITUTE OF AMERICA ® TABLE OF CONTENTS CIA POLICIES AND PROCEDURES ....................................................................................................... 4 EXPECTATIONS FOR PARTICIPANTS ............................................................................................................ 4 CIA UNIFORM POLICY ................................................................................................................................ 5 NOTICE OF NONDISCRIMINATION ............................................................................................................... 6 DISABILITY SERVICES ................................................................................................................................ 9 POLICY ON ACADEMIC HONESTY ..............................................................................................................10 OVERVIEW PROCHEF CERTIFICATION PROGRAM LEVEL II EXAM CERTIFICATION STUDY GUIDE ...........................................................................................................................................11 PRO CHEF CERTIFICATION LEVEL II COMPETENCIES .................................................................................12 GENERAL EXAM INFORMATION .................................................................................................................13 ADVISORS ..................................................................................................................................................16 SAMPLE EXAM SCHEDULE .........................................................................................................................17 FOOD ORDERING FOR PRO CHEF EXAM ......................................................................................................19 Sample Requisition...............................................................................................................................19 SERVICE WARES ........................................................................................................................................20 LEVEL II PRO CHEF EXAM STUDY GUIDE : SUPPORTING MATERIALS .........................................................21 FOOD SCIENCE STUDY GUIDE ............................................................................................................25 BASIC BAKING AND PASTRY STUDY GUIDE ...................................................................................29 BASIC BAKING AND PASTRY PRACTICAL EXAMINATION GUIDELINES ......................................................32 PRACTICAL EXAMINATION KITCHEN FLOOR SCORE SHEET : BAKING AND PASTRY ..................................36 PRACTICAL EXAMINATION TASTING AND SKILL EVALUATION SHEET : BAKING AND PASTRY ..................38 MEDITERRANEAN CUISINE STUDY GUIDE .....................................................................................39 MEDITERRANEAN CUISINE PRACTICAL EXAMINATION GUIDELINES .........................................................42 MEDITERRANEAN CUISINE : GUIDELINES AND JUDGING FORM FOR FLOOR SCORE SHEETS ......................43 PERSONNEL MANAGEMENT STUDY GUIDE ...................................................................................50 HEALTHY CUISINE STUDY GUIDE .....................................................................................................53 HEALTHY CUISINE PRACTICAL EXAMINATION GUIDELINES ......................................................................57 HEALTHY CUISINE MENU DESIGN GUIDELINES .........................................................................................58 RESOURCES : THE 2015 DIETARY GUIDELINES FOR AMERICANS OUTLINED BY THE USDA’ S CHOOSEMYPLATE .GOV ..............................................................................................................................59 PRO CHEF CERTIFICATION PROGRAM LEVEL II 2 THE CULINARY INSTITUTE OF AMERICA ® HEALTHY CUISINE PRACTICAL EXAMINATION STANDARDS OF QUALITY .................................................66 HEALTHY CUISINE : GUIDELINES AND JUDGING FORM FOR FLOOR SCORE SHEETS ..................................67 PRACTICAL EXAMINATION KITCHEN FLOOR SCORE SHEET : HEALTHY CUISINE .................................69 HEALTHY CUISINE : GUIDELINES AND JUDGING FORM FOR TASTING SCORE SHEETS ...............................70 PRACTICAL EXAMINATION TASTING AND SKILL EVALUATION SHEET : HEALTHY CUISINE ................72 FINANCIAL SKILLS STUDY GUIDE .....................................................................................................73 GARDE MANGER STUDY GUIDE .........................................................................................................74 GARDE MANGER PRACTICAL EXAMINATION GUIDELINES ........................................................................77 GARDE MANGER PRACTICAL EXAMINATION STANDARDS OF QUALITY ...................................................79 GARDE MANGER : GUIDELINES AND JUDGING FORM FOR FLOOR SCORE SHEETS .....................................82 GARDE MANGER : GUIDELINES AND JUDGING FORM FOR TASTING SCORE SHEETS .................................86 PRACTICAL EXAMINATION TASTING AND SKILL EVALUATION SHEET : GARDE MANGER ...................88 PRO CHEF CERTIFICATION PROGRAM LEVEL II 3 THE CULINARY INSTITUTE OF AMERICA ® CIA POLICIES AND PROCEDURES EXPECTATIONS FOR PARTICIPANTS Remain in attendance for the exam duration Actively participate Return promptly from breaks No cell phone use or text messaging in the kitchen or during any exam time Follow all established health and safety regulations o In addition to the precautions necessary to guard against food-borne illness, care must also be taken to avoid accidents. The following safety measures should be practiced. Wash hands before beginning work in the kitchen Keep all perishable items refrigerated until needed NYS law – when handling “ready-to-eat” food items, if you don’t cook it, glove it! Wash hands, cutting boards, knives, etc. when switching between meats and vegetables Adhere to appropriate CIA uniform and attire standards as outlined on the following page. o The Culinary Institute of America (CIA) is committed to providing a working and learning environment free from harassment. Members of the CIA community, guests, and visitors have the right to be free from any form of harassment (which includes sexual misconduct and sexual harassment) or discrimination; all are expected to conduct themselves in a manner that does not infringe upon the rights of others PRO CHEF CERTIFICATION PROGRAM LEVEL II 4 THE CULINARY INSTITUTE OF AMERICA ® CIA UNIFORM POLICY To foster a professional working environment and to maintain the highest standards of safety and sanitation, the CIA has adopted the following uniform code. Each item has been designed with a practical function in mind. These items must be worn in all production classes unless otherwise stated. Chef’s jacket Kitchen pants, preferably black or checked Shoes o Should be made of hard leather, with low heels, slip-resistant soles, and no open toes Neckerchief (optional) Toque (provided in class) Apron (provided in class) Side towel (provided in class) Jewelry o Not permitted except for one plain ring to minimize exposure to potential hazards Hair o Should be neatly maintained, clean, and under control at all times o Long hair should
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