Tuition: $1,350 *
* Please note: An additional $225 will be assessed for the ACF certification fees.
To achieve ProChef Level I Certification,
you must demonstrate proficiency in foundational culinary applications,
interpersonal skills, and financial aptitude. Successful candidates must also display a sense of responsibility and
dedication in all facets of their work. In
addition to written and verbal examinations, the ProChef Level I Certification exam consists of practical testing of the required
foundational competencies.
| Written exams include: |
|
Practical
exams include: |
| Food
Costing |
|
Knife
Skills |
| Food Safety |
|
Stocks,
Soups, and Sauces |
| Fundamentals
of Nutrition |
|
Competency-based
Menu Execution |
| Weights and
Measurement Conversions |
|
Demonstration
of Food Safety Principles |
| Recipe
Conversions, Yields and Culinary Ratios |
|
|
| Product
Identification |
|
|
Start training now – download
the Level I study guide >>
ProChef Level II Certification Exam
Hyde Park, New York campus dates:
- May 19–22, 2008;
8
a.m.–8:30 p.m.
- September 29–October 2, 2008;
8
a.m.–8:30 p.m.
- December 15–18, 2008;
8
a.m.–8:30 p.m.
St. Helena, California campus dates:
- June 23–26, 2008;
8 a.m.–8:30 p.m.
Tuition: $1,350 *
* Please note: An additional $225 will be assessed for the ACF certification fees.
ProChef Level II is the
intermediate level of certification. Aside from competency in basic food science, baking, and nutrition, you
must also demonstrate basic management and supervisory skills as well as an
understanding of the basic concepts of financial controls of a food
operation.
| Written exams include: |
|
Practical
exams include: |
| Food
Science |
|
Baking
and Pastry for Chefs |
| Mediterranean
Cuisine |
|
Healthy
Cooking and Nutritional Analysis |
| Basic
Baking and Pastry |
|
Garde Manger |
| Healthy
Cooking |
|
Mediterranean
Cuisine |
| Garde Mangers |
|
Ingredient
and Equipment Identification |
| Management
and Employment
Laws |
|
|
| Financial
Analysis |
|
|
Start training now – download
the Level II study guide >>
ProChef Level III Certification Exam
Hyde Park, New York campus dates:
- August 25–28, 2008;
8
a.m.–8:30 p.m.
- November 10–13, 2008;
8
a.m.–8:30 p.m.
St. Helena, California campus dates:
- No
dates available at this time
Tuition: $1,350 *
* Please note: An additional $225 will be assessed for the ACF certification fees.
As the top level of ProChef Certification, you must be well versed in a multitude of culinary disciplines
and be able to demonstrate strategic application of human resources and
financial management to earn ProChef Level III
Certification.
| Written exams include: |
|
Practical
exams include: |
| Asian
Cuisine |
|
Asian
Cuisine |
| Latin
American Cuisine |
|
Latin
American Cuisine |
| Wine Studies |
|
Seasonal
Market Basket |
| Problem
Solving and Personnel Management |
|
Wine
and Food Pairing |
| Financial
Skills |
|
Personnel
Management (Role Playing) |
| |
|
Financial
Management (Case Study) |
Start training now – download the Level III study guide >>
|
