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ProChef Certification Levels
With three levels of ProChef Certification, one is sure to be right for you. It's your background, experience, and career objective that determines
which level fits your needs. Based on
the amount of time you've spent in the industry, your education, and your
personal experience, you can choose to begin with Level I or, if you already
have all of the knowledge and skills to move ahead, you can start with Level
II. It's all up to you.
ProChef Level I Certification
At this level, you
should have or be on the way toward competency in foundation culinary applications
and food safety, be responsible for your own work, and have basic knowledge of
food cost. The descriptions that follow
are general skills and knowledge that you must possess in order to achieve ProChef Level I Certification status.
Culinary
Skills:
- Fundamental
culinary techniques
- Stock,
soup, and sauce preparation
- Basic
vegetable and starch accompaniments
- Sensible
plate accompaniments and menu progression
- Basic
cold food preparations
- Food
safety and sanitation principles
Leadership
Skills:
- Listen
to and follow instructions
- Organize
appropriately to maximize production efficiency
Financial
Skills:
- Food
and labor issues
- Kitchen
calculations regarding food cost, percentages, and yields
- Food
order preparation
Start training now – download
the Level I study guide (PDF 527 KB)
View ProChef Level I exam details and test dates >> |
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ProChef Level II Certification
At this level, you
should have or be on the way toward competency in basic food science, baking,
and nutrition; demonstrate basic management and supervisory skills; and
understand the basic concepts of financial controls of a food operation. The descriptions that follow are general
skills and knowledge that you must possess in order to achieve ProChef Level II Certification status.
Culinary Skills:
- Nutrition concepts as applied to menus and
recipes
- Fundamental baking techniques
- Basic food science terminology
- Garde manger and Mediterranean cooking
principles
Leadership Skills:
- Fundamental management principles
- Effective supervision of others in work
production
- Fundamental workplace laws and employer
liability
- Preparation of performance reviews
- Preparation of effective work schedules
Financial Skills:
- Food operation P&Ls
- Menu mix and portion concepts
- Labor and food waste issues
- Food inventory and ordering system
Start training now – download
the Level II study guide (PDF 655 KB)
View ProChef Level II exam details and test dates >>
ProChef Level III Certification
At this level, you
should be well versed in multiple culinary disciplines, able to apply advanced
personnel management skills, and capable of effectively planning, managing, and
forecasting the financial aspects of a complex food operation. The descriptions that follow are general
skills and knowledge that you must possess in order to achieve ProChef Level III Certification status.
Culinary
Skills
- Asian, Latin American, and Caribbean cuisine
concepts, ingredients, and recipes
- World cuisine culinary techniques
- Food science applications
- Wine and food pairing fundamentals
Leadership
Skills
- Conflict resolution approaches and
training techniques
- Interview guidelines
- Elements of successful discipline
- Identification of performance issues
- Organizational chart/job description
preparations
Financial
Skills
- Complex management principles
- Effective supervision of others in work
production
- Budget and project timeline preparations
- Inventory adjustments on food cost
Start
training now – download the Level III
study guide (PDF 462 KB)
View ProChef Level III exam details and test dates >> |
