ProChef® Certification Prep Class
ProChef Level I Certification Prep Class
Prepare for the ProChef Level I Certification exam and gain a better understanding of exactly what competencies will be evaluated. The ProChef Level I exam credentials professional chefs at a level of proficiency usually associated with a production cook, lead cook, or equivalent positions in a culinary facility.
In this course, you will:
- Discuss how to approach and take a practical exam
- Review the specific focus areas of the ProChef Level I exam
- Explore study strategies that help you develop the skills you will need to be successful
- Learn the techniques critical for mastering the written portions of the exam
During your five days at the CIA, you will take part in demonstrations and hands-on assignments that cover the following skills and competencies:
Day One
- Egg cookery, including preparing a French omelet, soft boiling, poaching, cooking “over easy,” and hard boiling
- Knife cuts, as outlined in the Level I Study Guide
- Stocks
- Classic and contemporary sauces
Day Two
- Knife cuts, as outlined in the Level I Study Guide
- Salads and garnishes
- Soups and garnishes
- Dressings, including creamy, vinaigrette, simple, and emulsified
Day Three
Days Four and Five
- Knife cuts, as outlined in the Level I Study Guide
- Cooking methods, including pan frying, deep frying, poaching (deep and shallow), sautéing, roasting, grilling, and stewing
- Sauces for each cooking method
ProChef Level II Certification Prep Class
In this course, you will prepare for the ProChef Level II Certification
exam, gaining a thorough understanding of the skills to be evaluated and
the techniques critical for success. This rigorous exam credentials
professional chefs at a level of proficiency usually associated with a
chef de cuisine, executive sous chef, or other management-equivalent
position in a culinary facility.
In this course, you will:
- Discuss how to approach and take a practical exam
- Review the specific focus areas of the ProChef Level II exam
- Explore study strategies that help you develop the skills you will need to be successful
- Learn the techniques critical for mastering the written portions of the exam
Through demonstrations and hands-on assignments, you will identify the
fundamental practical skills you need for success in the following areas
of the exam:
- Basic baking and pastry, including a wide range of philosophies and traditional techniques
- Healthy cuisine, including cooking techniques and nutritional analyses
- Mediterranean cuisine, including traditional and contemporary flavor profiles of the region
- Garde manger, including traditional and contemporary techniques