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

• Knife cuts, as outlined in the Level I Study Guide
• Starch cookery
• Vegetable cookery
• Glazing

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