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PROCHEF® CERTIFICATION PREP CLASS

  • Level I (This study guide reflects changes to be implemented as of May 1, 2024)
  • Level II 

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

FOR CIA PROCHEF® CERTIFICATION INQUIRIES

Maria Reynoso

312 Pearl Pkwy, Bldg 3
San Antonio, TX 78215

210-554-6411

Maria.ReynosoAzuris@culinary.edu

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The Culinary Institute of America is accredited by the International Association for Continuing Education and Training (IACET) and is authorized to issue the IACET CEU. Read more here.