Practical Exam

Practical Exam Process

DAY 1 (office day)

MENU DEVELOPMENT
The candidate will prepare a six‐course (6) menu for four (4) covers using a provided ingredient list. The following parameters apply:

Selling Price: $120.00 (Exclusive of breads and rolls, coffee, taxes, gratuities, and spirits)
Desired Food Cost: 32% (±0.5%)
Total Food Weight: 0.900 kg to 0.965 kg (32 to 34 ounces)
Dairy cream (10% milk fat or higher) is allowed in only two courses; at least four courses must not contain cream.
One course must be a lacto-ovo vegetarian dish, excluding the salad, sorbet, or dessert.
Courses Served:
- Appetizer
- Soup
- Fish
- Salad or Sorbet
- Principal Plate
- Dessert

SKILL REQUIREMENTS

Deboning of a poultry product
Fabricating another protein (meat)
Filleting of fish
Lacto-ovo vegetarian item (not salad, sorbet, or dessert)
Three (3) precision vegetable or potato cuts, including one tourné (seven-sided)
Principal plate to demonstrate three different cooking methods, one of which must be braising
A forcemeat
A butter sauce (emulsified)
A thickened sauce (not cornstarch)
At least four (4) different vegetable preparations over 6 courses
At least three (3) different starch presentations over 6 courses
Appropriate presentation techniques including functional garnishes
Minimum two courses with fabricated style garnish
Demonstrate piping skills (piping bag or paper coronet)

DESSERT REQUIREMENTS

A pastry and/or cake
A custard
A prepared fruit component (not a berry garnish)
At least one (1) sauce
A garnish made of sugar (including rolled fondant or pastillage) or chocolate

Candidates may bring one raw ingredient not on the market list. It must be included in the recipes and costed at market value. Proof of cost is required.
Note: Menu, standard recipes, and requisitions must pass with a minimum of 70% to proceed to Kitchen Day.

OFFICE DAY REQUIREMENTS
Submissions must include:

One descriptive written menu suitable for a contemporary restaurant
Cooking techniques or flavour profiles for each item
Classical names used correctly (e.g., ragout, chutney, Caesar)
Complete costed recipes with clear preparation methods (template provided)
Checklist of mandatory skills and criteria (template provided)
Requisition list of food items (template provided)
List of major and specialty equipment for each course

KITCHEN DAY REQUIREMENTS
Submissions must include:

A posted work plan with timelines and breaks
Posted detailed recipes and menu
Engagement and instructional support for the assistant (2nd year student)
30 minutes to brief the assistant before the exam

PRICING
Office Day: $475 (Delivered online)
Practical Testing: $1200 (Delivered in-person)

OFFICE DAY MENU EVALUATION - Candidate #: ____
Mandatory Menu Criteria Checklist:

Deboning of a poultry product - Menu Descriptor:
Fabricating another protein (meat) - Menu Descriptor:
Filleting of fish - Menu Descriptor:
Three precision vegetable/potato cuts (including one tourné)
Principal plate: three cooking methods (including braising)
Lacto-ovo vegetarian course (not salad, sorbet, or dessert)
Forcemeat - Menu Descriptor:
Butter sauce (emulsified) - Menu Descriptor:
Thickened sauce (non-cornstarch) - Menu Descriptor
Four vegetable preparations across six courses - Menu Descriptor
Three starch presentations across six courses - Menu Descriptor
Functional edible garnish (enhancing visuals, texture, flavour)
Fabricated garnish on at least two courses - Menu Descriptor
Piping skills (piping bag or paper coronet) - Menu Descriptor
Dessert: pastry/cake, custard, prepared fruit (not berry), 1 sauce, sugar or chocolate garnish - Menu Descriptor

RESOURCES
1. Dessert Recipes can be typed, (but not on excel or the Standardized
Recipe Card) and printed.

2. Microsoft based Applications: Excel; Word

3. Testing must be completed utilizing a dedicated workstation (e.g.
laptop or desk top).
- Candidates may consider a mixture of technology
to complete testing, but a cellphone alone will not meet the
technological requirements.
- Testing can be done either in person or online (details below), depending on the guidelines of the respective institution.
- While CCI recommends offering the Office Day online, the final decision rests with the institution. If your exam is being conducted in person, please contact the respective institution for details.

4. If your exam is being conducted online, follow the guidelines outlined: .Webcam and strong internet bandwidth (high speed network) are
required for all online testing requirements (Office Day testing).
Candidates should look at a testing center if they cannot meet the
minimum technological requirements.

EVALUATION DOC

DAY 2 (practical day)

It is recommended that after the menu writing and costing component are completed the candidate has the following documents:

Work plan for you and your apprentice for the duration of the practical exam
Costed Recipes
Requisition (Food; Equipment)
Menu
Candidates are evaluated on how they engage and interact with their assistant. The assistant should experience a teaching environment and be made part of the testing. Please note: Invigilators will meet with assistant to evaluate their experience with the candidate.
Candidates will have 30 minutes prior to the testing to meet and brief their assistant.
Assistants will be 2nd year culinary school students.

Note: The Candidate needs a minimum mark of 70% in order to pass Day 2 (the practical test)

Equipment not available will be your responsibility to provide ‐ this should
only entail some small wares or specialty equipment. All candidates must
agree on what is being brought in and it becomes common to all. The lead examiner’s ruling shall be final.

The menu cannot be changed. It must be presented as written. The one item you are allowed to bring in is subject to inspection in order to maintain fairness to everyone.

The lead evaluator will provide the timelines to you for presentation of the
various courses of the menu.

The Assistant:
Candidates will be assigned an assistant to assist them. You cannot use an assistant who works or has been employed by you. The local Examination centers chair will provide candidates with an assistant that is a second year culinary student.

The candidate has the right to request an alternate assistant prior to entering the kitchen. If a suitable replacement cannot be found the candidate may a) use the originally assigned assistant after discussing with the lead examiner the reasons for wanting an alternate b) withdraw from the examination with no penalty.

The written menu, recipes and requisitions will stand until the candidate can complete Day 2.

You must assign meaningful tasks and are expected to coach them during the test. Professionalism is required. The candidate is required to bring $200 for the apprentice who will be assisting them during the exam, as a token of appreciation for their support.

Candidates are evaluated on how they engage and interact with their assistant. The assistant should experience a teaching environment and be made part of the testing. Please note: Invigilators will meet with assistant to evaluate their experience with the candidate.
Candidates will have 30 minutes prior to the testing to meet and
brief their assistant.