Practical Exam Process
DAY 1 (office day)
Menu Development:
The candidate will prepare a six‐course menu for four (4) covers from a provided ingredient list to the parameters following:
Note: The menu, standard recipes and requisitions must pass with 70% in order to proceed to Day 2 (Practical testing) Office Day Procedures The submission must include:
Resources –
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DAY 2 (practical day)
It is recommended that after the menu writing and costing component are completed the candidate has the following documents:
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. We do pay the Apprentice Cook $200.00 (part of your exam fee) for this experience to assist you in the exam.
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Practical Exam Centres |
Theory Class & Exam Centres |
Practical Exam Rubrics
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