Practical Exam

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:

Selling Price: $ 120.00
- exclusive of breads and rolls, coffee, taxes, gratuities and spirits)
Desired Food Cost: 32 %
- Food cost needs to fall within a ½ % variance (+ or -).
Amount of food to be served:
- 1. 0.900 kg to 0.965 kg (32 to 34 ounces)
Cream will be allowed in 2 courses; 4 courses must be without cream
- One of the courses must be lacto-ovo vegetarian (not the Salad or Sorbet or the Dessert course)

COURSES SERVED
Appetizer / Soup / Fish / Salad or Sorbet / Principle Plate / Dessert

You must display, at minimum, the following skills:

Deboning of a poultry product
Portioning/cutting of another protein (meat).
Filleting of fish
Demonstrate a minimum of 3 precision cuts of either vegetable or potato; One (1) of which must be turned.
Principal plate to demonstrate 3 different cooking methods, one of which must be braised (meat, poultry or vegetable).
- For the purpose of this exam a confit will be considered braising
- Precision controlled equipment (e.g. Sous Vide, Thermo Mixer) can only be utilized once during the menu preparation, but not for the principle plate.
A forcemeat.
A butter sauce (emulsified)
A thickened sauce (not corn starch)
A minimum of 4 different vegetable preparations over the 6 courses
A minimum of 3 different starch presentations over the 6 courses
Appropriate presentation techniques (including functional garnishes) for all courses must be based on contemporary culinary and gastronomic rules.
- Must include an edible functional garnish that adds to the
  presentation of the dish (visual, texture, and flavour).
- Demonstrate a fabricated style garnish for a minimum of 2 of the courses.
Demonstrate piping skills – with piping bag or paper coronet
Dessert to have at minimum the following components;
- a pastry and/or cake / a custard / a prepared fruit component (not a berry garnish) / a minimum of 1 (one) sauce / a garnish of either sugar (including rolled fondant or pastillage) or chocolate

The candidate is allowed to bring in one ingredient (raw ingredient, not a prepared item) that is not on the list if they choose. The ingredient must be written into the standard recipes and costed at a fair market value.

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:

Must complete two (2) written menus
- Classic Descriptive Menu - Flavour profile or cooking technique/preparation on each item
- Modernistic Style Menu - Minimalistic
- Note: Classical names must be gastronomically correct e.g. ragout, chutney, Caesar, etc
Must complete costed recipes (templates provide) with preparation methods that are clear, concise and must be understood by the apprentice (assistant).
Must complete a requisition of all required food items (templates provide)
List of Major and Specialty Equipment required

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.
4. 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

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. We do pay the Apprentice Cook $200.00 (part of your exam fee) for this experience to assist you in the exam.

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.