ProChef Certification Program

Level III Exam Study Guide

Continuing Education Department, Hyde Park, New York

 Copyright © 2011
The Culinary Institute of America
All Rights Reserved

This manual is published and copyrighted by The Culinary Institute of America.

Copying, duplicating, selling or otherwise distributing this product is hereby expressly
forbidden except by prior written consent of The Culinary Institute of America.
 TABLE OF CONTENTS
POLICY ON ACADEMIC HONESTY...................................................................................................... 1

FINANCIAL CASE STUDY ....................................................................................................................... 2

WINE AND FOOD PAIRING MARKET BASKET................................................................................. 5

WINE STUDIES......................................................................................................................................... 16

CUISINES OF LATIN AMERICA & THE CARIBBEAN .................................................................... 19

ASIAN CUISINE........................................................................................................................................ 31

PERSONNEL MANAGEMENT............................................................................................................... 42

PROCHEF CERTIFICATION PROGRAM LEVEL III I THE CULINARY INSTITUTE OF AMERICA®

 POLICY ON ACADEMIC HONESTY

At The Culinary Institute of America, students are expected to develop their own ideas
and to consult research materials in the process of their studies.

Borrowing original ideas, recipes, research, or wording from another source without
giving credit is plagiarism; using prepared materials from an organization whose
primary business is selling research papers is dishonest; submitting a paper prepared
for one course to a faculty member in another course without prior permission is
cheating; copying from another source is stealing; presenting food or drink that was
prepared by someone else for evaluation as your own and cheating in any form is
dishonest. This behavior, or assisting any one else in this behavior, represents a serious
violation of professional and academic standards at the CIA and will not be tolerated.

Since such behavior is demeaning to the academic integrity of the degree and
certification programs, students who do not record the sources of their information will
fail that assignment and may be required to complete another equivalent assignment.
Students who copy materials that are not their own and present that material as their
own work will fail the assignment and possibly the course. Students found cheating
will automatically fail the test or assignment involved and may also fail the course.

Serious violations of these standards will lead to suspension or dismissal from the CIA
and its programs. A faculty member who identifies academically dishonest behavior
will tell the student about it, explain what is wrong, ask for an explanation, and inform
the student of the consequences for the dishonesty.

PROCHEF CERTIFICATION PROGRAM LEVEL III 1 THE CULINARY INSTITUTE OF AMERICA®

 FINANCIAL CASE STUDY

For the financial segment of the Level III exam you must be able to identify,
understand, and resolve financial problems within a complex food-service operation.
You will be provided with assorted data such as a profit and loss statement, POS
reports, inventory sheets, invoices, menus, etc. Using your financial skills, you will
analyze this data and make recommendations on how to improve the financial
performance of the operation.

On the first day of the exam you will be assigned a case study. The case study will
contain all the information you need to analyze the financial situation of the operation.
You will also receive a letter from Mr. August Marlow, the owner of the operation. You
are the executive chef of Mr. Marlow’s restaurant. He will be inviting you to attend a
meeting on day four to discuss the restaurants poor financial performance for the last
quarter. You have three days to analyze the data. When you meet with Mr. Marlow
you need to present and defend your findings. You are also expected to make
recommendations for future improvement. This meeting will be scheduled for one
hour and will be a one-on-one conversation and evaluation. At the conclusion of the
meeting Mr. Marlow will either accept your suggestions and financial analysis, or your
resignation.

PROCHEF CERTIFICATION PROGRAM LEVEL III 2 THE CULINARY INSTITUTE OF AMERICA®

SUCCESSFUL CANDIDATES ARE ABLE TO…
• analyze a P&L and implement changes based on financial data.

• analyze and prepare an annual operating budget for a complex food operation.

• analyze and explain basic financial concepts such as ROI, depreciation, cost
accounting, cash flow, etc.

• prepare a capital budget with effective project justifications and payback analysis.

• differentiate between beverage costs and food costs.

• analyze menu sales mix and make menu adjustments based on data.

• discuss and evaluate the effects inventory adjustments have on food cost.

RESOURCES AND REFERENCES

EDUCATIONAL PROGRAMS AT HYDE PARK CAMPUS

Financial Understanding for Chefs

PROCHEF CERTIFICATION PROGRAM LEVEL III 3 THE CULINARY INSTITUTE OF AMERICA®

GRADING CRITERIA
Criteria Score Comments
Depth of /10
Analysis

Accuracy of /10
Financial
Analysis

Usefulness /10
of
Suggestions
for Change

Clarity of /10
Explanations

Creativity /10

Comfort /10
with
Numbers

Range of /10
Insight &
Confidence

Quality of /10
Questions
Raised

Examples /10
and Support
for Analysis

Confidence /10

Total /100
Pass/Fail
A score of 65% or above is required to pass this segment of the exam.

PROCHEF CERTIFICATION PROGRAM LEVEL III 4 THE CULINARY INSTITUTE OF AMERICA®

 WINE AND FOOD PAIRING
MARKET BASKET
SUCCESSFUL CANDIDATES ARE ABLE TO…
• create a four course menu based on given ingredients and wines.

• evaluate the combination of wines with certain dishes.

• execute the menu they created in the allotted time.

• supervise an apprentice during the production of a menu.

• successfully complete a written test on wines and food.

RESOURCES AND REFERENCES

RECOMMENDED READING
Exploring Wine, 3rd Edition by Steven Kolpan, Brian H. Smith, and Michael A.
Weiss of The Culinary Institute of America

WineWise: Your Complete Guide to Understanding, Enjoying, and Selecting Wine

by Steven Kolpan, Brian H. Smith, and Michael A. Weiss of The Culinary Institute
of America

RECOMMENDED VIDEOS
The Perfect Match: Wine and Food # 2840
Wine Service # 232

EDUCATIONAL PROGRAMS AT HYDE PARK CAMPUS:

An Exploration of Food and Wine for Chefs

EDUCATIONAL PROGRAMS AT GREYSTONE CAMPUS:

Sensory Analysis of Wine
Mastering Wine I
Mastering Wine II
Wine and Food Pairing for Chefs

PROCHEF CERTIFICATION PROGRAM LEVEL III 5 THE CULINARY INSTITUTE OF AMERICA®

 PRODUCTION
Candidates will be given a tray of ingredients with which they will need to create a
four-course menu for 4 people. A community basket of common items will be available
as well (an example of the community basket is included here). The menu shall include
a soup or appetizer, fish course, salad, and entrée with appropriate accompaniments.
The candidates will have 2 hours to plan their basket, 4 hours to cook, and 20 minutes to
plate and serve. The Market Basket will include 2 wine selections that are to be served
with the menu. The candidate must consider these wines when planning their menu.
The wines may be paired with a particular course, or served with the meal as a whole.
The wines will be available for tasting during the time allotted for planning.

A written exam on wine information will follow the market basket practical.

SAMPLE MARKET BASKET

Quantity Description
1 ea. Leg of Lamb
4 lb. Snapper, whole
1 lb. Bay Scallops
1 lb. Russet Potatoes
.5 lb. Green Beans
1 ea. Eggplant
2 ea. Lola Rosa Lettuce
2 ea. Broccolirabe
4 oz. Walnuts
2 ea. Apples (Golden Delicious)
1 ea. Jicama
2 hd. Radicchio
1 root Ginger, fresh
2 ea. Plantains
2 ea. Yellow Bell Peppers
2 bottles Pouilly Fume
2 bottles Columbia Crest Merlot

PROCHEF CERTIFICATION PROGRAM LEVEL III 6 THE CULINARY INSTITUTE OF AMERICA®

SAMPLE COMMUNITY BASKET

Produce Rice Dairy

Carrots Rice (short & long grain) Butter
Celery White Cream
Garlic Brown Cream Cheese
Baking potatoes Milk
Onions (Spanish & Groceries Sour Cream
Bermuda) Dijon Style Mustard Yogurt
Red Bliss Potatoes Gelatin (power and sheet) Eggs
Root Vegetable Three Essential Oils Margarine
Shallots Sugar
Soy Sauce Fresh Herbs
Fruits Tabasco Style Sauce Minimum Five
Minimum Five Seasonal Teriyaki Sauce
Tomato Paste or Puree’ Stocks
Staples Worcestershire White
Cornstarch Brown
Barley Spice and Seasoning
Bread Crumbs Selection
Cornmeal Pastry Items
Bread Flour Brown Sugar
All Purpose Flour/ Bread Powder Sugar
Mushrooms Flour Vanilla Beans
Minimum Two Species Cornmeal Flour Cocoa Powder
Whole Wheat Flour Almonds
Corn Syrup
High Gluten Flour
Milk Chocolate
Dark Chocolate
Shortening

PROCHEF CERTIFICATION PROGRAM LEVEL III 7 THE CULINARY INSTITUTE OF AMERICA®

HELPFUL INFORMATION FOR THE MARKET BASKET EXERCISE
Overall impression of the presentation plays a major role in evaluation. Using
this single, subjective criterion, however, can offer little in the way of objective
evaluation feedback. It is therefore necessary to identify those factors which are
responsible for imparting the positive or negative impressions and evaluate each
on an individual basis.
These factors comprise the four areas of judging criteria.
• Presentation
• Creativity
• Workmanship
• Composition

1. PRESENTATION
• Acceptable Containers for Hot Food
− Copper dishes
− Stainless Steel Platters
− Earthenware Dishes
− Dinner Plates
− Imitation Pewter
− Silver Platter
− Pyrex
• Tips on China Selection
− Design
• Shape of china
• Depth of eating surface to rim
− Color
• Color or pattern should reflect food concept
• Generally light and neutral
• Must complement the food

PROCHEF CERTIFICATION PROGRAM LEVEL III 8 THE CULINARY INSTITUTE OF AMERICA®

 − Size
• Compatible with portion size
• Ability to use with a variety of courses
− Practicality
• Delicacy of china, especially the rim
• Size of rim and eating surface
• Quality of decals
− Trends
• Using mixed china
• Variety of shapes

2. CREATIVITY
This section considers the degree of innovation and originality exhibited and is
closely related to the other 3 judging criteria.

• New food combination

• New shapes

• New layout ideas

• New garnishes (functional)

• Reworking or modernizing traditional techniques and presentation

3. WORKMANSHIP
This section considers the degree of workmanship or skill exhibited in terms of:

PROPER HANDLING OF INGREDIENTS

• Cleaning (squid eyes, shrimp veins)

• Peeling (avocado, tomatoes, kiwi, etc.)

• Scaling fish

• Trimming meat (proper deboning, correct thickness of fat layer, etc.)

• Proper preparation of forcemeats (smooth texture, moist, good color)

PROCHEF CERTIFICATION PROGRAM LEVEL III 9 THE CULINARY INSTITUTE OF AMERICA®

EXACTNESS AND CONSISTENCY IN KNIFE SKILLS
• Carving (complete, even slices, clean edges)

• Slicing: thin slices are more desirable than thick slices

− Bias

− Bevel

− Straight

− Wedge

• Shaping (tourné, basic knife cuts, etc.)

EXACT ASSEMBLY OF GARNISHES

It is commonly felt that inlays, if attempted, must be exact. If an inlay is even

slightly “off” the highly structured configuration of this type of garnish is
magnified. In most instances a random garnish is preferred over an exact inlay
garnish, particularly in hot food.

SKILLFUL ASSEMBLY OF
• Hot terrines

− No air pockets

− Size

− Position of inlay, if any

• Hot galantines and ballotines

− Size

− Meeting of skin, color of skin after cooking

• Hot mousseline

− Consistency

− Smoothness of forcemeat

• Tarts and Pies

− Thickness of crust

PROCHEF CERTIFICATION PROGRAM LEVEL III 10 THE CULINARY INSTITUTE OF AMERICA®

PROPER COOKING TECHNIQUES
• Braising: not stringy when sliced
• Poaching: moist, not overcooked
• Roasting: proper color, pink and not bloody
• Smoking: rich color, proper cure
• Sautéing: evenly browned, moist
• Steaming: proper color
• Baking: proper crust thickness and color
• Deep-fat frying: no greasiness

4. COMPOSITION
This section considers the compatibility and relationship of the food items in terms of:

FLAVOR
• This aspect of composition is considered first because foods that work well
together in flavor lend themselves to easy and natural presentation in all other
aspects.
• Flavors should be complementary:
− Rich with lean
− Spicy with bland
− Smoky with sweet
− Sweet with sour
− Sweet with spicy

TEXTURE
• This aspect works closely with flavor in determining the success of food
combinations.
− Physical Texture
• Smooth, coarse, Solid, Soft
− Visual Texture
• Smooth, Specked, Patchy
• A variety in textures, both physical and visual, should be exhibited in a single
offering.

PROCHEF CERTIFICATION PROGRAM LEVEL III 11 THE CULINARY INSTITUTE OF AMERICA®

COOKING TECHNIQUES
• A variety of cooking techniques will automatically add a variety of textures
to an exhibit.

− Roasted whole meat with poached sausage

− Baked crust with braised meats

− Deep-fried fish with boiled vegetable

COLOR
• Always important in food, but especially so in this type of food display.

• From color we pick up clues as to freshness, naturalness, moisture, and

proper cooking.

• Variety

− Show a variety in color without giving a circus effect.

− Use of pastel colors with one strong color is often successful.

− Choose foods that taste good together; they will naturally harmonize in
color.

• Appropriate color

− Color should highlight the cooking techniques used.

• Natural

− Smooth, homogenous colors may at times appear to be artificial, even

when obtained from natural means.

• One remedy to this problem may be the addition of visual texture

(i.e., chopped herbs to a smooth green forcemeat; or saffron threads
to a smooth yellow fish mousseline)

• Appetizing

− Textured colors, mentioned above, tend to be more appetizing than pure

colors.

NUTRITIONAL BALANCE
• Exhibits should display an understanding of current nutritional balance.

PROCHEF CERTIFICATION PROGRAM LEVEL III 12 THE CULINARY INSTITUTE OF AMERICA®

GENERAL GUIDELINES FOR CANDIDATES:
• Unnecessary ingredients should be avoided and practical, acceptable cooking
methods should be implemented.
• Dressing the rims of plates results in an unacceptable appearance.
• Meat should be carved properly and cleanly. Roast beef should be done
medium.
• Meat and vegetable juices should not make a dish look unappetizing.
• Vegetables must be cut or turned uniformly.
• Plate arrangement and decoration should be practical yet appealing and should
comply with daily standards.
• Avoid all non-edible items, such as bases. (Croutons, however, are permitted.)
• Food prepared hot should not be placed on mirrors.
• Plated portions must be proportional to the dish itself and the number of
persons specified.
• Sauce boats should be only half full.
• In general, portion weight should be in keeping with the norms of accepted
practice and nutritional balance.
• Meat slices should be served with the carved surface upwards and not left as
when carved.
• If fruit is used to garnish meat it should be cut into small pieces or sliced thinly.
• Cleanliness to the degree possible is of utmost importance.

CANDIDATES SHOULD CONCENTRATE ON:

• Originality - new ideas
• Presenting a natural, appetizing look
• Numerical harmonizing of meat portions
• Properly cooked meats (not too rare) and garnishes
• Sliced meats presented properly (arranged in order and size)
• Practical portion size (cost and nutritional considerations)
• Precisely cut vegetables
• Nutritional quality, variety, balance, moderation.
• Proper color, presentation, and flavor combination

PROCHEF CERTIFICATION PROGRAM LEVEL III 13 THE CULINARY INSTITUTE OF AMERICA®

 CREATION CATALYSTS FOR HOT FOOD

IDEA STIMULATING CHECKLIST FOR MENU ITEM DEVELOPMENT

ITEM
Finfish Shellfish Vegetables
Pork Beef Veal
Poultry Game

MODIFY
• Texture: leave whole, chop, grind, mince, puree, add egg or cream

• Shape: molded, rolled diced, sliced and shingled, stacked, filets or whole

• Form: cut in ½ lengthwise, crosswise, diagonally, wrap it in something

(forcemeat, pastry, leaf vegetables, meat)

• Temperature: serve it hot, cold or in between

• Flavor: seasoning herbs, spices, marinades

• Cooking method: sauté, deep-fry, smoke roast, broil, bake, poach, stew

REVERSE
• What’s opposite

• Turn inside out

• Turn upside down

REARRANGE
• Place on top

• Place underneath

• Place inside

• Place around

• Place on the sides

PROCHEF CERTIFICATION PROGRAM LEVEL III 14 THE CULINARY INSTITUTE OF AMERICA®

MAGNIFY
• What can you add?

− Vegetables, fruit, cream, fat, cheese, forcemeat, salpicon, duxelle, pastry,

meat, fish, poultry

• Enrichen

• Enlarge

MINIFY
• Cut it in half

• Make it lighter, smaller

COMBINE
• Make it a blend

• Make it an assortment

SUBSTITUTE
• What else could be used instead?

PUT IT TO OTHER USES

• Appetizer, entree, salad, soup, dessert etc.

PROCHEF CERTIFICATION PROGRAM LEVEL III 15 THE CULINARY INSTITUTE OF AMERICA®

 WINE STUDIES
WINE COMPETENCIES
For the wine competency assessment of the Level III exam you must be able to
exhibit an understanding of classical grape varietals, wines produced from these
grapes, and the intricacies of pairing food and wine. To demonstrate your wine
knowledge, you must pass a written examination.

Use the following list of competencies and key terms to prepare for the written
examination. The written examination will take place during the PM session and
will consist of twenty-five questions. You will have one hour to complete this
examination.

SUCCESSFUL CANDIDATES ARE ABLE TO…

• describe the vinification process.

• discuss the effects climatic changes and temperature have on viticulture.

• identify and discuss the flavor characteristics of various wines and the
grapes from which they are produced.

• identify and discuss the four major influences on the final characteristics of a
wine.

• analyze a wine label to discern important information about the wine.

• identify the various classifications used for wine labeling.

• pair various dishes with appropriate wines that best complement the major
flavor elements.

• discuss the effects different cooking methods have on wine selections.

• discuss the appellation systems developed by the major wine–producing

countries.

• explain the proper techniques used for opening different types of wine
bottles.

PROCHEF CERTIFICATION PROGRAM LEVEL III 16 THE CULINARY INSTITUTE OF AMERICA®

KEY TERMS
Acidity Nebbiolo
AOC Phylloxera
Appellations Pinot Grigio
Aroma Pinot Noir
Astringency Port
Barbaresco Proprietary Labeling
Barbera Red Wine
Botytis Rosé Wine
Bouquet Sangiovese
Cabernet Sauvignon Sauvignon Blanc
Chardonnay Grape Sauvignon Blanc
Chardonnay Wine Sparkling Wines
Chianti Syrah
Dessert Wine Tannic Acid
Distillation Tannins
Dolcetto Territorial Labeling
Dry Trebbiano
Fortified Wines Varietal Labeling
Fumé Blanc Viticulture
Late Harvest Vinification
Maleolactic Fermentation White Wine
Muscadet

RESOURCES AND REFERENCES

RECOMMENDED READING
Exploring Wine, 3rd Edition by Steven Kolpan, Brian H. Smith, and Michael
A. Weiss of The Culinary Institute of America

WineWise: Your Complete Guide to Understanding, Enjoying, and Selecting

Wine by Steven Kolpan, Brian H. Smith, and Michael A. Weiss of The
Culinary Institute of America

RECOMMENDED VIDEOS
The Perfect Match: Wine and Food # 2840
Wine Service # 232

PROCHEF CERTIFICATION PROGRAM LEVEL III 17 THE CULINARY INSTITUTE OF AMERICA®

EDUCATIONAL PROGRAMS AT HYDE PARK CAMPUS:
An Exploration of Food and Wine for Chefs

EDUCATIONAL PROGRAMS AT GREYSTONE CAMPUS:

Sensory Analysis of Wine
Mastering Wine I
Mastering Wine II
Wine and Food Pairing for Chefs
Wine and Food Pairing I
Wine and Food Pairing II

PROCHEF CERTIFICATION PROGRAM LEVEL III 18 THE CULINARY INSTITUTE OF AMERICA®

 CUISINES OF LATIN AMERICA &
THE CARIBBEAN
LATIN AMERICA AND THE CARIBBEAN COMPETENCIES
For the Cuisines of Latin America and the Caribbean competency assessment of the
ProChef Certification Program Level III, you must exhibit an understanding of the
flavor, cooking methods, ingredients and techniques involved in the cuisines of
Latin America and the Caribbean. Due to the vast size of the region and its many
countries, it has been broken down into the following areas of study: Mexico,
Central America, South America, Greater Antilles, and the Lesser Antilles.

In addition to written and oral examinations, you will also take a practical
examination demonstrating your skill in the fundamentals of the cuisines. Successful
completion of this segment is based on a combination of scores received during the
written examination, kitchen practical and product identification and evaluation.

Use the following list of competencies and key terms to prepare for the written and
practical examinations. The written examination will take place during the AM
session and will consist of twenty-five multiple choice questions. You will have one
hour to complete the written examination. The practical examination will take place
the PM session. You will have three hours to complete production. You will be
assigned specific proteins, a region and a competency based on that region’s cuisine.
You will design three dishes from that region, utilizing your main ingredients. One
of your dishes should incorporate the assigned competency. You will be asked to
submit a food order for all of the ingredients needed to produce your menu. Two
copies of a typed menu will need to be submitted to the tasting judges on the day of
the practical.

PROCHEF CERTIFICATION PROGRAM LEVEL III 19 THE CULINARY INSTITUTE OF AMERICA®

SUCCESSFUL CANDIDATES ARE ABLE TO…
• list the types of ingredients (vegetables, fruits and proteins) used for
preparation of South American cuisine.

• prepare food typical of the style of South American cuisine.

• discuss the importance of South American cuisine today.

• list the different cultures that influenced today’s Caribbean cuisine.

• list the types of ingredients used for preparation of Lesser Antilles cuisine.

• explain Creole cuisine.

• prepare food typical of the style of Lesser Antilles Caribbean cuisine.

• prepare food typical of the style of Greater Antilles Caribbean cuisine.

• list the cultural influences that affect today’s Caribbean cuisine.

• list the types of ingredients used for preparation of Mexican Cuisine.

• list the types of salsas, sauces, dry and fresh chiles used in Mexican cookery.

• explain the different flavor profiles from Mexican cuisine.

• prepare food typical of the style of Mexican cuisine.

• identify the countries of Central America.

• prepare food typical of the style of Central American cuisine.

• explain the importance of corn, beans and squash to Central American

Cuisine.

• identify the culinary techniques that are basic to the Mexican kitchen and
how they are used to develop flavor.

• list the ingredients which are used in Mexican cooking that act as a “vehicle”
for the flavor of chiles.

• identify the importance of quinoa to the people of Peru.

• identify dende oil and describe its uses in South American cuisine.

PROCHEF CERTIFICATION PROGRAM LEVEL III 20 THE CULINARY INSTITUTE OF AMERICA®

KEY TERMS
Achiote Chipotle Meco
Achiote paste Chipotle Mora
Ackee Chorizo
Adobo Chuños
Ajilimojili Cilantro
Albondiga Coconut
Alcapurias Comal
Alegria Conch
Allspice (Pimento) Coo Coo
Amaranth Corn
Anaheim Corn husks
Ancho Corvina
Annatto Cozinha Bahian
Antojitos Cubanela pepper
Arbol Culantro
Arepa Cumin
Avocado Curry
Banana leaves Dende oil
Bananas Efrijolada
Beans Empanadas
Black beans Enchilada
Bread fruit Enjitomatadas
Cachucha pepper Entrada
Cajeta Epazote
Calabazitas Fideo
Callaloo Flautas
Capers Fresno
Cazuela Frijoles
Ceviche Ginger
Chalupas Gorditas
Chayote squash (Mirliton, Cho- Guacamole
Cho) Guajillo
Cherimoya Guanábana (Soursop)
Chicharones Guava
Chilaca Habañero
Chilaquiles Hearts of Palm
Chiles Hominy
Chiles en Escabeche Huancaina sauce
Chimichangas Huitlacoche
Chipotle chiles Jamaican Patties
Chipotle Colorado Jerk
Chipotle en Adobo Jerk seasoning

PROCHEF CERTIFICATION PROGRAM LEVEL III 21 THE CULINARY INSTITUTE OF AMERICA®

 Lemons and limes Piquillo pepper
Long Beans Piquin/Tepin
Malanga Plantains, Green
Manchamanteles Plantains, Ripe
Mango Platillo Fuerte -- Main Course
Mango chutney Poblano
Manioc Postre
Mannish water (Goat soup) Pozole
Masa Pumpkin
Masa harina Pumpkin seeds
Matambre Pupusas
Metate Quesadillas
Mexican chocolate Queso blanco
Mirasol pepper Queso fresco
Mojo Quinoa
Molcajete Rice
Mole Rice and peas
Molinillo Roti bread
Molotes Rum
Moros y Cristianos Salsa
Mulato Salsa Verde
New Mexico Salted cod fish
Nixtamal Sauce Ti-Malice
Nixtamalization Scotch bonnet chiles
Okra Seviche
Palillo Sofrito
Panela sugar Sopa -Soup
Panela sugar Sopa Seca
Panuchos Sopes
Papa seca Sour oranges
Papaya (Pawpaw) Spinach
Pasilla Negro Star fruit (Carambola)
Pasilla Oaxaca Sugar cane
Passion Fruit Sweet corn
Pastel de choclo Taco
Pelau Tamales
Picadillo Tamarind
Pico de Gallo Tamarind paste
Pigeon Peas Taro (Dasheen)
Piloncillo Tomatillo
Pine nuts Tortillas
Pineapple Tostata
Pinto beans Tostones
Pipian Vatapa
Pipian Verde Yuca

PROCHEF CERTIFICATION PROGRAM LEVEL III 22 THE CULINARY INSTITUTE OF AMERICA®

RESOURCES AND REFERENCES

EDUCATIONAL PROGRAM AT HYDE PARK CAMPUS

Vibrant Dishes of Latin America

PROCHEF CERTIFICATION PROGRAM LEVEL III 23 THE CULINARY INSTITUTE OF AMERICA®

 CUISINES OF LATIN AMERICA AND THE CARIBBEAN
PRACTICAL EXAMINATION GUIDELINES
SAMPLE MENUS

This represents sample menu ideas based on possible assigned countries or

regions, proteins, and competencies.

Country or Region First Course Second Course Third Course

Fejoada
South America Albondigas Avocado Salad

Papas a la Carne en Pipian

Central America Arepas con Queso
Huancaina Verde

Mole Poblano
Mexico Quesadilla Pozole
de Guajolote

Greater Antilles Alcapurias Asopao Arroz con Pollo

Lesser Antilles Salt-fish Fritters Cassava Salad Curried Chicken

PROCHEF CERTIFICATION PROGRAM LEVEL III 24 THE CULINARY INSTITUTE OF AMERICA®

 SAMPLE INGREDIENT TRAYS AND COMPETENCY
ASSIGNMENTS FOR PROCHEF LATIN AMERICA AND
THE CARIBBEAN PRACTICAL EXAM

TRAY ONE: TRAY FIVE:

MEXICAN CUISINE CENTRAL AMERICAN CUISINE

• 3 LB. TURKEY BREAST • 1 CHICKEN

o COMPETENCY: MOLE o COMPETENCY EMPANADAS

TRAY TWO: TRAY FOUR:

SOUTH AMERICAN CUISINE GREATER ANTILLES CUISINE

• 1 FLANK STEAK • 2 CHICKENS

o COMPETENCY: BRAISE o COMPETENCY: JERK

TRAY THREE:
LESSER ANTILLES CUISINE

• 2 LB. SHRIMP

o COMPETENCY: CURRY

PROCHEF CERTIFICATION PROGRAM LEVEL III 25 THE CULINARY INSTITUTE OF AMERICA®

 CUISINE PRACTICAL EXAMINATION SCHEDULE
Please note that the following schedule is a sample. Actual start times may vary.

SKILLS KITCHEN 1
Station 1
2:00 – 5:00 PM Kitchen Production
5:00 – 5:15 PM Service and Judging
5:20 PM Clean Up
7:00 – 7:15 PM Judge’s Review
Station 2
2:20 – 5:20 PM Kitchen Production
5:20 – 5:35 PM Service and Judging
5:35 PM Clean Up
7:15 – 7:30 PM Judge’s Review
Station 3
2:40 – 5:40 PM Kitchen Production
5:40 – 5:55 PM Service and Judging
5:55 PM Clean Up
7:30 – 7:45 PM Judge’s Review
Station 4
3:00 – 6:00 PM Kitchen Production
6:00 – 6:15 PM Service and Judging
6:15 PM Clean Up
7:45 – 8:00 PM Judge’s Review
Station 5
3:20 – 6:20 PM Kitchen Production
6:20 –6:35 PM Service and Judging
6:35 PM Clean Up
8:00 – 8:15 PM Judge’s Review

PROCHEF CERTIFICATION PROGRAM LEVEL III 26 THE CULINARY INSTITUTE OF AMERICA®

 CUISINES OF LATIN AMERICA AND THE CARIBBEAN
PRACTICAL EXAMINATION: STANDARDS OF QUALITY

OVERALL QUALITY OF EACH DISH WILL BE EVALUATED ON THE FOLLOWING CRITERIA

• Authenticity and integrity of the dishes and preparations

• Seasoning

• Flavor profile

• Knowledge and execution of techniques

• Temperature

• Doneness

RICE DISHES WILL BE EVALUATED ON THE FOLLOWING CRITERIA

• Choice of appropriate ingredients for the region

• Proper cooking techniques.

• Ratio of ingredients

SOUPS WILL BE EVALUATED ON THE FOLLOWING CRITERIA

• Viscosity (if applicable)

• Clarity (if applicable)

• Ratio of ingredients

SAUCES WILL BE EVALUATED ON THE FOLLOWING CRITERIA

• Appropriate ingredients for the region

• Flavor profile

• Seasoning

ALL FISH AND MEAT DISHES WILL BE EVALUATED ON THE FOLLOWING CRITERIA
• Fabrication techniques

• Appropriate cooking methods

• Appropriate accompaniments

PROCHEF CERTIFICATION PROGRAM LEVEL III 27 THE CULINARY INSTITUTE OF AMERICA®

FLATBREADS WILL BE JUDGED ON THE FOLLOWING CRITERIA
• Doneness

• Color and crumb

• Texture

EMPANADAS AND OTHER STUFFED BREAD ITEMS WILL BE JUDGED ON THE

FOLLOWING CRITERIA

• Stuffing

• Wrapper or skin

• Doneness

• Wrapping technique

STEWS, BRAISES, AND CURRIES WILL BE JUDGED ON THE FOLLOWING CRITERIA

• Doneness

• Ratio of ingredients

• Seasoning/Flavor

• Sauce

• Correct use of ingredient

JERK ITEMS WILL BE JUDGED ON THE FOLLOWING CRITERIA

• Doneness

• Correct use of ingredients

• Balance of heat to spice

MOLES WILL BE JUDGED ON THE FOLLOWING CRITERIA

• Correct use of ingredients

• Flavor development

• Balance of heat to spice

PROCHEF CERTIFICATION PROGRAM LEVEL III 28 THE CULINARY INSTITUTE OF AMERICA®

 KITCHEN FLOOR JUDGE
PROCHEF LEVEL III PRACTICAL EXAMINATION

Candidate Judge

Criteria Maximum Points Score

Mise en Place and 5
Organization
Sanitation Procedure and 5
Cleanliness
Proper Utilization of 5
Ingredients and Leftovers
Timing of Service 10

Cooking Techniques, 10
Skills and Fundamentals
Total Score 35

Comments:

PROCHEF CERTIFICATION PROGRAM LEVEL III 29 THE CULINARY INSTITUTE OF AMERICA®

 TASTING SHEET
PROCHEF LEVEL III PRACTICAL EXAMINATION

Candidate Judge

Criteria Maximum Points Score Average

Dish I Dish II Dish III

Taste 30

Presentation 10

Authenticity/Integrity 5

Execution 10

Ability to Discuss Menu 10

Total Score 65

Comments:

PROCHEF CERTIFICATION PROGRAM LEVEL III 30 THE CULINARY INSTITUTE OF AMERICA®

 ASIAN CUISINE
ASIAN CUISINE COMPETENCIES
For the Cuisines of Asia competency assessment of the ProChef Certification Program
Level III, you must exhibit an understanding of the flavor profiles, cooking methods,
ingredients and techniques involved in the cuisines of Asia. Due to the vast size of the
region, and it’s many countries it has been broken down into the following areas of
study: China, Korea, Japan, South East Asia and India

In addition to written and oral examinations, you will also take a practical examination
demonstrating your skill in the fundamentals of the cuisines. Successful completion of
this segment is based on a combination of scores received during the written
examination and the hands on kitchen practical.

Use the following list of competencies and key terms to prepare for the written and
practical examinations. The written examination will take place during the AM session
and will consist of twenty-five multiple choice questions and a ten item product
identification test. You will have one hour to complete the written examination.

The practical examination will take place in the PM session. You will have three hours
to complete production. On day one, you will be assigned a basket of food items, a
region and a competency based on that regions cuisine. The items in the basket will be
suitable for the region and must be incorporated into your menu. You will design three
dishes from that region utilizing at least a portion of every ingredient in your basket.
Create the dishes in a way that they can be served family style or in sequential courses
as dictated by the specific cuisine or region. At least one of your dishes should
incorporate the assigned competency. You will be asked to submit a food order for any
additional ingredients needed to produce your menu. The food order list is due on day
two at 12:00 noon. Two copies of a typed menu should be submitted to the kitchen judge
on the day of the practical.

PROCHEF CERTIFICATION PROGRAM LEVEL III 31 THE CULINARY INSTITUTE OF AMERICA®

SUCCESSFUL CANDIDATES ARE ABLE TO...
• explain the importance of presentation in the composition of a Japanese
meal.

• list and explain key ingredients used in Japanese cuisine.

• apply key methods in the preparation of a Japanese dish.

• explain and prepare sushi.

• list and explain key ingredients of Chinese cuisine.

• explain and produce Chinese dumplings.

• identify specialized cooking tools used in Chinese cooking.

• identify the steps of stir-frying.

• list and explain key ingredients of Korean cuisine.

• identify specialized cooking tools used in Korean cooking.

• explain and prepare a Korean noodle dish.

• list and explain the herbs and spices common to Indian cuisine.

• list and explain traditional ingredients common to India’s cuisine.

• describe the use of whole and ground spices in India's cuisine.

• identify special equipment used in the preparation of Indian foods.

• explain and prepare an Indian flatbread.

• list and explain basic characteristics of South East Asian cuisines.

• identify and describe primary flavor components of Southeast Asian

cuisines.

• explain and prepare a Thai curry.

PROCHEF CERTIFICATION PROGRAM LEVEL III 32 THE CULINARY INSTITUTE OF AMERICA®

KEY TERMS: JAPAN
Abura-age (deep fried tofu Sake (Rice Wine)
pouches) Sashimi (uncooked fish)
Aji-no-moto (MSG) Sesame Oil
Bamboo rolling mats Shichimi togarashi (Seven-
Daikon (White Radish) Pepper Spice)
Dashi (bonito & seaweed stock) Shinshu-miso
Edamame Shoyu (Soy sauce)
Goma (Black and White Sesame Soba
Seeds) Somen
Hijiki Su (Rice Vinegar)
Japanese eggplant Sukiyaki
Kinugoshi tofu (silky bean curd) Sushi (vinegared rice dish)
Kona Sansho (Japanese Pepper) Tamago (egg cake)
Konbu Tataki (seared raw meat)
Koyodo-fu (freeze-dried bean Tempura
curd) Teriyaki
Mirin (Sweet Sake) Tonkatsu
Mushrooms: Nameko, Udon
Matsutake, Shiitakes, Enoki Wakame
Napa cabbage Wasabi
Nori sheets Yakitori (grilled chicken)
Pickled yellow radish, Yuzu
Red pickled ginger (gari)

PROCHEF CERTIFICATION PROGRAM LEVEL III 33 THE CULINARY INSTITUTE OF AMERICA®

KEY TERMS: CHINA

Bean sprouts Hoisin sauce Shaoxing wine

Black bean sauce Hot bean paste Shrimp paste
Black mushrooms Hunan Sichuan pepper
Black mushrooms Hundred year old Soy sauce – dark
Black Vinegar eggs and light
Bokchoy Lily buds Spring roll
Cantonese Lotus leaves Sprouts
Chili oil Lotus root Star anise
Chili sauce Oyster sauce Steamed buns
Chinese chives Peking Straw mushrooms
Chinese long Plum sauce Szechwan
beans Pot stickers Tapioca starch
Chinese Noodles - Preserved Taro Dumplings
Chinese sausage vegetables Tea smoking
Chinese spinach Red-Cooking Tofu (Bean curd)
Congee Rice - Glutinous Tree ear
Dim sum Rice - Long grain mushrooms
Dried red chiles Rice - Short grain Turnip Cakes
Dried shrimp Rice vinegar – Velveting
Dumpling Sesame oil Water chestnuts
Wrappers Salted black beans Water-chestnut
Five spice mix Scallion cakes flour
Fuzhu (Dried Sesame paste Wheat starch
bean curd skins) Shanghai Winter melon
Garlic chili sauce Shao mai
Wok

PROCHEF CERTIFICATION PROGRAM LEVEL III 34 THE CULINARY INSTITUTE OF AMERICA®

KEY TERMS: KOREA
Air – drying Koch'u karu (korean hot red
Asian pear pepper powder)
Bamboo shoots Korean chives
Bean sprouts Korean Dumpling Wrappers
Bitter melon Korean Noodles
Black fungus Korean radish
Black mushrooms Lettuce wraps
Bulgogi Lotus root
Chestnuts Naengmyŏn (chilled buckwheat
Chinese chives noodles)
Chinese Eggplant Namul
Chinese spinach Napa cabbage
Chrysanthemum leaves Oyster mushrooms
Cilantro Pajon (griddle cakes with
Dried anchovy scallions & vegetables)
Dried shrimp Persimmons
Dried squid Pibimbap (rice with vegetables
Fernbracken (similar to and meat)
fiddlehead ferns) Rice flour
Ginger Rice Vinegar
Gingko nuts Scallion bread
Ginseng Seaweed
Gochujang (Red bean paste) Sesame oil
Green onions Sesame seeds
Hoch'ujang (Korean hot red Snow peas
pepper paste) Toenjang (fermented soy bean
Kalbi – jim paste)
Kim chi Tofu
Yam

PROCHEF CERTIFICATION PROGRAM LEVEL III 35 THE CULINARY INSTITUTE OF AMERICA®

KEY TERMS: INDIA
Achar Kardhai
Amchur (dried mango powder) Kofta
Anardana (pomegranate seed) Korma
Arhar dal Lassi
Asafoetida Lotus seeds
Basmati rice Mustard Oil
Besan flour Mustard Seeds
Bharta Naan
Biryani Nigella
Bondas Pakoras
Cardamom – black and green Panch phoran
Chapati Paneer
Chat Pappadum
Chutney Raita
Coconut milk Rose water
Curry leaves Roti
Dal Masala, Garam, Sambal, etc.
Dosas Samosas
Dry masala Tamarind
Eggplant- Indian Tandoori Oven
Fennel seed- Turmeric - (haldi)
Fenugreek Vindaloo
Ghee Wet masala
Jaggery

PROCHEF CERTIFICATION PROGRAM LEVEL III 36 THE CULINARY INSTITUTE OF AMERICA®

KEY TERMS: SOUTH EAST ASIA
Acar Lotus rootlets Thai eggplants
Banana blossoms Lumpia Thai oyster sauce
Banana leaves Mee goreng Tôm khà kài
Bean paste – hot Mee crop (Chicken coconut
Bean paste - soy Thai curry paste soup)
Bean paste – Thai curries and Tôm yam kûng
sweet paste Water chestnuts
Bean sprouts Mustard greens
Bean thread Napa cabbage
noodles Nasi goreng
Black bean sauce Oyster sauce
Black sticky rice Palm sugar
pudding Pea eggplant
Black vinegar Peanut sauce
Candlenuts Phàt thai
Cilantro leaves Pho – beef or
and roots chicken
Coconuts and its Poh piah
products Preserved salted
Coconut cream fish
Crispy shallots Rempah
and garlic Rice - Black sticky
Dried shrimp Rice - Glutinous
Durian Rice - Jasmine
Fish sauce Rice - Thai sticky
Fried shallots or Rice noodles
garlic Rice papers
Galangal Rice powder
Garlic chili sauce Roasted chili
Glutinous rice paste
powder Sago
Vietnamese salad Salted black beans
rolls Salted preserved
Green mango vegetables
Green papaya Salted radish
Hoisin sauce Satay
Holy basil Soy sauce
Kaffir lime leaves Tamarind
Kaffir limes Tapioca
Lemon grass Tempeh
Lotus root Thai bird chiles

PROCHEF CERTIFICATION PROGRAM LEVEL III 37 THE CULINARY INSTITUTE OF AMERICA®

RESOURCES AND REFERENCES

EDUCATIONAL PROGRAM AT HYDE PARK CAMPUS:

Asian Cuisine: Ingredients and Techniques

PROCHEF CERTIFICATION PROGRAM LEVEL III 38 THE CULINARY INSTITUTE OF AMERICA®

 ASIAN CUISINE
PRACTICAL EXAMINATION GUIDELINES

See below for a choice of possible menus. Based on your assigned ingredient tray, and
competency, you will design and prepare three dishes.

THESE MENU SAMPLES ARE FOR INFORMATIONAL PURPOSES ONLY!!!!!!!!!!!!

Country and
First Dish Second Dish Third Dish
Competency

Assorted Udon Noodles in a Chicken Yakitori

Sashimi /Sushi Bowl with Tempura with Soba Noodle
Japan/ Sushi
Salad and Pickled
Vegetables

Korea/ Pan-fried Scallion Jap Chae Kalbi Tshim

Korean Noodle Dish Pancakes with
Condiments

Won Ton Soup Chinese Spring Sweet and Tangy

Rolls with Dipping Braised Spare Ribs
China/
Sauce with Stir-fried Bok
Dumplings
Choy and Steamed
Rice

Tom Yam Kung Pad Thai Green Chicken

Thailand/
Curry with Steamed
Thai Curry
Jasmine Rice

Vietnam/ Rice Paper Wrapped Sour and Spicy Bean Grilled Shrimp
Rice Paper Wrap Salad Rolls with Threads with Crab Paste with Table
Dipping Sauces and Shrimp Salad

Samosas with Saag Paneer Lamb Korma

India/ Dipping Sauces with Poori Bread,
Flatbread Yellow Rice
and Lentil Tamarind
Chutney

PROCHEF CERTIFICATION PROGRAM LEVEL III 39 THE CULINARY INSTITUTE OF AMERICA®

 ASIAN CUISINES PRACTICAL EXAMINATION
STANDARDS OF QUALITY

OVERALL QUALITY OF EACH DISH WILL BE EVALUATED ON THE FOLLOWING CRITERIA

• Authenticity and integrity of the dishes and preparations

• Seasoning

• Flavor profile

• Knowledge and execution of techniques

• Temperature

• Doneness

RICE AND NOODLE DISHES WILL BE EVALUATED ON THE FOLLOWING CRITERIA

• Choice of appropriate ingredients for the region

• Proper cooking techniques.

• Ratio of ingredients

SOUPS WILL BE EVALUATED ON THE FOLLOWING CRITERIA

• Viscosity (if applicable)

• Clarity (if applicable)

• Ratio of ingredients

STIR-FRIED DISHES WILL BE EVALUATED ON THE FOLLOWING CRITERIA

• Use of appropriate spices and aromatics

• Doneness

• Knife cuts

DIPPING SAUCES WILL BE EVALUATED ON THE FOLLOWING CRITERIA

• Appropriate ingredients for the region

• Flavor profile

PROCHEF CERTIFICATION PROGRAM LEVEL III 40 THE CULINARY INSTITUTE OF AMERICA®

ALL FISH AND MEAT DISHES WILL BE EVALUATED ON THE FOLLOWING CRITERIA
• Fabrication techniques

• Appropriate cooking methods

• Appropriate accompaniments

FLATBREADS WILL BE JUDGED ON THE FOLLOWING CRITERIA

• Doneness

• Color and crumb

• Texture

DUMPLINGS WILL BE JUDGED ON THE FOLLOWING CRITERIA

• Stuffing

• Wrapper or skin

• Doneness

• Wrapping technique

SUSHI WILL BE JUDGED ON THE FOLLOWING CRITERIA

• Rice

• Garnish

• Rolling/Shaping techniques

STEWS WILL BE JUDGED ON THE FOLLOWING CRITERIA

• Doneness

• Ratio of ingredients

• Seasoning/Flavor

• Sauce

PROCHEF CERTIFICATION PROGRAM LEVEL III 41 THE CULINARY INSTITUTE OF AMERICA®

 PERSONNEL MANAGEMENT
PERSONNEL MANAGEMENT COMPETENCIES
For the Personnel Management competency assessment of the Level III exam, you
must be able to demonstrate your knowledge and ability to apply management
practices, employment laws, policies and procedures. The focus will be on people,
processes, and financial aspects of management decisions.

You will view 5 management vignettes. You will be given time to formulate an
approach and strategy to each situation. The assessment process will be conducted
in an interview format with two proctors. You will respond to various questions
regarding your comprehension of the situation, the ability to manage the situation
and the application of company procedures and employment laws. You may also be
asked to role play. Your thought process will be challenged. Therefore, it is
important to use logic to support your approach.

SUCCESSFUL CANDIDATES ARE ABLE TO...

• identify conflict resolution approaches.

• identify the various types of training.

• list the guidelines for conducting a termination interview.

• explain the importance of follow-up.

• define essential elements of successful discipline and explain the importance of

each.

• identify performance issues and the effects they have on the organization.

• explain the impact decisions have on people, processes, and finances.

• correlate employee behaviors to your organization’s policies, procedures, and

practices.

PROCHEF CERTIFICATION PROGRAM LEVEL III 42 THE CULINARY INSTITUTE OF AMERICA®

KEY TERMS
Accommodation Human skills
Accountability Immigration Reform and Control
Affirmative Action Plan Act
Age Discrimination in Job performance measurements
Employment Act Job rotation
Americans with Disabilities Act Job specifications
Avoidance Just cause termination
Benefits KSA (knowledge, skills and
Career planning abilities)
Civil Rights Act of 1964, Title VII Management by objective
Collaboration Management by walking around
Collective Bargaining Management grid
Conflict resolution Negligent hiring
Critical incident Negotiation
Culture Perception
Delivery methods Pregnancy Discrimination Act of
Demographics 1978
Discipline Productivity
Discrimination Projection
Disparate Impact Reasonable accommodation
Disparate Treatment Scheduling
Due process Task and behavior analysis
Equal Employment Opportunity Teaching methods
Equal Employment Opportunity Training evaluations
Commission Training objectives
Family and Medical Leave Act of
1993

RESOURCES AND REFERENCES

EDUCATIONAL PROGRAMS AT HYDE PARK CAMPUS

Frontline Leadership Skills

PROCHEF CERTIFICATION PROGRAM LEVEL III 43 THE CULINARY INSTITUTE OF AMERICA®

THE VIGNETTES AND YOUR ROLE

VIGNETTE 1: DISGRUNTLED SERVER

You are the Front of the House Manager in this scenario. How would you
handle this situation?

VIGNETTE 2: INTERVIEWING EFFECTIVENESS

You are the General Manager who is conducting this interview. The intent of
this interview was for you to simply approve the final candidate.

VIGNETTE 3: JUST TEASING

Jennifer, the employee who walks away, reports this situation to you. She claims
this is a regular occurrence and she states she has asked Phil to stop several
times.

VIGNETTE 4: STOLEN SPICES

James Smith, a dishwasher, reports this situation to you.

VIGNETTE 5: GETTING AHEAD

Mark, the male employee in this vignette, reports this situation to you. You are
Diane’s manager.

PROCHEF CERTIFICATION PROGRAM LEVEL III 44 THE CULINARY INSTITUTE OF AMERICA®

THE ASSESSMENT PROCESS
Of the five vignettes reviewed, the proctors will randomly select 2 vignettes to be
discussed. To prepare for the interview, consider the following:

1. Your understanding of the situation and the issues to be addressed.

2. The impact the situation has on the business.
3. What is the resolution you are trying to achieve?
4. What strategies will you employ during the investigation process? What
questions will you ask the parties involved?
5. Do you have any contingency plans based on the responses to your
investigation? What are they?
6. Are there any legal ramifications you must consider? What are they? How will
this affect the business? How will this affect the individuals involved? How will
this affect the overall morale of the organization?
7. If this situation is not resolved, what other management issues may evolve?
8. Design a strategy/plan to ensure that similar situations do not occur. Be able to
discuss it.
9. If disciplinary procedures should occur, how will you structure the process?
What steps need to take place? What is your role in this process?
10. Integrate your current company’s policies into your discussion. However, be
prepared to discuss this situation from a conceptual point of view. For example,
in your organization certain issues may be referred to the Human Resource
Department. Regardless, you will be expected to understand the ramifications of
the situation in terms of legalities, business impact, personnel, etc.
11. Besides performance issues, do you have to be concerned with any other
personnel issues? What are they? What is your plan to deal with them?
12. What is the root cause of the situation? How can it be prevented in the future?
13. Your ideas may be challenged. Be able to defend your position with logic and
sound justification.
14. You may be asked to role play various scenarios

PROCHEF CERTIFICATION PROGRAM LEVEL III 45 THE CULINARY INSTITUTE OF AMERICA®

GRADING CRITERIA

Criteria Score Comments

Interpretation of the
scenario and expression of /20
the management issues
involved

Approach to investigating
the situation, identification /30
and analysis of different
points of view

Development and
application of a conceptual
approach including
/30
knowledge of
management practices,
employment law and
policies and procedures

Communication and
/20
interpersonal skills

/100
Total Score

PROCHEF CERTIFICATION PROGRAM LEVEL III 46 THE CULINARY INSTITUTE OF AMERICA®

These materials were developed at the Culinary Institute of America by

Mark Erickson
Tama Murphy
Robert Briggs
David Kamen
Hinnerk von Bargen
Mark Ainsworth
Veronica Arcoraci
Bill Briwa
Toni Sakaguchi

File Name: ProChef Level III Study Guide v.23

Copyright © 2011
The Culinary Institute of America
All Rights Reserved

This manual is published and copyrighted by The Culinary Institute of America.

Copying, duplicating, selling or otherwise distributing this product is hereby expressly
forbidden except by prior written consent of The Culinary Institute of America.