ProChef Certification Program

Level I 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.
Welcome to the CIA!

Education is a gift. And, those of us in the foodservice industry have a chance to “pay it
forward” by sharing our gifts with others. For over 60 years, The Culinary Institute of
America has provided students with unparalleled training, setting the gold standard for
culinary excellence.

Whether you are here to learn new skills and techniques, develop an appreciation for a global
cuisine, or are in pursuit of ProChef Certification, our continuing education courses provide
the training you need to achieve your personal and professional development goals.

While on campus, we want you to have the best experience possible. If you have any
questions along the way, please ask your chef-instructor or anyone on the Continuing
Education staff. Once your training is complete, please feel free to stay in touch - we always
enjoy hearing your success stories.

And, because so many of our students ask how they can keep in touch with each other after
class is over, we’ve made it easy to do through our Facebook page. Just log in and search for
“CIA ProChef.”

Wishing you all the best,

Tama Murphy
Director of Certification and Training
845-451-1272 | t_murphy@[Link]

P.S. Did you know that the CIA is an independent, not-for-profit college? As such, your
tuition supports our core mission of providing the world’s best professional culinary
education. If you’d like to further support the future of food with the gift of education, please
visit [Link].
 CIA POLICIES & PROCEDURES

EXPECTATIONS FOR PARTICIPANTS

; Remain in attendance for the class duration

o Course Satisfactory Completion Requirements

Students must participate in all exercises and discussions and attend at
least 95% of the course to be awarded Continuing Education Units from
the IACET.

; Actively participate

; Return promptly from breaks

; No cell phone use or text messaging during class

; Complete the course evaluation

; Follow all established health and safety regulations

o In addition to the precautions necessary to guard against food-borne

illness, care must also be taken to avoid accidents. The following safety
measures should be practiced.
ƒ Wash hands before beginning work in the kitchen
ƒ Keep all perishable items refrigerated until needed
ƒ NYS law – when handling “ready-to-eat” food items, if you don’t cook
it, glove it!
ƒ Wash hands, cutting boards, knives, etc. when switching between
meats and vegetables

; Adhere to appropriate CIA uniform and attire standards as outlined on the

following page.

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

CIA UNIFORM POLICY
To foster a professional working environment and to maintain the highest standards of
safety and sanitation, the CIA has adopted the following uniform code. Each item has been
designed with a practical function in mind. These items must be worn in all *production
classes unless otherwise stated.

; Chef’s jacket
o Double-breasted structure creates a two-layer cloth barrier to help prevent steam
burns, splashes, and spills
o Can be re-buttoned on the opposite side to cover spills
o Sleeves are long to cover as much arm as possible to reduce burns

; Pants
o Hounds-tooth helps camouflage stains
o Best without cuffs, which can trap hot liquids and debris

; Shoes and Socks

o Shoes
ƒ Should be made of hard leather, with low heels, slip-resistant soles, and no
open toes
ƒ Prevent slips and falls in the kitchen
ƒ Offer support
ƒ Protect feet from falling pots
o Socks
ƒ Must be worn for hygienic purposes and to prevent burns

; Neckerchief (optional)
o Helps to absorb sweat

; Toque (provided in class)

o Contains hair
o Absorbs sweat

; Apron (provided in class)

o Protects jacket and pants from excessive staining

; Side towel (provided in class)

o Protects hands when working with hot pans, dishes, and equipment

; Jewelry
o Not permitted except for one plain ring to minimize exposure to potential
hazards

; Hair
o Should be neatly maintained, clean, and under control at all times
o Long hair should be pinned up and worn under a hair net

*Appropriate attire for our business management classes is business or business casual.

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

 POLICY ON ACADEMIC HONESTY

At The Culinary Institute of America, students are expected to develop all of their
own work and ideas. Borrowing original thoughts or recipes without giving
credit is plagiarism; copying tests or answers from another candidate is stealing;
and presenting for evaluation during practical examinations, food or drink that
was prepared by someone else for evaluation is cheating. Dishonest behavior, or
assisting anyone else with such behavior, represents a serious violation of
professional and academic standards at the CIA and will not be tolerated. Such
actions are grounds for disqualification from ProChef Certification.

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

 POLICY ON STUDENTS WITH SPECIAL NEEDS

LEARNING STRATEGIES CENTER AND DISABILITY SERVICES

The Learning Strategies Center (LSC) is the center of academic assistance for the
college. The LSC gives you the opportunity to practice and enhance your academic
and hands-on skills, as well as develop study strategies necessary for success.
Assistance with academic areas may encompass peer tutoring, supplemental
practice materials, academic advising, content workshops, and study strategies.
Additionally, the college has three tutoring centers on campus where you can confer
with faculty, a learning specialist, or peer tutors for guidance.

The LSC also houses the office for Disability Services which is dedicated to ensuring
that disabled students have equal access to all resources. In addition, your ProChef
advisor can provide assistance and offer suggestions regarding accommodations. If
you need a reasonable accommodation, please inform the Director of Certification
and Training, or the Chef Instructor coordinating the program prior to the start of
the exam. Accommodations will not be provided retroactively.

Disabled student accommodations are based on individual needs and functional

limitations. It is your responsibility to initiate a request for services and remain
involved as a concerned student who has taken charge of your own needs. Due to
confidentiality laws governing institutions of higher education, the student must
personally disclose a disability and request accommodations from the instructor or
administrator.

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

 PROCHEF LEVEL I EXAM:
GENERAL INFORMATION

EXAM OVERVIEW
The ProChef Level I Exam evaluates the competency of candidates interested in
achieving ProChef Level I certification through The Culinary Institute of America.
The certification process spans the course of four days and consists of written and
practical examinations of the required foundational competencies.

To achieve certification, the candidate must successfully demonstrate proficiency in

the following areas:
• Culinary Math

− Food Costing

− Recipe Conversion, Yield, and Ratios

− Weights and Measures

• Fundamental Nutrition Principles

• Food Safety and Sanitation

• Product Identification

• Mise en Place

• Classical Knife Skills

• Stock Production

• Soup Production

• Egg Cookery

• Salad and Salad Dressing Production

• Cooking Techniques for Proteins, Vegetables, Starches, Grains, and Sauces

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

PROCHEF LEVEL I CERTIFICATION COMPETENCIES
The ProChef Certification Program divides each certification level into three
competency categories – culinary, leadership, and financial. The descriptions that
follow are general skills and knowledge that a candidate must possess in order to
achieve ProChef Level I Certification.

CULINARY SKILLS
• Prepare stocks, soups, and sauces

• Prepare basic cold food preparations such as green salads and salad dressings

• Apply fundamental culinary techniques such as sauté, braise, roast, fry, and
poach

• Prepare basic vegetable and starch accompaniments such as green vegetables,

potatoes, rice, and pasta

• Demonstrate principles of food safety and sanitation

• Demonstrate appropriate principles of plate presentation

LEADERSHIP SKILLS
• Demonstrate the ability to listen and follow instructions

• Demonstrate effective organization of personal work areas for efficient

production

• Demonstrate effective time management during production

FINANCIAL SKILLS
• Discuss the value of food and labor in a foodservice setting
• Demonstrate the application of weights and measures in a foodservice setting
• Calculate a recipe to the desired number of portions
• Explain yield concept and yield percentage
• Calculate the cost of a recipe

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

 ADVISORS
During the ProChef Certification program, you will not only have the chance to
grow and validate your skills, but you will be partnered with one of the CIA's top
chefs - your ProChef advisor. Our talented advisors possess extensive, specialized
knowledge and years of industry experience that they will happily share with you.

Each candidate is provided with an advisor who is familiar with the ProChef
Certification process. Generally, the advisors are assigned, but if you are familiar
with or have worked with a specific CE chef before, you can request that chef as
your advisor.

Your advisor will serve as your mentor. He/she will work with you to determine
your strengths and weaknesses and will be available to answer any questions you
may have as you prepare and study for the examination. You will be provided with
that person’s direct phone extension and e-mail address. After initial contact, it
will be your responsibility to contact your advisor and seek advice and counsel. If
you plan to take a course or visit the campus, it would also be to your advantage to
schedule a meeting with your advisor at that time.

The initial discussion with your advisor will focus on reviewing your application,
determining the appropriate starting level, assisting you to develop an action plan,
and answering any questions. At the conclusion of this conversation, your advisor
may actually recommend that you postpone registering for the exam at that time.
You cannot register for an exam without first having a conversation with your
advisor.

ProChef candidates that take full advantage of the advisor process are often highly
successful in achieving their certification. Ultimately, it is your choice when to take
the exam, but by following the recommendations of your advisor, you can ensure
that you are fully prepared for the challenge.

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

 FAQS

Q: Are there any prerequisites to take the Level I Exam?

A: Before enrolling in the exam, you must first schedule an appointment with your
advisor who will serve as a mentor through the process (refer to page 7 for further
information on advisors). While there are no other official prerequisites, we strongly
encourage candidates to enroll in our Level I Immersion Program to ensure you are
fully prepared.

Q: How would you recommend I prepare for the exam?

A: In each section of this study guide, you will find a list of competencies, key terms,
and sample exam questions to help guide your studies and preparations. In the
Appendix at the back of this manual, you will find a list of recommended training
materials and classes that will also help to prepare.

Q: How is the exam administered?

A: The ProChef Certification exam takes place over a four-day period, and includes
written and practical tests. Candidates will be allotted one hour to complete each
written examination and three hours for each practical examination. The total
length of the day depends on the number of candidates enrolled in each session.
Each day concludes with a one-on-one debriefing of the day's results. For your
reference, we have included sample schedules on pages 11 - 14). Final class
schedules will be administered to candidates during the program orientation on day
one.

Q: What are the minimum requirements for certification?

A: To achieve ProChef Certification, you must achieve a minimum total weighted
score of no less than 75% for the entire assessment. The breakdown of the total
weighted score is as follows:
• 65% of the average of the practical examination scores
• 35% of the average of the written examination scores

Q: How many written exams are included in the Level I Certification Exam?
A: Six written exams are administered throughout the week.

Q: What is the minimum score necessary to pass a written exam?

A: You must receive a score of at least 65%.

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

Q: What happens if I fail a written exam? Is there an opportunity to retake the
exam?
A: Yes - you will be given an opportunity to retake up to two of the written
examinations you did not pass. The scores for the original and make up exams will
be averaged together. If the average of the two exams is below 65%, you will be
ineligible for certification for the current assessment period. You may, however,
reapply to take the ProChef Certification Exam at a future date.

Q: What happens if I fail three or more written exams?

A: If you score below 65% on three or more written exams, you will be ineligible for
certification for the current assessment period. You may, however, reapply to take
the ProChef Certification Exam at a future date.

Q: How many practical exams are included in the Level I Certification Exam?
A: Four practical cooking exams are administered throughout the week.

Q: What is the minimum score necessary to pass a practical exam?

A: You must receive a score of at least 65% to pass.

Q: What happens if I fail a practical cooking exam? Is there an opportunity to

retake the exam?
A: If you score lower than 65% on any of the practical cooking examinations, you are
ineligible for certification for the current assessment period. Unlike the written
exams, you may not retake the exam. You may, however, reapply to take the
ProChef Certification Exam at a future date. To gain further experience and enhance
your education, we strongly encourage you to participate in all of the practical
examinations held during the remainder of the week.

Q: If I don’t pass the certification, will I still receive CEUs?

A: Yes - you will still receive 4.8 CEUs, providing you remain and participate in at
least 95% of the program.

Q: What items will the CIA supply to me throughout the week?

A: Standard cooking equipment, food items, side towels, toques, and aprons are
provided for your use and convenience.

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

Q: What items should I bring with me to the exam?
A: You must have the following items available:
• Uniforms: Non-Slip Kitchen Shoes (i.e. Clogs), Chef’s Coat, Chef’s Pants, Pen,
Thermometer
• Knives and hand tools
• Calculator
• ProChef Study Guide and other personal reference books
• Recipes
• Laptop (optional)

Q: While on campus, will I have access to the wireless network?

A: Yes. The wireless network is accessible from the Conrad Hilton Library. When
you open your browser window (i.e. Internet Explorer, Firefox, Safari) you will be
redirected to the Culinary Student Wireless Registration page. Click on I Agree,
enter cestudent for the UserName, and welcome for the Password. If you are not
automatically directed to the page, type [Link]/[Link] into your
browsers address bar.

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

 SAMPLE SCHEDULE FOR WEEK
The exam days are extended and will span the AM and PM class schedules. Sample
schedule sheets follow. Please note that all times are subject to change depending
on the number of candidates.

DAY ONE
Start Time End Time Topic Faculty / Staff Location

7:00am 8:30am Check-in & Orientation: Chef Instructor Lecture Hall

• Overview of Exam
• Identify Stations
• Draw Start Times
• Receive Menu Assignments
• Tour Kitchen
8:45am 11:15am Practical Testing: Skills Chef Instructor Skills Kitchen
• Mise en Place Chef Instructor Skills Kitchen
• Knife Cuts
• Egg Cookery
• Stock Production
11:00am Judging and Evaluation Chef Instructor Skills Kitchen
Group Feedback Chef Instructor

1:00pm 2:00pm Written Exam Proctor Lecture Hall

• Recipe Yields

2:00pm Distribute Take-Home

Costing Exam
Independent Study

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

DAY TWO
Start Time End Time Topic Faculty / Staff Location
• You have a 15 minute window prior to your exam start time for set up
• You have a 15 minute window after your end time for service
6:45am Practical Exam: Floor Judge Skills Kitchen
Prior to cooking, please present Chef Instructor
your menus to the floor judge
7:00 - 9:30: Candidate 1
7:20 - 9:50: Candidate 2
7:40 - 10:10: Candidate 3
8:00 - 10:30: Candidate 4
9:30am First Service Window Open Tasting Judges Lecture Hall
(15 minutes staggered Chef Instructor 1
presentations) Chef Instructor 2
Judging, and Evaluation
Group Feedback
Lunch when time allows Coupons APBC or SRC
1:00pm 3:00pm Written Exams Proctor Lecture Hall
• Sanitation
• Nutrition

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

DAY THREE
Start Time End Time Topic Faculty / Staff Location
• You have a 15 minute window prior to your exam start time for set up
• You have a 15 minute window after your end time for service
6:45am Practical Exam: Floor Judge Skills Kitchen
Prior to cooking, please present Chef Instructor
your menus to the floor judge
7:00 - 9:30: Candidate 1
7:20 - 9:50: Candidate 2
7:40 - 10:10: Candidate 3
8:00 - 10:30: Candidate 4
9:30am First Service Window Open Tasting Judges Lecture Hall
(15 minutes staggered Chef Instructor 1
presentations) Chef Instructor 2
Judging, and Evaluation
Group Feedback
Lunch when time allows Coupons APBC or SRC
1:00pm 2:00pm Written Exam Proctor Lecture Hall
• Weights and Measures

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

DAY FOUR
Start Time End Time Topic Faculty / Staff Location
• You have a 15 minute window prior to your exam start time for set up
• You have a 15 minute window after your end time for service
6:45am Practical Exam: Floor Judge Skills Kitchen
Prior to cooking, please present Chef Instructor
your menus to the floor judge
7:00 - 9:30: Candidate 1
7:20 - 9:50: Candidate 2
7:40 - 10:10: Candidate 3
8:00 - 10:30: Candidate 4
9:30am First Service Window Open Tasting Judges Lecture Hall
(15 minutes staggered Chef Instructor 1
presentations) Chef Instructor 2
Judging, and Evaluation
Group Feedback
Lunch when time allows Coupons APBC or SRC
1:00pm 3:00pm Written Exams Proctor Lecture Hall
• Product Identification
• Make-Up Exams
3:30pm Graduation Chef Instructor Lecture Hall

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

 PRACTICAL EXAMINATION OVERVIEW
PROCHEF LEVEL I PRACTICAL EXAMINATIONS
• Day One: Knife Skills, Egg Cookery, and Stock Preparation

• Day Two through Four: Culinary Fundamentals

TIMING
You will have 15 minutes to set up your workstation, 2 ½ hours for mise en place
and production, and a 15-minute window to plate and present your items.

JUDGING
There are at least three judges per exam: one floor judge and two tasting judges. The
floor judges are responsible for grading your performance in the kitchen, while the
tasting judges will evaluate your finished products.

After all food has been evaluated by the tasting judges, each candidate will receive
an individual critique with the entire class present, so that all participants may learn
from each other. As part of the assessment process, each candidate will be expected
to discuss his/her menu as well as provide a self-critique. Following the group
critique, you will have the opportunity to review your scores with the testing
proctor.

Sample judging forms and guidelines are provided in this study guide for your
reference (refer to pages 19 - 25 and 29 - 36).

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

MENUS
On the first day of the exam, candidates will be issued their menus for the week.
You are expected to prepare mise en place sheets and typed menus prior to each
exam. You must supply the floor judge with two typed copies of your menu on days
two, three, and four of the examination.

MAKE-UPS
If you score lower than 65% on any of the practical cooking examinations, you are
ineligible for certification for the current assessment period. You may, however,
reapply to take the ProChef Certification Exam at a future date. To gain further
experience and enhance your education, we strongly encourage you to participate in
all of the practical examinations held during the remainder of the week.

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

 KNIFE SKILLS, EGG COOKERY, AND STOCK
PREPARATION: COMPETENCIES AND KEY TERMS
Use the following list of competencies and key terms to prepare for the practical
examinations.

COMPETENCIES
Successful candidates are able to...
• Demonstrate proper safety and sanitation procedures.

• Demonstrate knife skills.

• Demonstrate methods of egg cookery.

• Demonstrate stock preparation.

• Demonstrate effective organization, workmanship, and presentation.

KEY TERMS
Chop Oblique Cut
Concassé Over-Easy Eggs
Dice Poached Eggs
French Rolled Omelet Sachet d’épices
Fried Eggs Slice
Hard-Cooked/Hard-Boiled Eggs Soft-Cooked/Soft-Boiled Eggs
Julienne Stock
Mince Suprême
Mirepoix Tourné
Mise en Place

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

 KNIFE SKILLS, EGG COOKERY, AND STOCK
PREPARATION: PRACTICAL GUIDELINES
KNIFE SKILLS
1) Mince 5 Garlic Cloves
2) Mince 3 Shallot Bulbs
3) Concassé 3 Tomatoes
4) Suprême 1 Orange or Grapefruit
5) Finely Chop ¼ cup Parsley
6) From 3 each 100 ct. Russet Potatoes, Produce:
• Minimum of 4 Tourné
• 2 oz. Julienne
• 2 oz. Brunoise
• 2 oz. Bâtonnet
• 2 oz. Small Dice

7) From 1 lb. Horse Carrots, Produce:

• Minimum of 4 Tourné
• 1 cup Oblique-Cut

8) From 1 Large Spanish Onion, Produce:

• ½ Cup Julienne
• ½ Cup Small Dice

EGG DISHES
• Produce 2 French-Style (Rolled) Omelets (3 eggs per portion)
• Produce, after random selection, ONE of the following egg dishes:
− 2 Portions of Poached Eggs (2 Eggs per Portion)
− 2 Portions of Soft-Boiled Eggs (2 Eggs per Portion)
− 2 Portions of Over-Easy Eggs (2 Eggs per Portion)

STOCK
• Produce 1 Quart of Fish Stock

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

 KNIFE SKILLS, EGG COOKERY, AND
STOCK PREPARATION:
GUIDELINES AND JUDGING FORM FOR FLOOR SCORE SHEETS

FOOD IS SERVABLE (Y/N)

• This criteria is judged strictly on a yes/no basis, either the food is safe/servable
or it is not.
• The Floor Judges will determine if any food is un-servable. Food deemed un-
servable will not be evaluated by the Tasting Judges. The candidate will
receive a tasting score of zero for that food item. Points may still be awarded
for the communication piece.
− Un-Servable Food: Food that is unfit for human consumption due to cross-
contamination, under-cooking, or other mishandling/abuse that could cause
illness.

MISE EN PLACE, ORGANIZATION, AND CLEANLINESS (8 PTS)

• Timely Menu Submission: (1 pt)
− Candidate submits two neatly typed menus to the Floor Judge each day
before the start of the exam.
• Timeline/Game Plan Preparation/Utilization: (1 pt)
− Candidate prepares a timeline/game plan and references it throughout the
day’s production.
− The timeline/game plan should be large enough to be viewed at a distance.
• Station Organization/Cleanliness: (5 pts)
− Candidate has out only the food, tools, and equipment necessary for the
current preparation. The station remains free of clutter.
− Candidate’s station is free of spills, crumbs, scraps, etc.
− Candidate’s station is contained to designated area; it does not impede the
work of others.
− Candidate works in an organized, methodical manner transitioning
smoothly between tasks.
− Candidate exits the exam leaving his/her station neat and clean.
− Candidate’s knife kit/ toolbox is clean and sanitary inside.
• Kitchen Organization/Cleanliness: (1 pt)
− Candidate contributes to the overall cleanliness and organization of the
kitchen including the refrigerators, dish area, and the floors.

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

SAFETY (5 PTS)
• Candidate moves safely around the kitchen (i.e. alerts other candidates when
he/she is behind them or is close to them with knives and/or hot items).
• Candidate safely handles knives.
• Candidate’s knives are properly sharpened.
• Candidate safely operates equipment.

SANITATION PROCEDURE (1 PT EACH = 5 PTS)

• Candidate Enters Exam Wearing the Proper Uniform:
− Non-slip kitchen shoes (i.e. Kitchen Clogs), Chef’s Pants, Chef’s Coat,
Toque*, Apron*, Side Towel*, Pen, and Thermometer. *(Toque, Apron, and
Side Towel are provided by the CIA)
− Candidate’s uniform is clean and properly maintained.
− Candidate wears uniform at all times in the kitchen.
• Appropriate Use of Gloves:
− Candidate wears gloves when handling food items that are ready to eat,
according to CIA policy.
− Candidate wears gloves when plating food.
• Avoids Cross-Contamination:
− Candidate washes hands, cutting boards, knives, etc. when transitioning
from fish to meat to vegetable or dairy preparation.
− Candidate keeps all finished products away from raw ingredients.
− Candidate uses a clean tasting spoon every time – no “double-dipping”.
• Maintaining Proper Food Temperatures:
− Candidate stores products properly and at the right temperatures according
to ServSafe standards.
• Proper Recycling:
− Candidate uses the proper receptacles for the various types of waste.

COOKING TECHNIQUES, SKILLS, AND FUNDAMENTALS (8 PTS)

• Equipment Usage (2 pts)
− Candidate chooses appropriate equipment for each task.
− Candidate uses equipment properly, according to its intended use.
• Knife Skills (3 pts)
− Candidate uses the proper knife for each task.
− Candidate demonstrates the proper cutting technique for each task.
• Cooking Technique (3 pts)
− Candidate uses the proper technique for each task.
− Candidate properly executes each technique.

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

PROPER UTILIZATION OF INGREDIENTS AND LEFTOVERS
(2 PTS EACH = 4 PTS)
• Usable Trim:
− Candidate saves and properly stores trim that is still usable.
• Proper Storage:
− Candidate properly stores all food items. Food should be:
• Wrapped
• Labeled
• Dated
• Properly Shelved

TIMING OF SERVICE (-5 PTS TO 5 PTS)

• Candidate serves all items/courses within allotted15 minute window.
− After the window closes, the candidate will have an additional 10 minute
grace period to serve his/her food. However, 1 point per minute will be
deducted, which can result in a negative score of -5 pts. If you miss both the
15 minute window and the 10 minute grace period, your food will not be
tasted until all other candidates have been evaluated.

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

 FLOOR SCORE SHEET:
KNIFE SKILLS, EGG COOKERY, AND STOCK PREPARATION
Candidate: ___________________ Judge: _______________________

Food is Servable: Y / N
Any food deemed *un-servable by the Floor Judges will not be evaluated by the Tasting Judges.
Candidate will receive a tasting score of zero for that food item.

Criteria Scores Total

Mise en Place, Organization, and Cleanliness
Timely Menu Submission (1 pt)
Timeline/Game Plan Preparation/Utilization (1 pt)
Station Organization/Cleanliness (5 pts)
Kitchen Organization/Cleanliness (1 pt) /8
Safety
Demeanor/Equipment Operation/Knife Usage (5 pts) /5
Sanitation Procedure
Proper Uniform (1 pt)
Appropriate Use of Gloves (1 pt)
Avoids Cross-Contamination (1 pt)
Maintaining Proper Food Temperatures (1 pt)
Proper Recycling (1 pt) /5
Cooking Techniques, Skills, and Fundamentals
Equipment Usage (2 pts.)
Knife Skills (3 pts.)
Cooking Technique (3 pts.) /8
Proper Utilization of Ingredients and Leftovers
Usable Trim (2 pts)
Proper Storage (2 pts) /4
Timing of Service
All food served within 15 min. window** (-5 pts to 5 pts) /5
Total Score /35
Important Notes:
*Un-Servable: Food that is unfit for human consumption due to cross-contamination, under-cooking,
or other mishandling/abuse that could cause illness.

**After your window closes, you will have an additional 10 minutes to serve your food. However, you
will be deducted 1 point per minute, which can result in a negative score of -5 pts. If you miss both
the 15 minute window and the 10 minute grace period, your food will not be tasted until all other
candidates have been evaluated.

Comments (on back):

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

 KNIFE SKILLS, EGG COOKERY, AND STOCK
PREPARATION:
GUIDELINES AND JUDGING FORM FOR TASTING SCORE SHEETS

KNIFE SKILLS (22 PTS)

• Accuracy (5 pts each = 10 pts)
− Size
• Candidate produces vegetable and fruit cuts that are standard classical
size.
− Shape
• Candidate produces fruit and vegetable cuts that are standard classical
shape.
• Usage (4 pts each = 12 pts)
− Yield
• Candidate produces the amount of product specified.
− Usable Trim
• Candidate saves and properly stores trim that is still usable.
− Minimal Waste
• Candidate produces a minimal amount of waste for the product
generated.

EGG COMPETENCY #1: FRENCH ROLLED OMELET (9 PTS)

• Seasoning (2 pts)
− Candidate properly seasons eggs with salt and pepper.
• Presentation (1 pt)
− Candidate presents a neatly rolled omelet on a clean plate.
• Execution (2 pts each)
− Proper Procedure
• Candidate properly mixes eggs.
• Candidate uses the proper cooking technique.
− Doneness/Color
• Candidate cooks the omelets to the proper doneness.
− Uniformity Across Portions
• Candidate produces consistent products.

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

EGG COMPETENCY #2: MOIST OR DRY HEAT (9 PTS)
• Seasoning (2 pts)
− Candidate properly seasons eggs with salt and pepper.
• Presentation (1 pt)
− Candidate neatly presents the eggs on a clean plate or bowl.
• Execution (2 pts each)
− Proper Procedure
• Candidate properly executes the specified cooking technique.
− Doneness/Color
• Candidate cooks the eggs to the proper doneness for the specified
cooking technique.
− Uniformity Across Portions
• Candidate produces consistent products.

STOCK (5 PTS EACH = 20 PTS)

• Clarity
− Candidate produces a stock which is clear, not cloudy.
• Color
− Candidate produces a stock which is light gold in color.
• Aroma
− Candidate produces a stock which smells primarily of fresh fish, with a
background of mirepoix.
• Flavor
− Candidate produces a stock which tastes primarily of fresh fish, with a
background of mirepoix.
− Candidate’s stock is presented unsalted.

COMMUNICATION (2.5 PTS EACH = 5 PTS)

• Menu Discussion
− Candidate is able to intelligently and concisely describe and discuss the
items on the menu.
• Discuss Positives/Negatives of Execution
− Candidate is able to discuss the positive and negative aspects of his/her
experience in the kitchen for the day.

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

 TASTING AND SKILL EVALUATION SHEET:
KNIFE SKILLS, EGG COOKERY, AND STOCK PREPARATION

Candidate: ____________________ Judge: ___________________

Criteria Scores Total

Knife Skills
Accuracy: Size (5 pts)
Accuracy: Shape (5 pts)
Usage: Usable Trim (4 pts)
Usage: Yield (4 pts)
Usage: Minimal Waste (4 pts) /22
Egg Competency #1: French Rolled Omelet
Seasoning (2 pts)
Presentation (1 pt)
Execution: Proper Procedure (2 pts)
Execution: Doneness/Color (2 pts)
Execution: Uniformity Across Portions (2 pts) /9
Egg Competency #2: Moist or Dry Heat
Seasoning (2 pts)
Presentation (1 pt)
Execution: Proper Procedure (2 pts)
Execution: Doneness/Color (2 pts)
Execution: Uniformity Across Portions (2 pts) /9
Stock
Clarity (5 pts)
Color (5 pts)
Aroma (5 pts)
Flavor (5 pts) /20
Communication
Menu Discussion (2.5 pts)
Discuss Positives/Negatives of Execution (2.5 pts) /5
Total Score /65
Important Notes:
Any food deemed un-servable by the Floor Judges will not be evaluated by the Tasting Judges.
Candidate will receive a tasting score of zero for that food item. Points may still be awarded for the
communication piece.

Comments (on back):

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

 CULINARY FUNDAMENTALS:
COMPETENCIES AND KEY TERMS
Use the following list of competencies and key terms to prepare for the practical
examinations.

COMPETENCIES
Successful candidates are able to...
• Demonstrate soup production:
− Cream soup
− Purée soup
− Clear soup

• Demonstrate basic salads and salad dressing production:

− Tossed salad with basic vinaigrette
− Tossed salad with emulsified vinaigrette
− Tossed salad with creamy dressing

• Demonstrate culinary fundamentals as applied to proteins, sauces, vegetables,

starches, and grains

• Demonstrate effective organization, workmanship, and presentation

• Demonstrate proper safety and sanitation procedures

KEY TERMS
Al Dente Fines Herbes Purée Soup
Béarnaise Sauce French Fries Reduction
Blanch Fresh Pasta Rémoulade Sauce
Boil Glaze Roast
Braise Grand Sauce Robert Sauce
Carryover Cooking Grill Sauce vin Blanc
Clear Soup Hollandaise Sauce Sauté
Cream Soup Jus/Jus Lié Shallow Poach
Creamy Dressing Nappé Simple Vinaigrette
Deep Fry Pan Fry Stew
Deep Poach Pan Gravy Tossed Salad
Demi-Glace Pan Steam Tourné
Duchesse Potatoes Pilaf Tranche
Emulsified Vinaigrette Poach Truss
Emulsion Purée Velouté

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

 CULINARY FUNDAMENTALS:
PRACTICAL GUIDELINES

OVERVIEW
Nine different menus have been designed for the Culinary Fundamentals Practical
Examination. Each menu features a soup with a garnish, salad with a dressing, and
entrée with sauce and accompaniments. You will be assigned three of these menus
(one per day). You must prepare four portions of each course (one for use as a show
plate, two for judging, and one for your meal).

SOUP
Over the course of the three days, each candidate will prepare a different style of
soup (cream, purée, and clear). The specific type of soup will be assigned (i.e.
Cream of Tomato Soup). The soup must be appropriately garnished.

SALAD
Over the course of the three days, each candidate will have to prepare a tossed salad
with a different style of salad dressing (simple vinaigrette, emulsified vinaigrette,
and creamy dressing). The style of dressing will be assigned each day, but the
specific recipe is at your discretion (i.e. if you are assigned Creamy Dressing, you
may choose to prepare Blue Cheese Dressing, Creamy Peppercorn Dressing, etc.). A
variety of lettuces will be available for your use; it is up to you to select the lettuce
that is most appropriate to the application.

ENTRÉE
Over the course of the three days, each candidate will have to prepare an entrée with
an assigned sauce and starch and vegetable accompaniment. All components,
including the specific cooking methods will be assigned (i.e. Roasted Chicken with
Pan Gravy).

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

 Day Two Day Three Day Four
Soup Soup Soup
Cream Soup with Garnish Purée Soup with Garnish Clear Soup with Garnish

Salad Salad Salad

Tossed Salad with Tossed Salad with Tossed Salad with Creamy
Simple Vinaigrette Emulsified Vinaigrette Dressing

Entrée Entrée Entrée

Protein with Sauce Protein with Sauce Protein with Sauce

Starch Starch Starch

Vegetable Vegetable Vegetable

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

 CULINARY FUNDAMENTALS:
GUIDELINES AND JUDGING FORM FOR
FLOOR SCORE SHEETS

FOOD IS SERVABLE (Y/N)

• This criteria is judged strictly on a yes/no basis, either the food is safe/servable
or it is not.
• The Floor Judges will determine if any food is un-servable. Food deemed un-
servable will not be evaluated by the Tasting Judges. The candidate will
receive a tasting score of zero for that menu segment. Points may still be
awarded for the communication piece.
− Un-Servable Food: Food that is unfit for human consumption due to cross-
contamination, under-cooking, or other mishandling/abuse that could cause
illness.

MISE EN PLACE, ORGANIZATION, AND CLEANLINESS (8 PTS)

• Timely Menu Submission: (1 pt)
− Candidate submits two neatly typed menus to the Floor Judge each day
before the start of the exam.
• Timeline/Game Plan Preparation/Utilization: (1 pt)
− Candidate prepares a timeline/game plan and references it throughout the
day’s production.
− The timeline/game plan should be large enough to be viewed at a distance.
• Station Organization/Cleanliness: (5 pts)
− Candidate has out only the food, tools, and equipment necessary for the
current preparation. The station remains free of clutter.
− Candidate’s station is free of spills, crumbs, scraps, etc.
− Candidate’s station is contained to designated area; it does not impede the
work of others.
− Candidate works in an organized, methodical manner transitioning
smoothly between tasks.
− Candidate exits the exam leaving his/her station neat and clean.
− Candidate’s knife kit/ toolbox is clean and sanitary inside.
• Kitchen Organization/Cleanliness: (1 pt)
− Candidate contributes to the overall cleanliness and organization of the
kitchen including the refrigerators, dish area, and the floors.

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

SAFETY (5 PTS)
• Candidate moves safely around the kitchen (i.e. alerts other candidates when
he/she is behind them or is close to them with knives and/or hot items).
• Candidate safely handles knives.
• Candidate’s knives are properly sharpened.
• Candidate safely operates equipment.

SANITATION PROCEDURE (1 PT EACH = 5 PTS)

• Candidate Enters Exam Wearing the Proper Uniform:
− Non-slip kitchen shoes (i.e. Kitchen Clogs), Chef’s Pants, Chef’s Coat,
Toque*, Apron*, Side Towel*, Pen, and Thermometer. *(Toque, Apron, and
Side Towel are provided by the CIA)
− Candidate’s uniform is clean and properly maintained.
− Candidate wears uniform at all times in the kitchen.
• Appropriate Use of Gloves:
− Candidate wears gloves when handling food items that are ready to eat,
according to CIA policy.
− Candidate wears gloves when plating food.
• Avoids Cross-Contamination:
− Candidate washes hands, cutting boards, knives, etc. when transitioning
from fish to meat to vegetable or dairy preparation.
− Candidate keeps all finished products away from raw ingredients.
− Candidate uses a clean tasting spoon every time – no “double-dipping”.
• Maintaining Proper Food Temperatures:
− Candidate stores products properly and at the right temperatures according
to ServSafe standards.
• Proper Recycling:
− Candidate uses the proper receptacles for the various types of waste.

COOKING TECHNIQUES, SKILLS, AND FUNDAMENTALS (8 PTS)

• Equipment Usage (2 pts)
− Candidate chooses appropriate equipment for each task.
− Candidate uses equipment properly, according to its intended use.
• Knife Skills (3 pts)
− Candidate uses the proper knife for each task.
− Candidate demonstrates the proper cutting technique for each task.
• Cooking Technique (3 pts)
− Candidate uses the proper technique for each task.
− Candidate properly executes each technique.

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

PROPER UTILIZATION OF INGREDIENTS AND LEFTOVERS
(2 PTS EACH = 4 PTS)
• Usable Trim:
− Candidate saves and properly stores trim that is still usable.
• Proper Storage:
− Candidate properly stores all food items. Food should be:
• Wrapped
• Labeled
• Dated
• Properly Shelved

TIMING OF SERVICE (-5 PTS TO 5 PTS)

• Candidate serves all items/courses within allotted15 minute window.
− After the window closes, the candidate will have an additional 10 minute
grace period to serve his/her food. However, 1 point per minute will be
deducted, which can result in a negative score of -5 pts. If you miss both the
15 minute window and the 10 minute grace period, your food will not be
tasted until all other candidates have been evaluated.

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

 FLOOR SCORE SHEET:
CULINARY FUNDAMENTALS
Candidate: ___________________ Judge: _______________________

Food is Servable: Y / N
Any food deemed *un-servable by the Floor Judges will not be evaluated by the Tasting Judges.
Candidate will receive a tasting score of zero for that menu segment.

Criteria Scores Total

Mise en Place, Organization, and Cleanliness
Timely Menu Submission (1 pt)
Timeline/Game Plan Preparation/Utilization (1 pt)
Station Organization/Cleanliness (5 pts)
Kitchen Organization/Cleanliness (1 pt) /8
Safety
Demeanor/Equipment Operation/Knife Usage (5 pts) /5
Sanitation Procedure
Proper Uniform (1 pt)
Appropriate Use of Gloves (1 pt)
Avoids Cross-Contamination (1 pt)
Maintaining Proper Food Temperatures (1 pt)
Proper Recycling (1 pt) /5
Cooking Techniques, Skills, and Fundamentals
Equipment Usage (2 pts)
Knife Skills (3 pts)
Cooking Technique (3 pts) /8
Proper Utilization of Ingredients and Leftovers
Usable Trim (2 pts)
Proper Storage (2 pts) /4
Timing of Service
All food served within 15 min. window** (-5 pts to 5 pts) /5
Total Score /35
Important Notes:
*Un-Servable: Food that is unfit for human consumption due to cross-contamination, under-cooking,
or other mishandling/abuse that could cause illness.

**After your window closes, you will have an additional 10 minutes to serve your food. However, you
will be deducted 1 point per minute, which can result in a negative score of -5 pts. If you miss both
the 15 minute window and the 10 minute grace period, your food will not be tasted until all other
candidates have been evaluated.

Comments (on back):

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

 CULINARY FUNDAMENTALS:
GUIDELINES AND JUDGING FORM FOR
TASTING SCORE SHEETS

PRESENTATION (1 PT EACH = 5 PTS)

• Functional Garnish
− Candidate uses a garnish that is appropriate to the dish and is edible.
• Balance
− Candidate’s choice of ingredients and cooking techniques are
complementary to the assigned dish.
• Visual Appeal
− Unity: Candidate’s plate presents a cohesive unit.
− Focus: Candidate’s plate has an identifiable focal point.
− Flow: Candidate’s plate demonstrates flow from item to item.
• Plate Cleanliness
− Candidate’s plate should have nothing on the rim.
• Plate Temperature
− Candidate should plate hot food on hot plates and cold food on cold plates.

TASTE (35 PTS)

• Temperature (9 pts)
− Candidate’s food items and plate are at the appropriate temperature:
• Cold items are cold and served on cold plates.
• Hot items are hot and served on hot plates.
• Texture (8 pts)
− Candidate’s dish has the appropriate texture (i.e. fried dishes are crispy,
poached dishes are tender, etc.).
• Aroma/Flavor Development (9 pts)
− Candidate’s dish has an appealing aroma that stimulates the appetite.
− Candidate’s dish exhibits proper flavor development through proper
cooking techniques (i.e. grilled items have a slightly charred, smoky flavor,
roasted items have proper browning which leads to depth of flavor, etc.).
• Seasoning (9 pts)
− Candidate properly seasons the dish with salt and pepper and uses other
seasonings where appropriate.

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

COMPETENCY EXECUTION (20 PTS)
• Soup Cookery
− Ingredient Selection (2 pts)
• Candidate chose the appropriate ingredients for the assigned soup.
− Knife Cuts (4 pts)
• Candidate’s knife cuts are of the appropriate size and shape.
− Portion Size (2 pts)
• Candidate served the appropriate amount of soup.
− Cooking Technique (10 pts)
• Candidate’s soup reflects the assigned technique.
• Candidate’s soup was properly executed resulting in appropriate color,
texture, and consistency.
− Consistency Across Plates (2 pts)
• Candidate’s final products are consistent across the plates.
• Salad/Dressing Preparation
− Ingredient Selection (2 pts)
• Candidate selected greens that were complementary to their assigned
dressing.
− Knife Cuts (4 pts)
• Candidate’s knife cuts are of the appropriate size and shape.
− Portion Size (2 pts)
• Candidate served the appropriate amount of salad.
− Cooking Technique (10 pts)
• Candidate’s salad has been properly washed and dried.
• Candidate’s dressing reflects the assigned style.
• Candidate used the appropriate amount of dressing.
− Consistency Across Plates (2 pts)
• Candidate’s final products are consistent across the plates.
• Entrée Preparation
− Ingredient Selection (2 pt)
• Candidate selects proper ingredients for assigned item.
− Knife Cuts (4 pts)
• Candidate’s knife cuts are of the appropriate size and shape.
• Candidate’s protein is carved appropriately (if applicable).

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

 − Portion Size (2 pts)
• Candidate’s plate has the proper balance of protein, starch, and
vegetable.
− Cooking Technique (10 pts)
• Candidate’s protein is properly cooked and reflects the assigned
cooking method.
• Candidate’s vegetable is properly cooked
(1) Proper texture.
(2) Proper color.
• Candidate’s starch is properly cooked.
• Candidate’s sauce is of the proper consistency and served in the proper
quantity.
− Plate Consistency (2 pts)
• Candidate’s final products are consistent across the plates.

COMMUNICATION (2.5 PTS EACH = 5 PTS)

• Menu Discussion
− Candidate is able to intelligently and concisely describe and discuss the
items on the menu.
• Discuss Positives/Negatives of Execution
− Candidate is able to discuss the positive and negative aspects of his/her
experience in the kitchen for the day.

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

 TASTING SHEET: CULINARY FUNDAMENTALS

Candidate: ________________ Judge: ____________________

Criteria Score Avg.
Presentation Soup Salad Entrée
Functional Garnish (1 pt)
Balance (1 pt)
Visual Appeal (1 pt)
Plate Cleanliness (1 pt)
Plate Temperature (1 pt)
Totals: /5 /5 /5 /5
Taste Soup Salad Entrée
Temperature (9 pts)
Texture (8 pts)
Aroma/Flavor Development (9 pts)
Seasoning (9 pts)
Totals: /35 /35 /35 /35
Competency Execution Soup Salad Entrée
Ingredient Selection (2 pts)
Knife Cuts (4 pts)
Portion Size (2 pts)
Cooking/Prep. Tech. (10 pts)
Plate Consistency (2 pts)
Totals: /20 /20 /20 /20
Communication Soup Salad Entrée
Menu Discussion (2.5 pts)
Discuss Pos. /Neg. of Exec. (2.5
pts)
Totals: /5 /5 /5 /5
Total Scores: /65 /65 /65 /65
Important Notes: Any food deemed un-servable by the Floor Judges will not be evaluated by the Tasting
Judges. Candidate will receive a tasting score of zero for that menu segment. Points may still be awarded for the
communication piece.

Comments:

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

 WRITTEN EXAMINATION OVERVIEW
PROCHEF LEVEL I WRITTEN EXAMINATIONS
• Food Safety and Sanitation

• Culinary Math
− Weights and Measures
− Recipe Conversion, Yield, and Ratios
− Food Costing

• Fundamental Nutrition

• Product Identification

RESPONSIBILITIES
It is your responsibility to prepare for the examinations. In the Appendix, you will
find a listing of CIA classes, textbooks, DVDs, and podcasts that contain the material
covered in these exams. We recommend that you complete the questions and
activities at the end of the chapters and study the sample questions appearing at the
end of each exam section to familiarize yourself with their format and content.

TIMING
You will receive one hour to complete each written examination. You will receive
your exact exam schedule during your program orientation.

MAKE-UPS
You will be given an opportunity to retake up to two of the written examinations
you did not pass. The scores for the original and make up exams will be averaged
together. If the average of the two exams is below 65%, you will be ineligible for
certification for the current assessment period. You may, however, reapply to take
the ProChef Certification Exam at a future date.

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

 FOOD SAFETY AND SANITATION WRITTEN EXAM
The food safety and sanitation written examination contains a combination of 25
multiple choice and true/false questions. Use the following list of competencies,
key terms, and sample questions to prepare for the exam.

COMPETENCIES
Successful candidates are able to...

• Discuss food-borne illnesses, including populations at highest risk for

contracting these illnesses, and methods of prevention.
• Identify and describe potential hazards to food safety including biological,
physical, and chemical contaminants.
• List and describe pathogens associated with various types of foods and state
methods of prevention.
• Identify common food allergens, allergy symptoms, and methods of prevention.
• Discuss procedures for safe food handling.
• Outline and describe the steps in the flow of food.
• Define key concepts that should be regulated in the flow of foods such as cross-
contamination and time-temperature abuse.
• Discuss guidelines for proper food cooking, cooling, storage, reheating, and
holding.
• Identify the steps in a HACCP plan.

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

KEY TERMS
Antiseptic Hepatitis
At-Risk Groups Infestation
Bacteria Internal Cooking Temperature
Bacterial Growth Internal Storage Temperature
Biological Hazard LIFO
Botulism Pathogen
Chemical Hazard Physical Hazard
Ciguartera Toxin Physical Hazard
Clean Reheat
Contaminant Rinse
Cooling Procedures Salmonellosis
Cross-Contamination Sanitize
FAT TOM Shellstock Tag
FIFO Shiga Toxin-Producing E. Coli
Food Allergen TCS
Food Safety Management System Temperature Danger Zone
Food Storage Procedures Thawing
Food-Borne Illness Time-Temperature Abuse
HACCP Toxin
Hand-Washing Virus

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

 SAMPLE QUESTIONS

1. Why are infants and young children at a higher risk contracting for food-borne
illness?
a. They are more likely to spend time in a hospital
b. Their immune systems are not yet fully developed
c. They are more likely to suffer allergic reactions
d. Their appetites are suppressed

2. Several people became ill with Bacillus Cereus Gastroenteritis after eating
time-temperature abused rice. This result is an example of what?
a. Cross-contamination
b. Food-borne illness
c. Food irradiation
d. Stationary phase

3. Which of the following is a seafood toxin?

a. Botulism
b. Cyanide
c. Ciguatera
d. None of the above

4. Which of the following food-borne illnesses is a potential risk of eating raw

shellfish?
a. Hepatitis A
b. Salmonella
c. E-coli
d. Botulism

5. The potential to transmit food-borne illness ends after the food is fully
cooked.
a. True
b. False

6. Which is a TCS food?

a. Saltines
b. Bananas
c. Sprouts
d. Coffee

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

7. Which of the following is a biological contaminant?
a. Bones in a chicken fillet
b. Ciguatera toxin in a red snapper
c. Metal shavings in a can of peaches
d. Tomato juice served in a pewter pitcher

8. Peanuts and soy products are dangerous for people with what condition?
a. FAT TOM
b. Food allergies
c. Chemical sensitivity
d. Poor personal hygiene

9. The proper internal cooking temperature for eggs that will be served
immediately is ______________.
a. 165ºF
b. 155ºF
c. 140ºF
d. 145ºF

10. Which of the following is a safe and acceptable way to thaw a frozen 20 lb.
turkey?
a. Gradual thawing under refrigeration
b. Under 120ºF running water
c. Thawing at room temperature
d. In a kettle of cool water on the counter

11. All hot foods should be held at a temperature no less than _____________.
a. 115°F/46°C
b. 125°F/52°C
c. 135°F/57°C
d. 155°F/68°C

12. How should a prep table be cleaned and sanitized?

a. Spray with a cleaning solution, and then wipe with a sanitized cloth
b. Spray with a sanitizing solution, rinse with clean water, and then dry
c. Brush off loose dirt with a clean cloth, and then wipe or spray with a
sanitizing solution
d. Clean the surface, rinse the surface, sanitize the surface, and then allow
the surface to air-dry

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

13. Handwashing is the most important part of personal hygiene.
a. True
b. False

14. Most regulations for foodservice operations are written at what level?
a. City
b. County
c. State
d. Federal

15. HACCP is a federally-mandated program established and regulated by the

FDA and USDA.
a. True
b. False

ANSWER KEY
1. b
2. b
3. c
4. a
5. b
6. c
7. b
8. b
9. d
10. a
11. c
12. d
13. a
14. c
15. b

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

 FUNDAMENTAL NUTRITION WRITTEN EXAM
The fundamental nutrition examination contains a combination of 25 multiple choice
and true/false questions. Use the following list of competencies, key terms, and
sample questions to prepare for the exam.

COMPETENCIES
Successful candidates are able to...
• Discuss basic nutrition concepts.
• List the six classes of nutrients and describe the function of each.
• Identify foods that are a good source of each type of nutrient.
• Identify the three energy-yielding nutrients and state the number of calories per
gram for each of these nutrients.
• Describe nutrient-dense and empty-calorie foods and list examples of each.
• Discuss the USDA Dietary Guidelines for Americans and list key
recommendations.
• Identify the parts of a whole grain and provide examples of whole-grain
products.
• List the three types of fatty acids and identify sources associated with each
variety.
• Identify fat-soluble and water-soluble vitamins.
• Compare and contrast vegan and vegetarian diets.
• Discuss concepts related to organic farming, sustainable agriculture, and other
green initiatives.

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

KEY TERMS
Alcohol Nutrient
Allergen Nutrient-Dense Food
Amino Acid Obesity
Antioxidant Oil
Calorie/Kilocalorie Omega-3 Fatty Acid
Carbohydrate Organic Food
Complete Protein Phytochemicals
Complex Carbohydrate Polyunsaturated Fatty Acid
Cholesterol Saturated Fatty Acid
Dietary Guidelines for Americans Simple Carbohydrate
Empty-Calorie Food Sodium
Fat Sugar
Fats/Lipid Sustainable Agriculture
Fat-Soluble Vitamin Trans Fatty Acid
Fiber Type 2 Diabetes
Food Label USDA
Heart Disease Vegan Diet
Macronutrient Vegetarian Diet
Micronutrients Vitamin
Mineral Water-Soluble Vitamin
Monounsaturated Fatty Acid Whole Grain

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

 SAMPLE QUESTIONS

1. There are _________ calories in 1 gram of alcohol.

a. 3
b. 4
c. 7
d. 9

2. If a food contains 8 grams of carbohydrates, 4 grams of protein, and 1 gram of

fat, how many calories does it contain in total?
a. 55
b. 57
c. 60
d. 70

3. People following a vegan diet do not consume cheese or other dairy-based

products.
a. True
b. False

4. The basic building blocks of proteins are __________________.

a. Micronutrients
b. Amino acids
c. Fatty acids
d. Enzymes

5. Which of the following fatty acids is the greatest contributor to heart disease?
a. Saturated fatty acids
b. Trans fatty acids
c. Polyunsaturated fatty acids
d. Monounsaturated fatty acids

6. Which of the following is a good source of monounsaturated fatty acids?

a. Olive oil
b. Sunflower oil
c. Soybean oil margarine
d. Shrimp

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

7. When whole grains are refined, the starchy part that remains comes from what
part of the kernel?
a. The germ
b. The endosperm
c. The bran
d. The hull

8. Which of the following is not a good source of vitamin A?

a. Sweet potatoes and carrots
b. Spinach and broccoli
c. Beef liver
d. They are all good sources of vitamin A

9. How many milligrams of sodium are in one teaspoon of table salt?

a. 4,000
b. 2,300
c. 1,200
d. 1,800

10. Carbohydrates are necessary for the body to work efficiently and to fulfill its
energy needs.
a. True
b. False

ANSWER KEY
1. c
2. b
3. a
4. b
5. b
6. b
7. b
8. d
9. b
10. a

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

 RECIPE CONVERSION, YIELD, AND RATIOS
WRITTEN EXAM
The recipe conversion, yield, and ratios written examination consists of 25 multiple
choice questions. Use the following list of competencies, key terms, and sample
questions to prepare for the exam.

COMPETENCIES
Successful candidates are able to...
• Determine recipe yields.

• Adjust recipe yields.

• Calculate ingredient quantities based on yield percentages.

• Calculate yield percentages for ingredients based on trim loss.

• Recognize and apply standard kitchen ratios.

• Evaluate purchasing information based on portion size, portion quantity, and

yield information.

KEY TERMS
Portion Size Recipe Yield
Purchasing Yield Trim
Ratio Yield
Recipe Conversion Yield Percent
Recipe Conversion Factor (RCF)

PROCHEF CERTIFICATION PROGRAM LEVEL I 47 THE CULINARY INSTITUTE OF AMERICA®

 SAMPLE QUESTIONS

1. A recipe for soup makes 5 gallons and calls for 2 cups of tomato juice. You
want to make thirty 6-ounce portions. How many cups of tomato juice should
you use? (1 cup of soup is equal to 8 ounces)
a. 0.57 cups
b. 1.42 cups
c. 0.71 cups
d. 2 cups

2. The basic ratio for custard is as follows:

4 parts milk
2 parts egg
1 part sugar

If you want to make 14 lb. 6 oz. of custard, how many ounces of milk should
you use?
a. 230 oz.
b. 32.86 oz.
c. 524.7 oz.
d. 131.4 oz.

3. You purchased 15 pounds of russet potatoes. After cleaning the potatoes, there
are 3.75 pounds of peels. What is the yield percent?
a. 25%
b. 75%
c. 11.25%
d. 80%

4. Sally is serving brunch for 25 people. Each person will be served an 8-oz. glass
of cranberry juice. How many quarts of cranberry juice will she need to
purchase?
a. 6 quarts
b. 7 quarts
c. 12.5 quarts
d. 1.56 quarts

PROCHEF CERTIFICATION PROGRAM LEVEL I 48 THE CULINARY INSTITUTE OF AMERICA®

5. According to "The Professional Chef," how many pounds of fish bones are
required to make 1 gallon of chicken stock?
a. 6 lb.
b. 8 lb.
c. 11 lb.
d. 3 lb.

ANSWER KEY
1. a
2. d
3. b
4. b
5. c

PROCHEF CERTIFICATION PROGRAM LEVEL I 49 THE CULINARY INSTITUTE OF AMERICA®

 WEIGHTS AND MEASURES WRITTEN EXAM
The weights and measures written examination consists of 25 multiple choice
questions. Use the following list of competencies, key terms, and sample questions
to prepare for the exam.

COMPETENCIES
Successful candidates are able to...
• Convert between different units of weights and measures.

− Convert from volume to volume measurements.

− Convert from weight to weight measurements.
− Convert from volume to weight measurements.
− Convert from weight to volume measurements.
− Convert from metric to standard measurements.

KEY TERMS
Cup (C, c, cup) Pound (lb, #)
Fluid Ounce (fl. oz.) Quart (qt.)
Gallon (G, Gal.) Quart (qt.)
Gram (g) Tablespoon (Tbsp., T)
Kilogram (Kg) Teaspoon (tsp., t)
Liter (L) Unit of Measurement
Milliliter (mL) Volume
Ounce (oz.) Weight
Pint (pt.) Weight Ounce (wt. oz.)

PROCHEF CERTIFICATION PROGRAM LEVEL I 50 THE CULINARY INSTITUTE OF AMERICA®

 SAMPLE QUESTIONS

1. 3 teaspoons = _______tablespoon(s)
a. 1 tablespoon
b. 2 tablespoons
c. ½ tablespoon
d. ⅓ tablespoon

2. 11 cups = ___________ pint(s)

a. 2.75 pints
b. 11 pints
c. 5 ½ pints
d. 1.37 pints

3. 8 fl. oz. = ___________ teaspoon(s)

a. 16 teaspoons
b. 48 teaspoons
c. 24 teaspoons
d. 4 teaspoons

4. 5500 mL = __________ liter(s)

a. 5.5 liters
b. 55 liters
c. 550 liters
d. 0.5 liters

5. 10 lb. = _____________ wt. oz.

a. 16 wt. oz.
b. 4.53 wt. oz.
c. 4, 536 wt. oz.
d. 160 wt. oz.

6. 100 kg = ____________ g
a. 1 g
b. 100,000 g
c. 10 g
d. 220 g

PROCHEF CERTIFICATION PROGRAM LEVEL I 51 THE CULINARY INSTITUTE OF AMERICA®

7. Given that 1 cup of cumin weighs 4 ounces, how much does 1 teaspoon of
cumin weigh?
a. 8 wt. oz.
b. 0.08 wt. oz.
c. 0.8 oz.
d. 0.25 wt. oz.

8. Given that 1 tablespoon of allspice weighs 0.2 oz., how many tablespoons can
be measured from a 2 oz. jar?
a. 20 tablespoons
b. 2 tablespoons
c. 5 tablespoons
d. 10 tablespoons

9. 150 g = ______________ wt. oz.

a. 5.29 wt. oz.
b. 9.38 wt. oz.
c. 4,253 wt. oz.
d. 0.15 wt. oz.

10. 4 lb. = _______________ kg

a. 4 kg
b. 64 kg
c. 1.81 kg
d. 1,814 kg

ANSWER KEY
1. a
2. c
3. b
4. a
5. d
6. b
7. b
8. d
9. a
10. c

PROCHEF CERTIFICATION PROGRAM LEVEL I 52 THE CULINARY INSTITUTE OF AMERICA®

 FOOD COSTING WRITTEN EXAMINATION
You will receive a copy of the food costing examination on day one. It is a take-
home exam. All materials are due back on the day indicated within your weekly
schedule. Use the following list of competencies, key terms, and sample questions
to prepare for the exam.

COMPETENCIES
Given the costing sheet, a recipe, a price list, and yield information, successful
candidates will be able to…
• Determine the cost of individual ingredients within a recipe.

• Determine the total cost of a recipe.

• Determine the cost per portion of a recipe.

• Determine the selling price of a recipe.

KEY TERMS
As Purchased Price Portion Size
As Purchased Cost (APC) Product Yield Percentage
As Purchased Quantity (APQ) Purchase Unit
Cost per Portion Scaling Factor
Cost per Unit Selling Price
Current Market Price Total Cost
Edible Portion Quantity (EPQ) Total Cost
Edible Purchased Cost (EPC) Total Recipe Cost
Food Cost Trim
Food Cost Percent (%) Trim Loss Percentage
Number of Portions Volume-to-Weight Conversion
Portion Cost Yield Percentage

PROCHEF CERTIFICATION PROGRAM LEVEL I 53 THE CULINARY INSTITUTE OF AMERICA®

 SAMPLE FOOD COST FORM AND SAMPLE QUESTIONS

Complete the following food cost form to determine the total recipe cost, cost per
portion, and the selling price.

Menu Item: Southwest White Bean Stew Date:

Number of Portions: 10 Servings Portion Size:
Cost per Portion: Selling Price: Food Cost Percent: 25 %

Recipe Quantity (EP) Cost Total

Ingredients
Weight Volume Count APC/Unit Yield % EPC/Unit Cost

1. Navy beans, dried 14 oz. $.47/lb. 100%

2. Chicken stock 2 qt. $2.00/gal. 100%

3. Bouquet garni
1 ea. $0.05 ea. 100%
4. Garlic, chopped 1.5 Tbsp. 1.73/lb. 88.1%
(1 cup = 4.6 oz.)
5. Safflower oil 2 tsp. $2.35/33.8 100%
oz.
(1 cup = 8 oz.)
6. Red onion, diced
4 oz. $.40/lb. 90.6%
7. Bell peppers, diced 4 oz. $.61/lb. 84.4%

8. Jalapeno, seeded,
2 oz. $1.59/lb. 81.3%
diced
9. Garlic, minced 1 oz. $1.73/lb. 88.1%
10. Cumin, ground 1 Tbsp. $8.64# 100%
(1 Tbsp. = .208 oz.)
11. Sherry vinegar 2 fl. oz. $3.54/33.8 100%
oz.

12. Tomato concassé 4 oz. $1.73/lb. 78.4%

13. Cilantro, chopped 2 Tbsp. $.32/bu. 46.4%

(1 bu = 2.8 oz.)
(1 Tbsp. = 0.86 oz.)
Total Recipe Cost

PROCHEF CERTIFICATION PROGRAM LEVEL I 54 THE CULINARY INSTITUTE OF AMERICA®

ANSWER KEY
1. $.42
2. $1.00
3. $0.05
4. $0.06
5. $0.03
6. $.12
7. $.19
8. $.25
9. $.13
10. $.12
11. $.21
12. $.56
13. $.43
Total Cost: $3.57
Cost per Portion: $.357
Selling Price: $1.428

PROCHEF CERTIFICATION PROGRAM LEVEL I 55 THE CULINARY INSTITUTE OF AMERICA®

 PRODUCT IDENTIFICATION WRITTEN EXAM
The food safety written examination consists of identifying 25 multiple products. In
addition, you will be required to answer one question about each item. Use the
following list of competencies, key terms, and sample questions to prepare for the
exam.

COMPETENCIES
Successful candidates are able to...
• Identify a variety of produce, cheese, grains, meat, poultry, and seafood items
using commonly accepted foodservice terms.

• Demonstrate a basic knowledge regarding the above products.

PROCHEF CERTIFICATION PROGRAM LEVEL I 56 THE CULINARY INSTITUTE OF AMERICA®

KEY TERMS
Airline Chicken Breast Cornmeal Parsnip
Arugula Dairy Pistachios
Bacon Dijon Mustard Plum Tomato
Balsamic Vinegar Eggplant Poppy Seeds
Barley English Cucumber Pork Cutlet
Basil Fennel Portobello Mushroom
Bay Leaf Feta Powdered Sugar
Beef Sirloin Fines Herbes Prosciutto
Beef Strip Loin Flat-Leaf Parsley Radish
Beef Tenderloin Frisée Red Pepper Flakes
Bell Pepper Garlic Rolled Oats
Beet Ginger Romaine Lettuce
Belgian Endive Grain Russet Potato
Blue Cheese Granulated Sugar Saffron
Black Peppercorns Grapefruit Salmon Fillet
Boston Bibb Lettuce Green Beans Salt
Brie Green Onion Salt Pork
Broccoli Habañero Seed
Broccoli Rabe Haricots Verts Sesame Oil
Brown Rice Honey Sesame Seeds
Brown Sugar Israeli Couscous Shallot
Brussels Sprouts Jalapeño Pepper Short-Grain Rice
Butter Leeks Sole Fillet
Butternut Squash Lentils Sour Cream
Button Mushroom Loin Spinach
Canadian Bacon Long-Grain Rice Split Peas
Carrot Maple Syrup Spring Greens
Celery Molasses Sugar Snap Peas
Cheddar Cheese Napa Cabbage Swiss Chard
Cherry Tomato New Potatoes Swiss Cheese
Chevré Nut Tarragon
Chicken Stock Nutmeg Thyme
Chicken Supreme NY Strip Steaks Turnip
Chickpeas Olive Oil Vegetable
Chives Onion Vegetable Oil
Cinnamon Stick Orange Walnuts
Clarified Butter Pancetta Wild Rice
Cloves Paprika Yellow Squash
Cod Fillet Parmesan Cheese Zucchini

PROCHEF CERTIFICATION PROGRAM LEVEL I 57 THE CULINARY INSTITUTE OF AMERICA®

 SAMPLE QUESTIONS
(ACTUAL FOOD PRODUCTS WILL BE DISPLAYED FOR THE EXAM)

1. Product Name: (1) ________________. (True or False) This item is

part of a standard bouquet garni. (2) ________________.

2. Product Name: (1) ________________.This item is most

commonly associated with a (2) ________________salad.

3. Product Name: (1) ________________. (True or False) This item is a

type of pasta. (2) ________________.

4. Product Name: (1) ________________.

(2) ________________causes this item to be "blue."

5. Product Name: (1) ________________. (True of False) This item

can be served without any further cooking. (2) _______________.

ANSWER KEY
1. Product Name: (1) Bay Leaf. (True or False) This item is part of a standard
bouquet garni. (2) True.
2. Product Name: (1) Romaine Lettuce. This item is most commonly associated with
a (2) Caesar Salad.
3. Product Name: (1) Barley. (True or False) This item is a type of pasta. (2) False.
4. Product Name: (1) Gorgonzola, Roquefort, and/or Blue Cheese. (2) Mold causes
this item to be "blue."
5. Product Name: (1) Bacon. (True of False) This item can be served without any
further cooking. (2) False.

PROCHEF CERTIFICATION PROGRAM LEVEL I 58 THE CULINARY INSTITUTE OF AMERICA®

 APPENDIX I:
RECOMMENDED CLASSES AND
TRAINING MATERIALS

PROCHEF CERTIFICATION IMMERSION PROGRAM AND CLASSES

Sharpen and expand your culinary skills, enhance your business and management
savvy, and explore new industry trends – all at your own pace. The ProChef
Immersion program and classes give you the flexibility you're looking for. If you're
interested in attending the core classes for your certification, and would like to top
off your training with the exam, the multi-week ProChef Immersion is for you. Or,
if you need to take one or two courses to round out your skill set in preparation for
the exam, you can fit individual ProChef classes into your schedule at your
convenience. With the ProChef Certification program, you control the time
commitment and pace of learning.

PROCHEF LEVEL I IMMERSION CLASSES

• Accompaniments and Side Dishes: Beyond the Protein

• Breakfast and Brunch Cookery

• Cooking Principles I

• Cooking Principles II

• Soups, Stocks, and Sauces

For information on course offerings, visit

[Link]

PROCHEF CERTIFICATION PROGRAM LEVEL I 59 THE CULINARY INSTITUTE OF AMERICA®

 Recommended Resources - Books, DVDs, and Podcasts

The Professional Chef, Culinary Math, 3rd In the Hands ServSafe Essentials, 5th
8th Edition Edition of a Chef Edition

Techniques of Healthy The Healthy Palate

Knife Care DVD Knife Skills DVD
Cooking, 3rd Edition DVD

Cooking Methods Basic Kitchen Cooking Methods Cooking Methods

DVD - Moist Heat Preparation DVD DVD - Dry Heat Vol. 1 DVD - Dry Heat Vol. 2

Basics of Saucemaking Basic Kitchen

DVD Preparation PodCast

PROCHEF CERTIFICATION PROGRAM LEVEL I 60 THE CULINARY INSTITUTE OF AMERICA®

 Additional Resources

Guide to Cheese Guide to Fish and Guide to Meat

Culinary Identification, Seafood Identification, Identification,
Fundamentals Classification and Fabrication and Fabrication and
Utilization Utilization Utilization

Guide to Poultry Guide to Produce Nutrition for the

The Professional Chef
Identification, Identification, Foodservice
Study Guide, 8th
Fabrication and Fabrication and Professional, 6th
Edition
Utilization Utilization Edition

For information on CIA training materials,

visit http:/ [Link]

PROCHEF CERTIFICATION PROGRAM LEVEL I 61 THE CULINARY INSTITUTE OF AMERICA®

 MISE EN PLACE WORKSHEETS

MISE EN PLACE WORKSHEET (RECIPES)

Date: ________________

Recipe: _________________________

Ingredient Amount Tool Amount

Date: ________________

Recipe: _________________________

Ingredient Amount Tool Amount

PROCHEF CERTIFICATION PROGRAM LEVEL I 62 THE CULINARY INSTITUTE OF AMERICA®

MISE EN PLACE WORKSHEET (TALLY SHEET)

Date: ________________

Tally Sheet
Combines ALL Items from Day

Ingredient Amount Tool Amount

PROCHEF CERTIFICATION PROGRAM LEVEL I 63 THE CULINARY INSTITUTE OF AMERICA®

MISE EN PLACE WORKSHEET (TIMELINE)

Date: __________ Timeline: Service at ___________

Step #/ Recipe Action Time Due

Start Time

PROCHEF CERTIFICATION PROGRAM LEVEL I 64 THE CULINARY INSTITUTE OF AMERICA®

 These materials were developed at The Culinary Institute of America.

Instructional Designers and Editors

Mark Ainsworth, PCIII, C.H.E.
Veronica Arcoraci, M.A.
Robert Briggs, C.H.E.
David Bruno, PCIII, C.E.C., C.H.E.
John DeShetler, PCII, C.H.E.
Mark Erickson, C.M.C., M.B.A.
David Kamen, PCIII, C.E.C. C.C.E., C.H.E.
Marjorie Livingston, M.S., R.D., C.H.E.
Andrew Moreo, M.S.
Tama Murphy, M.S., C.C.P, C.H.E.

Level I Study Guide [Link]

Obtaining Student Records

The CIA maintains student records for at least seven years. Records are available five business days after the
conclusion of your Continuing Education program. To obtain a copy of your records, please mail your written
request to: The Culinary Institute of America, Attn.: CE Customer Service Department,
1946 Campus Drive, Hyde Park, NY 12538-1499, or send via fax to 845-451-1078.

Instructor Non-Endorsement Statement

Instructors of the CIA do not have any proprietary interest in the equipment or products used in our
classrooms. The use of products does not imply endorsement.

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.