practical exam operations administrative handbook and/or corporate food service operations, ... acf...

Practical Exam Operations

Administrative Handbook

Revised November 2016

American Culinary Federation, 180 Center Place Way, St. Augustine, FL 32095 800-624-9458, [email protected], www.acfchefs.org

mailto:[email protected]

http://www.acfchefs.org/

ACF Practical Exam Operations Administrative Handbook, November 2016

© Copyright 2016 American Culinary Federation

ACF, 180 Center Place Way, St. Augustine, FL 32095 WEB: www.acfchefs.net

EMAIL: [email protected]; PH: 800-624-9458; FX: 904-940-0742

mailto:[email protected]


TABLE OF CONTENTS

Summary of Changes 4

Overview 5

Policies 6

Practical Exam Test Site Requirements 8

Teamwork & Communications 11

Evaluator Selection & Responsibilities 14

Candidate Liaison, Registration, Orientation 18

Certification Evaluator Program 24

Evaluator Assessment Guidelines and Scoring 29

Practical Exam Guidelines for All Savory Levels 35

Practical Exam Guidelines for All Pastry Levels 41

Practical Exam Guidelines for All Personal Chef Levels 45

Practical Exam Guidelines for Educator Levels 50

Tips for Completing the Score Sheets 50

Appendix 51


Summary of Changes

(Since last update 12/2014)

CEC® Market Basket Change

Beginning October 1, 2016 the Certification Executive Chef (CEC®) Practical Exam has modified the

market basket to include seasonal and regional items. See Page 39.


Overview

The purpose of this handbook is to ensure that there is a nationwide standard for the registration,

administration, and evaluation of culinary skill proficiency testing required of all levels in the American

Culinary Federation (ACF) Certification Program. Private and/or corporate food service operations,

schools, and chapters, which are interested in hosting certification practical testing, must follow these

guidelines, register their testing site, dates, and times with ACF National Office, and offer a professional

testing venue that meets high industry and educational standards.

It is important that stewards of ACF certification maintain the integrity of the examination process by

fully complying with the approved guidelines and requirements outlined in this manual set forth by the

Practical Exam Operations Subcommittee and approved by the Certification Commission on behalf of

the American Culinary Federation.

Certification and the proper functioning of the practical exams are in the capable hands of the Test Site

Administrators and the Certification Evaluators around the country with guidance from the Certification

Commission. It is due to the dedication and tireless efforts of these volunteers that have made this

program successful and relevant to today’s culinarians and together the ACF and its volunteers will

continue to work to move certification forward to meet the needs of future culinarians.

Certification Body

The ACF Certification Commission is working hard to add value and credibility to ACF certifications. The

Commission was formed to guide and strengthen the certification program through an accreditation

process.

Certification Commission Mission Statement

The ACF Certification Commission, being an autonomous entity within the ACF, is committed to

developing, implementing, and monitoring a validated process of globally recognized certifications

based on skills, knowledge, integrity, and equality through an achievable process for all culinary

professionals.

Why Practical Testing?

Practical testing at each certification level adds value to the certification process and validates a

candidate’s skills, proficiency, professional competencies, and knowledge. It is essential that the ACF, as

a certification body, verify all professional chef credentials including experience, cognitive knowledge,

and practical culinary skills. The mandated competencies are commensurate with the expected level of

skill for each level. Practical examinations include four domains with weightings:

Sanitation Skills (Acceptable or Unacceptable)

Organizational Skills (20%)

Craftsmanship Skills (40%)

Finished Product Skills (40%)


Policies

ACF Certification Code of Professional Ethics

The ACF Certification Code of Professional Ethics provides guidance to professional cooks and chefs in

their professional practice and conduct. The actions, behaviors, and attitudes of our members and

certificants are consistent with the ACF commitment to hospitality, foodservice, and public service.

Every individual, who is a full member and/or certified by the American Culinary Federation shall abide

by the ACF Certification Code of Professional Ethics. Any action that violates the purpose and principles

outlined by this Code shall be considered unethical.

Ethics enforcement procedures are intended to permit a fair review of alleged violations of the ACF

Certification Code of Ethics or other egregious conduct in a manner that protects the rights of

individuals while promoting understanding and ethical behavior. A complete ACF Certification Code of

Ethics can be found on the ACF website or can be requested from the ACF National Office.

Confidentiality Policy

The nature, format, content, and results of examinations administered by the Certification Commission

and all application materials are considered confidential information and shall be treated as such in

accordance with policies and procedures adopted by the Certification Commission, unless appropriate

permission is obtained or where otherwise mandated by valid and lawful court or government order or

by an authorized administrative body. The full confidentiality policy can be found on the ACF website or

requested from the ACF National Office.

Due to ACF confidentiality policy, only a certificant’s current certification can be verified. This can be

done by the certification verification tool available on the ACF website or by calling the ACF National

Office. All certification personnel (hired, contracted, or volunteer) shall annually update and sign a

Conflict of Interest and Confidentiality Agreement prior to service.

Non‐Discrimination Policy

The Certification Commission does not discriminate among applicants or certificants on any bases that

would violate any applicable laws, including race, color, religion, creed, age, gender, national origin or

ancestry. Each candidate is treated with dignity and respect.

ADA Accommodations

Testing candidates with a disability, as defined by the Americans with Disabilities Act, may petition the

ACF in writing for reasonable accommodations. The candidate should submit the Request for Special

Examination Accommodations form along with documentation of related disability or need at least 45

days prior to the requested examination date. The ACF in conjunction with the Test Site Administrator

will consider all requests and attempt to accommodate reasonable requests for accommodation as it

relates to the practical exam.


Allergies

The request for accommodation form may be submitted in the case of severe food ingestion allergies

preventing the testing candidate from handling and tasting a required food in the market basket of the

level being tested.

Legal Opinion related to ADA Policy

“The Certification Commission of the American Culinary Federation (ACF) provides reasonable accommodations in accordance with the Americans with Disabilities Act (ADA) for individuals with documented disabilities who demonstrate a need for accommodation. In accordance with the Americans with Disabilities Act, ACF does not discriminate against individuals with disabilities in providing access to its examination program.

ACF will provide, without cost to the candidate, reasonable accommodations designed to facilitate equal access to its certifying examinations for those candidates whose documentation supports such a determination. The purpose of documentation is to validate that an applicant for test accommodations is covered under the ADA as a disabled individual. Comprehensive information by a qualified professional is necessary to allow ACF to understand the nature and extent of the applicant’s disability and the resulting functional impairment that limits access to its examinations. Documentation also allows ACF to provide appropriate accommodations for such a disability.

In no case will accommodations be provided which would compromise the examination’s ability to test accurately the skills and knowledge it professes to measure. Similarly, no auxiliary aid or service will be provided that would fundamentally alter the examination. The ACF practical exam meets the exception as described in Section 36.309 of the ADA Regulations. In sum, a certification exam can require that a certain skill be demonstrated, if necessary to the performance of the profession that is the subject of the certification, even if an applicant's disability prevents the applicant from successfully demonstrating that skill. Thus, it is permissible under the ADA for ACF to institute a policy stating that successful completion of the practical cooking exam is an unequivocal prerequisite for chef certification.

ACF strictly adheres to a policy of confidentiality and does not disclose names of applicants with disabilities or information concerning the application or accompanying documentation. Arrangements for persons with disabilities will be provided upon approval. However, for those applicants who, for example, are unable to hold kitchen implements, it is extremely difficult to come up with an auxiliary aid that could potentially assist such an applicant without fundamentally altering what the practical exam is designed to test (i.e., cooking skills). Similarly, while an applicant with a contagious disease such as Hepatitis may be able to physically prepare food, there is simply no way to fully and accurately assess his or her performance without taste testing the food that has been prepared, and this would raise serious health concerns. In sum, a certification exam can require that a certain skill be demonstrated, if necessary to the performance of the profession that is the subject of the certification, even if an applicant’s disability prevents the applicant from successfully demonstrating that skill. Thus, it is permissible under the ADA for ACF to institute a policy stating that successful completion of the practical cooking exam is an unequivocal prerequisite for chef certification.” Submitted by Pillsbury Winthrop Shaw Pittman, LLP


Practical Exam Test Site Requirements

Administration

In order to facilitate the many cooks and chefs who apply to ACF for professional recognition through its

certification program, testing sites and centers have been established throughout the country. ACF

standards ensure that the testing sites, test site administrators, and test evaluators follow proper

protocol and procedures when planning and conducting an ACF practical exam. Ultimately this ensures

that the measurements used to validate a candidate’s proficiency are consistent, regardless of the time

or place the exams are administered.

Please direct all questions regarding this handbook or ACF practical exam component to the Certification

Department at the ACF National Office, 180 Center Place Way, St. Augustine, Florida 32095, or call 800‐

624‐9458 ext. 505.

Becoming a Test Site

In order for the ACF to sanction a certification practical test, the host site/facility must complete and

submit a formal application ensuring compliance with the ACF testing criteria outlined in this handbook.

To become a Certification test site, the following criteria must be met:

The test site must adhere to the guidelines as described in the ACF Practical Exam Operations

Administrative Handbook, including kitchen components, and assessment criteria.

A minimum of three (3) ACF Certification Evaluators must be available at every exam. The ratio

of Certification Evaluators to testing candidates is 3:6. If more candidates are testing, three (3)

additional Certification Evaluators are required.

There must be at least one (1) Certification Evaluator certified at the same level of the highest

candidate testing, unless preapproved by the ACF National Office.

The designated Test Site Administrator shall be a current ACF member in good standing.

Applications to become an ACF approved practical examination site should be submitted at least

eight (8) weeks prior to administering the site’s first exam.

Once a site has been approved to administer the ACF certification practical examinations, the

site may continue to administer practical examinations on a recurring basis as long as the site

remains in full compliance with the guidelines described in this handbook.

Each subsequent test date must be registered with the ACF National Office to facilitate

candidate registration.

In order to maintain regularity and consistency of the program, the ACF expects each test site to

offer at least three (3) test dates per year.


To ensure test security, the Test Site Administrator shall agree to submit to the ACF National Office

all paperwork for all candidates (pass or fail) within five (5) business days after the exam is given:

o Practical Exam Summary Score Sheet

o Any Outstanding Registration Fees

o Practical Exam Score Sheets (for each test candidate)

o Practical Exam Candidate Critique Form (for each test candidate)

o Practical Exam Candidate Questionnaires (for each test candidate)

o Conflict of Interest & Confidentiality Agreement (for all involved in administration) o Practical Exam Incident Report Form (if applicable) o Apprenticeship Sign‐in Sheet o Apprentice Evaluator Critique

The Test Site Administrator shall agree to retain at the Test Site the following paperwork: o Hold Harmless Agreement o Copy of Incident Report, if applicable o Photographs (retain for one year)

This process ensures better control of all critical information between the Test Site and the National Office. All forms are provided in the Appendix and may be downloaded from the ACF website.

Facility Requirements

To ensure consistency throughout the certification testing program, all testing facilities will offer candidates a high‐level testing venue, which includes appropriate equipment and space configurations as specified in the guidelines below:

Ample space to include refrigeration, work area, sinks, ranges, and oven space for each candidate;

Sufficient shared access to fryers and grills;

A large clock visible in the examination area for accurate time keeping;

A candidate staging area for ingredient check‐in by the evaluators;

First aid equipment and materials should be available, if needed.

At the Certification Evaluator’s table, the test site shall provide: silverware, napkins, water glasses, clipboards, pads, pencils, calculator, stapler, digital camera, and a copy of Le Guide Culinaire.

At a minimum each test site shall provide the following:

4‐burner stove with standard oven per candidate (portable burners are not acceptable)

45 sq. ft. usable table/counter working space per candidate

4 cubic feet refrigeration space per candidate, at a close proximity to the work stations

Adequate cubed ice supply

One (1) hot and cold hand sink per three (3) candidates

One (1) hot and cold ware washing sink per four (4) candidates

Two (2) power outlets per candidate, located at their work station

Ample garbage receptacles placed at every station, and a community receptacle within the testing facility

Portion/measuring scales to be available for candidates; balance scale for pastry, measuring in ounces and pounds

http://www.acfchefs.org/


Marble slab and microwave oven required for pastry candidates

One (1) 5 qt. mixer per pastry candidate

Cutting boards

Ample supply of plastic wrap and foil

Ample supply of appropriate cleaning equipment including brooms, mops, detergent, sanitizers, buckets and paper towels

Station Requirements

Each station must be provided with a basic set of pots, pans, and hand tools as listed below:

Two (2) 3 qt. mixing bowls

Two (2) small sauce pans

One (1) medium sauce pan

One (1) large sauté pan

One (1) medium sauté pan

Two (2) small sauté pans

Two (2) small bain marie inserts

One (1) rubber spatula

One (1) solid spoon

One (1) slotted spoon

One (1) 2 oz. ladle

One (1) 6 oz. ladle

One (1) small whisk

One (1) wooden spoon

In the event that a test site is unable to supply all the stations with a full set of station equipment, the

candidate may be asked to bring some of the items needed to complete the set. The Test Site

Administrator shall notify the candidate of this requirement upon registration.

The Community Kitchen

The community kitchen should include small appliances and additional kitchen equipment which can be

shared by all candidates. Safety and sanitation supplies must be furnished by the test site. Candidates

are expected to bring their own plastic gloves, if needed, for production or service. At a minimum, each

test site shall provide the following in the community kitchen:

Grill

Food Processors

Fryer

Microwave

Food Blenders

Food Mixers

Proof Box

Balance Beam Scales

Portion Scales

Measuring Containers

Chinoise

Ingredients

Exam candidates are required to bring all of their own ingredients. However, a test site may choose to

provide common staples and optional items to the candidates. The Test Site Administrator shall

provide the candidates with a list of common staple and optional items available at the time of

registration.


Teamwork & Communications

Every event requires an organizational structure. It will generally take more than one (1) person from

each facility to professionally organize and administer the exam. Teamwork and communication are

the keys to success. There is no standard organizational structure for exam administration. What

works for one site may not work for others depending on the knowledge, personalities, talent, and

experience available. The suggestions that follow are offered only to assist sites in defining the

structure that works best for them.

Selection of Test Dates and Promotion

To schedule a certification practical exam, the ACF approved test site must select a panel of three (3) Certification Evaluators, set a test date convenient for all those involved, and notify ACF National Office. Here are some guidelines to follow:

Submit a Request to Schedule a Practical Examination form to ACF National Office eight (8) weeks prior to test date and include the list of the three (3) Certification Evaluators with signed agreement forms

It is highly recommended to host only one exam per day

Once approved, the exam information will be added to ACF website to accommodate online registration, if requested

The ACF will send broadcast emails to help promote the exam, if requested.

ACF provides candidate rosters to the Test Site Administrator to confirm candidates who have registered and to facilitate communication with the test candidate.

Test Site Administrator should confirm all candidates have registered with ACF National and collect host site fees, if applicable

Organizational Structure

Chapter President, Host Director or Test Site Administrator

Signs application and authorizes Chapter/host sponsorship

Determines format and extent of examination

Designates and directs the Test Site Administrator

Ensures post-exam follow-up

Test Site Administrator

Prior to scheduling/administering a practical exam, the Test Site Administrator should have some familiarity with the exam process, attend any training available, and understand the policies and procedures as provided for in this handbook. The Test Site Administrator’s overall responsibility is to conduct the examination, including:

Liaison/Paperwork:

Serves as main point of contact for both internal and external communications

Coordinates and manages all details of the exam between the ACF and the host facility

Completes and submits paperwork to schedule exam

Responsible for submitting required documentation to ACF National Office with five (5) business days of the exam

In case of an incident, the Test Site Administrator should complete an Incident Report and submit it with examination paperwork to the ACF National Office. Examples of incidents include injury, observed harassment, evaluator no show, equipment failure, etc.


Registration/Fees:

Ensures proper registration of all exam candidates

Verifies roster and ensures ACF registration fees have been paid in advance of exam

Collects host site fees

Evaluator Liaison:

Coordinates Certification Evaluators for exam. (Test Site Administrator should not be an evaluator on the day of the exam.)

Selects Evaluator in Charge for exam

Ensures all Certification Evaluators sign the appropriate forms* (including Hold Harmless Agreement, Conflict of Interest and Confidentiality Agreement, Summary Score Sheet, Sign-in Sheet).

Ensures a minimum of one (1) evaluator is in the kitchen at all times (No candidate may be left unattended during the exam).

Takes digital photos of all plates presented for record keeping purposes

Reconciles any missing or hard to read data with Evaluator in Charge;

Verifies accuracy of data entry of score sheets;

Prepares and signs Practical Exam Passing Form for each passing candidates (provides to Evaluator in Charge)

Prepares typed critique for all candidates (provides to Evaluator in Charge)

Candidate Liaison:

Ensures all candidates and assistants sign the Hold Harmless Agreement, and agree to maintain confidentiality of the exam.

Assigns work stations for each candidate

If a candidate brings an assistant: o Ensures assistant only assists with loading and breakdown. o Ensures no communication between the assistant and testing candidate during the

exam from start to finish. o Ensures assistant is not in the kitchen for breakdown until all candidates have

completed testing.

Kitchen Spectator/Staff Liaison:

Ensures kitchen is free of spectators

Coordinates kitchen assistants to help the Test Site Administrator and Evaluators with running an efficient and successful exam. They should not serve as pot washers.

Schedules pot washers – one (1) per 4 test candidates or per kitchen

Schedules runner – one (1) per 4 test candidates or per kitchen

Communications

Communication is the key to the smooth operation of an exam. The Test Site Administrator ensures all involved in the exam are aware of essential information. Some of the information to convey includes:

Test Candidates

Administrator‘s contact information

Candidate’s specific exam schedule

When and where candidates may drop off food and/or equipment the day prior to or the day

of the exam


Directions to the Test Site as well as parking instructions

List of equipment at the candidate’s station, station area, refrigeration, and common area. A diagram to scale or a picture is suggested.

List of small wares, service ware, food substitutes, etc. that will be available to candidates

All Evaluators

Administrator‘s contact information

Schedule for the exam along with list of all candidates and testing levels to ensure no potential conflicts of interest and that evaluators have time to review the guidelines for each level being tested.

Directions to facility/parking

Signed agreement form

Reimbursement information, if applicable

Evaluator in Charge

List of Certification Evaluators

List of Approved Mentor and Apprentice Evaluators, if applicable

Schedule of candidates and testing levels

Approved Mentor

Confirm request has been accepted (Apprentice Evaluators do not need to RSVP with National)

Schedule for the exam along with list of all candidates and testing levels so that they have time to review the guidelines for each level being tested

Ensure Apprentice Evaluators sign summary score sheet to track their participation

Ensure a ratio of 2:1 for Apprentice Evaluators to Approved Mentor

Kitchen Staff

Confirm jobs responsibilities with Assistants, Runners, Pot Washers, etc. (Kitchen staff reports to the Test Site Administrator)

Secure/arrange delivery of all required kitchen equipment

Assign safety supervisor for main kitchen – arrange fire watch and other facility safety requirements

Monitor/refresh evaluators’ tasting equipment and refreshments

Keep examination clear of all unauthorized personnel and bystanders

Scoring Assistant

Confirm jobs responsibilities with Scoring Assistant (Scoring Assistant reports to Test Site Administrator and supports testing evaluators during the event)

Assign score keeping assistants, starters, time keepers

Provide score sheets, tabulate, and verify scoring

Enter final data into electronic spreadsheets, if applicable


Evaluator Selection & Responsibilities

Certification and the proper functioning of the practical exams are in the capable hands of the Test

Site Administrators and the Certification Evaluators around the country with guidance from the

Certification Commission. The Test Site Administrator is responsible for selecting the Certification

Evaluators. The following guidelines should be followed:

Every practical exam requires three (3) evaluators per six (6) candidates to proctor the examination to ensure a fair and comprehensive evaluation.

There must be at least one (1) evaluator certified at the same level of the highest level being tested, unless authorization is provided in advance by the ACF National Office.

When a candidate is testing for a pastry level, it is suggested that at least one (1) evaluator be a pastry chef.

A testing candidate should never be left alone; a minimum of one (1) evaluator must be in the kitchen at all times.

Of the three (3) Certification Evaluators, two (2) must be unaffiliated with the exam candidates. ACF defines affiliation as a relationship that consists of a vested interest, an employment direct report, monetary benefit, or any relationship which could personally benefit the evaluator as a result of a candidate passing the exam.

If there are fewer than three (3) evaluators present, all practical exam scores will be null and void.

For an up‐to‐date list of Certification Evaluators, refer to the ACF website. It is highly recommended

that the testing date be established and the evaluators be confirmed and communicated to the ACF

National Office before advertising the exam.

Roles and Responsibilities

Evaluators are required to commit to participate in exams up to eight (8) weeks in advance. While it is

understood that scheduling this far in advance may be difficult, these commitments ease the burden

on exam planners who are budgeting travel expenses, printing programs, and coordinating a multitude

of other commitments. Best efforts should be made to meet exam commitments. If, however, a

commitment cannot be met, the evaluator is responsible for finding a suitable replacement.

Dress Code

It is important to remember that ACF Certification Evaluators who proctor practical exams, represent

the profession of chefs. Therefore, evaluators and apprentices must wear professional chef’s attire

(clean, pressed chef jacket or lab coat (white preferred), black or black and white checkered pants, and

closed toe shoes or clogs).

Selection of Evaluator in Charge

Given that all Certification Evaluators are trained, any can serve as the Evaluator in Charge for an exam. The Test Site Administrator should designate the Evaluator in Charge prior to the exam. In selecting the Evaluator in Charge, consideration may be given to various factors, but ultimately the Test Site Administrator should choose the evaluator whom he/she feels will do the best job for the testing candidates as well as allowing for diversity and growth among the evaluators. Some factors to consider include:

Has the evaluator been certified at their current level for several years?


Has the evaluator proctored several exams within the last two years?

Has the evaluator ever served as a Test Site Administrator?

Do you think the evaluator has the best disposition for resolving conflict in a fair and just manner?

Statement of Authority for Evaluator in Charge

The Evaluator in Charge for each exam is designated by the Test Site Administrator and shall act on

behalf of the Certification Commission. By virtue of this designation, the Evaluator in Charge is tasked

with ensuring that the Test Site Administrator and Certification Evaluators remain in compliance with

current practices, policies, and procedures. Therefore, the Evaluator in Charge has the responsibility to

recalibrate, encourage, reinforce, advise, and support all aspects of the practical exam process, acting

in good faith for the betterment and integrity of the practical exam process.

As with all Certification Evaluators, the Evaluator in Charge has placed him/herself in a position to

exhibit the highest level of trust, professionalism, and respect toward his/her peers. The Evaluator in

Charge is expected to take immediate steps necessary for the betterment of the practical exam and the

candidates participating in said exam. If the Evaluator in Charge identifies any inappropriate actions

taken by anyone involved in the practical exam, he/she is to take immediate corrective action. Failure

of a test site to allow the Evaluator in Charge to serve in this capacity will result in a suspension of the

privilege of hosting a practical exam in the future.

Post-Exam Procedures

Score Sheet Completion: At the completion of the exam, all Evaluators will complete their score sheets

(without comparing notes with the other evaluators), ensure comments are clear and complete and

reflect both positive and constructive feedback to support point deductions, sign, and submit it to the

Test Site Administrator.

Summary Score Sheet & Written Critique: The Test Site Administrator will combine all the score sheets

to determine the candidate’s pass/fail determination and transfer that information onto the Summary

Score Sheet, which each Evaluator will also sign. The Summary Score Sheet is a recap of all exams

administered on a particular date and includes the names and ACF ID numbers of all registered

candidates, evaluators, administrator, and apprentices, if applicable, as well as the candidates’ scores,

level and pass/fail indication.

The Test Site Administrator will also transcribe all comments from the score sheets to the written

critique form.

Verbal Critique: The written critique will be used by the Evaluator in Charge to provide a thorough

critique of both positive comments and areas in need of improvement based on their performance.

The written and verbal critique will be given to all candidates regardless if they pass or fail.

Candidates are NOT to verbally receive, view, or be given their score sheet nor their final score.

Pass Sheet: The Test Site Administrator will give candidates who successfully complete the exam an

ACF Practical Exam Passing Form for their records. Any candidate who fails the exam may retake the

exam. There is no waiting period between attempts, but a new registration form and payment is

required.


Critique Tips

It is extremely important that the candidate receive clear, objective feedback on their performance

while always being treated with dignity and respect. The candidate who did not pass should be

encouraged to get a mentor, practice, and retake the exam.

Practicing your delivery is extremely important as no professional enjoys hearing how poorly they

performed at their chosen career. Some techniques suggest using a sandwich method of positioning

the negative in between what they did well. To assist in developing your critiquing skills, tips have

been included in the Appendix.

Remember that nerves, being in a foreign kitchen, and other distractions can get in the way on exam

day. Be empathetic and compassionate as well as supportive and encouraging.

Incident Reports

An Incident Report should be used to report any questionable situation, injury, absentee evaluator, or

inappropriate behavior. Typically, the incident report will be completed by the Test Site Administrator

and submitted to National with the exam paperwork. However, an incident report can be filed by a

candidate and/or evaluator, if needed. It should be submitted within 5 business days of the exam so

that prompt attention to the matter can be given. An incident report is a written check and balance

and may address complaints concerning conduct that is harmful or inappropriate to ensure

appropriate treatment and fair decision making.

Test Security

The security of practical exam score sheets is maintained by the approved Test Site Administrator until

sealed and mailed to the ACF National Office. The following documents are to be sent to the ACF

National Office within five (5) business days of the exam: Summary Score Sheet, all Score Sheets,

copies of Critique Forms, Candidate Questionnaires, Apprentice Evaluators’ sign-in sheet, and

Evaluation Form, Incident Reports, and any other applicable exam paperwork. Each evaluator must

sign his/her score sheets for each practical examination along with the Summary Score Sheet. At the

conclusion of the examination, test sites should retain copies of exam photos along with the Hold

Harmless Forms for one (1) year.

Documents are received by the designated Certification Staff, processed and recorded in ACF database

for each candidate, evaluator, and administrator according to established policies and procedures.

The exam paperwork is scanned into the ACF electronic filing system and originals are shredded. If a

score sheet is turned in and is not completed to the expectation of the Certification Commission, the

privilege to participate in future practical exam evaluations may be suspended.

Appeal Procedure

Candidates and certificants are entitled to appeal determinations made by the Certification

Commission regarding 1) the Commission’s interpretation of standards, including candidate eligibility

determinations and recertification determinations; 2) content of the exam and/or keyed responses to

items; 3) alleged inappropriate exam administration procedures; and 4) alleged testing conditions

severe enough to cause a major disruption of the examination process. Appeal procedures are detailed


in the ACF Certification Policies and Procedures, which are available on the ACF website or can be

requested from the ACF National Office.

Calibration/Recalibration Visits

The integrity of the ACF Certification Program lies solely on our ability to administer cognitive and skill

assessments consistently and under the highest levels of security and standard protocol. Therefore,

from time to time a calibration visit or a recalibration visit may be required to evaluate the practical

exam process.

A calibration visit is an exploratory visit conducted by a designated Certification Trainer. The intention

is to observe the assessment practices of the Test Site Administrator and Certification Trainer to

ensure proper protocols are being followed. Calibration visits and ongoing training of Test Site

Administrators and Certification Evaluators protect the integrity of the practical exam process, which

relies heavily on the consistent application of approved guidelines, policies, and procedures.

A recalibration visit is a corrective visit conducted by a designated Certification Trainer. The intention is

to examine the non‐compliance issues and make a formal report of findings. The Certification Trainer

will identify the necessary corrections required to bring the areas of non‐compliance back into

compliance. The visit utilizes a rubric evaluation form providing quantitative measurement of the Test

Site Administrator, evaluator protocol/practices, test security, and/or the facility set‐up/requirements.

In the case of a recalibration visit, the test site, designated Test Site Administrator and/or designated

Certification Evaluators may be temporarily suspended from hosting or conducting any practical

examinations until a revisit can be scheduled to determine the site is in compliance.

A recalibration visit is conducted during a practical examination under the supervision of a designated

Certification Trainer. The designated Certification Trainer is there to observe and make

recommendations as well as evaluate their findings. This designated Certification Trainer is not there

to evaluate the testing candidates or to be the Test Site Administrator.


Candidate Liaison, Registration, Orientation

Exam Registration

Practical exam candidates are required to register with both the ACF National Office and the host test

site. The host test site may collect fees to offset direct expenses related to the exam.

Candidates are required to register with ACF and pay a non‐refundable practical exam registration fee

regardless of assigned pass or fail score or number of testing attempts. Current fees are $50 for ACF

members; $100 for non‐members.

Host Site Fee

Host sites may charge an additional fee to offset direct expenses of the site administering the practical

exam that is payable to the Test Site Administrator hosting the exam, if applicable. In order to ensure

equity across all examination venues, the ACF National Office recommends a range of $50-$125 for the

candidate host site fee. The actual fee established is at the discretion of the approved examination

site. The test fee should cover the actual costs of the site administering the exam. The ACF National

Office will not reimburse any site for expenses not covered by fees collected

It is the candidate’s responsibility to contact the Test Site Administrator to confirm test time, host site

fee and other specifics about the facility and/or exam as well as to pay all fees prior to testing. Test

sites should refer candidates to the ACF for payment prior to the exam.

NOTE: On the day of the exam, if a candidate is not on the official roster or does not present a

confirmation of registration, the test site is required to collect the ACF registration fee prior to

allowing the candidate to test.

Cancellation Policy

If a candidate needs to cancel an exam after they have registered, they must contact both the ACF

National Office and the Host Site Test Site Administrator as soon as possible but not later than two

weeks of the test date. If the candidate reschedules the test within six months of the cancellation, the

cancelled registration fee may be transferred to the new test date. If not, the fee is non-refundable

and will be forfeited.

Host Sites may establish their own cancellation policy and may choose to retain a portion of the Host

Site fee from the test candidate upon cancellation. The ACF National Office suggests the following

language for site policies:

A maximum deposit of $100 will be retained upon cancellation.

Cancels at least two (2) weeks prior to the exam, 100% of the deposit is refunded.

Cancels less than two (2) weeks prior to the exam, 50% of the deposit is refunded.

Candidate does not notify the Test Site Administrator that they are canceling prior to the test

date; no portion of the deposit is refunded.

Any deposits being refunded will be returned to the test candidate within 30 days.

The candidate should receive a copy of the policy at the time of paying the host fee.


ADA Accommodations

Testing candidates with a disability, as defined by the Americans with Disabilities Act, may petition the

ACF in writing for reasonable accommodations. The candidate should submit the Request for Special

Examination Accommodations form along with documentation of related disability or need at least 45

days prior to the requested examination date. The ACF in conjunction with the Test Site

Administrator will consider all requests and attempt to accommodate reasonable requests for

accommodation as it relates to the practical exam.

Allergies

The request for accommodation form may be submitted in the case of severe food ingestion allergies

preventing the testing candidate from handling and tasting a required food in the market basket of the

level being tested.

Legal Opinion related to ADA Policy

“The Certification Commission of the American Culinary Federation (ACF) provides reasonable accommodations in accordance with the Americans with Disabilities Act (ADA) for individuals with documented disabilities who demonstrate a need for accommodation. In accordance with the Americans with Disabilities Act, ACF does not discriminate against individuals with disabilities in providing access to its examination program.

ACF will provide, without cost to the candidate, reasonable accommodations designed to facilitate equal access to its certifying examinations for those candidates whose documentation supports such a determination. The purpose of documentation is to validate that an applicant for test accommodations is covered under the ADA as a disabled individual. Comprehensive information by a qualified professional is necessary to allow ACF to understand the nature and extent of the applicant’s disability and the resulting functional impairment that limits access to its examinations. Documentation also allows ACF to provide appropriate accommodations for such a disability.

In no case will accommodations be provided which would compromise the examination’s ability to test accurately the skills and knowledge it professes to measure. Similarly, no auxiliary aid or service will be provided that would fundamentally alter the examination. The ACF practical exam meets the exception as described in Section 36.309 of the ADA Regulations. In sum, a certification exam can require that a certain skill be demonstrated, if necessary to the performance of the profession that is the subject of the certification, even if an applicant's disability prevents the applicant from successfully demonstrating that skill. Thus, it is permissible under the ADA for ACF to institute a policy stating that successful completion of the practical cooking exam is an unequivocal prerequisite for chef certification.

ACF strictly adheres to a policy of confidentiality and does not disclose names of applicants with disabilities or information concerning the application or accompanying documentation. Arrangements for persons with disabilities will be provided upon approval. However, for those applicants who, for example, are unable to hold kitchen implements, it is extremely difficult to come up with an auxiliary aid that could potentially assist such an applicant without fundamentally altering what the practical exam is designed to test (i.e., cooking skills). Similarly, while an applicant with a contagious disease such as Hepatitis may be able to physically prepare food, there is simply no way to fully and accurately assess his or her performance without taste testing the food that has been prepared, and this would raise serious health concerns. In sum, a certification exam can require that a certain skill be demonstrated, if necessary to the performance of the profession that is the subject of the certification, even if an applicant’s disability prevents the applicant from successfully demonstrating that skill. Thus, it is permissible under the ADA for ACF to institute a policy stating that successful completion of the practical cooking exam is an unequivocal prerequisite for chef certification.” Submitted by Pillsbury Winthrop Shaw Pittman, LLP


Checklists – Orientation, During Exam, Post-Exam

A series of Checklists have been developed (see Appendix) to assist Test Site Administrators with

staying organized and ensuring all details are completed 8-weeks, 4-weeks, 2-weeks, 1-week, and the

day before the exam. Additionally, the day of exam checklist is organized in pre- and post-exam to

ensure all responsibilities are taken care of to ensure a well-run exam.

Pre-exam Candidate Orientation

The Test Site Administrator or Evaluator in Charge may conduct the testing candidate orientation. All

candidates should have been notified in advance of the time of the orientation to ensure all are in

attendance.

A Pre-Exam Candidate Orientation Outline (see Appendix) has been developed as a general guide, but

additional relevant information specific to the Test Site or exam may be conveyed. The objectives of

the orientation session are to make the candidates feel welcomed, orient them to the various parts of

the facility they will use during the exam (stoves, refrigeration, ice machine, community pantry and

equipment, lavatory, first-aid, etc.), stress key examination rules (sanitation, timing, service window,

communications, etc.), explain how the exam will flow, and acquaint them with the various personnel

in the room (evaluators, apprentices, administrator, kitchen staff, etc.). Any questions should be

addressed and then they should be dismissed so that the first candidate may begin set-up and

ingredient check-in.

Candidate Preparation

Each level of certification has a candidate handbook/manual, which provides detailed information

about the practical examination for that level. All candidates should be encouraged to download the

handbook/manual from the ACF website and to use it as a reference guide while creating their menu

and preparing for the exam.

What to Expect on Exam Day

Pre‐Exam Orientation Meeting

The Test Site Administrator will welcome you and conduct a 15-minute orientation with all the test candidates. The meeting will include:

Complete paperwork

Making final payment (paying Host Site Fee and Registration Fee if not prepaid)

Presenting menus to evaluators

Ask any last minute questions of the Evaluator/Administrator

Setup Time

Candidates will have up to 30 minutes to setup before their designated start time. If you are

scheduled to go first, you may be asked to setup before the orientation meeting.

Exam Time

Candidates will wait in the designated area until assigned setup/start time in which you may begin cooking.


Expect to see evaluators and apprentice evaluators walking around with clipboards and taking notes. They will be observing your work as well as the work of other candidates testing that day.

Expect them to be talking with each other, asking you questions, looking at your food, and looking deep in thought. This is not meant to be a distraction or an intimidation tactic, but what is involved in the evaluation process.

Remember, you will not be alone in the kitchen while you are preparing your food for the exam. Expect up to three other participants with you in the same kitchen preparing their food, as well as working in close proximity while you are preparing your food.

Expect to see the Test Site Administrator taking random photographs.

A kitchen helper’s role is to assist in keeping the kitchen clean, clearing dishes, etc. They report directly to the Test Site Administrator. They may at times be able to get something for you. Only authorized helpers will be allowed in the kitchen during the exam. If in doubt, ask.

The test site may offer the assistance of a pot washer and/or runner at the ratio of one each per four test candidates or per kitchen, but this is not required.

Candidate’s assistant can only assist with load-in and breakdown. They may not be in communication with the candidate during the exam, and they are not allowed in the kitchen until all candidates have completed testing.

Do not forget food safety! Remember no bare‐hand contact with ready to eat foods. This means using the proper utensils for the right job at every opportunity. Remember the preventive measures for time temperature abuse and cross‐contamination.

You will present your food to the evaluators at your designated time.

Be courteous, calm, and collective.

When You Are Done in the Kitchen

Expect to wash your own equipment, utensils, and china when you are through with your exam.

You must clean up and be out of your cooking area within 30 minutes of completion. There may be another participant waiting to setup after you.

Evaluation and Critique

You will be asked to complete a Candidate Questionnaire while your scores are being tallied.

One of the evaluators will conduct a verbal evaluation and provide a written critique about your performance.

If you passed the exam, the Test Site Administrator will give you an ACF Practical Exam Passing Form. Please keep this form as you will need to submit it to the Certification Department along with your Step 2 Final Application. Remember that practical exam passing is good for only one year.

If you failed the exam, you will be encouraged to get a mentor, practice, and retake the exam. There is no waiting period, but registration and payment is required.

General Guidelines

A typed menu describing each dish to be prepared must be given to the evaluators.

All items presented will be evaluated based on cooking methodology, taste, presentation, degree of doneness, and measured to the acceptable industry standards.

Execution of cooking fundamentals and kitchen management will generate the primary factors for evaluation; see the Score Sheets for a clear understanding of what will be evaluated.


Candidates must provide all ingredients for use during their practical exam as outlined in the exam components for each level. Exception would be allowed for test sites that choose to provide ingredients. (Check with Test Site Administrator)

Plated portions must be proportional to the dish itself and the number of persons specified.

No advance preparation or cooking is allowed with the exception of the following: o vegetables can be peeled o salads may be cleaned and washed, but not cut or shaped in any form o beans may be pre‐soaked o Items that require long marinating times may be brought in pre-marinated; however

the candidate must demonstrate the entire marinating and/or fabrication process during the exam.

Candidates are allowed to bring in only the whole and raw materials.

No finished sauces are allowed; however, basic stocks (beef, veal, chicken, vegetable, or fish) may be brought in as necessary for the assignment. No commercially produced stocks or bases are permitted. No clarified consommés are allowed.

Candidates shall bring his/her personal tools, including knives, small wares and china (plates, platters, bowls, etc.) to display the finished dishes. Exception would be made for test sites that choose to provide china. (Check with Test Site Administrator)

Dry and wet garbage receptacles as well as usable trim receptacles must be maintained and presented to evaluators upon completion of the exam.

Basic nutritional balance in recipe development means the candidate should use the following guidelines in formulating a balanced, nutritionally sound recipe. Daily caloric intake should range between 1300 to 3000 calories per day with:

o 45‐65% of calories from carbohydrates o 20‐35% of calories from fat with less than 10% from saturated fat o 10‐35% of calories from protein o 300 mg or less of cholesterol o 2400 mg or less of sodium

Savory Guidelines

Ingredients and garnishes should harmonize with the main part of the dish and conform to contemporary standards of nutritional values. Unnecessary ingredients should be avoided.

Practical, acceptable cooking methods should be applied.

Vegetables must be cut or turned uniformly.

Plate arrangement and decoration should be practical yet appealing and should comply with daily standards. Dressing the rims of the plate results in an unacceptable appearance; meat and vegetable juices should not make a dish look unappetizing.

Portion weight should be kept within the norms of accepted practice and nutritional balance.

Pastry Guidelines

Candidate’s choice of decorating medium to be prepared during the test are: Buttercream, frosting, whipped cream, icing, Ganache, unless otherwise stated.

For items involving cake, prepare cakes and tiers that are level on top with straight sides, logical height, and proportional.

For each test item, cover cakes with a decorating medium that is smooth and flawless, with no air bubbles, water spots, knife marks, sanding, patches, or crumbs.

Prepare colored decorating medium that is of consistent shading, using color that is balanced, harmonized, and appropriate to the theme or decorative motif.

Apply borders, writing, central decorations, and trims that are uniform, smooth, precise and neat free of air bubbles, small drying cracks.


Apply flowers and leaves that have definite shaped petals with proper form, correct number of petals, coloring, and detail as close to nature as possible.

For each item, create a decorative design that is balanced, proportioned, appropriate to techniques or theme, not over‐decorated, and structurally stable.

Decorations for cakes cannot be brought in and should be created from the raw materials available.

Ingredients for recipes can be pre‐scaled and measured; however, no pre‐mixing is allowed.

No finished sauces are allowed.

Piping technique can be writing.


Certification Evaluator Program

Process and Procedures

An ACF Certification Evaluator has placed him/herself in a position to fairly evaluate candidates taking the

practical exam through certification level, experience, approved application and having completed required

training and apprenticeships. The ACF confirms that an individual has attained the highest level of trust,

professionalism, respect, and ethical confidence from his or her colleagues.

As the culinary profession is constantly updating its trends and standards, a system must also be in place to

ensure those who administer the practice exam and scoring remain current. Therefore, the ACF Certification

Commission will regularly revise and update the qualifications needed for being an ACF Certification

Evaluator. Evaluators are required to meet all of the requirements to maintain active status.

Volunteers are asked to sign a confidentiality agreement and comply with the ACF policy that all volunteers

complete including anti-harassment training. A Certification Evaluator has participated in an apprenticeship

training program and is a volunteer trained to evaluate practical exam candidates. This training program is

not a certification.

A Certification Evaluator Trainer is an appointed position made by the Practical Exam Operations

Subcommittee acting on behalf of the ACF Certification Commission. By virtue of their appointment,

Certification Trainers are tasked with ensuring those who administer scoring and provide evaluations remain

in compliance with current practices, policies, and procedures; therefore, they have the authority to

recalibrate, encourage, reinforce, advise and support all aspects of the practical exam process, acting in good

faith for the betterment and integrity of the practical exam program. As with all Certification Evaluators they

have placed themselves in a position to exhibit the highest level of trust, professionalism, respect, and

ethical confidence towards his/her peers.

Application Process

The ACF Certification Evaluator program has been established to provide a nationwide pool of qualified

evaluators for evaluating practical exam candidates. Definitive prerequisites for approval have been

established along with criteria to ensure that all qualifications remain current. Please refer to the chart for

current Evaluator prerequisites:

Certification Evaluator Prerequisites ACF

Certified ACF

Member Practical

Exam ACF

Judge Competition*

(Gold/Silver within 5 yrs.) Teaching

Exp.

CMC® +

CMPC® +

CCA® +

+ CEC, CEPC OR

OR F-3, F-4, or FP-1

CEC® +

+ CEC OR OR F-3 or F-4

CEPC® +

+ CEPC OR OR FP-1

CCE® +

+ CEC, CEPC OR OR F-3, F-4, or FP-1 OR 5 years

* Referencing Codes described in 2015 Competitions Manual


Applications must be sent to the ACF National Office for review and approval prior to attending the

Evaluator Training. If you were certified prior to the practical exam requirement, you may take a practical

exam free of charge for the level you are already certified (CEC or CEPC). By experiencing a practical exam

first-hand, you will become a better evaluator. All potential evaluators must attend an eight (8) hour

training seminar. The evaluator is solely responsible for coordinating his/her assignment and all funding

requirements. All potential evaluators must apprentice three (3) practical exams. An apprentice critique will

be completed by the Approved Mentor for each apprenticeship; recommending whether an Apprentice

Evaluator should move forward.

Maintaining Status

Certification Evaluators are responsible for complying with the following to maintain their approved status:

Maintain their ACF membership and certification status.

Comply with any continuing education requirements necessary to maintain their evaluator status

including attending a refresher course via a webinar (typically a 1.5 hour annual class).

Comply with any continuing education requirements necessary to maintain their volunteer status

including attending an anti-harassment webinar (typically a 1-hour class once every two years) and

any other requirements as set by the ACF for serving as an ACF volunteer.

Evaluate at least one (1) practical exam every two (2) calendar years.

Failure to comply with these requirements will render the evaluator status inactive until they have

completed an eight (8) hour Training Seminar and have met all of the requirements as required above.

Certification Evaluator Skills

Be a good observer – This is your primary function during the exam. You will be looking for a number of benchmarks prior to tasting the candidate’s food.

Able to be objective – disregarding any personal/professional knowledge of the candidate and only assessing the candidate’s performance on the day of the exam.

Able to write clearly and concisely – the score sheet comments, both positive and negative, are the most important back‐up information to the candidate’s score. Using one or two‐word descriptions will not work in this instance.

Able to give a professional critique – stay‐on‐topic, be supportive, constructive, positive, refer back to the standards and not your opinion. Candidates must be provided meaningful information on their performance. Such information should enable failing candidates to understand their strengths and weaknesses.

Be respectful -- of the certification process and the testing candidate.

Be capable – an evaluator must be capable to properly evaluate the entire exam and must be free of any limitation that may prohibit a full and complete evaluation.

Apprentice Evaluator

An apprenticeship is defined as the “shadowing” of the evaluation process from start through critique. The

Apprentice Evaluator is to observe the evaluation process and utilize skills taught in the training seminar.

Any ACF member certified at the CEC, CEPC, CCE or higher level may apply to become an Apprentice

Evaluator by submitting an application. Approved Apprentice Evaluators will be required to attend a full-day

training seminar and successfully complete three (3) practical evaluations from start to critique under the

supervision of an Approved Mentor. The Apprentice Evaluator must be recommended for approval by the


Approved Mentor after completing the required evaluations. Additional CEH training and volunteer training

may be required.

Note: Remember that not everyone has the skillsets required to be an effective evaluator, refer to the Certification Evaluators’ Skills in this section.

In order to receive credit for an apprenticeship, the apprentice must complete three (3) successful practical

evaluations from start through critique under the supervision of an Approved Mentor. Attendance is

recorded on a sign‐in sheet by the Test Site Administrator. The score sheet, critique, and sign‐in sheet are

returned to ACF for processing. Each apprenticeship is recorded. After all requirements have been met, the

apprentice will become and Certification Evaluator. The new Certification Evaluator will be notified by letter

and listed by state on the Certification Evaluator page of the ACF website.

For each apprenticeship:

Contact the Test Site Administrator to verify that there will be an Approved Mentor available for the exam.

Write a letter/email of intent of participation to the Test Site Administrator. If for any reason you are unable to attend, you must notify the Test Site Administrator ASAP. Conversely, if the Approved Mentor assigned to the exam is unable to attend, the Test Site Administrator may need to cancel the apprenticeship. Every effort will be made by the Test Site Administrator to replace the Approved Mentor, but under no circumstances will credit be given for an apprenticeship session if an Approved Mentor is not present.

Apprentice Evaluators are responsible for all personal expenses.

Before the day of the exam, ask the Test Site Administrator for your assigned candidate’s exam level and start time. Review the Exam Guidelines for that level.

Report to the Approved Mentor at the test site one (1) hour prior to the exam, and bring a pen and notebook.

Sign-in and list your membership number on the Apprentice Sign-In Form.

Follow directives of the Approved Mentor, Evaluator in Charge and Test Site Administrator.

Apprentices will observe, taste, make notes, score, complete score sheet with critique comments for one candidate, and participate in a post-exam review with their Approved Mentor.

Apprentices do NOT receive a copy of their critique, and all paperwork is collected and returned to the Test Site Administrator for exam security.

Apprentices will only be given credit for one (1) exam session per day, and only if the Approved Mentor and Evaluator in Charge approve, may they observe additional exams on the same day.

The ACF Certification Office will record your participation, but it is also recommended that you keep track of your apprentice sessions.

Certification Evaluator

Complete, sign, and return agreement form to Test Site Administrator.

Review, sign, and return reimbursement form to Test Site Administrator, if applicable.

Review list of candidate(s), level(s), and schedule from Test Site Administrator.

Review guidelines and score sheets for each level being tested.

Any possible conflicts of interest must be reported to the Test Administrator and the Evaluator in Charge.

o If on test day, you recognize that one of the test candidates is someone who you have mentored for the practical exam, you must recuse yourself from serving as evaluator for that candidate and notify the Test Site Administrator and Evaluator in Charge immediately. You may participate as a Certification Evaluator for other candidates.

o If a test candidate works for your employer and there are other evaluators from your


employer, you must notify the Test Site Administrator and Evaluator in Charge immediately as only one Certification Evaluator may have an employer relationship with a candidate.

o If you are scheduled to serve as an Evaluator for an upcoming exam, refrain from offering suggestions, critiques or comments about a candidate’s menu as it may be perceived as providing an unfair advantage to one candidate over the others. Candidates asking for this type of assistance should be referred to the Test Site Administrator who can stay impartial.

Report to the Test Site Administrator at the test site one (1) hour prior to the exam, and bring a pen and notebook.

Objectively evaluate the exam in accordance with the parameters set by the Certification Commission and the standards for the level of certification being tested.

Uphold the Certification Code of Ethics.

Complete the yearly refresher course via Webinars to keep apprised of updates in policies and procedures from the ACF Certification Commission.

Each candidate’s decision to participate in the certification process is personal. o There may be a great deal of pressure behind taking the practical exam. o A career may be at stake. o The candidate may be taking the exam to validate their position or prove their readiness for

the next level. o Each candidate will be going into the exam from a different perspective.

The practical exam is not a competition.

The bottom line is that the candidate has to demonstrate 75% at the level they are testing.

Keep the process transparent.

Complete the ACF Practical Exam Candidate Written Critique Form for all candidates. (A summarized or bulleted review of candidate’s performance).

An Evaluator in Charge should not serve as an Approved Mentor for the same exam.

Evaluator in Charge

Assign an Approved Mentor if there will be apprentice evaluators at the exam. Assignments will be made prior to the exam and the Test Site Administrator will notify the apprentices. Recommended ratio is 2:1 Apprentices to Mentor, unless the Mentor is a Trainer.

Discuss, assist, and review the scheduling of the candidates with the Test Site Administrator. If

additional assistance is needed, the National office should be contacted. Determine, prior to the exam, the parameters for issues that may arise such as injury (incident

report), service window closing, food tasting, etc. Check facilities to ensure that they meet the requirements set forth by Certification Commission.

Determine stations and station areas.

Lead all pre‐start meetings with candidates.

Arbitrate any issues during the exam or contact the Regional Trainer if necessary.

Lead all critiques with candidates or assign another evaluator to lead critiques.

Uphold the directives and policies of the exam set forth by the ACF Certification Commission.

Approved Mentor

Assigned apprentices will be done on a 2:1 ratio.

Assign only one (1) candidate to each of your apprentices to evaluate during the exam. Apprentices will participate in a portion of the pre‐start meeting, participation in food tasting and scoring.

The Approved Mentor should respond to any issues or questions and advise the Apprentice Evaluator accordingly especially relating to

o Food tasting & scoring o Reviewing score sheets and providing feedback


o Practicing the verbal critique and providing feedback

Approved Mentors must complete an Apprentice Evaluator critique for each participating apprentice. Apprentices do NOT receive a copy of their critique.

The Approved Mentor should lead a post exam discussion with the Apprentice Evaluator in regard to the exam addressing any areas in need of improvement as well as positives.

The critique should be given to the Test Site Administrator to be turned in with all the exam paperwork to ACF National Office.

Certification Trainer

Certification Trainer should attend exams as an observer, whenever possible. While no prior notice to the Test Site Administrator or Evaluator in Charge is required, a courtesy call is recommended. As an observer, the Trainer can take note and report back to the Practical Exam Operations Subcommittee both positives and areas in need of improvement that can better the entire practical exam process. Their role includes:

o Upholding the transparency of the exam process. o Upholding the parameters of the exam process. o Ensuring the quality of the Certification Evaluators, Evaluator in Charge, Test Site

Administrators, Apprentice Evaluators and facility. o Making recommendations to the commission with regard to improving the exam process

and training program.


Evaluator Assessment Guidelines and Scoring

Evaluator Responsibilities on Exam Day

To be available to observe every portion of the candidate’s full program is not possible if there is more than

one (1) candidate; however, the Evaluator must be at the candidate’s station to observe all protein

fabrication & plate up/service. Additionally, the Evaluator will review the candidate’s program/menu for

specific items must be fully observed.

On the day of the exam:

Report to the exam one (1) hour prior to the exam start time.

Bring notepad and pens.

Complete Score Sheets with all necessary information.

Review candidates menus:

Check that all required ingredients and techniques are included.

Check for any item on menu that included pre‐examination preparation. These may be used, but the

candidate must repeat technique during the exam, i.e. pre‐fabrication/ marinating.

Check for spelling and proper use of classical terms.

Make note of any menu corrections and address them with the candidate immediately.

Allow the candidate to rectify their menu prior to their start time. If the candidate requires more

time, the Evaluator in Charge or the Test Site Administrator may allow for this or rearrange

sequence of candidates. Permission must be granted by any/all candidates whose start time will be

altered. In the event that time or schedule changes cannot be made, the candidate may choose not

to start the exam.

It is highly recommended that evaluators take notes, and then transcribe them to the Score Sheet.

Assessment, Domains & Scoring

The assessment for certification practical testing is divided into the four domains listed below:

Safety and Sanitation Skills

Organizational Skills

Craftsmanship Skills

Finished Product Skills

Sanitation

It is recommended that upon the first minor incident of sanitation abuse, the infraction point should be

pointed out to the candidate. Then observe how the candidate reacts and handles the incident. Remind the

candidate of the importance of proper sanitation and that there will be no additional warnings.

Tasting

Tasting is to be done at the candidate’s station in the kitchen.

Have a copy of the menu readily available for reference.

Photograph the critique plate.

Tasting is to be accomplished with no discussion with the other Certification Evaluators, Approved


Mentors, Test Site Administrator, Apprentice Evaluators, Kitchen Assistants, etc.

Record your comments and score; thank the candidate, and move on to the next. Refrain from

making comments or gestures in the candidate’s presence.

Assessment

Take into account the level of the exam and the standards for each level.

Focus on good score sheet documentation.

Avoid starting critiques when other candidates are still testing so you can fairly assess all candidates’

practical exam from start to finish.

Comments on the Candidate Practical Exam Review should assist the candidate with making

improvements regarding skills/knowledge that would assist in their second practical exam attempt,

or in upgrading their current skills/knowledge.

Domain I: Safety & Sanitation Skills – Acceptable/Unacceptable

Safety and sanitation skills will be measured using required industry standards. The candidate is evaluated on

their ability to work within established guidelines for safety and sanitation at all times. As a general

Time/Temperature Abuse and Cross Contamination Prevention

The prevention of time/temperature abuse and cross contamination are the two (2) most important areas in

which the candidate needs to demonstrate a thorough working knowledge. During the exam, if an evaluator

has seen a possible infraction of either of these two (2) areas, the candidate may be questioned as to their

knowledge of these concepts. Infraction(s) of either time/temperature abuse or cross contamination could

cause the candidate to fail the exam.

A major sanitation infraction(s) can result in a candidate failing the exam. A critical violation can be defined

as:

Bare hand contact with ready to eat foods.

Time and temperature abuse; PHF in danger zone for longer than 1.5 ‐ 2 hours, depending on

country, without being cooked to proper internal temperatures.

Food not cooked to proper internal temperatures (unless noted on menu).

Cross contamination that cannot be eliminated via cooking/reheating.

Pre‐cooked items not held at 135 degrees for more than 1.5 ‐ 2 hours, depending on state/county,

unless re‐heated to a minimum of 165 degrees.

The infraction(s) are to be a critical violation(s), substantiated by two (2) evaluators, and must be well

documented. Failure to fully understand the difference between “best practices” and “within legal limits”

on the part of an Evaluator can result in an appeal from the candidate or further legal ramifications for the

Evaluator and the ACF. The Evaluator understands that different states/counties may have different

sanitation regulations.

Sanitation Tips

Cleanliness of the equipment, both during and after the test, is the responsibility of the candidate:

The cutting boards must be scrupulously sanitary.

Knives must be sharp. The toolbox/knife bag must be clean and sanitary inside.


Sanitizing solution must be correctly titrated, and used properly to sanitize hands and equipment in‐

between uses.

Frequent hand washing and sanitizing must take place.

Towels must be used correctly (e.g., not used to wipe debris from a table and then used to wipe a

knife or plate).

Aprons must be used correctly (e.g., not used as hand wipes).

Products must be stored at the correct temperature.

Gloves must be used when the last contact with food is occurring (e.g., plating).

Sores and cuts must be properly treated and covered.

Areas must be kept sanitized, particularly during transitions in preparation of fish, meat, vegetables

and dairy.

Scoring

Safety and sanitation are assessed as acceptable or unacceptable. An unacceptable score in this area by two

(2) or more evaluators is considered an overall failure regardless of the total points achieved by the

candidate. Evaluators are allowed to disqualify any candidate for infractions of these guidelines. An

unacceptable score must be accompanied by detailed evaluator comments on the score sheet.

Guidelines on Unacceptable Sanitation Scoring

A sanitation violation is a lack of organization, knowledge and/or skill, and should be reflected in the score

(per the level being tested). A candidate should lose points in organizational procedures and methodologies

as well as flavor profile and food integrity depending on cause of violation.

A candidate, who demonstrates a lack of knowledge and/or skill resulting in sanitation violation relating to a

time and temperature infraction, making the food unsafe to eat, will be scored unacceptable. If the food

cannot be eaten, it cannot be assessed.

Domain II: Organizational Skills – 20% of Total Score

Organizational skills will be measured using industry standards for the following:

Mise en place (organization and work flow)

Proper utilization of all ingredients

Timing of service and follow‐up

Organization

Candidate is working systematically on one job at a time, using correct cutting motions and the

correct knife for the job, organizing products properly in a refrigerator, rack, cart, knife, or other

equipment storage.

Table is kept clear of nonessentials, such as equipment not needed for the task at hand.

Candidate understands how the useable waste is stored properly.

Floor spills are attended to, quickly.

Candidate is not using the dish area as a storage dump.

Candidate has an organized withdrawal from the kitchen leaving it as clean as it was found.


Work Flow

Candidate practices smooth transitions from one job to another.

Candidate has a logical progression of jobs (e.g., chops herbs or minces garlic at the same time).

Candidate maintains proper timing of the menu items.

Proper Utilization of All Ingredients

Candidate efficiently uses products.

Two (2) separate containers are to be maintained by candidate: 1) food refuse, and 2) non‐food

refuse.

o All food and non‐food refuse will be kept at the station with the candidate until the

completion of the test.

o The candidate may request to empty the non‐food refuse during the test, only after the

contents of the container have been reviewed by an evaluator.

o Upon completion of the test, an evaluator shall review the food refuse container to

determine efficiency of the candidate’s work.

o Points may be deducted from the candidate’s score if serious infractions concerning product

usage are witnessed.

In the case of cooked by‐product, such as roasted chicken, only an appropriate portion should be

presented. The cooked by‐product should be properly handled and stored as if it were to be

intended for another use.

Timing of Service

Candidate is evaluated on the requisite time given for the level of examination attempted.

Candidate is notified of presentation “window” time at the beginning of the exam.

o If the candidate is not able to present the entire menu during the time frame allotted, points

may be deducted.

o There is no standard deduction for lateness/ tardiness.

o Evaluators should allow candidates to finish the exam and note the time of completion on

the score sheet.

o Evaluators need to discuss why the candidate was late and the deductions should be

documented in the corresponding domains (see Guidelines on Scoring Tardiness below).

Scoring

Evaluation of organizational skills is based on the candidate’s organization, work flow, proper utilization of

all ingredients and timing of service for a possible total of 20 points.

Guidelines on Scoring Tardiness

If a candidate is running late it could be a lack of organization, knowledge and/or skill and should be

reflected in the score. A candidate could lose points in organizational procedures and methodologies as well

as food integrity (served cold due to poor time management) or correlating deficient skill. There is no rule

regarding the number of points deducted for tardiness. Accumulative loss of points may or may not result in

failing score.


Domain III: Craftsmanship Skills – 40% of Total Score

Creativity and craftsmanship skills will be measured using industry standards for the candidate’s ability to

properly execute classical knife cuts and proper cooking techniques while utilizing the correct method of

preparation for any given item. In addition, the variety of techniques properly executed shall be factored

into this score. As a general guideline, candidates need to follow:

Cooking Techniques and Skills

The candidate pays attention to details as described by the fundamental cooking technique

specified.

The candidate uses the proper technique as stated in the test criteria, such as properly deglazing a

pan rather than simply adding wine or a liquid; properly browning the mirepoix, not just heating it;

correctly roasting and basting the product as needed, not just placing the product in the oven; or

poaching items rather than simmering them.

The candidate uses correct methodology and techniques in preparing forcemeat and demonstrates

a variety of different techniques.

Butchery and Boning Skills

Candidate is efficient and profitable in the removal of muscle from meat or poultry carcasses or fish

from a bone; sinew and/or fat removal; and demonstrates correct tying methods.

Serving and Portion Size

The main item and complementary components must be in the correct size and amounts following

the required nutritional standards.

o When the main item is not within prescribed limits, either under or over, then points may be

deducted.

o Likewise, each accompanying item not within acceptable portion size could result in the loss

of points.

Scoring

Evaluation of proper cooking techniques, skills, and fundamentals is based on the candidate’s creativity,

skills, and craftsmanship as well as serving and portion size for a possible total of 40 points.

Domain IV: Finished Product Skills – 40% of Total Score

Finished product skills are measured by using industry standards for the following:

Flavor, taste, texture, and doneness

Ingredient compatibility

Overall nutritional balance

Overall presentation including the use of appropriate garnishes

Flavor, Taste, Texture, and Doneness

Flavor and texture is evaluated on the proper use of flavors and seasonings in every menu item

and/or component, with a variety of contrasting food textures as presented.

The flavors are typically associated with the specific food ingredients in the menu and recipes are


profound (e.g., the duck broth tastes like duck).

Doneness temperatures are correct.

Menu stated vegetable cuts are correct.

Menu stated cooking techniques have been applied correctly.

The textures correspond to what was implied in the recipe.

The flavor of the sauce or vinaigrette reflects what the recipe states and is of the correct

consistency.

The correct degrees of caramelization have been shown.

Ingredient Compatibility

Ingredient compatibility and nutritional balance is evaluated on the harmonious use of ingredients,

cooking methods, and ingredient colors, which follow guidelines for nutritional balance.

Ingredient colors harmonize.

Ingredient amounts are correctly portioned to give a perfect harmonization.

Portion Size and Nutritional Balance

Components of the meal are balanced so that the main item is complemented in size/amount by the

accompanying garnish(es) and/or sauce(s), the necessary nutritional standards are being adhered to,

and the protein weight is within the set limits.

Serving Methods and Presentation

Serve hot food hot; Serve cold food cold

Presentation is evaluated on correct temperatures of the items served including the dishware,

visible seasonings and garnishes, arrangement of items, and overall aesthetic appeal of the

presented items.

Food is fresh and colorful, visibly seasoned, presented with some height, easy to eat, and pleasing to

the eye.

Meat/fish slices are even, straight, and evenly shingled. Items are placed closely together to help

maintain temperature and to keep the plate from resembling a “smiling face” or “party‐on‐the‐

plate décor.”

The use of white china is strongly suggested.

Scoring

Evaluation of proper finished cooking skills is based on flavor and texture; ingredient compatibility;

nutritional balance; and presentation for a possible total of 40 points.

NOTE: The candidate’s skills are evaluated during the examination period through frequent monitoring by

the evaluators. The evaluators will take notes throughout the exam to assist in their assessment. Points are

calculated in various areas and a total numerical score is calculated. The practical examination is scored

overall as pass or fail. A total score of 75% or better is considered passing.


Practical Exam Guidelines for All Savory Levels

Professional Uniform: All Candidates must wear white chef coat, white toque, black or black and

white checkered pants, leather shoes or clogs and have clean apron and side towels.

Menu: Candidates should present typed menu to the evaluators prior to the start of the exam.

Ingredients: Candidates are responsible for bringing all ingredients for the exam including a list

itemizing all ingredients for check-in. The candidate may add any supporting or “common

kitchen” ingredients to the groceries which are needed.

Pre-Marinated Proteins: Candidates are encouraged to pre‐marinate any proteins and serve

those proteins at the exam, as long as the butchering and pre‐marinating process is

demonstrated during the exam. For example, the day before the exam, butcher a chicken and

marinate it for the following day. During the exam demonstrate the process on another whole

chicken and then properly store the product “for future use”.

Immersion Circulators: No immersion circulators are permitted.

Serving Plates: Candidates must bring their own plates unless the test site has agreed to

provide them.

Sanitation: Appropriate organization, safety, and sanitation skill contribute greatly to each

candidate’s success. Skills will be monitored at all times for compliance with standard rules and

sanitation infractions could lead to a failing grade.

Score Sheets: See Appendix


Certified Culinarian® - Exam Time: 2.5 hours

During the time allotted for the exam, candidates must prepare and exhibit the following skills,

finish each according to industry standards, and present final products to the evaluators. As items are

completed, a candidate may present them at that time either by setting them on finished plates at the

end of their work station or by approaching the evaluators directly.

The CC® candidate shall exhibit the following:

Julienne carrot, 2 ounces

Batonnet carrot, 4 ounces (may also be cooked and used for the chicken course preparation)

Fine chopped parsley, 4 T (rinsed and readied for use)

Standard mirepoix, 1 lb. (may be used to make chicken stock; reserve enough in a side plate to

show the evaluators as they grade your progress)

Prepare and begin to cook 1.5 gallons chicken stock. (Bones need to be brought in. Do not use

trimmed carcass from the main course chicken.) Evaluators will observe for proper techniques

during the entire exam. Taste will not weigh high in the grade unless overly seasoned with salt,

pepper, or other seasoning, in which case a negative score could result.

Fabricate 1 whole chicken (2.5 – 3.5 pounds) into:

o 2 drumsticks

o 2 thighs

o 1 wing

o 1 chicken breast, first joint of the wing bone is attached. It is clean. Skin is on. Cartilage

and rib bones are removed.

o 1 skinless, boneless chicken breast, tenderloin or filet is removed.

Prepare chicken carcass for stock (to be presented, not for use in the chicken stock); carcass

must be free of usable meat.

Sauté one of the chicken breasts, applying appropriate seasonings and methodology, and serve

as a main course with appropriate vegetable and starch accompaniments (e.g., Batonnet of

carrots from above may be used).


Certified Sous Chef® - Exam Time: 2 hours

During the time allotted for the exam, candidates must prepare and exhibit the following skills, finish

each according to industry standards, and present final products to the evaluators. As items are



The CSC® candidate shall exhibit the following:

Prepare 2 cups of Matignon vegetable

Prepare 2 fresh globe artichokes to a cooked state suitable for finishing depending on various

menu descriptions

o Display whole cooked artichokes to the evaluators.

o Plates do not need garnish or sauce.

Prepare 2 cups of cooked rice pilaf and use in final main course presentation

Prepare at least one 6‐ounce seasoned strip steak to medium rare

o If steak is not used as main course, display on a clean plate for the evaluators to check

doneness and proper cooking technique.

o Fillet and poach one seasoned whole flat fish (Dover Sole or flounder)

o If fish is not used as main course protein, display on clean plate for the evaluators to

check doneness and proper cooking technique.

Prepare 4 servings of one salad with an emulsified vinaigrette dressing.

o Dressing must be made by hand.

o Tossed with extra dressing on the side

o Ingredients must be brought in and prepared on site.

Choose one of the preceding proteins and serve a main course (4 portions) of that item along

with appropriate sauces and accompaniments.

o Additional ingredients may be brought in and prepared on site for the accompanying

vegetables

o Rice pilaf must be used as part of the final presentation.


Certified Chef de Cuisine® - Exam Time: 3 hours





The CCC® candidate shall exhibit the following:

Prepare 60 ounces of chicken consommé, using ground chicken for the raft, to be served with a

garnish of the candidate’s choice, derived from a classical preparation (un‐clarified stocks may

be brought in)

Prepare 1 quart of velouté sauce; strain for final presentation (un‐clarified stock may be brought

in)

Prepare 1 quart of espagnole sauce; cook as long as time allows, and strain for presentation

(unclarified stock may be brought in).

Prepare two (2) portions of one chicken (2.5 – 3.5 pounds) for main course using at least two

(2) cuts of the bird (whole chicken pounds must be used at the start, assuming chicken is

cut into eight (8) pieces) with appropriate accompaniments. Candidate must fabricate chicken

to menu’s specifications during the exam.

Prepare two (2) portions of one (1) first course using part of the Dover Sole or flounder (whole

fish butchery must be demonstrated) and one (1) of the other seafood basket components (or

any flat fish)

Seafood Basket:

o 1 each 1.5 lb. live whole lobster

o 2 each live crabs (any edible variety)

o 12 each live oysters

o 12 each live clams

o 12 each rope cultivated mussels

o 1 pound live crawfish

o 1 pound green shrimp

o 1 each 16‐20 ounce Dover sole or flounder


Certified Executive Chef® - Exam Time: 3 hours 15 minutes (includes 15

minute service window)


each according to industry standards, and present final products to the evaluators.

Plating Timeline: Candidates should inform evaluators 10 minutes before they begin plating

foods for final presentation. Candidates may not present their food outside of the service

window unless specifically instructed by the Test Site Administrator.

The CEC® candidate shall exhibit the following:

Utilizing all the ingredients in this Market Basket, prepare a three‐course menu including a fish,

salad and main course, all with appropriate accompaniments.

o Four portions of each course will be prepared and plated.

o Submit a typed copy of your menu to the evaluator prior to the start of the exam.

o Each ingredient must be used at least once. The amounts given are only suggested as a

guideline. You may not need to use all the amounts that are listed.

The three courses shall include:

o Fish course (including both seafood items) presented as appetizer portion

o Salad course (tossed, with extra dressing served on the side) as part of a 3 course meal

o Main course (with two or more accompanying vegetables and starch) utilizing

approximately 6-7 ounces protein

The meal must include at least:

o 4 classical vegetable cuts (i.e., Julienne, Tournee, Brunoise, Alumette, small dice,

Paysanne, and Batonette)

o 4 different cooking methods must be shown (i.e., fry, broil, saute’, roast, boil, poach,

steam or grill)

o Appropriate vegetable and starch accompaniment for the main course (may bring in

additional ingredients and prepare them for plate accompaniments) prepared and

presented during the exam.

o Emulsified vinaigrette made by hand (ingredients must be brought in by the candidate).

o 2 different sauces using different methods (i.e., roux based, reduction, or butter)

Market Basket

• 1 whole roundfish (i.e. Arctic Char, Snapper, Branzino, or Trout)

• 2 each 1.25 pound live Maine lobsters

• 1 whole chicken averaging 4.5 pounds with demonstration of 2 cooking methods

• 2 ounces smoked bacon or pancetta

• 2 each Globe artichokes

• 1 pound Swiss chard or fresh spinach

• Choose 1 of the following tender leaf varieties – Bibb, red or green oak, or Lola Rosa

• Choose 1 of the following bitter leaf varieties – Belgian endive, radicchio, and frisee

• 3 each Russet or Yukon potatoes


• Choose 1 of the following root vegetables (1 lb) – carrot, beets, turnips, parsnips, celery

root, or rutabaga

• Choose 1 of the following tomato varieties (1 pint) – grape, Roma, or heirloom

• Any variety apple or pear

*Baby or petite varieties of any of the Market Basket items are not acceptable.


Practical Exam Guidelines for All Pastry Levels






kitchen” ingredients to the groceries which are needed. Ingredients should be pre-scaled or

measured but not combined in any manner. No pre-mixing is allowed.

Pre-exam prep: Pre-baked cake may be brought in already cooked, however, fillings, icing and

decorations and/or decorating mediums such as butter cream, frosting, icing, whipped cream,

Ganache, etc. must be made during the allotted exam time.


provide them.






Certified Pastry Culinarian® - Exam Time: 3 hours





The CPC® Candidate shall exhibit the following:

Genoise – Prepare and bake one 8” Genoise cake. Do not fill, ice, or finish the cake. Score will be

based on the quality of the Genoise itself. Present on suitable platter, cut and plate a portion for

tasting.

Cookies – Prepare and bake the following:

o 1 dozen ‐chocolate chips cookie utilizing the drop method.

Display on a suitable platter for tasting.

o 1 dozen ‐butter cookie utilizing the piped method.

Display on a suitable platter for tasting.

Bavarian Cream – Prepare four portions of molded Bavarian cream and invert on to a suitable

platter for evaluation based on texture, flavor and consistency (no garnishes or sauces are

required).


Certified Working Pastry Chef® - Exam Time: 4 hours


each according to industry standards, and present final products to the evaluators. All items should be

displayed in a buffet setting at completion of allotted time. Once display is setup, candidate may slice

cake for evaluation.

The CWPC® candidate shall prepare and present the following:

Choux Pastry ‐ Prepare three (3) variations of Choux pastry products, no filling required (present

four (4) portions of each variation on a suitable platter):

o Éclair

o Swan

o Paris‐brest

Strawberry Fruit Flan - Prepare Pate’ Sucree and produce an 8” round fruit flan (dough and filled

with pastry cream). Pastry cream must be made and fruit prepared during the exam time.

Present on a suitable platter and finish with apricot glaze. Apricot glaze can be brought in.

Decorated Cake ‐ Prepare and decorate one (1) 8” cake of candidate’s choice demonstrating

skills through application of medium and the utilization of the proper tools. Cake should be cut

into thirds, macerated, and decorated with medium using a minimum of two (2) piping

techniques. Present on suitable platter. Plate a cut portion to present.

Chemical Leavened Product ‐ Present 12 portions of Banana Nut Quick bread arranged for buffet

service on a suitable platter.


Certified Executive Pastry Chef® - Exam Time: 4 hours


each according to industry standards, and present final products to the evaluators. All items should be

displayed in a buffet setting at completion of allotted time. Once display is setup, candidate may slice

cake for evaluation.

The CEPC® candidate shall prepare and present the following:

Decorated Cake ‐- Prepare and decorate two cakes, 8” or 9”, demonstrating the following:

o Cake with chocolate Ganache and 12 rosettes.

Present on suitable platter, plate a cut portion to present.

o A celebration themed cake -- utilizing Italian buttercream.

Cake must be three (3) layers.

Present on suitable platter, plate a cut portion to present.

Cold Plated Dessert – Prepare and serve with the appropriate sauces and garnishes (flavor, color,

texture and visual appeal). Present four portions finished on suitable platter.

Warm Dessert – Prepare and serve with the appropriate sauces and garnishes (flavor, color,

texture and visual appeal). Present four portions finished on suitable platter.

Yeast Leavened Rolls – Prepare two dozen of the same type of bread/rolls utilizing three types of

makeup (8 of each) and present on a suitable vessel for buffet service.


Practical Exam Guidelines for All Personal Chef Levels






kitchen” ingredients to the groceries which are needed.

Pre-Marinated Proteins: Candidates are encouraged to pre‐marinate any proteins and serve

those proteins at the exam, as long as the butchering and pre‐marinating process is

demonstrated during the exam. For example, the day before the exam, butcher a chicken and

marinate it for the following day. During the exam demonstrate the process on another whole

chicken and then properly store the product “for future use”.

Immersion Circulators: No immersion circulators are permitted.


provide them.






Personal Certified Chef® - Exam Time: 3 hours 15 minute (includes 15

min. service window)






The PCC® candidate shall exhibit the following:

Utilizing all the ingredients in this Market Basket, prepare a three‐course menu including a fish,

salad and main course, all with appropriate accompaniments.

o Four portions of each course will be prepared and plated.




The three courses shall include:









steam or grill)






Market Basket:

1 each 10 ounce salmon filet

2 each 1.25 pound live Maine lobster

2 each whole chickens, 2.5 – 3.5 pounds each (fabricate to your menus specifications during the

exam)

2 ounces smoked bacon

1 pound fresh spinach

2 heads Boston lettuce

1 piece Belgian endive


1 pound carrots

3 each Russet or Yukon potatoes

2 each Globe artichokes

2 each Bartlett pears or Granny Smith apples

1 pint grape tomatoes


Personal Certified Executive Chef® - Exam Time: 3 hrs. 15 min. (includes

15 min. service window)






The PCEC® candidate shall exhibit the following:

Utilizing all the ingredients in this Market Basket, prepare two (2) different three‐course menus

including a fish, salad and main course, all with appropriate accompaniments.

o Two portions of each course will be prepared and plated.


o All ingredients need not be used in both menus, however, they may be. Additional

groceries are permitted.



The three courses (required on both menus) shall include:









steam or grill)






Market Basket:

1 each 10 ounce salmon filet

2 each 1.25 pound live Maine lobster

2 each whole chickens, 2.5 – 3.5 pounds each (fabricate to your menus specifications during the

exam)

2 ounces smoked bacon

1 pound fresh spinach


2 heads Boston lettuce

1 piece Belgian endive

1 pound carrots

3 each Russet or Yukon potatoes

2 each Globe artichokes

2 each Bartlett pears or Granny Smith apples

1 pint grape tomatoes


Practical Exam Guidelines for Educator Levels

Certified Secondary Culinary Educator®

Candidates for the Certified Secondary Culinary Educator may choose whether they want to do a savory

or a pastry practical exam. If savory, they will follow the Certified Chef de Cuisine® Practical Exam

Guidelines. If pastry, they will follow the Certified Working Pastry Chef® Practical Exam Guidelines.

Certified Culinary Educator®

Candidates for the Certified Culinary Educator may choose whether they want to do a savory or a pastry

practical exam. If savory, they will follow the Certified Chef de Cuisine® Practical Exam Guidelines. If

pastry, they will follow the Certified Working Pastry Chef® Practical Exam Guidelines.

Tips for Completing the Score Sheets

All but three levels of ACF Certification use an electronic score sheet, which are available for download

from the ACF Website. Printed copies are included in the appendix. These electronic scoresheets are

structured to do the calculations and reduce arithmetic errors during the process of combining the three

evaluator scores. Sometimes, errors can still occur. These tips along with studying the score sheets will

help familiarize yourself with the format prior to the exam.

The scoring range for each item is 1-10

The lowest score is 1

Never use a score of 0 or leave an item blank

Never use a score higher than 10

The forms are weighted, therefore a 5 given in one item does not carry the same weight as a 5 in

another area. The weighted values are the small numbers listed to the left of the write-in

columns where you enter your score.

The written critiques are prepared from the written comments on the score sheet. All

candidates pass or fail receive a verbal and written critique of their exam performance. This is

of utmost importance for candidates who will need to retest. Remember that positive

comments should be provided as well. Keep in mind that your point deductions must be clearly

explained in the comment area.

An “Unacceptable” Sanitation Score requires specific comments on the critical violations. The

candidate can fail the exam based on sanitation infractions substantiated by at least two of the

three evaluators regardless of the total score.


Appendix

Candidate Forms

1. Practical Exam Candidate Registration Form 2. Waiver of Liability & Hold Harmless Agreement 3. Practical Exam Candidate Questionnaire

Evaluator Training Forms

4. Certification Evaluator Application 5. Certification Evaluator Training Registration Form 6. Certification Evaluator Training Host Site Agreement 7. Exam Summary Score Sheet (how to complete) 8. Electronic Score Sheet (how to complete) 9. Critique Tips

Test Site Forms

10. Practical Exam Site Application 11. Request to Schedule a Practical Exam 12. Checklists (8 weeks prior, 4 weeks prior, 2 weeks prior, 1 week prior, 1-day prior, exam day –

pre-event, exam day – post-event) 13. Candidate Pre-Exam Orientation Outline 14. Conflict of Interest & Confidentiality Agreement 15. Practical Exam Incident Report 16. Certification Apprentice Evaluator Sign-in Sheet 17. Certification Apprentice Evaluator Critique

Score Sheets

18. Exam Summary Score Sheet

Savory:

19. Certified Culinarian with Written Critique Form 20. Certified Sous Chef with Written Critique Form 21. Certified Chef de Cuisine with Written Critique Form 22. Certified Executive Chef with Written Critique Form

Pastry:

23. Certified Pastry Culinarian with Written Critique Form 24. Certified Working Pastry Chef with Written Critique Form 25. Certified Executive Pastry Chef with Written Critique Form

Personal:

26. Personal Certified Chef with Written Critique Form 27. Personal Certified Executive Chef with Written Critique Form

28. Sample Pass Sheet

American Culinary Federation, Inc. • 180 Center Place Way • St. Augustine, FL 32095 • Toll-free: (800) 624-9458 • Fax: (904) 940-0742 • www.acfchefs.org

American Culinary Federation

Practical Exam Candidate Registration Form

Please complete application, attach documentation and email to [email protected] or mail this form and payment to the address above.

Personal InformatIonFirst Name: MI: Last Name: ACF #:

Home Phone: Cell Phone: Email:

Home Address:

City: State: Zip:

Exam Location: Exam Date:

Certification level you are testing for Certified Culinarian® (CC®) Certified Pastry Culinarian® (CPC®)

Certified Sous Chef® (CSC®) Certified Working Pastry Chef® (CWPC®)

Certified Chef de Cuisine® (CCC®) Certified Executive Pastry Chef® (CEPC®)

Certified Executive Chef® (CEC®) Personal Certified Executive Chef™ (PCEC™)

Personal Certified Chef™ (PCC™)

Payment InformatIon $50.00 ACF Member Practical Exam Fee $100.00 Non-Member Practical Exam Fee

I have enclosed a check made payable to the American Culinary Federation (ACF).

Please bill my: Visa MasterCard Amex Discover

Account Number: Exp Date: Amount:

Billing Address:

City: State: Zip:

Name on Account: Signature:

If you need to cancel an exam after you have registered, you must contact both the ACF office and the test site administrator within two weeks of the test date. The ACF registration fee may be transferred to a new test date within six months or will be forfeited. Host sites may charge an additional fee that is payable to the test site administrator hosting the exam, if applicable. Host site fees are separate from the amount due to the American Culinary Federation. Contact the test administrator to confirm test time, host site fee and other specifics about the facility and/or test.

PECRF110416

jmcelwain

Typewritten Text

A1

American Culinary Federation 180 Center Place Way, St. Augustine, FL 32095 Fax: (904) 940‐0742 Email: [email protected] A2

WAIVER OF LIABILITY AND

HOLD HARMLESS AGREEMENT

1. I hereby RELEASE, WAIVE, DISCHARGE AND CONVENANT NOT TO SUE the American Culinary

Federation (ACF), any ACF affiliates or local ACF Chapters; their respective Board of Directors, officers, employees or volunteers (hereinafter referred to as RELEASEES) from any and all liability, claims, demands, actions and causes of action whatsoever arising out of or related to any loss, damage, or injury, including death, that may be sustained by me, or to any property belonging to me, WHETHER CAUSED BY THE NEGLIGENCE OF THE RELEASEES, or otherwise, while participating in stated activity, or while in, on or upon the premises where the activity is being conducted or in transportation to and from said premises.

2. To the best of my knowledge, I can fully participate in this activity. I am fully aware of risks and hazards connected with the activity, including but not limited to the risks as noted herein, and I hereby elect to voluntarily participate in said activity, and to enter the above‐named premises and engage in such activity knowing that the activity may be hazardous to me and my property. I VOLUNTARILY ASSUME FULL RESPONSIBILITY FOR ANY RISKS OF LOSS, PROPERTY DAMAGE OR PERSONAL INJURY, INCLUDING DEATH, that may be sustained by me, or any loss or damage to property owned by me, as a result of being engaged in such an activity, WHETHER CAUSED BY THE NEGLIGENCE OF RELEASEES or otherwise.

3. I further hereby AGREE TO INDEMNIFY AND HOLD HARMLESS THE RELEASEES from any loss, liability, damage or costs, including court costs and attorney’s fees, that may incur due to my participation in said activity, WHETHER CAUSED BY NEGLIGENCE OF RELEASEES or otherwise.

4. It is my express intent that this Release and Hold Harmless Agreement shall bind the members of my family and spouse (if any), if I am alive, and my heirs, assigns and personal representative, if I am not alive, shall be deemed as a RELEASE, WAIVER, DISCHARGE AND COVENANT NOT TO SUE the above named RELEASEES. I hereby further agree that this Waiver of Liability and Hold Harmless Agreement shall be construed in accordance with the laws of the State of COMPLETE.

I CERTIFY THAT I HAVE READ THIS DOCUMENT, AND I FULLY UNDERSTAND ITS CONTENT. I AM AWARE THAT THIS IS A RELEASE OF LIABILITY AND A CONTRACT AND I SIGN IT OF MY OWN FREE WILL.

_______________________________________ _______________________________

Participant Signature Print name

_______________________________________ ______________________________

Activity/Location Date(s)

_______________________________________ ______________________________

Parent Signature ( if under 18) Parent’s Printed Name

AMERICAN CULINARY FEDERATION Practical Exam Candidate Questionnaire

A3

Please complete the questions below to help us refine our testing procedure: 1. Why do you want to be certified?

_____________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________

2. On a scale from 1 (poor) – 5 (excellent), how would you rate the test site facility?

1 2 3 4 5

Explain: _____________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________

3. On a scale from 1 (poor) – 5 (excellent), how would you rate the registration process?

1 2 3 4 5

Explain: _____________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________

4. On a scale from 1 (poor) – 5 (excellent), how would you rate communications prior to the exam?

1 2 3 4 5

Explain: _____________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________

5. On a scale from 1 (poor) – 5 (excellent), how would you rate the administration of the exam?

1 2 3 4 5

Explain: _____________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________

AMERICAN CULINARY FEDERATION Practical Exam Candidate Questionnaire

A3

6. Is this the first time you’ve taken the practical exam? Yes No

If no, how many times? ______

7. How many times have you practiced your prepared menu? _____

8. Did you have a certification mentor critique your practice session? Yes No

If yes, was it helpful? Explain:

_______________________________________________________________________________________

_______________________________________________________________________________________

9. Have you competed in a culinary competition within the last 5 years? Yes No

If yes, was it helpful? Explain:

_______________________________________________________________________________________

_______________________________________________________________________________________

10. How many hours per week do you typically cook? _____

11. In which type of facility do you work?

Casual Fine Dining Cafeteria Healthcare

Club Catering/Personal Chef Govt. /Military Other

12. On a scale from 1 (easy) – 10 (hard), how difficult was the exam?

1 2 3 4 5 6 7 8 9 10

13. Any advice for others seeking certification?

_______________________________________________________________________________________

_______________________________________________________________________________________

_______________________________________________________________________________________

Name: _______________________________________ Date: ____________________________

Return to Test Site Administrator


Please complete application and email to [email protected] or mail this form to the address above.



Home Address:

City: State: Zip:

Certification Level(s)/Recertification Date(s):

Have you taken a practical exam? Yes No

If yes, list date:

If no, have you met any of the following exemptions?

Competition experience: If within five years, a gold or silver medal was awarded in an ACF-sanctioned F-3 or F-4 three or four-course individual mystery basket competition (formerly known as an F-1) or FP-1 pastry individual mystery basket competition (formerly known as an F-5).

Culinary Instructor for five (5) or more years (documentation required)

ACF-Certified Culinary Judge

CmC®/CmPC®

Have you attended the required Certification Evaluator Training? Yes No

If yes, list date:

I hereby apply for approval as an ACF approved Certification Evaluator. I understand it is my responsibility to complete all requirements within two (2) years of application date. By signing below I agree to abide by the Certification Code of Ethics and I authorize my contact information being listed on the ACF website as an approved evaluator.

Signature: Date:


Certification Evaluator Application

CEA111016

jmcelwain

Typewritten Text

A4



Certification Evaluator Training Registration Form

Please complete and email to [email protected] or mail this form and payment to the address above.



Home Address:

City: State: Zip:

Certification Evaluator Training

Exam Location: Exam Date:

A Certification Evaluator Application form must be on file at the National Office prior to your registration for this training being confirmed. There is no fee to attend this training seminar, but pre-registration is required. The training seminar is a requirement for those obtaining their Certification Evaluator designation.

If you are already certified, but need to take a practical exam to meet the Certification Evaluator requirements, the exam fee will be waived. Please complete the Practical Exam Candidate Registration Form to register for the exam.

Please download the Certification Evaluator Application form here or the Practical Exam Candidate Registration Form or you may download both from www.acfchefs.net.

CETRF111016

http://www.acfchefs.org/download/documents/certify/certification/ace_application.pdf

http://www.acfchefs.org/download/documents/certify/certification/practical_exam_candidate.pdf

jmcelwain

Typewritten Text

A5


Thank you for your interest in hosting a Certification Evaluator (CE) Training seminar and practical exam. As the culinary industry grows, the American Culinary Federation remains the leader in industry certification and professional growth for culinarians, with a national network of practical testing facilities and approved CEs. ACF appreciates your interest in providing this program to further educate culinarians and assist with our mission.

The CE Training mission is to populate our network with suitably trained evaluators, particularly in the more rural areas. CE Training Seminars provide a venue for new evaluators to gain experience from those more seasoned and to create a network of approved test sites across the country for candidates desiring certification.

Hosting a CE Training Seminar at your site is a two day commitment.

Day 1 Training SeminarThe first day will cover:

• Evaluation philosophies

• Cooking standards required by the exam

• Logistical planning

• Review of the scoring system

• Required competencies as they relate to the exams at each level

• Evaluator’s roundtable

The facility will need to provide lecture space to seat a maximum of 50 people and a LCD projector and screen, as well as lunch for evaluators and candidates. An all day beverage service is suggested.

Day 2 Practical ExamThe second day allows the CE candidates the opportunity to apprentice the practical exam. Certification candidates will need to register in advance to take the practical exam. If a CE candidate has not taken a practical exam they must meet exemptions or register to take and pass the practical exam. If a CE candidate needs to complete a practical exam to meet CE requirements, they may register to take the exam but will not have a fee. Their only cost is for the food supplies which they must provide.

In addition, this is a great opportunity for culinarians in your area to complete a practical. Practical Exam Candidates will be charged a $ 50 fee for ACF members and $100 for non-members to be collected in advance by ACF National. Candidate should register with both ACF and the test site. The test site may charge an additional registration fee for any direct operational fees or expenses.

The following items are required of the host facility for the practical exam:

• Cooking stations for 8 simultaneous candidates.

• A listing of small equipment which is available for use by the candidates, including pots and pans.

• A listing of convenient accommodations for overnight attendees.

The ACF National Office will promote the CE Training to its local chapters and surrounding area, as well as advertise the practical exam to potential certification candidates via the website and publications (if appropriate time is available).

ACF will provide:

• A Regional Certification Evaluator Trainer with fully covered travel expenses.

• Email notification to local chapters, evaluators, CMCs and Judges in the vicinity of the training.

• A liaison to support the host facility/organization as needed.

Please complete Request to Schedule an ACE Training Form to continue.


Host a Certification Evaluator Training SeminarTwo Day Outline

jmcelwain

Typewritten Text

A6


Please complete application and email to [email protected] or mail this form to the address above.

Host Site Name:

Confirmed Date of CE Training and Practical:

ADminiSTrATor informATionFirst Name: MI: Last Name: ACF #:

Signature: Date:

As representative of the host site mentioned above, I agree on their behalf to host the two day CE Training seminar and practical exam. I will assist in coordinating the events that surround the workshop and serve as liaison to the facility/organization and to the American Culinary Federation.

As in agreement, I also confirm receipt and comprehension of the American Culinary Federation Practical Exam Administrator Guide. We agree to uphold the standards established and described in the above mentioned guide regarding American Culinary Federation’s: practical testing objectives, testing guidelines, facility requirements, registration, and post exam follow-up.

For the seminar, the facility/organization will:

1. Provide three Approved Certification Evaluators.

2. Provide meeting space, AV needs (LCD projector/screen).

3. Provide breakfast and lunch for CE candidates and evaluators for both days.

4. Provide beverage service during seminar to include coffee, soda, ice and water.

5. Pay any facility invoices/bills (if applicable).

For the practical exam, the facility/organization will:

1. Ensure any outstanding examination payments be submitted to ACF National.

2. Provide cooking stations for at least eight simultaneous candidates.

3. Provide a list of small appliances available for use by the candidates, including pots and pans.

4. Provide kitchen help to clean stations, wash dishes and help candidates locate items during the exam.

5. Provide a list of convenient and inexpensive overnight accommodations.


Certification Evaluator Training Host Site Agreement

jmcelwain

Typewritten Text

A6


for assistance email [email protected] or call the toll-free number above.

Are you ready to host a CE Training? Minimum of 90 days for planning and submittal of training request form.

Location is an approved Practical Test Site or an ACF accredited school?

If not, request Practical Test Site Application

Confirm financial arrangements (see host site agreement form).

Indicate dates preferred but provide a range of possible dates in order to secure a CE Trainer.

Confirm that site has eight interested CE Candidates.

Confirm that site has six interested Practical Exam Candidates.

Confirm that site has three Approved Evaluators, per six candidates for Practical Exam.

Confirm that site has an Approved Mentor. (Ratio of 2:1 for apprentices)

ACF will put Host Site Administrator in contact with a regional CE Trainer.

Complete Planning Worksheet.

Once the above is confirmed ACF will send out additional advertising, per your request.

ACF National Office will:

1. Broadcast email to members in surrounding areas/chapters.

2. Publish test date on ACF website and/or Culinary Insider.

3. Process registrations for the practical exam and provide the test site with rosters.

4. Keep a roster of candidates attending CE Training.

5. Be available to answer any questions/ concerns you may have.

For assistance contact Jean McElwain 1-800-624-9458 x249 [email protected]


Certification Evaluator Training Host Site Agreement

jmcelwain

Typewritten Text

A6


for assistance email [email protected] or call the toll-free number above.

Thank you for registering to attend the eight hour CE Training Seminar being held on at which is located at .

Directions

The training will take place

The building entrance is located at

Enter through

Parking is located

CE Training Seminar Agenda (Day One): Certification Evaluator candidates will receive eight (8) hours of classroom training (8 CEHs) detailing the evaluation process.

Chef , Certification Evaluator Trainer, will be the presenter for Day One.

The CE Training Seminar will begin promptly at and will end at .

Practical Exam Apprentices (Day Two): Certification Evaluator candidates apprentice actual practical exams. Apprentice opportunities may be limited. Certification Evaluator candidates will be accepted on a first-come, first-serve basis.

Apprentice Opportunities will begin promptly at followed by the practical exam candidate orientation, practical exams, and critiques. The day will end around .

As to not overwhelm the candidates and/or pollute the testing environment, Certification Evaluator candidate apprentices will be accepted on a first-come, first-serve basis.

The will be hosting the continental breakfast and lunch.

We would like to recommend the following hotel accommodations:

If you have any more questions, please feel free to contact the test administrator or Certification Evaluator Trainer.

Test AdministratorFirst Name: MI: Last Name: ACF #:


Certification Evaluator TrainerFirst Name: MI: Last Name: ACF #:



New Certification Evaluator Training Planning Worksheet(Registration confirmation for attendees)

SETP111416

jmcelwain

Typewritten Text

A6

jmcelwain

Text Box

ALL practical exam paperwork submitted must have this summary sheet as an overview of the exam results; including who officiated the exam. Data from these reports are necessary to generate pass/fail ratios, record CEHs, and to officially document the examination.

jmcelwain

Callout

Only put the total score from the excel score sheets here

jmcelwain

Text Box

Only the scores for the levels that do not have an excel score sheet are put here and totaled for pass/fail

jmcelwain

Line

jmcelwain

Line

jmcelwain

Line

jmcelwain

Callout

If the local chapter is hosting this exam, please write in chapter ID #.

jmcelwain

Callout

This # is found on the roster from the National office. If the candidate is not on the roster they are not registered with ACF. They must be pre-registered to take the exam.

jmcelwain

Typewritten Text

A7

Name:

Location:

□ Acceptable Unacceptable

Rating Scale

Score competencies on a scale of 1-10

1 - 2.5 Unacceptable

2.6 - 5 Major Deficiencies

5.1 - 7.4 Minor Deficiencies

7.5 - 10 Acceptable

WV

Eval #1

Score

(1-10)

Eval #2

Score

(1-10)

Eval #3

Score

(1-10)

Weighted

Value

(calculated)

5 #DIV/0!5 #DIV/0!5 #DIV/0!

5 #DIV/0!

20.0

#DIV/0!

WV

Eval #1

Score

(1-10)

Eval #2

Score

(1-10)

Eval #3

Score

(1-10)

Weighted

Value

(calculated)

5 #DIV/0!5 #DIV/0!

10 #DIV/0!20 #DIV/0!

40.0

#DIV/0!

1

Identifying ingredients/Using ingredients and

recipe development

Domain II Possible Points

Points Received

Domain II - Organizational Skills - 20%Mise en place/ Work flow

Comments: Required if unacceptable.

Use of time/ Use of area

ACF CEC® Practical Exam Evaluation Scoresheet

COMMENTS (required if score is 7.4 or less)

Date:

ACF ID#:

□Domain I - Safety and Sanitation

Fundamental cooking procedures & methodologies


Food storage

Domain III - Craftsmanship Skills - 40%

Preparing sauces/Emulsification

Evaluator:

Domain III Possible Points

Points Received

Use of equipment/Weighing and measuring

Knife handling/ Butchering

jmcelwain

Text Box

Type Candidate Name

jmcelwain

Text Box

Type ID number from roster

jmcelwain

Text Box

Type Test Location Name

jmcelwain

Text Box

Type Date of Exam

jmcelwain

Text Box

For the final score sheet, type in the handwritten scores from the evaluator's sheets. All three together on one report.

jmcelwain

Line

jmcelwain

Line

jmcelwain

Line

jmcelwain

Text Box

For the final score sheet this can be left blank; please have the handwritten ones completed

jmcelwain

Line

jmcelwain

Text Box

For the final score sheet, the comment boxes can be left blank, but the handwritten sheets must be submitted to the national office.

jmcelwain

Line

jmcelwain

Typewritten Text

A8

Candidate Name:

1 ‐ 2.5 Unacceptable2.6 ‐ 5 Major Deficiencies5.1 ‐ 7.4 Minor Deficiencies7.5 ‐ 10 Acceptable

Domain IV ‐ Finished Product Skill ‐ 40%

Fish Course WV

Eval #1 Score (1‐10)



Weighted Value (calculated) COMMENTS (required if score is 7.4 or less)

Menu Presentation/Achieving stated menu 5 #DIV/0!Food Placement/ Presenting food aesthetically Presenting food colorfully 5 #DIV/0!Achieving nutritional balance 5 #DIV/0!Choosing vessels #DIV/0!Serving food at the desired temperature 10 #DIV/0!Constructing profiles Maintaining food integrity 10 #DIV/0!Developing flavor profiles 40 #DIV/0!Achieving desired textures and colors 10 #DIV/0!Determining doneness 10 #DIV/0! Possible Points ‐ Fish Course 100.0 Points Received #DIV/0!

Rating Scale

0

/

Salad Course WV





Menu Presentation/ Achieving the stated menu 5 #DIV/0!Food Placement/ Presenting food aesthetically Presenting food colorfully 5 #DIV/0!Achieving nutritional balance 5 #DIV/0!Choosing vessels 5 #DIV/0!Serving food at the desired temperature 10 #DIV/0!Constructing profiles Maintaining food integrity 10 #DIV/0!Developing flavor profiles 40 #DIV/0!Achieving desired textures and colors 10 #DIV/0!Determining doneness 10 #DIV/0! Possible Points ‐ Salad Course 100.0 Points Received #DIV/0!

2Evaluator:

jmcelwain

Text Box

This is an automatic fill from typing the name on the first sheet

jmcelwain

Line

jmcelwain

Text Box

As you fill-in each of the evaluator's handwritten score, the spreadsheet will automatically calculate the weighted value and carry the values to the total score

jmcelwain

Line

jmcelwain

Text Box

Be careful not to use the "weighting column" as the scale-all categories are 1-10 with 10 being the highest.

jmcelwain

Line

jmcelwain

Line

jmcelwain

Text Box

Do not leave blanks or use 0. They throw-off the calculations for pass/fail. The scores are 1-10 in all areas.

jmcelwain

Line

jmcelwain

Typewritten Text

A8

Candidate Name:

Domain IV ‐ Continued ‐ Finished Product Skill ‐ 40%

Main Course WV




Weighted Value

(calculated)

Menu Presentation/Achieving the stated menu 5 #DIV/0!Food Placement/ Presenting food aesthetically Presenting food colorfully 5 #DIV/0!Achieving nutritional balance 5 #DIV/0!Choosing vessels 5 #DIV/0!Serving food at the desired temperature 10 #DIV/0!Constructing profiles Maintainingfood integrity 10 #DIV/0!Developing flavor profiles 40 #DIV/0!Achieving desired textures and colors 10 #DIV/0!Determining doneness 10 #DIV/0! Possible Points ‐ Main Course 100.0 Points Received #DIV/0!

Score Recap: Domain I Safety and Sanitation Pass/Fail

0

Start time:


Exam Time: 3 hours plus 15 minute service window

Wi d l d

Set‐up time:

Score Recap: Domain I ‐ Safety and Sanitation Pass/Fail Domain II ‐ Organizational Skills #DIV/0! Domain III ‐ Craftsmanship Skills #DIV/0! Domain IV ‐ Finished Product Skills #DIV/0! Fish Course (Weighted) #DIV/0! Salad Course (Weighted) #DIV/0! Main Course (Weighted) #DIV/0!Total Score: #DIV/0!

Evaluator Signature:Evaluator ACF ID#:Evaluator's Printed Name:



3

Score of 75 or greater is passing

Window closed:

jmcelwain

Text Box

The total score needs to be added to the Exam Summary Sheet in the Total Average box for this candidate.

jmcelwain

Line

jmcelwain

Text Box

Each evaluator must sign the Final Score Sheet here. You can type who they are on the second line and their ID # on the third line

jmcelwain

Line

jmcelwain

Line

jmcelwain

Line

jmcelwain

Typewritten Text

A8

A9

CritiqueTips

The ACF Certification Commission believes it is of the utmost importance that every candidate regardless of whether they pass or fail, receive clear and objective feedback about their practical exam performance in a manner that fosters respect and professionalism. A candidate, who does not pass the exam, must be encouraged to get a mentor, practice, and retake the exam.

As an Evaluator, providing clear and objective feedback is not always easy. Practice is required. Remember that a candidate, who just learned that he has failed the exam, may become emotional and may not hear all that is being said. That is why providing the verbal and written critique is so important. The written critique is transcribed from the comments section of the score sheet. It should clearly state areas of point deduction. Bottom line, we want every candidate to have a good experience, walk away feeling motivated to try again, equipped with the knowledge of what they learned from the experience.

Here are some tips to keep in mind:

Keep it Focused, Honest, and Compassionate: The verbal critique should only last 5‐10

minutes per candidate and provide clear, honest, compassionate and focused

comments that the candidate can learn from.

Balance your Comments: Although most written comments are going to be about point

deductions, make sure to include the positive comments on what the chef did well. If

positive comments are lacking on the form, remember the Rate Scale. While 5.1 – 7.4

reflects minor deficiencies (Candidate meets the criteria for scoring), a 7.5 or higher

demonstrates exceptional work and attention to detail.

Give Encouragement: Sometimes good chefs let nerves get the best of them during the

exam. Critical mishaps do happen, but they are embarrassing for the chef. The best

way to handle would be to address the specific critical issue the point deduction and the

ramification that the critical cross‐contamination prevented the evaluators from being

able to taste his prepared food. An understanding tone and sincere invitation back to

retest can provide the encouragement the candidate needs to try again.

Offer A Mentor: Sometimes the candidate could benefit from a more regular critique

regarding knife cuts, flavor compositions, etc. State the point deduction in the

vegetable and protein cuts due to knife cuts and recommend more practice and perhaps

a mentor for guidance. The candidate should be encouraged to find a mentor, practice

and retest. A mentor can help improve the outcome by improving the chef’s eye of his

own work.

Stay Objective: Avoid asking how the candidate felt he or she did on the exam ‐ this

type of question may lead to disappointment if the candidate opinion differs from the

evaluators.

A9

Tardiness or Missed Window: Comments and point deductions should clearly explain

what caused the poor time management. It could be poor skillset such as knife skills, a

broken sauce, or some other mishap. Some candidates practice segments at a time and

never practice the whole menu all the way through. Encouraging them to practice, get a

mentor and retest is recommended.

Dish vs Menu: Any disagreement between the dish prepared and the menu presented

should be explained in the comments and reflected in the point deductions. When

candidates question why this matters, a good example how consumer with health or

allergy concerns ordering from a menu must be assured that the dish will match the

menu.

Remember:

o All candidates are to leave the test site with an ACF Practical Exam Written

Critique form.

o All passing candidates will leave the test site with both an ACF Practical exam

Written Critique form and a Pass Sheet.

o There is no waiting period to retake the practical exam, but registration is

required.

AMERICAN CULINARY FEDERATION Practical Exam Site Application

American Culinary Federation 180 Center Place Way, St. Augustine, FL 32095

Fax: (904) 940‐0742 Email: [email protected] A10

The information given below will be used for all related correspondence and publicizing of the practical examination. All phone numbers and contact information listed will be made available to the public. Sponsoring Chapter/Host Site: ____________________________________________________

Chapter President/Host Site Director: ____________________________________________________

Phone: ________________________________ Email: ________________________________________

Test Site Name: __________________________________________________________________

Street Address: __________________________________________________________________

City, State, Zip: __________________________________________________________________

Phone: ________________________________ Website: ________________________

Email: __________________________________________________________________

Test Site Administrator Information: (contact information will be posted on website)

Name: ______________________________ Certification Level: ____ ACF#: _________

Address: ___________________________________________________________________

City, State, Zip: ___________________________________________________________________

Phone: ___________________________________________________________________

Email: ___________________________________________________________________

Acknowledgement: To the best of my knowledge, all of the information in this application is true and accurate. Our chapter/test site agrees to meet all financial obligations related to this event and to administer the ACF certification practical examinations in accordance with the guidelines specified in the ACF Practical Exam Operations Administrative Handbook. The Test Site Administrator agrees to submit a Request to Schedule an Exam at least eight (8) weeks prior to administering a practical exam. ____________________________________________ _________________________________ Signature of Test Site Administrator Date ____________________________________________ _________________________________ Signature of Chapter President/Host Director Date

AMERICAN CULINARY FEDERATION Request to Schedule a Practical Exam

(Submit to ACF National Office 8 weeks prior to exam)



Test Site Name: _______________________________________________________

Street Address: _______________________________________________________

City, State, Zip: _______________________________________________________

Test Site Administrator: _______________________________________________________

Telephone Number: _______________________________________________________

Email address: _______________________________________________________

Exam Information

Date of Exam: ___________________ Promote on ACF Website: Yes No

Max. # of Candidates: ___________________ Host Site Exam Fee: ___________________ (The host site fee is in addition to the ACF practical exam registration fee.)

Three (3) evaluators are required for every 6 candidates. List Evaluators:

1. ________________________________ 4. __________________________________

2. ________________________________ 5. __________________________________

3. ________________________________ 6. __________________________________

If Certification Evaluator Apprentices are participating in this practical exam, list the name of the Approved Mentor or Trainer.

Approved Mentor or Trainer: _________________________________________________

As Test Site Administrator of the host site mentioned above, I will serve as liaison for the practical exam and confirm receipt of the ACF Practical Exam Operations Administrative Handbook. I agree to uphold the standards established and described in the above mentioned handbook regarding American Culinary Federation’s testing objectives, guidelines, facility requirements, registration, and post‐exam follow‐up. Submitted by: _________________________________________ Date: _______________

Print Name: _________________________________________ ACF #: _______________



8WEEKSPRIORTOEXAM

CHECKLIST

Selectexamdate&siteavailability

Select&confirmEvaluators(Ratio3:6)anddesignateEvaluatorinCharge

Select&confirmparticipants(KitchenAssistants,Apprentices,etc.)

SolicitChaptersupport

SubmitRequesttoScheduleaPracticalExamFormtoNational

IndicatewhetherExamistobepostedonwww.acfchefs.netorbeprivatelyheld

Promote&CommunicatewithinterestedCandidates

ReceiveRosterofRegistrantsfromNational

CollectHostSitefees



4WEEKSPRIORTOEXAM

CHECKLIST

ReconfirmparticipantsincludingEvaluatorsandKitchenAssistants

Verifyallkitchenequipmentisingoodworkingorder

CommunicatewithinterestedCandidates&Registrants

o DirectionstoHostSite

o Hotelaccommodationrecommendations

o Listofstoresforsuppliesandgroceries

o Offeropportunityforregistrantstovisitsitepriortoexam

o Provide360‐degreeviewordiagramofkitchenlayout

o ProvideaListofallEquipmentandPantryItemsavailabletocandidate



2WEEKSPRIORTOEXAM

CHECKLIST

Confirmaccesstocomputerandcopymachinefordayofexam

Downloadandsaveallformsincluding:

o DownloadElectronicScoreSheetsforlevelsbeingtestedfordataentry

o Download Critique Form for data entry

SendinformationallettertoEvaluators,Apprentices,andCandidates(i.e.,directions,

contactnumbers,etc.)



1WEEKPRIORTOEXAM

CHECKLIST

EstablishCandidatestarttimes&communicatewithCandidates(set‐uptime,start

times,drop‐offofpersonalitemsandgroceries,etc.)

o ReiteratethatCandidateshave½hourtosetupbeforetheirdesignatedstart

timeorbeforethepre‐exammeetingtime(ifyouarestartingfirst).

Printformsincluding:

o Scoresheetswithcandidate’snamepre‐printedonthemforallevaluators

(haveextrasavailable)

o CandidateQuestionnairesforeachcandidate

o ExaminationSummaryScoreSheet(signaturesrequired)

o ForApprovedMentor,ifapplicable,Apprenticesign‐insheet,Apprentice

critiqueform,Scoresheetforeachapprenticeassignment



1DAYPRIORTOEXAM

CHECKLIST

ClipboardorbinderforeachEvaluator,ApprovedMentor,andApprenticeEvaluator

LevelCriteria

Timesheet

Scoresheet

DigitalCamera(takephotos;retainphotosforone(1)year)

Pencilsandstapler

Stagingofkitchenforcandidates

Ensurethereisacommonclockvisibletoallcandidatesduringtheexam

Water,glasses,andutensilsforEvaluatorstobeusedwhentasting

Privateareaprovidedforcritiques



EXAMDAY–Pre‐Event

CHECKLIST

Collecthostsitefee,ifapplicable.

TestSiteAdministratorand/orEvaluatorinChargereviewsdetailsofthedaywithotherEvaluatorsincluding:

o Distributepaperwork(ScoreSheets,roster,etc.)o ReviewwhowillconductPre‐ExamCandidateOrientationo Explaintheprocedureinregardtotastingthecandidate’sfood(window).

Tastingdoneatstation.Useathermometerifunsureaboutpropertemperaturecontrols.

o EvaluatorstocompleteScoreSheetswithoutdiscussionandturnintoTestSiteAdministratorandbeavailableforcritique.

Pre‐exammeeting(atleast15minutes)–conductedbyEvaluatorinChargeorTestSiteAdministrator(seeOrientationOutline)

o CandidatespresentmenustoEvaluatorso Explainthatonceexamiscomplete,candidateistoimmediatelybreakdown

station.o DistributeCandidateQuestionnaires.o Evaluatorsavailabletoanswerlastminutecandidatequestions

Firstcandidatedirectedtocheck‐iningredientsandtosetup/begin



EXAMDAY–Post‐Event

CHECKLIST

Eachcandidate,regardlessofpassorfail,receivesaverbalandwrittenPractical

ExamCritique

Passingformspresentedtopassingcandidates.

TestSiteAdministratorholdsontophotosforoneyear(mayberequested)

VerbalApprenticecritique(onlyifapplicable).Apprenticesdonotgettheform.Itis

senttotheACFNationalOffice.

ThefollowingitemsshouldbesubmittedtotheACFNationalOfficewithinoneweek

aftereachPracticalExamhastakenplace:

ExaminationSummaryScoreSheet (useascoversheet)

ScoreSheetsforALLcandidate(s)withallevaluators’handwrittenscoresheets

Candidate(s)Questionnaire(s)

Allfeesshouldbepaidinadvance;however,iftheyarenot,pleasesendpayment($50.00for

ACFMembers;$100.00forNon‐members)alongwithCandidatecontactinformation

includingemail

AMERICAN CULINARY FEDERATION Candidate Pre‐Exam Orientation Outline



1) Welcome & Introductions

a) Candidates b) Evaluators c) Evaluator in Charge

i) Apprentice Evaluators (will participate, but scores will not count) d) Approved Mentor e) Test Site Administrator

2) Walk through with candidates

a) Common clock used for reference i) Review timeline with candidate ii) Explain how additional time requests will be handled. iii) Caution candidates about time, temperature violations, and cross contamination

b) Station Setup c) Waste containers

i) Explain: Food that is “useable trim” if not being utilized in the menu must be stored as if it were going to be used in some function

ii) A compost container may be utilized, as well as wet and dry waste. All must be visible during the exam. If the container becomes overloaded an Evaluator will instruct the candidate to discard it.

d) “Common” equipment, refrigeration, pantry, etc. e) Hand‐washing Sink

i) Explain the importance of proper sanitation, need for hand washing, no hand contact with ready to eat food, etc.

f) Explain function of kitchen assistants (if applicable).

3) Explain that this is NOT a competition, but an evaluation of techniques, taste, portion size, utilization of items, plating and evaluating the guidelines as for the menu written.

4) Food Tasting a) Explain that food tasting will be done at station. b) Explain that tasting and questioning from Evaluators will happen during exam. c) Explain that candidate may ask questions of Evaluators but may not receive desired answer. d) Explain what will happen in regard to food replacement. e) Explain to candidates that do not have a service window that they have the option of

intermediate presentation of menu items or one large presentation. f) Explain to candidate with a service window that food may not be presented prior to window

opening. g) Explain the procedure in regard to tasting the candidate’s food if their window has closed and

another candidate is ready to present their food.

AMERICAN CULINARY FEDERATION Candidate Pre‐Exam Orientation Outline



5) Injurya) Explainwhatwillhappenintheeventofaninjuryb) Explaintimechecks.

6) Collectandreviewmenus(addressanyissuesfound)

7) Askforcandidatequestions

8) Explainpost‐examprocedure(candidateshouldimmediatelybreakdownstation)

9) CandidateQuestionnaires(tobecompletedandreturnedbytheendoftheday)

10) Begin.Directthefirstcandidatetobegintheir½hourset‐upandimmediatelycheckiningredientsa) Instructtheuseathermometerifunsureaboutpropertemperaturecontrols

Conflict of Interest and Confidentiality Agreement

As a member of the ACF Certification Commission, one of its sub-committees, or a contributor to its activities, I agree to the following terms:

1. I will not disclose or cause to be disclosed to anyone outside of the Certification Commission, its sub-committees, or hired or contracted personnel any confidential information related to any candidate or certificant; information about examination results that is discovered through participation in Certification Commission activities; Certification Commission decisions and actions related to such applications (including disciplinary actions); Certification Commission finances; and other related information. This obligation shall apply at all times and in any circumstance, unless otherwise directed by the Certification Commission or required by law, and shall survive after my term or involvement expires.

2. I will keep all such confidential information in my possession a safe and secure place, and will take all reasonable steps to protect against inadvertent disclosure or theft of the information. If I discover a breach of security, I will immediately contact the certification manager and relay complete and detailed information regarding the incident.

3. Upon expiration of term with the Certification Commission or one of its sub-committees or upon ending my involvement with other Commission activities, I will promptly return to the staff the confidential information received or acquired relating to the certification programs.

4. I assign to the Certification Commission all right, title, and interest in any information or material developed, conceived, modified, or created relating to the certification program.

5. I agree not to engage in actions that may constitute an actual, apparent, or potential conflict of interest with the mission and activities of the Certification Commission and will disclose to the Certification Commission any such conflicts of interest and any business, financial, personal, and organizational interests and affiliations that are or could be construed to be a conflict of interest. I further agree to recuse myself from participation and deliberation on any matter for which I have any significant conflict of interest and agree that the Certification Commission has the ultimate authority to make decisions regarding conflicts of interest and recusal from deliberation or voting.

6. I will not in a false, misleading, or deceptive manner reference participation in the Certification Commission’s activities.

7. I will not, for a period of at least two years, be directly involved in any preparation or delivery of exam preparation information beyond what the ACF Certification Commission shares with the general public (i.e., that which would be considered “insider knowledge”). This statement does not preclude the normal faculty activities of academic instruction.

By signing this form, I hereby agree that I have read and agree to the terms listed above. Name: Signature: Date:

jmcelwain

Typewritten Text

A14

AMERICAN CULINARY FEDERATION Practical Exam Incident Form



Date and Time: ____________________________________________________________

Exam Site: ____________________________________________________________

Test Site Administrator: ____________________________________________________________

Evaluator(s) Present: ____________________________________________________________

_______________________________________________________________________________________

Names of Individuals Involved: ____________________________________________________________

_______________________________________________________________________________________

Description of incident: _______________________________________________________________________________________

_______________________________________________________________________________________

_______________________________________________________________________________________

Issue (i.e., stress point): _______________________________________________________________________________________

_______________________________________________________________________________________

_______________________________________________________________________________________

Resolution: _______________________________________________________________________________________

_______________________________________________________________________________________

_______________________________________________________________________________________

Follow‐up Recommendations: _______________________________________________________________________________________

_______________________________________________________________________________________

_______________________________________________________________________________________

What action(s) should ACF take to prevent a recurrence of a similar incident? _______________________________________________________________________________________

_______________________________________________________________________________________

_______________________________________________________________________________________

__________________________________________ _________________________________ Signature/Printed Name Date



Certification Apprentice Evaluator Sign-in Sheet

Please complete and email to [email protected] or mail this form to the address above.

The Certification Apprentice Evaluator Program is defined as the “shadowing” of the evaluation process from start through critique. The Apprentice Evaluator is to observe the evaluation process and use skills taught in the Certification Evaluator Training Seminar. An Apprentice Evaluator must train three (3) times under the direction of an Approved Mentor or Certification Trainer to meet this requirement. The recommended ratio of Apprentices to Mentor is 2:1. All mentors and Apprentices must sign-in to receive credit for this requirement.

Host Chapter/Site: ACF #:

Examination Date:

Please provide comments and your evaluation of the apprentice listed above. All comments will be held in confidence and released only to the National Office for review. Attach additional sheets, if needed.

Approved Mentor/Trainer

Printed Name/Certification Level:

Signature: ACF #:

Apprentice Evaluators in Attendance

Printed Name:

Signature: ACF #:

Printed Name:

Signature: ACF #:

Printed Name:

Signature: ACF #:

Printed Name:

Signature: ACF #:

Printed Name:

Signature: ACF #:

Printed Name:

Signature: ACF #:

Printed Name:

Signature: ACF #:

Printed Name:

Signature: ACF #:

CAESS110416

jmcelwain

Typewritten Text

A16



Certification Apprentice Evaluator Critique

Please complete and email to [email protected] or mail this form to the address above.

Certification Apprentice Evaluators are required to have critiques completed during all three of their required apprentices. The critique will serve as an evaluation of their performance and recommendation to approved ACF Certification Evaluator status. The Approved Mentor/Trainer should send all critiques to the Certification Department within five days of the exam for processing. They may be sent directly or given to the Test Site Administrator to submit with the exam paperwork.

APPrentice evAluAtor informAtionFirst Name: MI: Last Name: ACF #:

Test Site: Date:

Please provide comments and your evaluation of the apprentice listed above. All comments will be held in confidence and released only to the National Office for review. Attach additional sheets, if needed.

Professionalism (proper attire and demeanor)

Score Sheet (proper and thorough documentation)

Judgment (thorough understanding of expectations as related to success and failure)

communication Skill (able to deliver negative feedback in an encouraging fashion)

critique (foundation on factual (textbook) cooking standards, not personal opinion)

other comments/recommendations

Would you recommend this apprentice for Certification Evaluator status? Yes No Please explain below.

Signature: ACF #:

Approved Mentor Name:

CAEC110216

jmcelwain

Typewritten Text

A17

Examination Summary Score Sheet

**A SCORE OF 75 OR BETTER IS REQUIRED FOR PASSING.

_________________________________________________________________________________________

_________________________________________________________________________________________

Please make sure all fields above are completed.

Evaluator 1:

___________________________________ ___________________________________ ___________________________________Printed Name/Certification Level Signature Member Number

Evaluator 2:


Evaluator 3:


To the best of my knowledge, all of the information in this document is true and accurate. The above listed examinations were conducted in strict compliance as specified in the ACF Certification Practical Testing Guide.

___________________________________ __________________________________ ______________________________________Signature of Test Adminstrator Date Member Number

Apprentice 1:

___________________________________ ___________________________________Printed Name/Certification Level Member Number

Apprentice 2:

___________________________________ ___________________________________Printed Name/Certification Level Member Number

jmcelwain

Typewritten Text

A18

jmcelwain

Typewritten Text

A19

ACF ID #:

Location: Date:

ACF CC® Practical Exam Evaluation Review

Candidiate Name:

Domain IV ‐ Finished Product Skills

Evaluation review should support the candidates test results (outcome).

This review is to be given to the candidate at the conclusion of the Practical Exam.

Domain I ‐ Safety and Sanitation

Domain II ‐ Organizational Skills

Domain III ‐ Craftsmanship Skills

jmcelwain

Typewritten Text

A19

Name:

Location:


Rating Scale

Score competencies on a scale of 1‐10

1 ‐ 2.5 Unacceptable

2.6 ‐ 5 Major Deficiencies

5.1 ‐ 7.4 Minor Deficiencies

7.5 ‐ 10 Acceptable

WV




Weighted Value (calculated)

5 #DIV/0!5 #DIV/0!5 #DIV/0!5 #DIV/0!

20.0

#DIV/0!

WV





5 #DIV/0!10 #DIV/0!5 #DIV/0!20 #DIV/0!

40.0

#DIV/0!

Exam Time 2 hours

Set‐up time:

Start time: 1Window closed:

Points Received

Possible Points

Points Received

Evaluator:

Use of equipment/Weighing and measuringKnife skills/Butchering

Fundamental cooking procedures/methodologies


Food storage

Domain III ‐ Craftsmanship Skills ‐ 40%


Possible Points

ACF CSC® Practical Exam Evaluation Scoresheet


Date:

ACF ID#:

□Domain I ‐ Safety and Sanitation

Use of ingredients and menu development

Domain II ‐ Organizational Skills ‐ 20%

Mise en place/Work flow


Use of time/Use of area

jmcelwain

Typewritten Text

A20

Candidate Name:


MatignonWV





Maintaining food integrity 10 #DIV/0!Flavor profile 10 #DIV/0!Achieving desired texture and colors 5 #DIV/0!Determining doneness 5 #DIV/0!



100.0

#DIV/0!

Salad CourseWV





Emulsification/use of dressing 5 #DIV/0!Maintaining food integrity 15 #DIV/0!Flavor development 10 #DIV/0!Achieving desired textures and colors 5 #DIV/0!Serving food at the desired temperature 10 #DIV/0!Presentation technique/choosing vessels 5 #DIV/0!

50.0

#DIV/0!

2

Points Received

Possible Points

Points Received

Rating Scale

Evaluator:

Globe Artichokes

Whole Flat Fish OR Strip Steak ‐ Check protein which is NOT part of main course


Possible Points

jmcelwain

Typewritten Text

A20

Candidate Name:


Rice PilafWV




Weighted Value

(calculated) Maintaining food integrity 10 #DIV/0!Flavor profile 10 #DIV/0!Achieving desired texture and colors 5 #DIV/0!Determining doneness 5 #DIV/0!


Achieving the stated menu/construction 5 #DIV/0!Presentation technique/choosing vessels 5 #DIV/0!Use of garnishes and appropriate accompaniments/sauces 5 #DIV/0!Achieving nutritional balance/Portion size 5 #DIV/0!Serving food at the desired temperature 10 #DIV/0!

100.0

#DIV/0!

Score Recap: Domain I ‐ Safety and Sanitation Pass/Fail Evaluator Signature:

Domain II ‐ Organizational Skills #DIV/0! Evaluator ACF ID#:

Domain III ‐ Craftsmanship Skills #DIV/0! Evaluator's Printed Name:

Domain IV ‐ Finished Product Skills #DIV/0!

Matignon/Artichokes/1stProtein (Weighted) #DIV/0! Evaluator Signature:

Salad Course (Weighted) #DIV/0! Evaluator ACF ID#:

Main Course/Rice/2ndProtein (Weighted) #DIV/0! Evaluator's Printed Name:

#DIV/0!

Evaluator Signature:

Evaluator ACF ID#:

Evaluator's Printed Name:

3

Points Received

Possible Points

Whole Flat Fish OR Strip Steak ‐ Check protein which is part of main course


Main Course Overall

Main Course Elements

Score of 75 or higher is passingTotal Score

jmcelwain

Typewritten Text

A20

ACF ID #:

Location: Date:



ACF CSC™ Practical Exam Evaluation Review





Candidiate Name:

jmcelwain

Typewritten Text

A20

Name:

Location:


Rating Scale






WV





5 #DIV/0!5 #DIV/0!

5 #DIV/0!5 #DIV/0!

20.0

#DIV/0!

WV





5 #DIV/0!10 #DIV/0!10 #DIV/0!

15 #DIV/0!40.0

#DIV/0!

Exam Time 3 hours

Set‐up time:



Evaluator:

Points Received

Possible Points

Points Received

Use of equipment/Weighing and measuringKnife skills/Butchering

Executing fundamental cooking procedures/methodologies


Use/selection of ingredients and menu development


Management of ingredients/food storagePossible Points


Mise en place/Work flow


Use of area/Use of time

ACF CCC® Practical Exam Evaluation Scoresheet


Date:

ACF ID#:


Prepare 60 ounces of chicken consommé, using ground chicken for the raft, to be served with a garnish of the candidate’s choice, derived from a classical preparation (un‐clarified stocks may be brought in)

Prepare 1 quart of velouté sauce; strain for final presentation (un‐clarified stock may be brought in)Prepare 1 quart of espagnole sauce; cook as long as time allows, and strain for presentation (un‐clarified stock may be brought in).Prepare two (2) portions of one chicken (2.5 – 3.5 pounds) for main course using at least two (2) cuts of the bird (whole chicken pounds must be used at the start, assuming

chicken is cut into eight (8) pieces) with appropriate accompaniments (fabricate to your menus specifications during the exam)

Prepare two (2) portions of one (1) first course using part of the Dover Sole or flounder (whole fish butchery must be demonstrated) and one (1) of the other seafood basket

jmcelwain

Typewritten Text

A21

Candidate Name:


ConsomméWV





Maintaining food integrity 5 #DIV/0!Flavor profile 10 #DIV/0!Achieving desired texture and colors 10 #DIV/0!Presentation technique/choosing vessels 5 #DIV/0!

Velouté SauceWV






Espagnole SauceWV






100

#DIV/0!

2

Evaluator:


Possible Points

Points Received

Rating Scale

jmcelwain

Typewritten Text

A21

Candidate Name:


Chicken ‐ Main Course WVEval #1 Score (1‐10)



Weighted Value

(calculated) Menu Presentation/Achieving stated menu 5 #DIV/0!Food placement/ aesthetically/food placement/choosing vessels

5 #DIV/0!Achieving nutritional balance 5 #DIV/0!Serving food at desired temperature 10 #DIV/0!

Maintaining food integrity/constructing profiles15 #DIV/0!

Developing flavor profile 40 #DIV/0!Achieving desired texture and colors 10 #DIV/0!Determining doneness 10 #DIV/0!

Seafood ‐ First Course

Menu Presentation/Achieving stated menu 5 #DIV/0!Food placement/ aesthetically/food placement/choosing vessels

5 #DIV/0!Contributed to nutrition value/protion size 5 #DIV/0!Serving food at desired temperature 10 #DIV/0!

Maintaining food integrity/constructing profiles15 #DIV/0!

Developing flavor profile 40 #DIV/0!Achieving desired texture and colors 10 #DIV/0!Determining doneness 10 #DIV/0!

100

#DIV/0!

Score Recap: Domain I ‐ Safety and Sanitation Pass/Fail Evaluator Signature:

Domain II ‐ Organizational Skills #DIV/0! Evaluator ACF ID#:

Domain III ‐ Craftsmanship Skills #DIV/0! Evaluator's Printed Name:


Consomme/Veloute/Espagnole (Weighted) #DIV/0! Evaluator Signature:

Chicken/Seafood (Weighted) #DIV/0! Evaluator ACF ID#:

#DIV/0! Evaluator's Printed Name:


Evaluator ACF ID#:


3

Main Course Elements

Score of 75 or higher is passing

Total Score

Points Received


Possible Points

jmcelwain

Typewritten Text

A21

ACF ID #:

Location: Date:



ACF CCC® Practical Exam Evaluation Review


Candidiate Name:




jmcelwain

Typewritten Text

A21

Name:

Location:


Rating Scale






WV

Eval #1

Score (1‐

10)

Eval #2

Score

(1‐10)

Eval #3

Score

(1‐10)

Weighted

Value

(calculated)

5 #DIV/0!5 #DIV/0!5 #DIV/0!

5 #DIV/0!

20.0

#DIV/0!

WV

Eval #1

Score (1‐

10)

Eval #2

Score

(1‐10)

Eval #3

Score

(1‐10)

Weighted

Value

(calculated)

5 #DIV/0!5 #DIV/0!10 #DIV/0!20 #DIV/0!

40.0

#DIV/0!

1

ACF CEC® Practical Exam Evaluation Scoresheet

ACF ID#:

Date:

Domain I ‐ Safety and Sanitation □Comments: Required if unacceptable.

Domain II ‐ Organizational Skills ‐ 20% COMMENTS (required if score is 7.4 or less)

Mise en place/ Work flow


Food storage

Identifying ingredients/Using ingredients and recipe

development

Domain II Possible Points

Points Received

Domain III ‐ Craftsmanship Skills ‐ 40% COMMENTS (required if score is 7.4 or less)

Use of equipment/Weighing and measuring


Points Received

Evaluator:

Knife handling/ Butchering



1 whole roundfish (i.e. Arctic Char, Snapper, Branzino, or Trout) 2 each 1.25 pound live Maine lobsters

1 whole chicken averaging 4.5 pounds with demonstration of 2 cooking methods 2 ounces smoked bacon or pancetta

Choose 1 of the following bitter leaf varieties – Belgian endive, radicchio, and frisee 1 pound Swiss chard or fresh spinach

Choose 1 of the following tender leaf varieties – Bibb, red or green oak, or Lola Rosa 2 each Globe artichokes

Choose 1 of the following root vegetables (1 lb) – carrot, beets, turnips, parsnips, celery root, or rutabaga 3 each Russet or Yukon potatoes

Choose 1 of the following tomato varieties (1 pint) – grape, Roma, or heirloom Any variety apple or pear

*Baby or petite varieties of any of the Market Basket items are not acceptable.

jmcelwain

Typewritten Text

A22

Candidate Name:



Fish Course WV

Eval #1

Score (1‐

10)

Eval #2

Score

(1‐10)

Eval #3

Score (1‐

10)

Weighted

Value

(calculated) COMMENTS (required if score is 7.4 or less)

Menu Presentation/Achieving stated menu 5 #DIV/0!

Food Placement/ Presenting food aesthetically

Presenting food colorfully 5 #DIV/0!

Achieving nutritional balance 5 #DIV/0!

Choosing vessels 5 #DIV/0!

Serving food at the desired temperature 10 #DIV/0!Constructing profiles

Maintaining food integrity 10 #DIV/0!

Developing flavor profiles 40 #DIV/0!

Achieving desired textures and colors 10 #DIV/0!

Determining doneness 10 #DIV/0!

Possible Points ‐ Fish Course 100.0

Points Received #DIV/0!

Salad Course WV

Eval #1

Score (1‐

10)

Eval #2

Score

(1‐10)

Eval #3

Score (1‐

10)

Weighted

Value

(calculated) COMMENTS (required if score is 7.4 or less)

Menu Presentation/ Achieving the stated

menu 5 #DIV/0!Food Placement/ Presenting food aesthetically









Possible Points ‐ Salad Course 100.0


2

0

Rating Scale

Evaluator:

jmcelwain

Typewritten Text

A22

Candidate Name:


Main Course WV

Eval #1

Score

(1‐10)

Eval #2

Score (1‐

10)

Eval #3

Score (1‐

10)

Weighted

Value

(calculated)

Menu Presentation/Achieving the stated menu 5 #DIV/0!Food Placement/ Presenting food aesthetically









Possible Points ‐ Main Course 100.0


Score Recap: Domain I ‐ Safety and Sanitation Pass/Fail

Domain II ‐ Organizational Skills #DIV/0!

Domain III ‐ Craftsmanship Skills #DIV/0!


Fish Course (Weighted) #DIV/0!

Salad Course (Weighted) #DIV/0!

Main Course (Weighted) #DIV/0!

Total Score: #DIV/0!

Office Use Only 0 0 0


Evaluator ACF ID#:

Evaluator's Typed Name:


Evaluator ACF ID#:



Evaluator ACF ID#:


3

0


Exam Time: 3 hours plus 15 minute service window Set‐up time:

Start time:

Window closed:


Eval 1

Eval 3

Eval 2

jmcelwain

Typewritten Text

A22

ACF ID #:

Location: Date:

ACF CEC® Practical Exam Evaluation Review

Candidiate Name: 0







jmcelwain

Typewritten Text

A22

ACF Certification Practical Exam Score Sheet Certified Pastry Culinarian® (CPC®)

Candidate: _________________________________ ACF Member #: ________________

Facility/Site: ________________________________ Date: ________________________

Exam Time: 3 Hours Set Up Time ______________ Start Time ______________

Food Safety & Sanitation ________Acceptable _______Unacceptable

Comments/Explanations:____________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________

Mise en Place (20 Points)

Organization/ Work Habits (0‐10) __________

Utilization of Ingredients & Use of Allotted Time (0‐10) __________ Comments/Explanations:____________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________

Cooking Skills and Culinary Techniques (40 Points)

Skills and Craftsmanship (0‐30) __________

Serving & Portion Size (0‐10) __________ Comments/Explanations:____________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________

acooper

Highlight

jmcelwain

Typewritten Text

A23

Taste and Presentation Skills (40 Points)

Prepare and bake one 8” Genoise cake. Do not fill, ice, or finish the cake. Score will be based on the quality of the Genoise itself. Present on suitable platter, cut and plate a portion for tasting

________Acceptable _______Unacceptable Comments/Explanations:____________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________

Prepare and bake the following: A dozen chocolate chips cookie utilizing the drop method and a dozen butter cookie utilizing the piped method. Present one dozen of each on a suitable platter for tasting. ________Acceptable _______Unacceptable Comments/Explanations:____________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________

Prepare four portions of molded Bavarian cream and invert on to a suitable platter for evaluation based on texture, flavor and consistency (no garnishes or sauces are required).

_______Acceptable _______Unacceptable Comments/Explanations:____________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________ Flavor & Texture (0‐30) __________

Presentation and Nutritional Balance (0‐10) __________

Total Test Score (0‐100) __________

Evaluator’s Signature: ___________________________________

Evaluator’s Printed Name: ________________________________ ACF Member #: _________

jmcelwain

Typewritten Text

A23

ACF ID #:

Location: Date:



ACF CPC® Practical Exam Evaluation Review

Candidiate Name:





jmcelwain

Typewritten Text

A23

Name:

Location:


Rating Scale






WV





5 #DIV/0!5 #DIV/0!5 #DIV/0!5 #DIV/0!

20

#DIV/0!

WV





10 #DIV/0!15 #DIV/0!

15 #DIV/0!40

#DIV/0!

Exam Time 4 hours

Set‐up time:


ACF ID#:



Mise en place/Work flow/Use of area


Assessing formulations/Recipes/Weight/Measurement

ACF CWPC® Practical Exam Evaluation Scoresheet


Date:


Management of ingredients/Storage methods


Possible Points

Selecting ingredients/Equipment

Proper execution of mixing, baking and cooking Handling and use of ingredients/Equipment/Tools

Proper techniques/methodologies for production of products/decorative elements

Points Received

Possible Points

Points Received

Evaluator:

jmcelwain

Typewritten Text

A24

Candidate Name:


Choux Pastry

WV





Achieving balanced flavor, texture and color 15 #DIV/0!Determining doneness 5 #DIV/0!Construction of baking/pastry product 10 #DIV/0!Maintaining food integrity 5 #DIV/0!

35

#DIV/0!

Chemical Leavened Product

WV





Achieving balanced flavor, texture and color 20 #DIV/0!Determining doneness 5 #DIV/0!Construction of baking/pastry product 10 #DIV/0!Presenting product esthetically/choosing vessel 5 #DIV/0!

40

#DIV/0!

Strawberry Fruit Flan

WV





Achieving balanced flavor, texture and color 20 #DIV/0!Maintaining and serving food at the desired temp 5 #DIV/0!Presenting product esthetically/choosing vessel 5 #DIV/0!

Production construction/maintaining food integrity

10#DIV/0!

40

#DIV/0!

2

Evaluator:

Possible Points

Points Received

0


Possible Points

Points Received

Possible Points

Points Received

Rating Scale

jmcelwain

Typewritten Text

A24

Candidate Name:


Decorated CakeWV




Weighted Value

(calculated) Achieving stated menu/design 5 #DIV/0!Assembly technique 5 #DIV/0!Decorating methods/garnishing elements 5 #DIV/0!Production construction/maintaining food integrity

10#DIV/0!

Achieving balanced flavor, texture and color 20 #DIV/0!Presenting product esthetically/choosing vessel 5 #DIV/0!

50

#DIV/0! Evaluator Signature:

Evaluator ACF ID#:

Score Recap: Domain I ‐ Safety and Sanitation Pass/Fail Evaluator's Printed Name:


Domain III ‐ Craftsmanship Skills #DIV/0! Evaluator Signature:

Domain IV ‐ Finished Product Skills #DIV/0! Evaluator ACF ID#:

Choux Pastry (Weighted) #DIV/0! Evaluator's Printed Name:

#DIV/0!

Strawberry Fruit Flan (Weighted) #DIV/0! Evaluator Signature:

Decorated Cake (Weighted) #DIV/0! Evaluator ACF ID#:

#DIV/0! Evaluator's Printed Name: Score of 75 or higher is passing

0

Total Score

Possible Points

Points Received

Chemical Leavened Bread (Weighted)


jmcelwain

Typewritten Text

A24

ACF ID #:

Location: Date:




0



ACF CWPC® Practical Exam Evaluation Review


Candidiate Name: 0

jmcelwain

Typewritten Text

A24

Name:

Location:


Rating Scale






WV





5 #DIV/0!5 #DIV/0!5 #DIV/0!5 #DIV/0!

20.0

#DIV/0!

WV





10 #DIV/0!5 #DIV/0!5 #DIV/0!

20 #DIV/0!40.0

#DIV/0!

Exam Time 4 hours

Set‐up time:


Selecting ingredients/Equipment


Mise en place/Work flow/Use of area/Time


Assessing formulations/Recipes

ACF CEPC® Practical Exam Evaluation Scoresheet


Date:

ACF ID#:



Management of ingredients/Storage methods


Use of production guidelines

Possible Points

Proper execution of mixing, baking and cookingHandling of ingredients

Techniques/Methodologies for product development and creation of decorative elements

Points Received

Possible Points

Points Received

Evaluator:

jmcelwain

Typewritten Text

A25

Candidate Name:


Cake #1 Chocolate Ganache Cake

WV





Achieving stated menu 5 #DIV/0!Assembly/Enrobing 5 #DIV/0!Decorating methods/Garnishing elements 5 #DIV/0!Balanced flavor, texture and color 30 #DIV/0!Presentation technique 5 #DIV/0!

Achieving stated menu 5 #DIV/0!Assembly technique 5 #DIV/0!Decorating methods/Garnishing elements 5 #DIV/0!Balanced flavor, texture and color 30 #DIV/0!Presentation technique 5 #DIV/0!

100.0

#DIV/0!

Yeast Leavened Rolls

WV





Achieving stated menu 5 #DIV/0!Assembly 5 #DIV/0!Production/Controlling Temperatures 5 #DIV/0!Balanced flavor, texture and color 30 #DIV/0!Presentation technique 5 #DIV/0!

50.0

#DIV/0!

2

Points Received

Possible Points

Points Received

Rating Scale

0

Evaluator:


Possible Points

Cake #2 Celebration Themed Cake

jmcelwain

Typewritten Text

A25

Candidate Name:


Hot or Warm Plated DessertWV




Weighted Value

(calculated)

Achieving stated menu/Design 5 #DIV/0!Decorating methods/Garnishing elements 10 #DIV/0!Balanced flavor, texture and color 30 #DIV/0!Presentation technique 5 #DIV/0!

Cold Plated DessertWV




Weighted Value

(calculated)

Achieving stated menu/Design 5 #DIV/0!Decorating methods/Garnishing elements 10 #DIV/0!Balanced flavor, texture and color 30 #DIV/0!Presentation technique 5 #DIV/0!

100.0

#DIV/0! Evaluator Signature:

Evaluator ACF ID#:

Score Recap: Domain I ‐ Safety and Sanitation Pass/Fail Evaluator's Printed Name:


Domain III ‐ Craftsmanship Skills #DIV/0! Evaluator Signature:

Domain IV ‐ Finished Product Skills #DIV/0! Evaluator ACF ID#:

Cakes (Weighted) #DIV/0! Evaluator's Printed Name:

#DIV/0!

Warm/Cold Desserts (Weighted) #DIV/0! Evaluator Signature:

#DIV/0! Evaluator ACF ID#:


0

Total Score

Possible Points

Points Received


Yeast Leavened Rolls (Weighted)

Score of 75 or higher is passing

jmcelwain

Typewritten Text

A25

ACF ID #:

Location: Date:



Candidiate Name: 0



ACF CEPC® Practical Exam Evaluation Review



jmcelwain

Typewritten Text

A25

Name:

Location:

□ Acceptable UnacceptableRating Scale






WV




Weighted Value

(calculated) 5 #DIV/0!5 #DIV/0!5 #DIV/0!

5 #DIV/0!20.0

#DIV/0!

WV




Weighted Value

(calculated) 5 #DIV/0!5 #DIV/0!10 #DIV/0!20 #DIV/0!

40.0

#DIV/0!

1Evaluator:


Points Received

Use of equipment/Weighing and measuringKnife handling/ Butchering



Food storage



ACF PCC Practical Exam Evaluation Scoresheet


Date:

ACF ID#:


Identifying ingredients/Using ingredients and recipe development Domain II Possible Points

Points Received

Domain II ‐ Organizational Skills ‐ 20%Mise en place/ Work flow



jmcelwain

Typewritten Text

A26

Candidate Name:



Fish Course WV





Menu Presentation/Achieving stated menu 5 #DIV/0!Food Placement/ Presenting food aesthetically Presenting food colorfully 5 #DIV/0!Achieving nutritional balance 5 #DIV/0!Choosing vessels #DIV/0!Serving food at the desired temperature 10 #DIV/0!Constructing profiles Maintaining food integrity 10 #DIV/0!Developing flavor profiles 40 #DIV/0!Achieving desired textures and colors 10 #DIV/0!Determining doneness 10 #DIV/0! Possible Points ‐ Fish Course 100.0


Salad Course WV





Menu Presentation/ Achieving the stated menu 5 #DIV/0!Food Placement/ Presenting food aesthetically Presenting food colorfully 5 #DIV/0!Achieving nutritional balance 5 #DIV/0!Choosing vessels 5 #DIV/0!Serving food at the desired temperature 10 #DIV/0!Constructing profiles Maintaining food integrity 10 #DIV/0!Developing flavor profiles 40 #DIV/0!Achieving desired textures and colors 10 #DIV/0!Determining doneness 10 #DIV/0! Possible Points ‐ Salad Course 100.0


2

Rating Scale

0

Evaluator:

jmcelwain

Typewritten Text

A26

Candidate Name:


Main Course WV




Weighted Value

(calculated)

Menu Presentation/Achieving the stated menu 5 #DIV/0!Food Placement/ Presenting food aesthetically Presenting food colorfully 5 #DIV/0!Achieving nutritional balance 5 #DIV/0!Choosing vessels 5 #DIV/0!Serving food at the desired temperature 10 #DIV/0!Constructing profiles Maintainingfood integrity 10 #DIV/0!Developing flavor profiles 40 #DIV/0!Achieving desired textures and colors 10 #DIV/0!Determining doneness 10 #DIV/0! Possible Points ‐ Main Course 100.0


Score Recap: Domain I ‐ Safety and Sanitation Pass/Fail Domain II ‐ Organizational Skills #DIV/0!

Domain III ‐ Craftsmanship Skills #DIV/0!


Fish Course (Weighted) #DIV/0!

Salad Course (Weighted) #DIV/0!

Main Course (Weighted) #DIV/0!

Total Score: #DIV/0!


Evaluator ACF ID#:



Evaluator ACF ID#:



Evaluator ACF ID#:


3

Exam Time: 3 hours plus 15 minute service window

Window closed:

Set‐up time:

0

Start time:



jmcelwain

Typewritten Text

A26

ACF ID #:

Location: Date:



ACF PCC Practical Exam Evaluation Review





Candidiate Name: 0

jmcelwain

Typewritten Text

A26

Personal Certified Executive Chef™ (PCEC™) Practical Exam Score Sheet Candidate: _________________________________ ACF Member #: ______________

Facility/Site: ________________________________ Date: _______________________

Certification level tested:____________________________________________________

Exam Time 4 Hours – Set up Time ________ Start Time ________ 15 minute service Window Closed _______

Safety & Sanitation Skills ________Acceptable ________Unacceptable

COMMENTS/EXPLANATIONS:

Organizational Skills (20 Points) Mise en Place/ Work Habits (0-10) __________

Utilization of Ingredients & Use of Allotted Time (0-10) __________ COMMENTS/EXPLANATIONS:

Craftsmanship Skills (40 Points) Cooking Skills and Culinary Techniques (0-30) __________

Serving & Portion Size (0-10) __________ COMMENTS/EXPLANATIONS:

jmcelwain

Typewritten Text

A27

Finished Product Skills (40 Points) Prepare 2 different three-course menus including a fish, salad, and main course, all with

appropriate accompaniments. Two portions of each course will be prepared and plated. The meal

must include 4 classical vegetable cuts, demonstrate 4 different cooking methods, including

appropriate vegetable and starch accompaniment for the main course, an emulsified vinaigrette,

and 4 different sauces using different methods.

Each ingredient must be used at least once:

1 each 10 ounce salmon filet 2 each 1.25 pound live Maine lobster

2 each whole chickens 2 ounces smoked bacon

1 pound fresh spinach 2 heads Boston lettuce

1 piece Belgian endive 1 pound carrots

3 each Russet or Yukon potatoes 2 each Globe artichokes

2 each Bartlett pears or Granny Smith apples 1 pint grape tomatoes

The three courses shall include (need two separate menus):

Fish Course One (Including both seafood items): appetizer portion.

________Acceptable ________Unacceptable COMMENTS/EXPLANATIONS:

Fish Course Two (Including both seafood items): appetizer portion.


Salad Course One (tossed, with extra dressing served on the side as part of three course meal.

jmcelwain

Typewritten Text

A27


Salad Course Two (tossed, with extra dressing served on the side as part of three-course meal.


Main Course One (two or more accompanying vegetables and starch); approximately 6-7 ounces

protein.


Main Course Two (two or more accompanying vegetables and starch); approximately 6-7 ounces

protein.


Flavor & Texture (0-30) __________

Presentation and Nutritional Balance (0-10) __________

jmcelwain

Typewritten Text

A27

Total Test Score (0-100) __________

Evaluator’s Signature: ___________________________

Evaluator’s Printed Name: _____________________________ACF Member #:____________

jmcelwain

Typewritten Text

A27

ACF ID #:

Location: Date:



ACF PCEC® Practical Exam Evaluation Review

Candidiate Name:





jmcelwain

Typewritten Text

A27

AMERICAN CULINARY FEDERATION Practical Exam Passing Form


Fax: (904) 940‐0742 Email: [email protected]

Name: ______________________________________________ ACF Member #: ___________

Exam Date: _________________________________________________________________________

Exam Site: _________________________________________________________________________

Test Site Administrator: ___________________________________________________________

Level of Certification for which this candidate passed:

Certified Culinarian® (CC®)

Certified Pastry Culinarian® (CPC®)

Certified Sous Chef® (CSC®)

Certified Working Pastry Chef® (CWPC®)

Certified Chef de Cuisine® (CCC®)

Certified Executive Chef® (CEC®)

Certified Executive Pastry Chef® (CEPC®)

Personal Certified Chef™ (PCC™)

Personal Certified Executive Chef ™ (PCEC™)

Congratulations! You have successfully completed the requirements for this exam. This form serves as your official record of participation in the ACF Certification Practical Examination. This practical exam score is valid for one (1) year from the test date listed above. When you apply for certification, please send a copy of it with your certification application. ________________________________________ ________________________________________ Signature of Test Site Administrator Date

jmcelwain

Typewritten Text

A28

jmcelwain

Typewritten Text