The Culinary Institute of America

  • ProChef® Certification Prep Class

     

     

    ProChef Level I Certification Prep Class

    Prepare for the ProChef Level I Certification exam and gain a better understanding of exactly what competencies will be evaluated. The ProChef Level I exam credentials professional chefs at a level of proficiency usually associated with a production cook, lead cook, or equivalent positions in a culinary facility.

    In this course, you will:

    • Discuss how to approach and take a practical exam
    • Review the specific focus areas of the ProChef Level I exam
    • Explore study strategies that help you develop the skills you will need to be successful
    • Learn the techniques critical for mastering the written portions of the exam

    During your five days at the CIA, you will take part in demonstrations and hands-on assignments that cover the following skills and competencies:

    Day One

    • Egg cookery, including preparing a French omelet, soft boiling, poaching, cooking “over easy,” and hard boiling
    • Knife cuts, as outlined in the Level I Study Guide
    • Stocks
    • Classic and contemporary sauces

    Day Two

    • Knife cuts, as outlined in the Level I Study Guide
    • Salads and garnishes
    • Soups and garnishes
    • Dressings, including creamy, vinaigrette, simple, and emulsified

    Day Three

    Days Four and Five

    • Knife cuts, as outlined in the Level I Study Guide
    • Cooking methods, including pan frying, deep frying, poaching (deep and shallow), sautéing, roasting, grilling, and stewing
    • Sauces for each cooking method
  • ProChef Level II Certification Prep Class

    In this course, you will prepare for the ProChef Level II Certification exam, gaining a thorough understanding of the skills to be evaluated and the techniques critical for success. This rigorous exam credentials professional chefs at a level of proficiency usually associated with a chef de cuisine, executive sous chef, or other management-equivalent position in a culinary facility.

    During your five days at the CIA, you will:

    • Discuss how to approach and take a practical exam
    • Review the specific focus areas of the ProChef Level II exam
    • Explore study strategies that help you develop the skills you will need to be successful
    • Learn the techniques critical for mastering the written portions of the exam

    Through demonstrations and hands-on assignments, you will identify the fundamental practical skills you need for success in the following areas of the exam:

    • Basic baking and pastry, including a wide range of philosophies and traditional techniques
    • Healthy cuisine, including cooking techniques and nutritional analyses
    • Mediterranean cuisine, including traditional and contemporary flavor profiles of the region
    • Garde manger, including traditional and contemporary techniques