This course provides the candidate with guidance and experience in a supervised foodservice setting under the direct supervision of the chef, his/her staff and a Tutor. The primary objective of this course is to guide each candidate to gain theoretical knowledge, practical experience, skills and insight to prepare for the American Culinary Federation’s Certified Working Pastry Chef
examinations. This programme is a structured experience bringing together academic
knowledge gained in the instructional kitchen and classroom with practical hands-on
participation in various cooking tasks. The candidate has the opportunity to learn and utilize the skills that they have obtained through the following courses within this workbook to
include:
- Advanced Cooking
- Safety & Sanitation
- Finance & Operations Management
- Team Management & Leadership
- Allergies
- Dietary Guidelines
- Menu Design
- Ethics & Professional Issues
- Labour Laws
- HAACP Compliance
The candidate preparing for the Certified Executive Chef Certification examinations must
have a minimum of five years of work experience as a Chef de Cuisine, Executive
Sous Chef, Pastry Chef, or chef in charge of food production in a foodservice
operation, supervising at least five full-time people in the preparation and production
of food. This work history must be current, completed during the past 10 years.
