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National College Credit Recommendation Service

Board of Regents  |  University of the State of New York

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NOCTI and Nocti Business Solutions (NBS) | Evaluated Learning Experience

Commercial Foods (4120)

Formerly Commercial Foods (4020)
Course Category: 
Location: 
NOCTI and NBS proctored test centers throughout the United States.
Length: 
Varies.
Dates: 
September 2010 - Present.
Instructional delivery format: 
Proficiency exam
Learner Outcomes: 

Students will be able to: demonstrate understanding of accident prevention and fire safety; recognize and describe proper first aid procedures, including the Heimlich maneuver, CPR, and location and appropriate uses of AED (Automated External Defibrillator); identify sources of food contamination and methods of prevention; apply appropriate personal hygiene in the workplace, including hand washing; identify microorganisms and other pathogens that cause contamination; apply appropriate time and temperature food preparation and storage standards, including HACCP principles and procedures; apply current food safety principles and practices supported by the National Restaurant Association Educational Foundation and other accredited food safety certification entities; describe the culinary career ladder, opportunities, and clusters; identify professional organizations and regulatory governmental agencies; identify current industry practices as they relate to culinary careers; demonstrate understanding of modern kitchen organization (brigade); apply professionalism and adhere to industry standards; identify and define general culinary terms; define and demonstrate various cooking methods; identify methods of flavor development, including herbs and spices; identify and prepare produce (including starches, legumes, and grains); identify and prepare stocks, soups, and sauces; identify and prepare cold foods (including desserts, appetizers, salads, and salad dressings); identify and prepare meats, poultry, and seafood; identify and prepare breakfast foods and dairy products (including eggs and batter foods); prepare desserts, pastry items, and baked goods; demonstrate knife skills; exhibit knowledge of appropriate portion control; read, convert, and prepare standardized recipes using correct equipment and tools; calculate food costs for recipes; demonstrate an understanding of weights, measures, and equivalencies; demonstrate understanding of purchasing, receiving, and storage of perishable and non-perishable items; perform food and menu cost analysis; display familiarity with basic computer and inventory management systems; identify and describe basic management documents (requisitions, schedules, invoices, etc.); plan and design various types of menus, considering nutrition, cost, and diet requirements; demonstrate understanding of the food guide pyramid; display familiarity with the "truth in menu" guideline; develop specialized menus (local, regional, ethnic, organic, restrictive diet, etc.); describe the principles of providing good customer relations, including greeting and appropriate service, and basic sales techniques; define "front of the house" terminology; demonstrate proper table set-up based on various menu and service types; identify and prepare various beverages; perform guest check, cash register operations, and POS (point of service); identify small hand tools, utensils, and small and large equipment; exhibit appropriate selection, use, and care of small hand tools and utensils; exhibit appropriate operation, care, and maintenance of small and large equipment. Performance Component: Identification of Hand Tools, Herbs, Spices, and Flavorings (13%); Knife Skills (13%); Cooking Skills (74%).

Instruction: 

NOCTI and NBS exams assess  individuals' end-of-program knowledge and skills in an online proctored proficiency examination format. In addition, some programs administer a NOCTI/NBS performance component test to assess application of skills.

Credit recommendation: 

In the lower division baccalaureate/associate degree category, 3 semester hours in Commercial Food Service Preparation (11/13) (11/18 revalidation). NOTE: An additional 1-2 credits may be awarded based on successful completion of the Performance Component when given in conjunction with the written proficiency examination.

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