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

Culinary Arts Certification (American Culinary Federation-Partner Assessment) (3990-3991)

Course Category: 
Location: 
NOCTI proctored test centers throughout the United States. This assessment is not available through Nocti Business Solutions.
Length: 
Varies.
Dates: 
September 2013 - Present.
Instructional delivery format: 
Proficiency exam
Learner Outcomes: 

Students will be able to: demonstrate correct methods for cleaning/sanitizing; describe local sanitation regulations and variations; enumerate major reasons for food spoilage and identify signs of food spoilage; express critical control points during food handling processes to minimize risk of food-borne illness; describe causes of accidents and injuries; outline safety management system; provide emergency treatments for kitchen/dining room injuries; conduct a sanitation self-inspection; explain proper methods of waste disposal and recycling; correctly regulate temperature to control bacteria; set and monitor temperature for maintaining food; explain proper methods of displaying/moving/storing food; describe/demonstrate/use fire safety rules, food preparation safety rules, and hand-tool sanitation safety rules; describe/demonstrate/use stationary-equipment safety rules; describe/demonstrate/use china/glassware/silverware safety rules; describe/demonstrate/use floor-safety rules; maintain safe surroundings; identify kitchen safety rules; demonstrate knowledge of first-aid procedures; describe/use knives/hand tools; sharpen and care for knives; identify and use large equipment; use measuring devices; use processing equipment; describe/use pots/pans/containers; use holding/storage equipment and manuals/directions to operate equipment; select proper salad base/ingredients; prepare emulsified dressings; create cold soups, appetizers, entrees; prepare gelatin salad, coleslaw/potato salad; assemble cold cuts/cheese/vegetables/fruit trays; make vinaigrette dressing; prepare cold seafood, green salads, and basic garnishes; discuss principles of presentation and explain the importance of appearance; demonstrate the fundamentals of plating and plate food for service; prepare buffet arrangement and maintain buffet appearance; demonstrate cold platter presentation; plate trays for presentation; compare types of salads and salad ingredients; select salad ingredients and prepare salad arrangements/presentations; prepare salad dressings, breads, spreads, and fillings; identify types of sandwiches and make sandwiches; prepare starch salads and  fruit salads; demonstrate steaming/sautéing/frying of foods; demonstrate different broiling techniques; explain different baking techniques; demonstrate poaching and blanching techniques; identify vegetables; peel/trim/cut vegetables; correctly handle frozen/canned vegetables; demonstrate simmering/boiling techniques; create daily starch and protein specials; prepare and cook potato dishes; cook pastas and grains; prepare soups/sauces; assemble complex starch dishes; deep-fry foods; prepare eggs; prepare dressings/stuffings; apply general rules for stocks; select ingredients; make stocks; apply techniques for reducing (e.g. glazes); use convenience bases; define types of sauces; prepare roux/thickening agents; apply finishing techniques; provide historical accounts for stocks, sauces, soups; prepare convenience sauces; apply general rules for soups; contrast and prepare clear/thick/cold specialty soups; explain inspection/grading processes for meats and provide basic handling for meats; store meats; identify basic cuts of meats; compare composition/structure of various meats and meat cuts; identify basic quality factors; indicate degrees of doneness when preparing meats; cook meat/poultry/seafood using moist/dry heat method; explain inspection/grading processes for poultry; provide basic handling for poultry; store poultry; explain classifications/market forms for poultry; describe/cut basic cuts for poultry; identify basic quality factors; identify doneness when preparing poultry; roast/bake poultry; broil/grill poultry; sauté/poach poultry; discuss varieties/characteristics of poultry; compare composition/structure of poultry; explain inspection/grading processes for seafood; identify basic quality factors; provide basic handling for seafood; describe/cut basic cuts for seafood; store seafood and explain classifications/market forms for seafood;  cook seafood using a variety of methods, including: roasting, baking, broiling, grilling, sauteing, pan-frying, poaching/steaming, deep-frying seafood; identify breakfast foods and make breakfast food items; prepare eggs; exhibit professional behavior; describe job seeking/keeping skills; demonstrate organizational skills; apply concept of "Mise en Place" to department/operation; estimate food consumption by department/operation; discuss/calculate costs; apply dedication to quality; work with fellow employees; interpret chain of command; wear proper dress; contrast leadership styles; outline supervisor's role in decision-making and problem-solving; describe supervisor's role in delegation of duties; maintain personal hygiene; develop written job descriptions; perform self-assessment; compile an occupational profile; determine career objectives; perform job searches and participate in interviews; create a résumé; complete a job application; prepare a letter of application; complete government forms; participate in and support performance evaluation measurements; identify carton and container sizes and standard packaging; explain the concept of first in, first out; assign storage locations for products; take inventory; set tables; complete guest checks; demonstrate basic principles of customer service; maintain equipment and quantities of materials; perform preparatory tasks for service; explain the concept of service stations; explain the menu; apply service rules/techniques and contrast types of service; display sales techniques; contrast methods of payment; use POS systems relating to dining room/kitchen; handle customer complaints; describe different types/styles of serving foods; take and place guest orders; prepare beverages; serve customers; take reservations; respond to guests' needs; process sales transactions; read and convert recipes and formulas; write recipe and production instructions; pass on notes; measure/weigh food products; develop filing system for recipes; prepare foods following recipe; determine food cost for recipes; explain methods of reading recipes; define cooking terminology; identify pan sizes; define food-service vocabulary; interpret standardized recipes; describe basic four food groups; evaluate diets in terms of RDA; assemble and dough and ookies; assemble and bake quiche; demonstrate proper storage of baked goods and supplies; prepare cakes/muffins/other baked items from mixes and from scratch; define baking terms; identify/select ingredients used in baking; produce icings/fillings for cakes and pies;  use basic principles of baking; interpret formulas and convert measurements; demonstrate baking processes; prepare yeast dough products; contrast various methods for mixing; Demonstrate cake-making techniques; identify pie crusts and fillings; make pastries/meringues; identify types of fruit desserts; describe types of cookies and quick breads; decorate cookies; and prepare pies and other pastries. Performance Component: Prepare Chicken Hunter Style with Sauce (32%), Prepare Sautéed Potatoes (22%), Prepare Steamed Green Vegetable (20%), and Prepare Dessert (26%).

Instruction: 

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

Credit recommendation: 

In the lower division baccalaureate/associate degree category, 3 semester hours in Culinary Arts, Food and Beverage Management, Food Service or Restaurant Management (5/12) (5/17 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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