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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

Culinary Arts Level 1 - Prep Cook (4436)

Formerly Culinary Arts Level 1 - Prep Cook (4236)
Course Category: 
Location: 
NOCTI and NBS proctored test centers throughout the United States.
Length: 
Varies.
Dates: 
September 2012 - Present.
Instructional delivery format: 
Proficiency exam
Learner Outcomes: 

Students will be able to: display understanding of cooking terminology; read, follow, and convert recipes; establish mise en place; identify and distinguish knife types and related terminology; demonstrate knife sharpening skills and proper knife care; demonstrate basic knife cuts; use measuring devices; identify kitchen equipment; use and sanitize equipment; display knowledge of cleaning and sanitizing methods; maintain principles of nationally recognized sanitation protocols (i.e., ServSafe®, CPFM, ACF); explain types of accidents and injuries; describe fire extinguishers and fire safety procedures; apply OSHA regulations; use and safely maintain hand tools; maintain safe kitchen and surroundings; prepare salads, dressings, soups, appetizers, entrees, and desserts; garnish and plate menu items; prepare sandwiches, spreads, and fillings; identify fruits and vegetables and prepare for cooking; identify and prepare pasta, grains, and legumes; prepare batters and doughs, icings, fillings, sauces, and toppings; Identify and prepare soups, store stocks and glace; demonstrate knowledge of roux and thickening agents; identify cuts of meat, poultry, fish, and seafood; determine proper degrees of doneness; identify and prepare breakfast food and dairy products; take physical inventory; apply HACCP policies and procedures; compare costs, weights, and prices; describe the basic food groups; make healthy food choices; describe healthy cooking techniques; describe sources of nutrients and their effects; exhibit understanding of professional behavior, appearance, and interviewing skills; display knowledge of various job profiles and chain of command. Performance Component: Comprehensive Skills (15%), Identification of Kitchen Equipment (8%), Identification of Herbs, Spices, Fruits, and Vegetables (8%), Knife Sharpening: Stone and Steel (12%), Mise En Place (23%), Prepare Chef Salad with Vinaigrette Dressing (19%), and Prepare Cheese Omelet (15%).

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 Fundamental Culinary Arts (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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