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National College Credit Recommendation Service

Board of Regents  |  University of the State of New York

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

Culinary Arts Cook NOCTI-ACF (4536) [Formerly Culinary Arts Level 2 - Cook (4536); Culinary Arts Level 2 - Cook (4336)]

Course Category: 
NOCTI and NBS proctored test centers throughout the United States.
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); exhibit understanding 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 and dressings, soups, appetizers, entrees, and desserts; garnish and plate menu items; explain procedures for buffet preparation and maintenance; prepare sandwiches, spreads, and fillings; identify quality and grade of fruits and vegetables; fruit and vegetable preparation and cooking; identify and prepare potato dishes and pasta/grains/legumes; prepare and bake cookies, quick breads and cakes; prepare yeast dough products, icings, fillings, sauces, and toppings, pies, tarts, and pastries; prepare creams, custards, and mousse; identify and prepare soups; prepare and store stocks and glace; prepare mother (foundation) sauces; prepare roux and thickening agents; identify cuts of meat, poultry, fish, and seafood and prepare meat, poultry, fish, and seafood; determine proper degrees of doneness; identify and prepare breakfast food and dairy products; Iientify and prepare eggs; 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; display understanding of basic customer service principles; demonstrate appropriate table settings, service, and clearing calculation of guest check, including taxes and gratuity; demonstrate knowledge of dining room duties, including a POS system; understand menu items and ingredients; take and place guest orders; exhibit understanding of professional behavior, appearance, and interviewing skills; display knowledge of various job profiles and chain of command. Performance Component: Comprehensive Skills (18%), Prepare Chicken Florentine with Tomato Concassé (23%), Prepare Rice Pilaf (18%), Prepare Steamed Green Vegetables (18%), and Prepare Apple Crostata and Crème Anglaise (23%).


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, 4 semester hours in Fundamental or Intermediate Culinary Arts, Food and Beverage Management or Restaurant Management (5/12) (5/17 revalidation) (12/21 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.