Skip to main content

National College Credit Recommendation Service

Board of Regents  |  University of the State of New York

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

Retail Commercial Baking (American Culinary Federation -Partner Assessment) (2500)

also known as Retail Commercial Baking (American Culinary Federation -Partner Assessment) (2550)
NOCTI proctored test centers throughout the United States.This assessment is not available through Nocti Business Solutions.

September 2012 - March 2022.

Instructional delivery format: 
Proficiency exam
Learner Outcomes: 

Students will be able to: identify causes and prevention of kitchen accidents, including burns, fires, and slips; demonstrate safe and sanitary procedures for operating and maintaining large equipment, hand tools, and small wares; exhibit familiarity with laws and rules, pertaining to the food service industry, of regulatory agencies such as OSHA; Identify Critical Control Points during all food handling processes, including demonstrating proper personal hygiene, as a method for minimizing the risk of food-borne illnesses (HACCP system); identify causes and signs of biological, physical, and chemical contamination; describe use, storage, and disposal of types of cleaners and sanitizers, and their proper use (MSDS); Iientify proper methods of waste disposal and recycling; identify and describe microorganisms related to food spoilage and food-borne illness, including growth environments; perform basic mathematical operations pertaining to the food service industry (addition, subtraction, multiplication, division); weigh and measure accurately; calculate preparation temperatures based on known variables (friction factor, altitude); identify, compare, and contrast ingredients and their sources; explain the strengthening or weakening effect of ingredients in the production of doughs and batters; select specific ingredients and/or substitutions appropriate to method and desired product outcome; identify and describe physical, chemical, and biological leaveners; demonstrate mise en place by planning assignment inventory of ingredients, equipment, and tools; break down assignments into tasks; utilize convenience products if and when necessary, preparing a sequenced and prioritized timeline; demonstrate a variety of cooking methods; baking, frying, boiling, blanching, poaching, and steaming; identify and use herbs, spices, and flavor extracts; describe basic bakery production and planning principles, including the importance of planning to the overall operation of a baking facility; read and prepare standardized recipes/formulas, and menus; define terms related to baking methods, processes, and techniques; describe, compare, and contrast yeast and laminate dough types and related methods and processes; describe, compare, and contrast quick breads, including muffin and biscuit dough types and related methods and processes; describe, compare, and contrast pie dough types and related methods and processes; describe, compare, and contrast fruit pie filling methods; describe, compare, and contrast creaming and two-stage methods as they relate to cakes, cookies, quick breads, brownies, and short dough; describe, compare, and contrast egg foam method as it relates to sponge, génoise, angel food, chiffon, meringues, mousse, and soufflés; describe, compare, and contrast frosting, icing, and glaze types and methods; describe Pâte à Choux and products derived from it; describe, compare, and contrast custard types and related methods; describe proper gluten development in relationship to product outcomes; relate cooking times and temperatures to methods, products, and ingredients; indicate order for adding ingredients given various methods; determine methods of promoting baked goods, including seasonal merchandising strategies; create menu item descriptions for bakery goods; demonstrate food presentation techniques; describe proper techniques of receiving and storing fresh, frozen, refrigerated, and staple goods; examine various inventory systems (FIFO); discuss ethical issues as they relate to purchasing; order food requisitions from appropriate/reliable sources; discuss various diets (e.g., food allergies, alternative dieting), and dietary guidelines; interpret food labels in terms of the portion size, ingredients, and nutritional value; use effective communication skills, employment skills, personal traits, and interpersonal skills; outline career opportunities in the baking industry; and identify professional organizations and explain their purposes and benefits to the industry.  Performance Component:  Soft Dinner Roll Dough (18%); Cake Decorating (28%); Fruit Pie (26%); and Pâte á Choux (28%).


This exam 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 or Commercial Baking (5/17) (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.