Course

Credit Type:

Exam

ACE ID:

CPRT-0139

Version:

Organization:

Certiport, a Business of NCS Pearson, Inc.

Location:

Any Certiport Authorized Testing Center Worldwide (over 14,000)

Length:

.83 hours (50 minutes)

Minimum Passing Score:

69% Cut Score

ACE Credit Recommendation Period:

Credit Recommendation & Competencies

Level	Credits (SH)	Subject
Lower-Division Baccalaureate	3	Introduction to Culinary Arts

Description

Objective:

The Hospitality and Culinary Arts Careers: World Association of Master Chefs - Culinary Foundations exam assesses competency in the basic concepts in the field of Culinary Arts, including set up procedures, food safety and sanitation, executing recipes, and time management. A candidate who earns this certification is qualified to work in a kitchen as a cook, such as restaurant, short order, delicatessen, line or station, and/or prep cooks.

An individual earning this certification has approximately 150 hours of instruction and/or hands-on experience in the skills necessary to work professionally in a commercial kitchen.

Skills Measured:

Food Storage
Set Up Procedures
Food Safety and Sanitation
Kitchen Environment
Cooking Methods and Terminology
Clean Up

Instruction & Assessment

Supplemental Materials

Equivalencies

Other offerings from Certiport, a Business of NCS Pearson, Inc.

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