(CSC®) Candidate Handbook - American Culinary Federation

CSC ® Practical Exam SpecificationsThe practical exam is based on domains and skills determine duringDomain 1: Safety and Sanitation Skillsa job analysis with a group of ACF subject matter experts.Sanitation skills are observed and evaluated in the course of the performance of the skills performed in Domains 2,3 and 4. Failure to meet the sanitation skills standard shall result in a failure despite the degree of Organizational,Craftsmanship and Finished Product skills demonstrated.Skills:• Working and managing a sanitary environment• Food handling that avoids time/temperature violations and cross-contamination• Proper food product disposal techniquesDomain 2: Organizational Skills 20%Skill 1: Mise en placeSkill 2: Food storageSkill 3: Work flowSkill 4: Use of timeSkill 5: Matching cooking method to productSkill 6: Use of ingredientsSkill 7: Planning portion sizes/nutritional balanceSkill 8: Weighing and measuringSkill 9: Menu developmentDOMAIN 3: Craftsmanship Skills 40%Skill 10: Cooking techniques that maximize flavor and preserve integritySkill 11: Knife handling/butcheringSkill 12: Use of equipment/tools in preparationSkill 13: Understanding aromatic/flavor combinationsSkill 14: Use of slurries and other thickenersSkill 15: Preparation of vegetables and starchesSkill 16: Making stocks, broths, and soupsSkill 17: Preparing saucesSkill 18: Use of dry moist heatSkill 19: Basic cooking times and ratios43