(CSCÃ‚Â®) Candidate Handbook - American Culinary Federation

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Domain 4: Finished Product Skills 40%Skill 20: Flavor developmentSkill 21: Determining donenessSkill 22: Achieving desired texture and colorSkill 23: Serving food at the desired temperaturesSkill 24: Presentation techniquesSkill 25: Choosing vesselsSkill 26: Use of saucesSkill 27: Use of garnishes for appearance or flavorSkill 28: Food integrity and nutritional balanceSkill 29: Achieving stated menu44
Page 3 and 4: CSC ® Written Examination At‐A
Page 5 and 6: Non‐discrimination PolicyThe Cert
Page 7 and 8: Submit application and documentatio
Page 9: Step 1: Initial CSC ® Pre-Approval
Page 12 and 13: Candidates will receive a testing v
Page 14 and 15: Step 2: Final CSC ® Application(Wr
Page 16 and 17: • Supervise the daily set-up for
Page 18 and 19: CSC ® Written Examination At‐A
Page 20 and 21: Exam ResultsThe proctor will print
Page 22 and 23: 1801 MURCHISON DRIVE, SUITE 288BURL
Page 24 and 25: CSC ® Written Exam SpecificationsT
Page 26 and 27: K19. of basic guidelines for prepar
Page 28 and 29: DOMAIN TWO: Team management—18%TA
Page 30 and 31: Sample CSC ® Written Exam Question
Page 32 and 33: CSC ® Practical Examination At‐A
Page 34: Ingredients:Exam candidates are req
Page 37 and 38: Be courteous, calm, and collective.
Page 39: Practice ten timesSee guidelines fo
Page 43: CSC ® Practical Exam Specification
Page 54 and 55: The Recertification ProcessThe purp
Page 57 and 58: American Culinary FederationRecerti

(CSCÃ‚Â®) Candidate Handbook - American Culinary Federation

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