ACF Certification Candidate
ACF Certification Candidate,
This template was created for your use in order to present a professional Certification Evaluator Packet. It is a suggested optional choice that offers more than what is required to turn into the ACF Evaluators at the time of your practical. You need to determine your individual needs and if this template is the right choice for you.
You are more than welcome to use this template on how you see fit. Edit, add, and /or subtract items or pages to fit your requirements, needs, and professional standard.
ALWAYS be sure to read and verify the current ACF Certification Guidelines and Handbooks for your particular ACF Certification Level. Items and Criteria change over time and this template could be out of date to the current requirements of the ACF and the Practical Exam level you are trying to obtain.
AGAIN – Verify Your Practical Requirements, Rules, and Guidelines and compared to this template at:
The Texas Chefs Association looks forward to your success and wishes you all the best of luck in your endeavor to become an American Culinary Federation Certified Culinarian or Chef. Be sure to access our current ACF Certification Chair with any questions or needs along the way.
Certification Practical Exam
Certified Chef de Cuisine
Candidate Name
Certified Chef de Cuisine
Menu
Consommé Title
Menu Description
Fish Course Title
Menu Description
Main Course Title
Menu Description
Certified Chef de Cuisine
Practical Exam Skill Sets(3 Hours)
Chicken Consommé
Prepare 60 ounces of chicken consommé, using ground chicken for the raft, to be served with agarnish of the candidate’s choice derived from a classical preparation
- un-clarified stocks may be brought in
Mother Sauces
Prepare 1 quart of Velouté sauce
Prepare 1 quart of Espagnole
- strain for final presentation (un-clarified stock may be brought in
Fish Course
Whole flat fish butcherymust be demonstrated (Dover sole or flounder)
Prepare 2 portions of one first course using part of the Dover sole or flounder (and one of the other seafood basket components from the ACF CCC Practical handbook
- List which basket component you chose
Main Course
Fabricate One Whole Chicken (2.5 – 3.5 pounds)
Prepare 2 portions of the fabricated chickenfor a main course using at least 2 cuts of the bird withappropriate accompaniments.
Certified Chef de Cuisine
Recipes & Nutritional Information
List recipes here by title and then have each recipe sheet behind this page.
Include Nutritional Information with each recipe or as whole on separate sheet.
Certified Chef de Cuisine
Practical Exam Time Line(3 Hours)
7:30amSet Station / Prepare for Start
7:55am Wash Hand
8:00am
Practical Time Begins
8:15am
8:30am
8:45am
9:00am
9:15am
9:30am
9:45am
10:00am
10:15am
10:30am
10:45am
11:00am
Practical Time Ends
Await ACF Evaluator Critique and Review
Certified Chef de Cuisine
Evaluation Notes
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