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Assessment Information Professional Cook

Professional Cook Practical Assessment Information

The following pages contain basic information about the practical assessment tasks for Professional Cooks.

Review the description of each level and the assessment information to help you determine that you have

selected the right credential level to challenge.

ITA will schedule your written exam, and you will need to contact one of the designated venues to arrange for

your practical assessment. Fees for the practical assessment may vary by venue.

Once you have registered for a practical assessment, you will be given a package by the venue to help you

prepare your work plan, menu, and recipes.

Please contact go2 if you have any questions about the assessment process or preparing your application.

go2 – Industry Training

Suite 450, One Bentall Centre

505 Burrard Street, PO Box 59

Vancouver, BC V7X 1M3

Telephone: 604-633-9787 ext 223

Fax: 604-633-9796

Email: [email protected]

mailto:[email protected]


Professional Cook 1 (PC1):

What are your workplace skills?

Teamwork and communication Workplace and food safety Use of tools and equipment

Knife cuts Trimming and portioning meat, poultry, and

seafood Following and adjusting recipes Basic terminology and nutrition

Basic cooking and baking techniques Receiving and storage procedures

What can you make from scratch?

Basic stocks, soups and sauces

Common vegetables and fruits Basic potato, rice, and pasta dishes Basic meat, poultry and seafood dishes

Salads, salad dressings, and sandwiches Eggs and breakfast items

Basic pies and tarts, cookies Fruit desserts and custards Basic quick and yeast breads

Coffee and tea products



All PC1 skills plus:

Preparing food for allergies and special diets Volume cooking

Deboning meat, poultry and seafood Basic cost calculations

Basic menu planning

Taking inventory


All PC1 items plus:

Specialty soups and secondary sauces Specialty vegetables & vegetarian dishes

Specialty potato, pasta, grain dishes Meat, poultry and seafood dishes for volume

functions Specialty salads and dressings

Hors d’oeuvre and appetizers Presentation platters Pastries, cakes and cheesecakes



All PC2 skills plus:

Specialty cooking methods

Maintaining food safety systems Food and labour costing Basic teambuilding, leadership and supervision

skills Buffet presentation and design

Basic wine knowledge and selection


All PC2 items plus:

Specialty and ethnic sauces

Game and variety meats Specialty and classic meat, poultry and seafood

dishes Pates, terrines, basic sausage making, curing,

and smoking Hot and specialty plated desserts Specialty cakes and tortes

Frozen desserts, ice creams, and sorbets Basic chocolate and sugar garnishes

C of Q

PC3

RED SEAL

SEAL

C of Q

PC2

C of Q

PC1


Practica l Assessment Structure – April 2014

Timeline:

Orientation/Setup: 15-30 minutes. Time will start after setup is complete.

Prep: 2 hours – no food may be served before 2 hour mark

Service: 2.5 hours (allow 15-30 min between courses) – all items served by 4.5 hr. mark

Cleanup: 15-30 minutes

Achievement Criteria:

All 3 sections must be passed in order to successfully complete the practical assessment. Criteria for each

section are as follows:

Section 1: Safety and Sanitation

5 of 5 critical factors demonstrated – please see grading sheet for detailed breakdown.

Section 2: Organization, Technical (Prep) Skills, Cooking Technique

5 of 8 critical factors demonstrated – please see grading sheet for detailed breakdown.

Section 3: Finished Product Marks

5 menu categories, each with two critical factors; set menu structure at each level – see below for high-level

details and the grading sheeting for a more thorough breakdown.

Pass criteria: 22 of 30 critical factors demonstrated – each of the 5 dishes servable and presented within 4.5

hour timeframe – please see grading sheet for detailed breakdown.

“Servable product” determination: Cannot have any “unacceptable” characteristics; cannot have a majority of characteristics in “borderline” category.

30 minutes of extra time will be allowed, but any dishes presented in that window will lose the time factormark for that dish.

Any dishes presented out of sequence will lose the time factor mark for that dish.

Any dishes presented after the extra 30 minutes will not be evaluated.


PC1 – Candidates will be using standardized recipes to prepare the menu items. Recipes will be provided by the venue.

Menu Item Sample Menu A Sample Menu B Sample Menu C

Soup Seafood chowder Beef barley Minestrone

Breakfast Eggs benny with fruit salad Ham and cheese omelette

with hash brown potato

French toast with fruit

compote and sausage

Garde Manger Grilled chicken club with pasta

salad

Salmon burger with tartar

sauce and potato salad

Reuben sandwich with

coleslaw

Entrée Beef rouladen with duchesse potato and steamed broccoli

Chicken cacciatore with fettuccine alfredo and green beans

Poached salmon with white wine sauce, rice pilaf, and mixed vegetables

Baking/Dessert Blueberry muffin Berry shortcake Baked custard

PC2 – Candidates will be given required proteins and a requisition list in advance and must plan their own menu and recipes according to the menu criteria provided.


Cold Canapé Puff pastry base with cooked protein mr-m

Profiterole with mousse filling

Tartare or ceviche on toast or vegetable base

Hot Canapé Stuffed vegetable Brochette/satay cooked to mr-m

Filo pastry with vegetarian filling

Entrée Specialty poultry

Polenta

2 vegetables, one turned

Reduction sauce

Fish entrée

Risotto

2 vegetables, one stuffed

Beurre blanc

Meat cooked to mr-m

Gnocchi or spaetzle

2 vegetables, one turned

Reduction sauce

Dessert Lemon tart with fruit coulis/garnish

Chocolate ganache tart with crème anglaise and garnish

Profiteroles with pastry cream filling, chocolate sauce

Bread 12 dinner rolls, focaccia, or baguette

12 dinner rolls, focaccia, or baguette

12 dinner rolls, focaccia, or baguette

Assessment Information

Professional Cook

PC3 - Candidates will be given a list of required proteins and a requisition list in advance and must plan their own menu and recipes according to the menu criteria provided.


Soup Consommé with mousseline forcemeat quenelle

Shellfish bisque Consommé with stuffed pasta garnish

Garde Manger Cold seafood appetizer with crepe

Cold seafood terrine or mousse

Cold cured or smoked seafood appetizer

Entrée 1 Game bird entrée – 2 cooking methods on plate

Grain or pulse

3 vegetables – 1 turned, 1 stuffed, 1 puree

Reduction sauce

Meat entrée – 2 cooking methods on plate

Anna/dauphine potato


Reduction sauce

Game entrée – 2 cooking methods on plate

Gnocchi or spaetzle


Reduction sauce

Dessert Soufflé with crème anglaise Tarte tatin with caramel

sauce

Crepe with poached fruit

filling and sugar garnish

Bread Cracker or flatbread (served with soup)

Cracker or flatbread (served with soup)

Cracker or flatbread (served with appetizer)


General Practical Assessment Information-

What do I need to bring?

Essential

Uniform – cook’s jacket, chef’s hat, appropriate pants (checkered, black or white), apron and CSA approvedfootwear.

PPE – oven mitts, gloves, etc.

Small utensils and hand tools – see recommended list

Knives – see recommended list

Cloths – white kitchen towels

Work plan and menu sheets

Recipes for reference only

Paper and pencil/pen for writing

Note – small kitchen utensils and knives will not be provided at the assessment venue

Recommended knife and small tools list

French / Chef’s knife (10” - 12”)

Firm boning knife

Flexible filleting knife

Paring knife

Turning knife

Sharpening steel

Serrated bread knife

Flexible wire whisk

Palette knife / offset spatula

Rubber spatula

Plastic dough scraper

Set of professional quality tongs

Vegetable peeler

Measuring spoons

Calibrated measuring cups

Meat thermometer

Fish tweezers

Slotted spoon

Small sieve


Professional Cook

Optional items for PC2 and PC3 only. If you require any of these items to prepare your menu you will need to check with the venue to see if you will need to bring them yourself.

Moulds; special baking dishes as required

Small food processor

Immersion blender

Manual pasta machine

Food mill

Mandoline

Wood chips for smoking

Manual ice cream maker

Circulator

Other – any special tools you may use for specialized tasks (sugar work, chocolate work, garnishes)

Supplied

All food items

Commercial kitchen equipment, stoves and ovens

Pots and pans

Cutting boards

Prep area with sink

Refrigerator (may be shared with another challenger)

Serving plates and platters

Tasting spoons

Basic non-food items – foil, plastic wrap, sanitizer, etc.

Prohibited

Any outside food items or convenience products

Any additional sources of heat or cold (portable burners, refrigerators, etc) except those identified in the

optional list

Internet connected devices – smartphones, tablets, computers, etc. may be used to track time, but transmitting and receiving functions must be turned off


Professional Cook

Timeline

You have the opportunity to demonstrate your skills against the standards for Cooks.

You will be able to speak with your assessor, ask for clarification and will need to answer questions

throughout the assessment. If there are any issues with equipment or ingredients during the assessment, you must notify your assessor immediately.

You cannot ask other candidates for assistance or information or interrupt their assessment tasks in any way.

You cannot use your cell phone during the practical assessment. If you do, your assessment may be compromised.

While you are undertaking your practical assessment, you are expected to follow personal hygiene, food safety and occupational health and safety requirements that apply in the workplace. This includes wearing

appropriate uniform and personal protective equipment (PPE) if required. Major violations of safety or sanitation procedures may result in the termination of the assessment.

Br iefing T ime

An assessor will brief you on the practical tasks you will be required to complete on the day.

You will also receive any additional instructions for your assessment.

Assessors will be available to answer any questions you have regarding the process.

You must sign a declaration indicating that all of the above have been completed before

being allowed to set up your station.

15 minutes

Set Up

You will be allowed to set up your station and familiarize yourself with the location of kitchen

equipment.

You may finalize your work plan based on the menu you have to prepare.

Your assessor will review your work plan during the assessment.

15 minutes

Practica l assessment

4.5 hours

Your practical assessment will commence and you will be required to complete the tasks

specified in your menu.

You will need to wear appropriate uniform and personal protective equipment and keep all relevant personal hygiene, food safety and occupational health and safety (OH&S) issues in

mind.

Clean Up

You will be expected to clean your station and help with any common areas to return the kitchen to the state it was in before the assessment.

30 minutes

Food / Breaks

If you will need a short break during the assessment, it may be scheduled in your work plan,

but the menu still must be completed within the 4.5 hour time frame.

Bathroom breaks may be taken at any time as long as you notify the assessor.

Meals will not be provided. You should bring any drinks, snacks or refreshments that you may require. Water will be available at the venue.

GRADING SCALE FOR PROFESSIONAL COOK PRACTICAL ASSESSMENTS

Excellent Good Satisfactory Borderline Unacceptable

Safety

Exceptional safety practices

Calm and organized throughout day

Any hazards addressed immediately

Strong safety practices

Calm and organized throughout day

Any hazards addressed in a timely manner

Generally strong safety practices

Generally calm and organized throughout day

Any hazards addressed, but not always in the most timely manner

Some questionable safety practices or minor infractions

No major safety risks or hazards

Any hazards addressed, but not always in the most timely manner

Questionable safety practices

Major safety risk or hazard

Hazards not addressed

Sanitation

Exceptional sanitation practices

No errors of any kind

All food stored and handled appropriately

Consistent sanitation practices

Occasional minor errors, but not presenting any risk

All food stored and handled appropriately

Consistent sanitation practices


Most food stored and handled appropriately, but any errors not to the point of presenting risk

Inconsistent sanitation practices


Most food stored and handled appropriately, but any errors not to the point of presenting risk

Poor sanitation practices

Major food safety risk or hazard

Food cross contaminated and unservable

Organization

Well-constructed work plan

Organized station, no clutter

Timelines accurate and followed

Well-constructed work plan

Organized station, minimal clutter

Timelines mostly accurate and followed

Basic work plan

Generally organized station, some clutter

Timelines mostly accurate and followed

No work plan

Some disorganization and clutter on station

Timelines not followed, but tasks still completed within required parameters

Completely disorganized station and loss of composure

Technical Skills

High level of skill for program level

Accurate and even knife work

Efficient use of ingredients

Expected level of skill for program level

Accurate and even knife work

Efficient use of ingredients

Average level of skill for program level

Mostly accurate and even knife work, but may lack production speed

Generally good use of ingredients, but some excessive waste

Below average level of skill for program level

Some in accurate or uneven knife work, may lack production speed

Minor errors in recipe outcome or wastage

Skills not demonstrated or very poor skill level demonstrated

Major errors in recipe outcome or wastage



Cooking technique

Cooking techniques demonstrated properly

Regular monitoring of food with superior results

Cooking techniques demonstrated properly

Regular monitoring of food with expected results

Cooking techniques generally demonstrated properly, but may lack production speed

Occasional monitoring of food with small minor errors in results

Cooking techniques not always demonstrated properly, or lacking production speed

Food not monitored while cooking, but resulting in servable product

Techniques not demonstrated or demonstrated incorrectly with major faults in outcome

Food not monitored while cooking resulting in unservable product

Taste

Outstanding flavour

No improvements suggested

Overall pleasant flavour

Minor improvements suggested

Flavour needs some enhancement

Neutral flavour, somewhat bland

Highly over or under seasoned, but not to the extent that it would be sent back

Too spicy or salty for some tastes

Far over or under seasoned

Unpleasant flavour or smell

Consistency (Soup)

Perfect texture and thickness

Ideal amount and quality of garnish


Overall good texture and thickness

Reasonable amount of garnish; garnish good quality Some minor adjustments may be recommended

Texture or thickness definitely needs adjustment

Lacking or too much garnish, but garnish still good quality

Texture and thickness needs adjustment

Garnish lacking or of poor quality, but still servable

Unpleasant texture or thickness

Garnish inedible

Would be sent back

Balance Perfect balance between items on

plate


Overall good of major components

Some minor adjustments may be recommended

Minor number of components on the plate definitely need adjustments

Major components on the plate slightly tough or too firm or soft, but still servable

Some products on plate inedible

Unpleasant texture, would be sent back

Texture

Perfect texture and balance between items on plate


Overall good texture of major components


Minor number of components on the plate definitely need adjustments

Major components on the plate slightly tough or too firm or soft, but still servable

Some products on plate inedible

Unpleasant texture, would be sent back

Doneness

All components cooked perfectly


Most components cooked to ideal doneness


Minor components slightly over or undercooked

Some adjustments recommended but not critical

Major components somewhat over or undercooked, but still moist and tender

Adjustments definitely needed

Items extremely over or undercooked

Item would be sent back

Food safety concern with doneness



Accompaniments

Compliment and enhance main item


Complement main item


Quality acceptable, but do not complement main item


Quality lacking, but still servable


Detracts from other items on plate

Item would be sent back

Protein

Perfect doneness and tenderness


Doneness close to accurate, but not perfect


Slightly over or undercooked


Somewhat over or undercooked, but still moist and tender


Extremely over or undercooked

Plate would be sent back

Vegetables

Perfect doneness and tenderness







Do not complement main item


Somewhat over or undercooked






Starch

Perfect doneness and texture




Texture not quite perfect




Texture needs adjustments



Somewhat over or undercooked






Sauce

Exceptional body and texture



Good body and texture



Reasonable body and texture









Presentation

Plate presented in modern, artistic style

Portion sizes perfect

Ideal balance of shapes and colours


Plate attractively presented

Portion size within recommended range

Range of shapes and colours Some minor adjustments may be recommended

Plates clean, not sloppy

Portion sizes may need some adjustment

May be lacking colour

Plates lacking visual interest or colour

Portion sizes too large or small

Somewhat difficult to eat

Extremely sloppy plates

Unappealing colour (grey, burnt, etc.)

Portion sizes far too large or small

Colour (Baking) Perfect even colour and sheen


Even colour Some minor adjustments may be recommended

Mostly even colour

Minor adjustments definitely recommended

Pale or dark, but not under done or burnt


Burnt or extremely pale

Not sellable

Size/Shape (Baking)

Perfect size and shape, as per recipe


Even size and shape May be slightly larger or smaller than recipe yield

Inconsistent size and shape

Within range of recipe yield

Uneven size and shape

Still within servable range

Shape and size unacceptable

Too small or large to serve

Temperature

All items on plate ideal temperature

Serving dishes at appropriate temperature (hot plates for hot food, cold plates for cold food)

Food on plate appropriate temperature Serving dishes need minor adjustments to temperature (too hot/cold)

Food mostly at ideal temperature

Some minor adjustments recommended

Food a bit cool or warm


Food served at incorrect temperature

Plates too hot to touch

Timing

Item presented no later than 5 minutes of when outlined in work plan and menu

Item presented within time limit





Item presented more than 30 minutes after when outlined in work plan and menu but still presented within time limit

Item presented after time limit or not presented at all

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