Foundational Skills for Entry-Level Culinary Careers
The Culinary Foundations exam certifies that a candidate has successfully demonstrated the essential knowledge and skills necessary to work professionally in an entry-level position as a cook in a commercial kitchen. In addition to understanding the principles of food safety and sanitation, candidates who earn this certification possess the required skills and knowledge in culinary arts, including knife skills, recipe execution, and time management.
A candidate who earns this certification is qualified to work in a kitchen as a cook, such restaurant, short order, delicatessen, line or station, and/or prep cooks.
Objective domains
Datasheets
Exam Demo
Exam details