Professional Cook Certification (418)(v.2)
Issued by
Rouxbe Online Culinary Training
This comprehensive 215-hour course covers a full basic professional cooking school curriculum. The badge earner demonstrated competency and knowledge in foundational cooking techniques, kitchen and food safety, knife skills, stocks, moist- and dry-heat cooking methods, plating and presentation, and culinary nutrition. The badge earner can prepare a variety of salads, vegetables, soups, sauces, meat, poultry, fish, breads, pastries, and foods for special diets. They have displayed proficiency in
Additional DetailsSkills
Earning Criteria
-
Successfully completed 215+ hours of online and cooking activities practicing key techniques and concepts through more than 27 units, 160 lessons, 530 learning tasks, and 370 recipes.
Standards
Professional Cook Certification is approved for 216 continuing education units by the Certifying Board for Dietary Managers (CBDM) as a Prior Approved Program.
Professional Cook Certification is recognized as an American Culinary Federation Education Foundation Approved Program for 215 Continuing Education hours.
Professional Cook Certification is one of three Rouxbe programs that allows qualified candidates to become automatically eligible for the Worldchefs Global Culinary Certification at the levels of Certified Professional Cook/Commis Chef or Certified Chef de Partie via their Fast Track Certification program.
This course is approved by the RCA to assist applicants complete the required 120 Contact Hours in defined hands-on culinary work for Food Service Experience for the CERTIFIED CULINARY SCIENTIST (CCS®). The CCS® is available to any qualified food science or technology professional, including members and non-members of RCA.
Endorsements
-
American Council on Education
This credential has been successfully evaluated by the American Council on Education for college credit. It is recommended for a total of 9 college credits. For more information about ACE Learning Evaluations, visit www.acenet.edu. -
American Council on Education
3 semester hours in Cooking Techniques I in the lower-division undergraduate category -
American Council on Education
3 semester hours in Cooking Techniques II in the lower-division undergraduate category -
American Council on Education
3 semester hours in Plant-Based Cooking I in the lower-division undergraduate category