Candidates were evaluated on their knowledge of healthy cooking principles by developing a menu and preparing a four-course meal for 10 people. Mastery of cooking skills were assessed in the formulation of the menu and its components not to exceed 1,000 kcal, and were verified by a registered dietitian. Demonstrated competencies included four classical cuts; four cooking methods; and knowledge of platter service. Time format: four hours and 30 minutes kitchen preparation; 30 minutes service.
2 окт 2017
