One more exam, the all-important ServSafe certification test, is on the docket at the California Culinary Academy for the culinary arts certificate group that began six weeks ago.
The test will be 90 questions all about food and restaurant safety and sanitation. Passage, with a minimum score of 75%, gives the student a five-year certification by the National Restaurant Association. It's considered an important entry point for those seeking work in the restaurant business as cooks and chefs.
Chef John Meidinger will administer the test, giving us one hour and 10 minutes. The results will be posted on the ServSafe Web site in about two weeks.
Today, Chef John gave us the final exam for hisSafety & Sanitation class, and Chef Tony Marano oversaw a skills test requiring us to make mayonnaise and gazpacho by hand. Both of mine turned out well, and Chef Tony gave me high marks.
More important, I felt comfortable with how both dishes came together, and I completed the tasks in well under the one-hour time allotment.
Can't wait to complete the safety and sanitation certification. Then onto daily cooking in Les Cuissons Francaise in Culinary Foundations II class starting next Monday.