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Passed my ACF Sous Chef Exam.

#1
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3/19/02 at 8:14pm
  • Joined: June 2001
  • Location: Atlanta, Georgia
  • Post Count: 49
Took my ACF Sous chef exam and I must say, it was alittle harder than I thought. I passed with a 74 but was kinda shocked I didn't do better.

Any way I took a year worth of studying 5 books while also taking classes. Now all I need to get my certification is my grades from the Nutrition course at the end of this semester (final on April 29)


I was suprised that I had no questions about food costing or costing out of menu items ---etc...

The baking part is what really killed me(since it has been years since I have actually baked anything)

also was suprised about the French meaning of Hor D'ourves (and yes I did get it right)

Billy
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#2
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3/19/02 at 8:16pm
  • Joined: March 2001
  • Location: Montreal, Quebec, CANADA
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Congrats Billy. :bounce: :bounce:

K

«Money talks. Chocolate sings. Beautifully.»
«Just Give Me Chocolate and Nobody Gets Hurt.»
«Coffee, Chocolate, Men ... Some things are just better rich.»

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#3
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3/19/02 at 8:17pm
  • Joined: February 2002
  • Location: Jersey
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Congrats!

Congrats on your exam! :D :bounce:

Just curious as to what the French meaning of Hor D'ourves means though.

Jodi


I don't know about you but I think I need a nap.

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#4
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3/19/02 at 8:38pm
  • Joined: June 2001
  • Location: Atlanta, Georgia
  • Post Count: 49

Re: Congrats!

Well If I would have spelled it corect. Hors D'oeuvre ;-)


Outside the work!! top of page 412 in "The Art And Science of Culinary Preparation"

It was a loooong night tonight.

Billy
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#5
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3/19/02 at 9:05pm
  • Joined: January 2002
  • Location: Right Here
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Re: Re: Congrats!

Congrats on your passing of the Sous Chef exam!!!!

:chef: :roll: :bounce: :beer: :smiles: :crazy: :smoking: :cool:


Was the book "The Art And Science of Culinary Preparation" the most beneficial to you for the exam. And how do you Count up points? I guess it doesn't matter to me now since I'm only a student. But Nietzche says, "A man without a plan is not a man". So I'm just planning right now............

Talent hits a target no one else can hit; Genius hits a target no one else can see.
Arthur Schopenhauer (1788 - 1860)

M.E.A.T.
Mankind Enjoying Animal Tastiness

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#6
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3/19/02 at 9:26pm
  • Joined: June 2001
  • Location: Atlanta, Georgia
  • Post Count: 49

Re: Re: Re: Congrats!

Yes---and no.

I would say a combination of several, including
The Art and Science
New Pro chef 7th edition
On Cooking (my personal fave)
Pro cooking 4th edition
Sauces--classical and contemporary sauce making
CIA'S Gardemange book, The Art and Craft of the Cold Kitchen (me like a lot also)

the ServeSafe Sanitation Course book.

Thats what did it for me.
If I would have taken that **** Baking class last semester,Pro baking had a couple of things from it on the test.


Enjoy and happy reading.

Billy
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#7
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3/20/02 at 10:51am
  • Joined: April 2000
  • Location: Montréal
  • Post Count: 3,617
Congratulations on passing your exam Billy! :bounce:


When I get a little money, I buy books. And if there is any left over, I buy food.

- Desiderius Erasmus
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