ACF Sous Chef (CSC) study plan

Define and give a kitchen example for each major cooking method (dry-heat, moist-heat, combination) and the heat-transfer principle behind it.

Explain the roles of protein denaturation, starch gelatinization, and Maillard browning in three dishes you cook regularly.

List the six major nutrients, state their primary functions and two food sources each, and identify the four factors that most affect nutrient retention during cooking.

Calculate a plate's contribution to a 2,000-kcal reference diet for calories, protein, fat, sodium, and fiber using a nutrition reference table you build yourself.

Apply the food-science concepts from week 1 to correct three common preparation faults (e.g., broken emulsion, tough braise, gummy starch) and document the cause and fix for each.

Convert five standard recipes between yield and portion counts using a yield-test percentage you measure yourself.

Draft a prep list for a 150-cover service that sequences tasks by lead time and identifies which items can be batch-produced.

Write a station setup checklist that assigns each prep task to a station and a time slot.

Build a production schedule for a three-day cycle menu that shows batch sizes, hold times, and reheat points.

Identify the seven HACCP principles and write a hazard analysis for one menu item covering biological, chemical, and physical hazards.

Establish critical limits and monitoring procedures for two critical control points (e.g., cooking temperature, cold holding) with corrective actions.

Explain the difference between cleaning and sanitizing and state the correct concentration and contact time for one approved sanitizer.

Map personal hygiene, cross-contamination, and time-temperature abuse controls to specific points in a shift workflow.

Convert three recipes to a standardized format with weights, yields, portion sizes, and plating notes.

Draft a receiving inspection checklist covering temperature, packaging, labeling, and documentation for each major product category.

Write a short corrective-action log entry for two simulated food-safety deviations.

Cost three menu items from standardized recipes using current ingredient prices and calculate food cost percentage.

Calculate contribution margin and menu-mix-weighted food cost for a five-item menu.

Set par levels for ten high-use items using usage rate, lead time, and safety stock.

Explain FIFO, cross-contamination prevention, and proper storage temperatures for dry, refrigerated, and frozen goods.

Build a purchase specification for two products that states grade, pack size, and quality attributes.

Reconcile a simulated receiving invoice against a purchase order and identify discrepancies.

Calculate inventory turnover, cost of goods sold, and variance between theoretical and actual usage for a sample period.

Draft a menu-pricing adjustment that maintains target food cost given a supplier price increase.

Write a training plan for a new prep cook covering a 30-day progression with checkpoints and sign-off criteria.

Draft a performance feedback conversation outline using specific observable behaviors and a measurable improvement goal.

Identify the top five equipment hazards in a kitchen and state the control for each.

Explain the elements of a preventive maintenance schedule and draft a weekly equipment check log.

Assemble a sample departmental budget showing labor, food, and controllable expenses against a revenue target.

Calculate labor cost percentage and prime cost for a sample week.

Describe the ethical responsibilities of a sous chef in scheduling, purchasing, and handling employee concerns, and apply them to two scenarios.

Complete a timed mixed-review set covering all nine domains and log weak areas with a remediation action for each.