Chinese Cuisine Craftsman exam-day guide
Chinese Cuisine Craftsman · Prepare for the day ahead.
Your checklist
Photo identification
Bring the same government-issued photo ID you used at registration. The name must match your registration record. If your ID name differs from your registered name, confirm with the provider in advance how to handle it.
Admission or confirmation document
Print or download the appointment confirmation or admission letter sent by the test provider. Confirm with the provider whether a printed copy is required or a digital copy is accepted.
Knife roll and personal knives
Bring your own chef's knife, paring knife, and any knife you are accustomed to. Check with the provider whether personal knives are permitted or whether the venue supplies all tools.
Clean chef's uniform and non-slip shoes
Wear or bring a clean chef's jacket, trousers, apron, and closed-toe non-slip shoes. Confirm with the provider whether a full uniform is required or only an apron and hat.
Hair restraint and personal hygiene items
Bring a hat, hairnet, or ties as appropriate, plus a clean towel. Long hair must be restrained for food-safety compliance.
Timer or watch
A simple timer or wristwatch helps you track station timing. Confirm with the provider whether phones or smartwatches are prohibited at the station.
Water bottle and light snack
Practical tests are physically demanding. Bring water and a snack for scheduled breaks. Confirm with the provider whether food and drink are allowed in the holding area.
Any required medical or allergy disclosure
If you have a food allergy or medical condition that affects the test, notify the provider before test day. Do not assume accommodations are automatic; confirm with the provider.
Review the task list and scoring criteria
Re-read the published task list and scoring domains (for example, preparation, cooking technique, seasoning, presentation, hygiene, and timing) so you know what each station is judged on.
Plan your route and arrival buffer
Confirm the venue address and arrival time, and plan to arrive with a buffer for traffic and security checks. The exact reporting time is set by the provider; confirm it on your admission document.
Confirm prohibited items with the provider
Ask in advance about phones, notes, pre-made ingredients, and outside containers. Rules vary by venue, so confirm with the provider rather than guessing.
Confirm the ingredient and equipment list
Ask whether ingredients and equipment are supplied by the venue or must be brought. This varies by test center; confirm with the provider.
Plan the day
Re-read the published task list and scoring criteria, then practice each required dish or technique once under timed conditions. Focus on the tasks you are least confident in rather than repeating what you already do well. Check that your knives are sharp and your uniform is clean and complete.
Confirm logistics: venue address, reporting time, transport plan, and whether any documents must be printed. Re-read your admission document and resolve any name or ID discrepancy with the provider now, not on test day.
Pack your knife roll, uniform, shoes, ID, and confirmation document in one bag. Lay out clothes. Eat a normal meal and get a full night's sleep; fatigue is one of the most common causes of knife and timing errors in practical tests.
Do a light review of food-safety essentials: handwashing, cross-contamination, safe holding temperatures, and cleaning as you go. These are scored throughout the test, not only at the end.
Eat a proper meal and hydrate. Arrive at the venue with a buffer before your reporting time. Leave phones and notes in the holding area if the venue requires it.
At check-in, present your ID and confirmation document, listen carefully to the examiner's briefing, and ask clarifying questions about station setup, timing signals, and ingredient locations before the clock starts.
Set up your station, confirm your ingredients and equipment, and wash your hands before starting. Work in a logical order: preparation first, then cooking, then plating. Keep your station clean as you go.
Watch the clock and pace yourself against the announced time limit. Plate within the time allowed, present your dishes as instructed, and stop when the examiner calls time. Clean down your station before leaving.
Rules to check
Bring the government-issued photo ID used at registration; the name must match your registration record. If it does not, confirm with the provider before test day how to proceed.
Follow the examiner's instructions and the venue's food-safety rules at all times, including handwashing, hair restraint, and safe handling of raw and cooked foods. Hygiene is typically scored throughout the test.
Keep phones, smartwatches, notes, and other unauthorized items out of the testing area unless the provider explicitly permits them. Confirm the prohibited-item list with the provider.
Do not bring pre-prepared components or outside ingredients unless the published rules allow them. Assume everything must be prepared on site unless the provider says otherwise.
Breaks are scheduled by the provider; confirm the break policy and whether you may leave the holding area. Do not leave the test area without permission.
Scoring is based on the published criteria, which commonly include preparation, cooking technique, seasoning and flavor, presentation, hygiene, and timing. Ask the examiner to clarify any criterion you do not understand before you begin.
If you have a medical condition, allergy, or need an accommodation, notify the provider in advance. Accommodations are not automatic; confirm what is available with the provider.
If you believe a scoring or conduct issue occurred, raise it through the provider's published appeals or complaint process after the test rather than arguing with examiners during the session.