Posted by hans on June 03, 1998 at 16:30:13:
In Reply to: Re: Try search engines first posted by Baumann on June 03, 1998 at 15:56:13:
: :
: Chef Hans,
: I plan to take the CMC exam, what is some advice that I could
: implement. All suggestion welcome.
: Thanks for your time.
: Baumann CEC
Chef Baumann,
try to take it in Germany, like I did in 1976.
Much more comprehensive. 6 month of schooling, then the last two weeks were all tests.
This included becoming a Certified Culinary Educator to be able to educate apprentices, a must have in Germany. At this time you couln't be an executive chef without it, not in any halfways serious kitchen.
the syllabus included everything from cooking, pastry, labor psychology, p&l statements, purchasing specs, calculations, food & labor laws, book keeping, and...and...
At this time, the employment security division still paid our wages. Now they don't anymore, cause they ran out of money with all the recent emmigrees from the east and everywhere else.
Here in the USA, it is a 10 day affair and only given at the CIA in Hyde Park, NY and at their subsidiary in Nappa, CA.
If you know the art of culinary preparation (CIA textbook) inside out, you should have no problem.
The practical exams have you do some Gardemanger preps and preparing a five course menu within a given timeframe. It helps to know the ins and out of the kitchens at CIA. Teaching there should help alot. Any aspirations? They are always looking for the chosen few,instructors that is.
Sincerely,
HWK, CMC, Staatlich Geprüfter Küchenmeister (no period and not A.C.F. afiliated)