Journeyman's exam preparation — checklist
Practical overview of what needs to be in order before the final exam
§Professional content — techniques and routine
- 01I can perform basic knife techniques and cuts safely and consistently.
- 02I can make a base stock and build a sauce from a mother stock.
- 03I master the cooking methods I am expected to be tested on (frying, steaming, confit, etc.).
- 04I can plan and execute mise en place for a given task within the timeframe.
- 05I can plate and present a dish professionally.
§Hygiene and self-control
- 01I can explain HACCP principles and find critical control points in a task.
- 02I can explain correct temperature control for the raw materials I work with.
- 03I maintain personal hygiene and avoid cross-contamination throughout the test.
- 04I can account for allergens in the dishes I prepare.
§Planning prevents accidents
| Assignment | Deadline | Status |
|---|---|---|
| Menu/task reviewed with practice supervisor | ||
| Shopping list and quantity calculation completed | ||
| Tools and equipment checked and prepared | ||
| Timeline for exam day laid hour by hour | ||
| Backup Plan if e.g. Raw Material is Sold Out |
§On the actual day
- 01Arrive in good time and go through equipment and raw materials before the clock starts.
- 02Læg mise en place efter en fast rækkefølge, du kender fra træningen.
- 03Keep track of time continuously — use a visible timetable or a clock.
- 04Clean up as you go (clean as you go) so the station is presentable at assessment.
- 05Taste throughout, and serve on time with calm confidence.