ACF Certification Prep -- Access Code Card

Module 1 - Setup and Fundamentals





Preparation
Menu Basics
Knife Skills


Module 2 - Vegetable Cookery



Vegetables
Salads
Starches and Grains


Module 3 - Protein Fabrication



Poultry and Beef
Preparing Seafood



Module 4 - Stocks, Sauces and Consomm es



Stocks and Consommes
Sauces


Module 5 - The Window

Plating and Presentation Guidelines
Plating Examples