{"@id":"https://credentialengineregistry.org/resources/ce-2d3993d7-7fd5-4fb1-a2a1-bfd888ec2550","@type":"ceterms:Certificate","@context":"https://credreg.net/ctdl/schema/context/json","ceterms:ctid":"ce-2d3993d7-7fd5-4fb1-a2a1-bfd888ec2550","ceterms:name":{"en-US":"Culinary 3"},"ceterms:keyword":{"en-US":["Bakery Production","Catering","Commercial Equipment","Culinary Arts","Food Safety","Marketing Strategies","Menu Planning","Poultry \u0026amp; Seafood","Produce Preparation","Sustainable Practices"]},"ceterms:ownedBy":["https://credentialengineregistry.org/resources/ce-ffa90978-f326-4ffd-92d7-ffc0b82be408"],"ceterms:inLanguage":["en"],"ceterms:description":{"en-US":"The Culinary 3 industry certification exam assesses learners' knowledge of career opportunities in the food service/culinary arts industry. Learners demonstrate their understanding of how to implement and practice safety and sanitation procedures and show knowledge of the use and care of commercial food service equipment. The exam explores quantity food preparation as it relates to catering, bakery, restaurant, hospitality, and quick service business operations. Learners may also be evaluated on student leadership and participation in competitive events (FCCLA)."},"ceterms:subjectWebpage":"https://www.youscience.com/wp-content/uploads/2024/07/Culinary-3.pdf","ceterms:processStandards":"https://www.youscience.com/wp-content/uploads/2024/07/Culinary-3.pdf","ceterms:credentialStatusType":{"@type":"ceterms:CredentialAlignmentObject","ceterms:framework":"https://credreg.net/ctdl/terms/CredentialStatus","ceterms:targetNode":"credentialStat:Active","ceterms:frameworkName":{"en-US":"Credential Status"},"ceterms:targetNodeName":{"en-US":"Active"},"ceterms:targetNodeDescription":{"en-US":"Awards of the credential are ongoing."}},"ceterms:instructionalProgramType":[{"@type":"ceterms:CredentialAlignmentObject","ceterms:framework":"https://nces.ed.gov/ipeds/cipcode/Default.aspx?y=56","ceterms:targetNode":"https://nces.ed.gov/ipeds/cipcode/cipdetail.aspx?y=56\u0026cip=12.0501","ceterms:codedNotation":"12.0501","ceterms:frameworkName":{"en-US":"Classification of Instructional Programs"},"ceterms:targetNodeName":{"en-US":"Baking and Pastry Arts/Baker/Pastry Chef"},"ceterms:targetNodeDescription":{"en-US":"A program that prepares  individuals to serve as professional bakers and pastry specialists in restaurants or other commercial baking establishments.  Includes instruction in bread and pastry making, bread and pastry handling and storage, cake and pastry decorating, baking industry operations, product packaging and marketing operations, and counter display and service."}},{"@type":"ceterms:CredentialAlignmentObject","ceterms:framework":"https://nces.ed.gov/ipeds/cipcode/Default.aspx?y=56","ceterms:targetNode":"https://nces.ed.gov/ipeds/cipcode/cipdetail.aspx?y=56\u0026cip=12.0503","ceterms:codedNotation":"12.0503","ceterms:frameworkName":{"en-US":"Classification of Instructional Programs"},"ceterms:targetNodeName":{"en-US":"Culinary Arts/Chef Training"},"ceterms:targetNodeDescription":{"en-US":"A program that prepares individuals to provide professional chef and related cooking services in restaurants and other commercial food establishments.  Includes instruction in recipe and menu planning, preparing and cooking of foods, supervising and training kitchen assistants, the management of food supplies and kitchen resources, aesthetics of food presentation, and familiarity or mastery of a wide variety of cuisines and culinary techniques."}},{"@type":"ceterms:CredentialAlignmentObject","ceterms:framework":"https://nces.ed.gov/ipeds/cipcode/Default.aspx?y=56","ceterms:targetNode":"https://nces.ed.gov/ipeds/cipcode/cipdetail.aspx?y=56\u0026cip=12.0504","ceterms:codedNotation":"12.0504","ceterms:frameworkName":{"en-US":"Classification of Instructional Programs"},"ceterms:targetNodeName":{"en-US":"Restaurant, Culinary, and Catering Management/Manager"},"ceterms:targetNodeDescription":{"en-US":"A program that prepares individuals to plan, supervise, and manage food and beverage preparation and service operations, restaurant facilities, and catering services.  Includes instruction in food/beverage industry operations, cost control, purchasing and storage, business administration, logistics, personnel management, culinary arts, restaurant and menu planning, executive chef functions, event planning and management, health and safety, insurance, and applicable law and regulations."}},{"@type":"ceterms:CredentialAlignmentObject","ceterms:framework":"https://nces.ed.gov/ipeds/cipcode/Default.aspx?y=56","ceterms:targetNode":"https://nces.ed.gov/ipeds/cipcode/cipdetail.aspx?y=56\u0026cip=12.0505","ceterms:codedNotation":"12.0505","ceterms:frameworkName":{"en-US":"Classification of Instructional Programs"},"ceterms:targetNodeName":{"en-US":"Food Preparation/Professional Cooking/Kitchen Assistant"},"ceterms:targetNodeDescription":{"en-US":"A program that prepares individuals to serve under the supervision of chefs and other food service professionals as kitchen support staff and commercial food preparation workers.  Includes instruction in kitchen organization and operations, sanitation and quality control, basic food preparation and cooking skills, kitchen and kitchen equipment maintenance, and quantity food measurement and monitoring."}},{"@type":"ceterms:CredentialAlignmentObject","ceterms:framework":"https://nces.ed.gov/ipeds/cipcode/Default.aspx?y=56","ceterms:targetNode":"https://nces.ed.gov/ipeds/cipcode/cipdetail.aspx?y=56\u0026cip=12.0507","ceterms:codedNotation":"12.0507","ceterms:frameworkName":{"en-US":"Classification of Instructional Programs"},"ceterms:targetNodeName":{"en-US":"Food Service, Waiter/Waitress, and Dining Room Management/Manager"},"ceterms:targetNodeDescription":{"en-US":"A program that prepares individuals to serve food to customers in formal or informal settings.  Includes instruction in the nutritional, sensory, and functional properties of food and its ingredients; food services principles; table and counter services; dining room operations and procedures; service personnel supervision and management; communication skills; business math; safety; and sanitation."}},{"@type":"ceterms:CredentialAlignmentObject","ceterms:framework":"https://nces.ed.gov/ipeds/cipcode/Default.aspx?y=56","ceterms:targetNode":"https://nces.ed.gov/ipeds/cipcode/cipdetail.aspx?y=56\u0026cip=12.0508","ceterms:codedNotation":"12.0508","ceterms:frameworkName":{"en-US":"Classification of Instructional Programs"},"ceterms:targetNodeName":{"en-US":"Institutional Food Workers"},"ceterms:targetNodeDescription":{"en-US":"A program that prepares individuals in production and service used in governmental, commercial or independently owned institutional food establishments and related food industry occupations. Includes instruction in selecting, storing, preparing, and serving food and food products; basic nutrition; sanitation, and food safety; the use and care of commercial equipment; serving techniques; and the operation of institutional food establishments."}},{"@type":"ceterms:CredentialAlignmentObject","ceterms:framework":"https://nces.ed.gov/ipeds/cipcode/Default.aspx?y=56","ceterms:targetNode":"https://nces.ed.gov/ipeds/cipcode/cipdetail.aspx?y=56\u0026cip=12.0599","ceterms:codedNotation":"12.0599","ceterms:frameworkName":{"en-US":"Classification of Instructional Programs"},"ceterms:targetNodeName":{"en-US":"Culinary Arts and Related Services, Other"},"ceterms:targetNodeDescription":{"en-US":"Any instructional program in culinary arts and related services not listed above."}}]}