COOKING PROFESSIONALS

Certified Fundamentals Cook® (CFC) ®

A cook with fundamental knowledge and no experience within a commercial foodservice operation.

No Experience required

Education in one of the following ways:

• High school diploma/GED
• 75 Continuing Education Hours

Mandatory Courses: Two 30-hour courses in the following: Nutrition and Food Safety and Sanitation within the last 5 years. These courses are available – Enroll Now

Additional Requirements: Written and Performance Exams through NOCTI

CFC® Certification requires annual renewal. The certification will only be valid for three years. For more information, visit the ACF recertification page.

Certified Culinarian® (CC) ®

Responsible for preparing and cooking sauces, cold food, fish, soups and stocks, meats, vegetables, eggs, and other food items.

Education and Experience in one of the following ways:

• High School Diploma/GED or 100 Continuing Education Hours WITH two years of culinary work experience
• Culinary Arts program certification WITH 1 yr. of entry level culinarian/pastry
• Associates Degree in Culinary Arts or ACFEF Apprenticeship Program WITH no experience

Mandatory Courses: Three 30-hour courses in the following: Nutrition, Food & Safety Sanitation, and Supervisory Management within the last 5 years. These courses are available – Enroll Now

Additional Requirements: Written and performance exams

CC® Certification requires annual renewal. For more information, visit the ACF recertification page.

Certified Chef de Cuisine® (CCC) ®

Supervisor in charge of food production, the chef of the operation with the final decision-making power as it related to culinary operations.

Education in one of the following ways:

• High School Diploma/GED WITH 100 Continuing Education Hours
• 150 Continuing Education Hours
• Associate’s Degree in Culinary Arts
• ACFEF Apprenticeship program

Experience: Three (3) years as Sous Chef or Chef who supervises a shift or station(s) in a foodservice operation. Must have supervised at least two full-time people in food preparation. Experience within the last 10 years.

Mandatory Courses: Three 30-Hour courses in the following: Nutrition, Food Safety & Sanitation, and Supervisory Management within the last 5 years. These courses are available – Enroll Now

Additional Requirements: ACF Written and Practical exams

Certified Sous Chef® (CSC) ®

Supervises in the kitchen or station.

Education and Experience in one of the following ways:

• High School Diploma/GED plus 150 Continuing Education Hours WITH five (5) years of entry level culinarian experience
• 150 Continuing Education Hours WITH five (5) years of entry level culinarian experience
• Associate’s Degree in Culinary Arts WITH three (3) years entry level culinary experience
• ACFEF Apprenticeship program and no required work experience
• ACDED Culinary Arts Certificate program WITH 4 years of entry level culinary experience

Mandatory Courses: Three 30-hour courses in the following: Nutrition, Food Safety & Sanitation, and Supervisory Management within the last 5 years. These courses are available – Enroll Now

Additional Requirements: ACF Written and Practical exams

Certified Executive Chef® (CEC) ®

Displays leadership and excels in managing and motivating employees. Skilled, professional chef who manages the kitchen and has demonstrated the knowledge necessary to ensure a safe and pleasurable dining experience by preparing food that is delicious, nutritious and safe to eat.

Education in one of the following ways:

• High School Diploma/GED WITH 150 Continuing Education Hours
• 250 Continuing Education Hours
• Associate’s Degree in Culinary Arts
• ACFEF Apprenticeship program

Experience: Five (5) years as Chef de Cuisine or Executive Sous Chef/Pastry Chef or chef in charge of food production in a foodservice operation. Must have supervised at least five full-time people in the preparation of food. Experience must be within the past 10 years.

Mandatory Courses: Five 30-hour courses in the following: Nutrition, Food Safety & Sanitation, Supervisory Management, Beverage Management and Cost Control Management within the last 5 years. These courses are available – Enroll Now

Additional Requirements: ACF Written and Practical exams

Certified Master Chef® (CMC) ®

The consummate chef. Possesses highest degree of professional culinary knowledge, skill and mastery of cooking techniques.

Education in one of the following ways:

• Possess the practiced skills to perform culinary art to the very highest standards.
• Have a foundation of quality experience and education in advanced level courses, externships and/or competitions.
• Be physically and mentally prepared to perform eight days under extreme pressure.
• Secure funding to cover expenses: application and exam fees, travel, housing, meals, etc. Estimated cost $6,000.

ACF Certification Requirement: Current CEC® or CCE® with special permission.

Mandatory Courses: Four 30-hour courses in the following: Wine Course, Human Resource Management Course, Advanced Sanitation Course, and Cost Control Management Course. These courses are available – Enroll Now

Additional Requirements: Letter of financial support, letter of support from one Current CMC®.

PERSONAL COOKING PROFESSIONALS

Personal Certified Chef™ (PCC) ™

Engaged in the preparation, cooking and serving of foods on a “cook-for-hire” basis. Must also have knowledge of menu planning, marketing, financial management and operational decision making.

Education in one of the following ways:

• High School Diploma/GED WITH 50 Continuing Education Hours
• 150 Continuing Education Hours
• Associate’s Degree in Culinary Arts
• ACFEF Apprenticeship program

Experience: Three (3) years as an entry level culinarian plus a minimum of one full-time year employed as a personal chef who is engaged in the preparation, cooking, serving and sorting of foods on a “cook-for-hire-basis.” Experience must be within the past 10 years.
Mandatory Courses: Three 30-hour courses in the following: Nutrition, Business Management Food Safety and Sanitation within the last five years. These courses are available – Enroll Now

Additional Requirements:ACF Written and Practical exam

Personal Certified Executive Chef™ (PCEC) ™

An advanced chef who is engaged in the preparation, cooking and serving of foods on a “cook-for-hire” basis. Must also have knowledge of menu planning, marketing, financial management and operational decision making.

Education in one of the following ways:

• High School Diploma/GED WITH 150 Continuing Education Hours
• 250 Continuing Education Hours
• Associate’s Degree in Culinary Arts
• ACFEF Apprenticeship program

Experience: Three (3) years as a Personal Chef engaged in all aspects of food preparation and management on a “cook-for-hire-basis” within the past 10 years.

Mandatory Courses: Three 30-hour courses in the following: Nutrition, Business Management and Food Safety and Sanitation within the past five years. These courses are available – Enroll Now

Additional Requirements: ACF Written and Practical exams

BAKING & PASTRY PROFESSIONALS

Certified Fundamentals Pastry Cook® (CFPC) ®

A cook with fundamental knowledge and no experience within a commercial baking and pastry operation.

No experience required

Education in one of the following ways:

• High school diploma/GED
• 75 Continuing Education Hours

Mandatory Courses:  Two 30-hour courses in the following: Nutrition and Food Safety and Sanitation within the last 5 years. These courses are available – Enroll Now

Additional Requirements: Written and performance exams through NOCTI

CFPC™ Certification requires annual renewal. The certification will only be valid for three years. For more information, visit the ACF recertification page.

Certified Pastry Culinarian® (CPC) ®

Responsible for the preparation and production of pies, cookies, cakes, breads, rolls, desserts or other baked goods.

Education and Experience in one of the following ways:

• High School Diploma/GED or 100 Continuing Education Hours WITH two (2) years of experience in entry level culinarian experience
• Culinary Arts program certification WITH one (1) year of entry level culinarian experience
• Associates Degree in Culinary Arts or ACFEF Apprenticeship Program WITH no required experience

Mandatory Courses: Three 30-hour courses in the following: Nutrition, Supervisory Management and Food Safety and Sanitation within the last five years. These courses are available – Enroll Now

Additional Requirements: ACF Written and Practical exams

CPC® Certification requires annual renewal. For more information, visit the ACF recertification page.

Certified Working Pastry Chef® (CWPC) ®

Supervises a pastry section or a shift within a foodservice operation and has considerable responsibility for preparation and production of all pastry items.

Education and Experience in one of the following ways:

• High School Diploma/GED plus 150 Continuing Education Hours WITH five (5) years of entry level pastry experience
• ACFEF Apprenticeship program WITH 4 years entry level pastry experience
• Associate’s Degree in Culinary Arts WITH three (3) years entry level pastry experience
• ACFEF Culinary Arts Program certificate
• All candidates must have two years of experience supervising a shift or food station.

Mandatory Courses: Three 30-hour courses in the following: Nutrition, Food Safety & Sanitation, and Supervisory Management within the last 5 years. These courses are available – Enroll Now

Additional Requirements: ACF Written and Practical exams

Certified Executive Pastry Chef® (CEPC) ®

Responsible to the executive chef of a food operation or to the management of a pastry specialty firm. Supervisory responsibility as well as administrative duties.

Education in one of the following ways:

• High School Diploma/GED WITH 150 Continuing Education Hours
• 250 Continuing Education Hours
• Associate’s Degree in Culinary Arts
• ACFEF Apprenticeship program
  

Experience: Five (5) years as an Executive Pastry Chef or chef in charge of food production of baked goods. Must have supervision experience in the production of baked goods, pastry and/or confection within the past 10 years.

Mandatory Courses: Five 30-hour courses in the following: Nutrition, Food Safety & Sanitation, Supervisory Management, Beverage Management, and Cost Control Management within the past 5 years. These courses are available – Enroll Now

Additional Requirements: ACF Written and Practical exams

Certified Master Pastry Chef® (CMPC) ®

Possesses the highest degree of professional knowledge, skill and mastery of cooking techniques as they apply to baking and pastry.

Education: See CMPS Manual.

Experience: See CMPS Manual.

CULINARY ADMINISTRATOR

Certified Culinary Administrator® (CCA) ®

Responsible for the administrative functions of running a professional foodservice operation. This culinary professional must demonstrate proficiency in culinary knowledge, human resources, operational management and business planning skills.

Education in one of the following ways:

• High School Diploma/GED WITH 150 Continuing Education Hours
• 250 Continuing Education Hours
• Associate’s Degree in Culinary Arts
• ACFEF Apprenticeship program
  

Experience: Three (3) years as Executive Chef with fiscal responsibility over foodservice operations. Must have supervised at least three full-time people within the last 10 years.

Mandatory Courses: Five 30-hour courses in the following: Nutrition, Food Safety & Sanitation, Supervisory Management, Advanced Sanitation (HACCP) and Human Resource Management within the last 5 years. These courses are available – Enroll Now

Additional Requirements: Written and Practical Exams and a Written Narrative: A 400 (minimum) typed word narrative detailing your job duties and responsibilities, particularly as they relate to administrative and fiscal responsibilities. Sample Narrative

CULINARY EDUCATORS

Certified Culinary Educator® (CCE) ®

An advanced-degree culinary professional, with industry experience, who is working as an educator in an accredited postsecondary institution or military training facility. A CCE® is responsible for the development, implementation, administration, evaluation and maintenance of a culinary arts or foodservice management curriculum. In addition, a CCE® demonstrates the culinary competencies of a CCC® or CWPC® during a Practical Exam.

Education in one of the following ways:

• Associates Degree in Culinary Arts
  
• Bachelor’s Degree in any discipline 
  

Additional Educational Requirements: 120 hours of Education Development with a minimum of eight hours in the following subjects: Curriculum Planning & Development, Evaluation & Training, Teaching Methodology, Education Psychology.

Experience: Two (2) years as a full-time Chef de Cuisine or Working Pastry Chef within 10 years prior to employment as a culinary instructor. Must have supervised at least 2 full time people in the preparation of food.

Additional Work Experience: 1200 postsecondary teaching contact hours are required within the last 10 years.

Mandatory Courses: Three 30-hour courses in the following: Nutrition, Food Safety & Sanitation, and Supervisory Management within the last 10 years These courses are available – Enroll Now

Additional Requirements: Classroom Video Demonstration, Written and Practical Exams (If current CCC®, CWPC®, CEC® or CEPC® who has taken a practical exam, no practical exam is required).

Certified Secondary Culinary Educator® (CSCE) ®

Responsible for the development, implementation, administration, evaluation and maintenance of a culinary arts or foodservice management curriculum.

Education in one of the following ways:

• Associate’s Degree in Culinary Arts
  
• Bachelor’s Degree in any discipline and 30-hour course in Basic Food Prep

Additional Educational Requirements: 120 hours of Education Development with a minimum of eight hours in the following subjects: Curriculum Planning & Development, Evaluation & Training, Teaching Methodology, Education Psychology.

Experience: 1200 Post-Secondary teaching contact hours are required in the last 10 years.

Mandatory Courses: Three 30-hour courses in the following: Nutrition, Food Safety & Sanitation, and Supervisory Management within the last 5 years. These courses are available – Enroll Now

Additional Requirements: Classroom Video Demonstration, Written and Practical Exams (If current CCC®, CWPC®, CEC® or CEPC® who has taken a practical exam, no practical exam is required).