ACF Certification Levels
We’ve created this resource page to help you understand the ACF certification level requirements. If you have any questions, our student advisors are here to help — you can give us a call at 1-800-830-5142 or if you’d prefer, send an email to info@123ce.com.
Set Yourself Up for Culinary Success - Why Certification Matters
In the competitive world of culinary arts, skill and passion are just the beginning. Earning professional certification shows employers and clients that you’re committed, qualified, and ready to lead.
Benefits of ACF Certification
- Builds Credibility: Demonstrates that you have the knowledge, skills, and professionalism required to succeed in a culinary role.
- Supports Lifelong Learning: Shows your commitment to ongoing education and mastery of the culinary arts.
- Boosts Confidence: Achieving a respected, standards-based credential reinforces your self-belief and career readiness.
- Promotes Ethical Practice: Reflects your adherence to the Culinarian’s Code of Ethics—honesty, integrity, and fairness in all professional interactions.
- Encourages Collaboration and Innovation: Highlights your ability to work with others to create new, forward-thinking culinary techniques and ideas.
Whether you’re just starting out or already a seasoned chef, certification demonstrates verified education/work experience, mastery of core culinary techniques, and a commitment to ongoing professional growth.
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 PLUS 100 Continuing Education Hours WITH 2 years entry level culinarian/pastry
- or Culinary Arts program Certificate (1yr) WITH 1 year entry level culinarian/pastry
- or Associates Degree in Culinary Arts WITH no experience required
- or ACFEF Apprenticeship Program WITH no experience required
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 (exempt if graduate of an ACFEF accredited program)
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)®
Education and Experience in one of the following ways:
- High School Diploma/GED plus 50 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 WITH minimum 4,000 hours on the job training*
- or ACFEF Culinary Arts/Baking Pastry Certificate WITH 4 years entry level culinarian/pastry*
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
*Must have two years experience supervising shift or food station.
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: See CMC Manual.
Experience: See CMC Manual.
Additional Requirements: See CMC Manual.
Mandatory Courses: Same as CEC* plus CCA* and Wine. These courses are available – Enroll Now
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
- or 75 Continuing Education Hours
- or Graduation from ACFEF Secondary Program
Mandatory Courses: Two 30-hour courses in the following: Nutrition, and Food & Safety 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*
- Or Culinary Arts program certification WITH one (1) year of entry level culinarian experience*
- Or Associates Degree in Culinary Arts or ACFEF Apprenticeship Program WITH no required experience*
- Or ACFEF Apprenticeship program with minimum 4,000 hours on the job training*
*must have two years 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 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 with Minimum 4,000 hours on the job training*
*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 50 Continuing Education Hours
- 150 Continuing Education Hours
- Associate’s Degree in Culinary Arts
- ACFEF Apprenticeship program WITH 50 Continuing Education Hours
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
Additional Requirements: See CMPS Manual
Mandatory Courses: Same as CMPC* plus CCA* and Wine. These courses are available – Enroll Now
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
- Or 250 Continuing Education Hours
- Or Associate’s Degree in Culinary Arts
- Or 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 PLUS 120 hours Education Development**
- or Bachelor’s Degree in any discipline PLUS 120 hours Education Development**
**Education Development include: Curriculum Planning & Development, Evaluation & Testing, Teaching Methodology, Education Psychology
Experience:
- Two (2) years working in the hospitality industry (within 10 years prior to employment as a culinary instructor)
- 1200 contact hours (FT or PT within past 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).
