Certification

Why Certification Matters?

Differentiate Yourself

With thousands of chefs competing in the job market, it is essential to prove your culinary competency. Certification through the American Culinary Federation demonstrates skill, knowledge and professionalism to the food service industry. ACF’s Professional Certification Program: learn the difference between an assessment-based certificate program, certificates of attendance, and a professional certification programs. Resource provided by ICE

What ACF certification means to an employer

  • Your skills and culinary expertise have reached a set benchmark
  • You are well versed in culinary nutrition and food safety and sanitation
  • You understand the responsibilities of culinary supervisory management
  • You recognize the importance of high standards for food preparation
  • You take charge of your professional development and career
    Did you know that certified executive chefs (CEC) earn more than the average professional chef? Use our salary calculator to predict your potential annual salary with a CEC certification. Find out how much you could be earning.

Understanding the Certification Process

Initial Pre-Approval Application

Submit application and documentation of requirements to ACF for approval by:

E-mail (preferred): certify@acfchefs.net
Fax: (904) 940-0742
Mail to: American Culinary Federation, Inc.
Certification Department
180 Center Place Way
St. Augustine, FL 32095

Approval

Once the candidate’s application is approved he or she will be eligible to take the written and practical exams. Only after approval may a candidate register for the written or practical exam.

Certification Examinations

The purpose of the certification examinations is to assess and objectively measure the knowledge and skills of a candidate to determine if they meet ACF standards.

Written Exam

ACF written exams are administered by Comira. The written exam fee is $75. An ACF number is required at time of registration. To request an ACF identification number contact certify@acfchefs.net prior to registration. You can register for the exam by calling (800) 947-4228, option 4, Mon.–Fri. 6 a.m.–5 p.m. Pacific time, Sat. 8 a.m.–noon Pacific time, or you can register 24/7 at the ACF/Comira Online Registration Site. Please note that you must have a credit card to register online. Written exam scores are valid for two years.

  • Candidates have one hour to complete the 100 multiple choice question exam.
  • No support materials other than pens, pencils, and calculators are permitted.
  • A score of seventy percent (70%) or higher is required to pass.

Recommended Study Materials

The ACF Education Foundation offers certification training courses and practice certification exams on eCulinary. Courses contain study materials in all major subjects related to the ACF certification exams, including sanitation, nutrition, and supervisory management.

The following books are suggested in preparation for the written and practical exams:

  • Culinary Fundamentals, ACF: Prentice Hall BUY
  • Baking Fundamentals, ACF: Prentice Hall BUY
  • Supervision in the Hospitality Industry: Applied Human Resources, 5th Ed., Miller, Walker, Drummond: John Wiley & Sons BUY
  • Nutrition for Foodservice and Culinary Professionals, 6th Ed., Drummond, Brefere: John Wiley & Sons BUY
  • Food Safety Fundamentals: Essentials of Food Safety & Sanitation, McSwane, Rue, Linton, Williams: Prentice Hall BUY
  • The Professional Pastry Chef: Fundamentals of Baking Pastry, 4th Ed., Friberg: John Wiley & Sons BUY
  • Escoffier: The Complete Guide to the Art of Modern Cookery, John Wiley & Sons BUY

Practical Exam

All levels of ACF certification require candidates to be tested for practical skill proficiency. The CC practical exam is two and half hours and can be taken at any ACF approved test site. A score of 75% or higher is required to pass. Practical exam scores are valid for one year.

Final Exam

Upon successful completion of the written and practical exams, the candidate should submit final application along with appropriate documentation: written and practical exam passing forms and remaining certification fee. Make sure all back-up documentation, copies only (no originals) are included.

Certification Designations

Cooking Professionals

Certified Culinarian® (CC®): An entry level culinarian within a commercial foodservice operation responsible for preparing and cooking sauces, cold food, fish, soups and stocks, meats, vegetables, eggs and other food items.

Certified Sous Chef® (CSC®): A chef who supervises a shift or station(s) in a foodservice operation. Equivalent job titles are sous chef, banquet chef, garde manger, first cook, a.m. sous chef and p.m. sous chef.

Certified Chef de Cuisine® (CCC®): A chef who is the supervisor in charge of food production in a foodservice operation. This could be a single unit of a multi-unit operation or a free-standing operation. He or she is in essence the chef of the operation with the final decision-making power as it relates to culinary operations.

Certified Executive Chef® (CEC®): A chef who is the department head usually responsible for all culinary units in a restaurant, hotel, club, hospital or foodservice establishment. In addition to culinary responsibilities, other duties include budget preparation, payroll, maintenance, controlling food costs and maintaining financial and inventory records.

Certified Master Chef® (CMC®): The consummate chef. A CMC® possesses the highest degree of professional culinary knowledge, skill and mastery of cooking techniques. A separate application is required, in addition to successfully completing an eight-day testing process judged by peers. Certification as a CEC® or CEPC® is a prerequisite.

Personal Cooking Professionals

Personal Certified Chef™ (PCC™): A 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. Has at least three years of cooking experience and one full year of Personal Chef experience.

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. Has at least three years of Personal Chef experience.

Baking and Pastry Professionals

Certified Pastry Culinarian® (CPC®): An entry level culinarian within a pastry foodservice operation responsible for the preparation and production of pies, cookies, cakes, breads, rolls, desserts or other baked goods.

Certified Working Pastry Chef® (CWPC®): A pastry chef who supervises a pastry section or a shift within a foodservice operation and has considerable responsibility for preparation and production of all pastry items.

Certified Executive Pastry Chef® (CEPC®): A pastry chef who is a department head, usually responsible to the executive chef of a food operation or to the management of a pastry specialty firm. A CEPC® has supervisory responsibility as well as administrative duties.

Certified Master Pastry Chef® (CMPC®): A CMPC® possesses the highest degree of professional knowledge, skill and mastery of cooking techniques as they apply to baking and pastry. A separate application is required, in addition to successfully completing an 8-day testing process judged by peers. Certification as a CEC® or CEPC® is a prerequisite.

Culinary Administrators

Certified Culinary Administrator® (CCA®): This is an executive-level chef who is 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.

Culinary Educators

Certified Secondary Culinary Educator® (CSCE®): An advanced-degree culinary professional who is working as an educator at an accredited secondary or vocational institution. A CSCE® is responsible for the development, implementation, administration, evaluation and maintenance of a culinary arts or foodservice management curriculum. In addition, a CSCE® demonstrates the culinary competencies of a CCC® or CWPC® during a Practical Exam.

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.

ACF Certification Approval Process

The ACF certification process is as easy as 1, 2, 3 and 4 using a two-step application process.

Step 1: Determine Eligibility

Eligibility is based on a chef’s work experience and educational background. Review the certification levels available and the specific   requirements.

Documentation of Education

  • A candidate can take a variety of educational paths to meet the education requirement. Hours earned for mandatory courses and/or refreshers can be counted towards hours required for continuing education (CEHs).

Completion of Mandatory Education Courses.

  • Candidates should provide documentation of three 30-hour courses—one in Nutrition, one in Food Safety and Sanitation, and one in Supervisory Management. (ServSafe must be a documented 30-hour course to fulfill the mandatory requirement.)
    • If these courses were taken more than five years ago, an 8-hour refresher course is required in each topic. These courses are available through ACF approved providers or any academic institution. (ServSafe 8- or 16-hour courses are only counted as a refresher.)

Documentation of Work History.

  • A candidate’s eligible work history is limited to the past 10 years.

Step 2: Complete the Initial Application

Complete the initial application and include all the necessary documentation.

  • Educational documents may be copies of diplomas, transcripts, certificates of completion (including date and hours), etc.
  • Experience documentation may be   employment documentation forms or letters from past or present employers on company letterhead. If not available, copies of tax records or W-2 stating time frame of work are acceptable in conjunction with validated letters from former culinary peers attesting to your employment, job title, duties and number of employees managed.
  • Mandatory education course certificates and/or transcripts should be included in application. These should include course title, completion date and number of hours earned.
    • Certificates of completion for 30-hour courses and refreshers if applicable:
      • Food Safety and Sanitation
      • Nutrition
      • Culinary Supervisory Management

Submit application and documentation of completed requirements to ACF for pre-approval. Make sure everything is attached, copies only (no originals), and your payment information is included. Applications can be faxed, scanned or mailed.

Initial Pre-Approval Fee and Final Application Fee

Candidates interested in obtaining certification will pay a $50.00 non refundable pre-approval application fee, submitted with the initial application. This fee is credited to the certification fee depending on member and non-member rate. The remaining funds are due at time of final application.

ACF Will Notify Candidates of Eligibility

The ACF Certification Department will review applications and documentation (i.e., dates of completion, work history and mandatory course work). You will be notified initial application is in review and again upon approval. Once the candidate’s initial application has been approved he or she will be eligible to take the written and practical exams. Testing documentation will be needed for final certification approval. Only after pre-approval may a candidate register for the written or practical exam.

Step 3: Certification Examinations

There are two exams required for certification.

Step 4: Final Application

Upon successful completion of the written and practical exams, the candidate should submit final application along with appropriate documentation: written and practical exam passing forms and remaining certification fee. Make sure copies of all back-up documentation, (no originals) are included.

Reminder: Mandatory education courses must be current at time of final application; if not, a refresher course may be required before certification is finalized and approved (i.e., Nutrition, Sanitation and Safety, and Supervisory Management).

Final Approval and Official Announcement of Certification

The ACF Certification Department will review final application, exam documentation and will notify candidates of approval (please allow 2–3 weeks for processing). You will be notified by email that final application is in review. Once certification is approved your certificate and certification letter will be mailed.

Contact ACF

For more information, call us at (800) 624-9458 or mail us at certify@acfchefs.net.

For certification resources, applications or handbooks.

Certification Levels

ACF offers 14 certification designations each requiring specific qualifications.

Click here to view.

Written Exam

Written Exams for ACF Certification

Practical Exam

Practical Exams for ACF Certification

Military Exam

U.S. Military Certification Program

CEH Points

Continuing Education Hours

Certification Toolbox

Get the tools you need to certify.

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Ready to Re-Certify?

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