ACF certifications are based on a candidate’s ⦁ educational and work experience.
The requirements help to determine a candidate’s eligibility for a specific level of certification.
⦁ Choose Your Area of Expertise
⦁ Cooking Professionals
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 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 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
⦁ 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.
⦁ All applications are available on the ⦁ Resources page.