1. Certification Matters
Job Security $$
Differentiate Yourself
Negotiating Power - Prove your competence

2. Which level of Certification?
14 choices -levels

3. 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.

4. 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.
All applications are available on the Resources page.

5. Approval Process Step 1 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.

6. Approval Process Step 2 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.

7. 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.
The written exam tests culinary knowledge.
The practical exam evaluates skill and culinary proficiency.

8. 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 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) or mail us
For certification resources, applications or handbooks.

9. Written Exams for ACF Certification
Taking the Exam
When you are ready to take the written exam for your ACF certification, contact Comirato schedule your exam. Comira is a  full-service, customer-focused testing provider with over 500 testing centers nationwide. You can register with Comira by phone by calling (800) , option 4, Monday–Friday 5:30 a.m.–5 p.m. Pacific time and Saturday–Sunday 7 a.m.–3:30 p.m. Pacific time, or via the ACF/Comira Online Registration Site.
The written exam fee is $75 and should be paid directly to Comira.
Comira has a 24 hour cancellation policy.
Please note that you must have a credit card to register online.
An ACF number is required at time of registration. To request an ACF identification number, to registration.
Written exam scores are valid for two years.
Certification Practice Test Bank
The ACF Education Foundation offers optional practice exams for purchase. The purchase or completion of the practice exam is not required for certification nor does it guarantee success in passing, but should be a good indicator of your readiness to test. Practice exams are available for 30-day unlimited access. The practice exams resemble in style and composition the actual exams, but they are not the actual exams.

10. Sponsor Test Sites Become An ACF Sponsor Test Site
If you are interested in becoming an ACF Sponsor Test Site, in order to administer ACF certification written exams, please review the  facility requirements and complete the  application. After your application is completed, forward it fax it to (904) for approval. Once approved you will be contacted by a Comira Representative for setup instructions and review of  proctor manual (2.69 MB).
Become An Official Comira Test Site
If your test site/facility is interested in being a full Comira Test Site, which would allow you to administer tests for all Comira clients, please contact Ed Herrera at (800) , ext. 230, for more information and contract agreement.
Contact ACF
If you have any questions, please call (800)

11. Practical Exams for ACF Certification
Taking the Exam
When you are ready to take the practical exam for your ACF certification, you can either complete the  Practical Exam Candidate Registration Form and return it to the ACF national office or register online.
Practical Exam Test Fees
The test fee due to ACF is $50 for ACF members and $100 for non-members. Payment must be made prior to the exam date. You will receive a receipt after your payment is processed.
In addition, you must contact the test administration to confirm test time, host site fee and specific details about the testing facility. Test sites may charge an additional host site fee that is payable to the organization hosting the exam. Payment for any host site fees are separate from the amount due to ACF and are coordinated by the test site administrator.

12. Assessment Criteria
The assessment for certification practical testing is divided into four general areas: Safety and Sanitation Skills; Organization; Craftsmanship Skills; Finished Product Skills.
The candidate’s skills are evaluated during the examination period through frequent monitoring by the evaluators. The practical examination is scored overall as pass or fail. Points are calculated in various areas and a total numerical score is calculated. A total averaged score of 75% (75 points) or better is considered passing.
 Study Tips and Helpful Hints

13. Recommendations for a Successful Practical Exam
• Review the Practical Exam Candidate Manual for general guidelines, processes and the skills that will be evaluated. • Ask a certified chef for advice and to watch one of your practices and offer suggestions. • Conduct a self-assessment of your strengths and weaknesses. It is important to practice “correct” techniques.
Prepare a checklist containing every tool, item, ingredient and task. • Develop a timeline. Break down tasks and calculate the minutes necessary to successfully complete each one. • Practice your complete routine until it becomes second nature.

14. Godlove on testing
As a practical exam candidate, I took a proactive approach, seeking direction from those who could best advise me. I also took the time to sit down and go over all the practical exam guidelines to find out what to cook, time allowed and methods to be shown. After you know what is needed, start working on your menu. It may change several times, so only perform what is in the guidelines. Create dishes and use cooking methods you are familiar with, and remember to keep it simple and stick with the fundamentals. Completing several dry runs is key. I practiced six times, each time tailoring my timeline and menu accordingly. The evaluators can see how much you practiced just by watching your set-up and organization. Practicing repeatedly creates a memory of your actions, which dramatically helps performance on exam day when tension is high. Incorporating safety and sanitation practices into your dry runs is important to your success. Don’t take for granted that you’ll remember to wash or wipe, unless you put it into practice. Candidates may make great food, but sanitation mistakes (cross-contamination, not washing hands, failing to keep the station clean, etc.) will cost them a passing grade. Constantly remember to wash hands as needed, and don’t let ready-to-eat food come into contact with raw food. In preparation for my exam, I attached a paper towel dispenser to my speed cart for easy access. In addition to the menu provided to the evaluators, I had a spreadsheet detailing ingredients, a minute-by-minute timeline with tasks to perform (which included changing gloves), a list of tools and pictures of finished dishes (taken from practices). I truly believe the time and effort I invested attributed to my success. Through all this, I learned you need to allow for mistakes, but don’t dwell on them. Stay focused on the prize, certification.
ADAM GODLOVE, CEC®, FOOD SERVICE DIRECTOR, CULINART INC., SAIC, SAN DIEGO

15. Chef Michael Garbin
An ACE will assess a candidate’s culinary skill as it relates to the testing level. The evaluator comes into the practical exam under the impression that the candidate is well-prepared to showcase skills and knowledge. Throughout the exam, evaluators observe the candidate’s execution of culinary fundamentals, procedures and sanitation practices, and continuously make notes on the candidate’s performance in accordance with assessment criteria. Each competency has a point value that adds to objectivity and enables evaluators to score the candidate’s performance. Points are calculated and an overall score is given. A passing score must be 75% or better. An ACE also serves as an advisor to candidates. However, because of integrity standards, an ACE may not evaluate a candidate that he or she directly supervises or advises. Nonetheless, I encourage you to ask questions in preparation for your exam. I am often contacted by the ACF national office to help candidates and answer their questions. A successful practical exam is achieved through proper planning, preparation and practice—on this the candidate and I agree wholeheartedly. CERTIFICATION practical exam: two perspectives PRACTICAL EXAM: TWO PERSPECTIVES Practical exam success is a delicate blending of knowledge, skill, preparation and practice. Recent practical exam candidate Adam Godlove, CEC®, and Approved Certification Evaluator (ACE) Michael Garbin, CEC®, AAC, HGT, offer valuable insight on how to have a successful practical exam experience. GODLOVE GARBIN • Prepare a checklist containing every tool, item, ingredient and task. • Develop a timeline. Break down tasks and calculate the minutes necessary to successfully complete each one. • Practice your complete routine until it becomes second nature. • Review the Practical Exam Candidate Manual for general guidelines, processes and the skills that will be evaluated. • Ask a certified chef for advice and to watch one of your practices and offer suggestions. • Conduct a self-assessment of your strengths and weaknesses. It is important to practice “correct” techniques. OUR RECOMMENDATIONS FOR SUCCESS
MICHAEL GARBIN, CEC®, AAC, HGT, EXECUTIVE CHEF, UNION LEAGUE CLUB OF CHICAGO, CHICAGO

16. Certification Journeys The Road to Certification is Different for Everyone

17. Recertification Quick Guide Policies, Applications, Resources
 Recertification Application Includes policy and fees
 Lifetime Policy & Application Qualifications: age 62; fully retired and age 55; or fully disabled
 Value of Certification Talking points about the value of an accredited certification program
 Designated Usage Policy Proper use of your credentials
 Brand You Marketing your credentials
 Recertification Fees Member and non-member fees
 Recertification Assistance Policy & Application Certified members experiencing a financial hardship
 List of ACF Approved CEHs Which CEHs qualify?
 Take 16 CEHs Every Year How to budget your time and money
 CEH Tracking Program Certified Members: submit CEHs to your profile as you earn them
 Recertification after Expiry Policy Learn how to recertify within 3 years of expiration

18. Recertification Recertification Take 16 CEHs Every Year to Recertify!
Certified culinarians and chefs need to plan ahead regarding their educational goals so that timing and funding can be budgeted accordingly. Goals should be shared with your employer who may consider offering or paying for professional development. Take 16 CEHs every year to achieve your educational goals faster and make recertification easier.
Quick Guide
Policies, Applications, Resources
 Process
Recertify up to one year ahead but not later than your recertification deadline:
Step 1, Complete Application
Step 2, Provide CEH Documentation
Step 3, Provide Payment
Required CEHs & Documentation
All hours must be documented within 5 years with name of attendee, program, and sponsoring company, date of attendance, and number of CEHs earned. If any of this information is not included, please provide a copy of the program or other supporting documents.
For CC® and CPC® - 48 CEHs within 3 years
For all other levels - 80 CEHs within 5 years
CEH Opportunities Classes, seminars & refreshers
Total CEHs must include an 8-hour refresher in safety and sanitation every time. (State issued sanitation card or ServSafe will count as this requirement.) Nutrition and supervision refreshers (minimum of 8 hours each) are due only on the first recertification.
Why is Recertification Required?
The purpose of recertification is to enhance the continued competence and to reaffirm knowledge in food safety and sanitation, nutrition, and supervisory management. Continuing Education Hours (CEHs) are provided for learning experiences that enhance the knowledge and skill development of culinary arts professionals. For CC® and CPC®, who have an accelerated learning curve, there is a three-year recertification cycle. For all other levels, the recertification timeframe is every five years. As the culinary industry focuses on core knowledge and skills and is not directly tied to fast-changing technological advances, a five-year recertification timeframe was deemed appropriate for chefs.
Running out of time or have questions? Contact us at (800) , ext. 505,

19. Certification Toolbox

20. 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

21. Differentiate Yourself
Be creative , but in control,
Be creative to match your certification level.
Practice , Practice, Practice
Realize the world isn't perfect and be ready to adapt to a challenge- be ready to problem solve and still get a great result.
Stay organized, have a timeline and follow it
Label everything, portion out your product in advance, take every opportunity to prep the allowable items in advance.
Remember its cooking , you do this everyday. Create a sanitation station at your station.
Ask Chef Tim questions
What if?

22. Recertification Continuing Education Hours