The American Culinary Federation (ACF) offers 14 certification designations each requiring specific qualifications.
 
All 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.

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Select Your Level of Expertise...

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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.

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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.
 

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KEEP IN MIND: 

• There are two application processes.  Once your first application is submitted and approved by the American Culinary Federation, please submit all supporting documentation to culinary@thompsonhospitality.com.  Thompson Hospitality will pay the designated fees for your certification by the ACF.

• You cannot register for the exams (written or practical) until your initial application and all supporting documentation have been approved by the American Culinary Federation.

• After you have passed both the written and practical examination, you must submit the final application to the American Culinary Federation.

• If you have taken the required educational courses and five years or more have past, you will be required to take an 8 hour refresher course in each topic: Supervisory Management, Nutrition, & Food Safety/Sanitation.  (A ServSafe Certification can be used to meet the sanitation refresher course only.)  

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DOWNLOAD:

Required Educational and Work Experience

Employment Documentation Form

Practical Exam Registration Form

Study Tips & Advice

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Are you already certified and need re-certification? Let us know by emailing culinary@thompsonhospitality.com.

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