American Culinary Federation Certification Levels
There are 14 levels of certification, and each requires specific
qualifications, in addition to knowledge of culinary nutrition, food
safety and sanitation, and culinary supervisory management. It is
fundamental to the program that work experience is equivalent to the
level of certification. Beginning in 2008, there are new educational
and work experience requirements.
COOKING PROFESSIONALS
Certified Culinarian (CC): An entry level culinarian professional within a commercial foodservice operation.
Certified Sous Chef (CSC): A chef who supervises a shift or station(s) in a foodservice operation. A CSC must supervise a minimum of two full-time people in the preparation of food. Job titles that qualify for this designation include 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. A CCC must supervise a minimum of three full-time people in food production.
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, or the owner of a foodservice operation. A CEC must supervise a minimum of five full-time employees and pass a practical exam in front of peers.
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 with a minimum of four years of professional cooking experience. Also required is a minimum of one full year of employment as a personal chef engaged in all aspects of food preparation and serving, menu planning, marketing, financial management and operational decision making.
Personal Certified Executive Chef (PCEC): A chef with advanced culinary skills and a minimum of six years of professional cooking experience with a minimum of two years as a personal chef. A PCEC is skilled in all aspects of food preparation and serving, menu planning, marketing, financial management and operational decision making.
BAKING AND PASTRY PROFESSIONALS
Certified Pastry Culinarian (CPC): An entry level culinary professional within a pastry foodservice operation.
Certified Working Pastry Chef (CWPC): A pastry culinarian responsible for a pastry section or a shift within a foodservice operation, with considerable responsibility for preparation and production.
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.
Certified Master Pastry Chef (CMPC): The consummate pastry chef. A CMPC possesses the highest degree of professional culinary knowledge, skill and mastery of cooking techniques as they apply to pastry. A separate application is required, in addition to successfully completing a 10-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. A CCA must supervise the equivalent of at least 10 full-time employees. You must also have a CEC to obtain this level.
CULINARY EDUCATORS
Certified Secondary Culinary Educator (CSCE): An advanced-degree culinary professional who is working as an educator in 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.
Certified Culinary Educator (CCE): An advanced-degree culinary professional 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 must possess superior culinary experience equivalent to a CCC or CWPC.
All applications are available at Online Resources.
