American Culinary Federation
ACF eCulinary  
 
Certify

Certified Culinary Administrator™

Application | Requirements | Recommended Study Materials

Application

Certified Culinary Administrator Application
Please send application and documentation of completed requirements to:
American Culinary Federation
180 Center Place Way
St. Augustine, FL 32095

Requirements

In addition to the requirements listed below, you must provide documentation of three 30-hour courses—one in Nutrition, one in Food Safety and Sanitation, and one in Supervisory Management. If these courses were taken more than five years ago, an eight hour refresher course is required in each topic. These courses are available at Chefcertification.com or any accredited school. You must also have a CEC to obtain this level.

  • Minimum Job Experience: Three years as an Executive Chef in charge of all culinary units in a food service operation. Must have supervised at least five full-time people. Experience must be within the past 10 years. Employment Documentation Forms

  • Minimum Requirement: You must be a current ACF certified CEC or CEPC to apply for this level.

  • Minimum Educational Requirements: High school diploma/GED plus 150 hours of continuing education. If you do not have a high school diploma/GED 250 hours of continuing education are required. Hours earned for mandatory courses and/or refreshers are included in the minimum CEH requirement.

  • 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.
  • Written Narrative: Four hundred (400) word or less, written narrative of your job duties and responsibilities. Include such items as: number of operations, departments and/or people you supervise, all major daily, monthly and yearly responsibilities, and who you report to.

Recommended Study Materials

The ACF 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 exam:

  • Strategic Management and Business Policy, 9th Ed., Wheelen, Hunger: Prentice Hall BUY
  • Entrepreneurial Finance, 4th Ed., Adelman, Marks: Prentice Hall BUY
  • Fundamentals of Management, 6th Ed., Robbins, De Cenzo: Prentice Hall BUY
  • Principles of Food, Beverage, and Labor Cost Controls, 8th Ed., Dittmer, Keefe: John Wiley & Sons BUY
  • Foodservice Organizations: A Managerial and Systems Approach, 6th Ed., Gregoire, Spears: Prentice Hall BUY
  • Business Analysis with Microsoft Excel, 3rd Ed., Carlberg: Que Corporation BUY
  • Microsoft Word 2002 Made Easy, Layman, Hart: Prentice Hall BUY
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