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
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.
- 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.
- Written
Exam: The ACF written exams are administered by LaserGrade. Candidates have one hour to
complete the 100 multiple choice questions. The written test fee is $75
and is payable to Lasergrade upon arrival at the test site.
- No support materials other than pens, pencils, 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
