Certified Chef de Cuisine
Application | Requirements | Practical
Exam Guidelines | Recommended Study
Materials
Application
Certified
Chef de Cuisine 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.
- Minimum Job Experience: Three years as a
Sous Chef or chef who supervises a shift or station(s) in a foodservice
operation. Must have supervised at least two full-time people in the
preparation of food.
- Minimum Educational Courses: High school
diploma/GED plus 100 hours of continuing
education. If you do not have a high school diploma/GED, 200 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 Lasergarde unpon 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.
- Practical
Exam: All levels of ACF certification require candidates to be
tested for practical skill proficiency. The CCC practical exam is three
hours and can be taken at any ACF Approved test site. A score
of 75% or higher is required to pass.
To help you prepare for the Practical Exam, review the Practical
Exam Candidate Manual.
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 and practical exams:
- Culinary Fundamentals, ACF:
Prentice Hall BUY
- Baking Fundamentals, ACF: Prentice
Hall BUY
- Supervision in the Hospitality Industry:
Applied Human Resources, 5th Ed., Miller, Walker, Drummond: John
Wiley & Sons BUY
- Nutrition for Foodservice and Culinary
Professionals, 6th Ed., Drummond, Brefere: John Wiley & Sons
BUY
- Food Safety Fundamentals: Essentials of
Food Safety & Sanitation, McSwane, Rue, Linton, Williams:
Prentice Hall BUY
- The Professional Pastry Chef: Fundamentals
of Baking Pastry, 4th Ed., Friberg: John Wiley & Sons BUY
- Escoffier: The Complete Guide to the Art
of Modern Cookery, John Wiley & Sons BUY
