Certified Secondary Culinary Educator
Application | Requirements | Practical
Exam Guidelines | Recommended Study
Materials
Application
Certified
Secondary Culinary Educator 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: Twelve hundred
(1200) secondary or postsecondary teaching contact hours are required,
plus a 30 hour Basic Food Prep Course.
- Minimum Educational Requirements:
Bachelor's Degree in any discipline plus 120 hours in Education
Development* or an Associates Degree in Culinary Arts plus 120 hours in
Education Development*.
*Education Development: 120 contact hours of college level or ACF
approved courses are required in educational development. A minimum of
eight hours must be in each of the following specific subject areas:
- Curriculum Planning & Development (e.g. behavioral objectives,
syllabi, lesson plans, etc.)
- Evaluation & Testing (practical, written, and oral testing,
etc.)
- Teaching Methodology (kitchen laboratory, lecture and
non-traditional methods, etc.)
- Educational Psychology (learning styles, student motivation,
etc.)
- Classroom Demonstration Requirement: The
applicant must submit a 45 to 60 minute video demonstrating teaching
proficiency of the culinary arts in front of a live audience. The video
should be submitted in CD-ROM/DVD format only. The completed lesson
plan, including assessment, must be submitted with the video. Using the
ACF Culinary Competition Manual, Chapter 3,
Contemporary Competition Guidelines as the
minimum standards, the applicants must demonstrate the following
competition category components in their video.
- Category S/1: Vegetables: demonstrating all basic classical cuts
producing a minimum of ½ cup of each designated cut AND
Choose only one of the following:
- Category P/1: Hot/Warm Dessert: demonstrating hot/warm dessert of
choice
- Category P/2: Composed Cold Dessert: demonstrating cold dessert of
choice
- Category K/1: Game Hen, Chicken, or Duck: fabrication and
preparation
- Category K/2: Bone-In Pork Loin: fabrication and preparation
- Category K/3: Bone-In Veal Loin or Rack: fabrication and
preparation
- Category K/4: Bone-In Lamb Loin or Rack: fabrication and
preparation
- Category K/5: Game Birds Pheasant, Quail, Squab, Partridge or Guinea
Fowl: fabrication and preparation
- Category K/6: Bone-In Game Venison or Antelope Loin or Rack:
fabrication and preparation
- Category K/7: Whole Rabbit: fabrication and preparation
- Category K/8: Live Lobster: fabrication and preparation
- Category K/9 Fish: fabrication and preparation of 2 to 2 ½
pound fish, round or flat.
- 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 CSCE Practical Exam is three
to four hours (based on whether the candidates takes the CCC or CWPC
exam) and can be taken at any ACF Approved test site. A score
of 75% or higher is required to pass. Requirements for Practical Exam
are either the CCC
or CWPC
depending on the educator's area of concentration.
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:
- Foundations of
Education, 9th Ed., Ornstein: Houghton Mifflin 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
- Supervision in the Hospitality Industry:
Applied Human Resources, 5th Ed., Miller, Walker, Drummond: John
Wiley & Sons 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
