National Commission of Certifying Agencies Accredited Program Certified Executive Pastry Chef®

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Initial Pre-Approval Application | Final Application

NEW! CEC®/CEPC® Changes will be effective October 1, 2016.

Effective October 1st, 2016, CEC® and CEPC® Certification work experience requirements will be changing, as well as updates to the CEC® practical exam market basket ingredients. For more specific information please review the Update: CEC/CEPC Market Basket and Requirement Changes.

The Executive Pastry Chef certification is designed to identify those pastry chefs who have demonstrated a level of culinary competence and expertise through their education, work experience, culinary knowledge and skills that is consistent with the executive pastry chef level.

Certified Executive Pastry Chef® (CEPC®) Candidate Handbook (7.83 MB)

This all inclusive handbook provides detailed information about the certification process, appropriate forms, and applications and will help make achieving certification easier.

Certified Executive Pastry Chef® Certification Requirements

  1. Minimum Education and Continuing Education Hours: 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.
  2. Mandatory Education: In addition to the requirements listed above, 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 through ACF approved providers or any academic institution. Note: the ServSafe certificate may only be used to meet your sanitation refresher requirement.
  3. Minimum Work Experience: Three years as a Pastry Chef in charge of food production in a foodservice operation. Must have supervised at least three full time people in the preparation of food. Experience must be within the past 10 years. Employment Documentation Forms

Understanding the Certification Process

Initial Pre-Approval Application

Submit initial application and documentation of requirements to ACF for approval by: E-mail (preferred): certify@acfchefs.net or Fax: (904) 940-0742 or Mail to: American Culinary Federation, Inc., Attn: Certification Department, 180 Center Place Way, St. Augustine, FL 32095.

Approval

Once the candidate’s application is approved he or she will be eligible to take the written and practical exams. Only after approval may a candidate register for the written or practical exam.

Certification Examinations

The purpose of the CEPC® certification examinations is to assess and objectively measure the knowledge and skills of a candidate to determine if they meet ACF standards.

Written Examination tests culinary knowledge.

  • Candidates have 1½ hours to complete the 100 multiple choice question exam.
  • No support materials other than pens, pencils, and stand-alone calculators are permitted.
  • You will receive a scaled score. The passing score is 300.
    • If you do not pass the written exam there is a 30 day waiting period before retesting is allowed after the first attempt and a 90 day waiting period after the second unsuccessful attempt.
    • Candidate is limited to three attempts per 12-month cycle.
  • Written exam scores are valid for two years.

Practical Examination assesses skill proficiency. Candidates have four hours to complete exam.

Final Application

Upon successful completion of the written and practical exams, the candidate should submit final application along with appropriate documentation: written and practical exam passing forms and remaining certification fee. Make sure all back-up documentation, copies only (no originals) are included.

All applications are available on the Resources page.

CEPC Certificant Bulletin - 2015