Certified Secondary Culinary Educator®
Initial Application | Recommended Study Materials | Final Application
- Minimum Job Experience: Twelve hundred
(1200) secondary or postsecondary teaching contact hours are required,
plus a 30-hour Basic Food Prep Course. Experience must be within the
past 10 years. Employment
- Minimum Educational Requirements:
Bachelor’s Degree in any discipline plus 120 hours in Education
Development* or an Associate’s Degree in Culinary Arts plus 120
hours in Education Development*.
In addition the candidate must complete three 30-hour courses in:
Note: the ServSafe certificate may only be used to meet your sanitation refresher requirement.
- Food Safety and Sanitation
- Supervisory Management
* Education Development: 120 hours of
coursework with a minimum of eight hours of each of the following
subject areas at the college level or ACF
- Curriculum Planning & Development (e.g. behavioral objectives,
syllabi, lesson plans, etc.)
- Evaluation & Testing (practical, written, and oral testing,
- Teaching Methodology (kitchen laboratory, lecture and
non-traditional methods, etc.)
- Educational Psychology (learning styles, student motivation,
- Classroom Demonstration Requirement: The
candidate 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 formats only. A completed lesson plan,
including assessment, must be submitted with the video. The video should
demonstrate the applicant’s skills and knowledge.
The video must include (CSCE® Video Rubric):
- 4 to 5 basic classical cuts of choice with either vegetables or
fruits producing a minimum of ½ cup of each designated cut.
- And you must demonstrate fabrication, preparation
and the finished product/plated dish. You may choose one of the
following suggested items:
- Hot/Warm Dessert: demonstrating hot/warm dessert of choice
- Composed Cold Dessert: demonstrating cold dessert of choice
- Game Hen, Chicken or Duck
- Bone-In Pork Loin
- Bone-In Veal Loin/Lamb or Rack
- Game Birds Pheasant, Quail, Squab, Partridge or Guinea Fowl
- Bone-In Game Venison or Antelope Loin or Rack
- Whole Rabbit
- Live Lobster
- Round or Flat Fish: at least 2 to 2½ pounds
Submit application and documentation of requirements to ACF for
E-mail (preferred): firstname.lastname@example.org
Fax: (904) 940-0742
Mail to: American Culinary Federation, Inc.
180 Center Place Way
St. Augustine, FL 32095
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.
The purpose of the certification examinations is to assess and
objectively measure the knowledge and skills of a candidate to determine
if they meet ACF standards.
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 email@example.com 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
- No support materials other than pens, pencils, and calculators are
- A score of seventy percent (70%) or higher is required to pass.
- Practical Examination assesses skill proficiency. CCE® candidates satisfy their practical examination requirement by taking and passing either the Certified Chef de Cuisine® (CCC®) savory practical examination or the Certified Working Pastry Chef® (CWPC®) baking and pastry practical examination.
- Candidates taking the CCC® savory exam will have 3 hours to complete the exam. Exam Specifications
- Candidates taking the CWPC® baking and pastry specific practical exam will have 4 hours to complete the exam. Exam Specifications
- A practical may be taken at any ACF approved test site.
- A score of 75% or higher is required to pass.
- Practical exam scores are valid for one year.
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.
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
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
- 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