Frequently Asked Questions

Q. How do I get certified?

A. Certification is based on a certain amount of education and experience, which needs to be documented, including study in Sanitation, Nutrition, and Supervisory Management. At the end of the process, two tests are required: a written exam and a practical exam.

Q. What level should I apply for?

A. You should apply for the level that meets your education and experience. You do not have to begin with the basic level (Certified Culinarian). For example, Certified Sous Chef requires an Associates Degree or its equivalency in continuing education, plus three years in a line level position (post graduation) or five years in any professional cooking positions.

Q. I have been a chef for 5 years, but I have never received a degree from a school. Do I need to go back to school in order to get certified?

A. No. The only required course work necessary is a 30-hour course in Sanitation, Nutrition, and Supervisory Management. Other education may be documented through professional development.

Q. How many Continuing Education Hours (CEHs) do I need?

A. For certification renewal, which is required every five years, you must have at least 80 hours of Continuing Education which must include eight hours each on the subjects of Sanitation, Nutrition, and Supervisory Management.

Q. Where can I earn Continuing Education Hours?

A. CEHs may be earned through any formal educational institution, national training company, and professional development activities.

Q. How do I document work experience?

A. You need an official letter (on company letterhead) from your current employer stating your position and dates of employment. Past experience can be documented by a similar letter or a letter of reference. If you are self-employed, you may submit a business license or tax documents.

Q. Can I apply for more than one level of certification?

A. Yes, as long as you meet the mandatory requirements for each level.