Certified Culinarian

Requirements

The requirements for applying for this certification level are listed below. Documentation of completed requirements and the Certified Culinarian application can be sent to the American Culinary Federation. In addition to the requirements listed below, you must provide documentation of three 30-hour courses in Nutrition, Food Safety and Sanitation, and Culinary Supervisory Management. If these courses were taken more than 5 years ago, you must take the 8-hour refresher courses. These courses are available at Chefcertification.com or any accredited school.

1. Minimum Job Experience: Two years as a professional cook. Candidates with an Associates degree or higher from an accredited college do not need to document job experience.

   
   

2. Minimum Educational Requirements: High School diploma or GED or 100 hours of continuing education.

   
   

3. Written Exam: The ACF approved written exams are administered by LaserGrade. The exams are composed of 100 questions which must be completed in one hour.



• No support materials other than pens, pencils, calculators are permitted.
• Seventy percent (70%) of correctly answered items represents a passing grade.



4. Practical Exam: Each level of ACF certification requires that the candidates be tested for practical skill proficiency. Practical exams for the CC level are 2.5 hours in length and can be taken at any ACF Approved Test Site or a Train the Trainer seminar. You must receive at least a 75% to pass.

   
   During the time allotted for the exam, candidates must prepare and exhibit the following skills, finish each according to industry standards, and present final products to the evaluators.

   
   
   • Julienne carrot, 2 ounces
   • Batonnet carrot, 4 ounces (may also be cooked and used below for the chicken course preparation)
   • Fine chopped parsley, 4 T (rinsed and readied for use)
   • Standard mire pox, 1 lb. (may be used to make chicken stock; reserve enough in a side plate to show the evaluators as they grade your progress)
   • Prepare and begin to cook 1.5 gallons chicken stock. (Bones need to be brought in.) Do not use trimmed carcass from the main course chicken. Evaluators will observe for proper techniques during the entire exam. Taste will not weigh high in the grade unless overly seasoned with salt, pepper, or other seasoning in which case a negative score could result.
   • Fabricate 1 whole chicken (2.5 - 3.5 pounds) into:
     2 drumsticks
     2 thighs
     1 wing
     1 chicken breast, first joint of the wing bone is attached. It is clean. Skin is on. Cartilage and rib bones are removed.
     1 skinless, boneless chicken breast. Tenderloin or filet is removed.
   • Prepare chicken carcass for stock (to be presented, not for use in the chicken stock); carcass must be free of usable meat.
   • Sauté one of the chicken breasts applying appropriate seasonings and methodology, and serve as a main course with appropriate vegetable and starch accompaniments. (Batonnet of carrots from above may be used.)

   
   Practical Exam Guidelines:

   
   
   • Candidates are responsible for bringing all ingredients to the exam.
   • Sanitation skills will be monitored at all times for compliance with standard rules.
   • Candidates should inform evaluators 10 minutes before they begin plating foods for final preparation.
   • Sanitation infractions could lead to a failing grade.
   • Professional Uniform: All Candidates must wear white chef coat, white toque, black or black and white checkered pants, leather shoes or clogs and have a clean apron and side towels.
   • Candidates should submit a typed list of all items to be prepared to the evaluators prior to starting the exam.
   • Candidates should bring their own plates unless the test site has agreed to provide them.
   • Appropriate organization, safety, and sanitation skills contribute greatly to each candidate's success.

Recommended Study Materials: The ACF Foundation offers certification training courses and practice certification exams on its eCulinary Professional Development Institute. Courses contain study materials in all major subjects related to the ACF certification exams, including sanitation, nutrition, and supervisory management. To purchase books in preparation for the written and practical exams, visit Online Resources the following:

• Culinary Fundamentals, ACF: Prentice Hall
• Baking Fundamentals, ACF: Prentice Hall
• Supervision in the Hospitality Industry: Applied Human Resources, 5th Ed., Miller, Walker, Drummond: John Wiley & Sons
• 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
• The Professional Pastry Chef: Fundamentals of Baking Pastry, 4th Ed., Friberg: John Wiley & Sons
• Escoffier: The Complete Guide to the Art of Modern Cookery, John Wiley & Sons