Certified Culinary Administrator

Requirements

The requirements for applying for this certification level are listed below. Documentation of completed requirements and the Certified Culinary Administrator 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. You must also have a CEC to obtain this level.

1. Minimum Job Experience: Three years as an Executive Chef.

   
   

2. Minimum Educational Requirements: High school diploma or GED plus 150 continuing education hours.

   
   

3. Written Exam: The candidate must successfully complete the CEC or CEPC written exam (practical not required), plus the CCA Exam. A candidate renewing a CEC or CEPC can apply for CCA without taking the written exam again.

   
   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. Written Narrative: 400 word or less, written narrative of your job duties and responsibilities. Include such items as: number of operations, departments and/or people you supervise, all major daily, monthly and yearly responsibilities, and who you report to.

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:

• Strategic Management and Business Policy, 9th Ed., Wheelen, Hunger: Prentice Hall
• Entrepreneurial Finance, 4th Ed., Adelman, Marks: Prentice Hall
• Fundamentals of Management, 6th Ed., Robbins, De Cenzo: Prentice Hall
• Principles of Food, Beverage, and Labor Cost Controls, 8th Ed., Dittmer, Keefe: John Wiley & Sons
• Foodservice Organizations: A Managerial and Systems Approach, 6th Ed., Gregoire, Spears: Prentice Hall
• Business Analysis with Microsoft Excel, 3rd Ed., Carlberg: Que Corporation
• Microsoft Word 2002 Made Easy, Layman, Hart: Prentice Hall