Certified Chef de Cuisine

Requirements

The requirements for applying for this certification level are listed below. Documentation of completed requirements and the Certified Chef de Cuisine 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: Three years as a Sous Chef.

   
   

2. Minimum Educational Courses: High School diploma or GED plus 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 CCC level are 3 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.

   
   
   • Prepare 60 ounces of chicken consommé, using ground chicken for the raft, to be served with a garnish of the candidate's choice, derived from a classical preparation (un-clarified stocks may be brought in).
   • Prepare 1 quart of velouté sauce; strain for final presentation (un-clarified stock may be brought in).
   • Prepare 1 quart of espagnole sauce; cook as long as time allows, and strain for presentation (un-clarified stock may be brought in).
   • Prepare 2 portions of one chicken (2.5 - 3.5 pounds) for main course using at least 2 cuts of the bird (whole chicken must be used at the start, assuming chicken is cut into 8 pieces) with appropriate accompaniments.
   • Prepare 2 portions of one first course using part of the Dover Sole or flounder (whole fish butchery must be demonstrated) and one of the other seafood basket components.

   
   Seafood Basket:
   1 each 1.5 lb. live whole lobster
   2 each live crabs (any edible variety)
   12 each live oysters
   12 each live clams
   12 each rope cultivated mussels
   1 pound live crawfish
   1 pound green shrimp
   1 each 16-20 ounce Dover sole or flounder

   
   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