Certified Executive Chef

Requirements

The requirements for applying for this certification level are listed below. Documentation of completed requirements and the Certified Executive Chef 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.

Minimum Job Experience: Three years as a Chef de Cuisine or Executive Sous Chef.
Minimum Educational Courses: High school diploma or GED plus 150 continuing education hours.
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.

Practical Exam: Each level of ACF certification requires that the candidates be tested for practical skill proficiency. Practical exams for the CEC 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.

Utilizing all the ingredients in this Market Basket, write a three-course menu including a fish, salad, and main course, all with appropriate accompaniments. Four portions of each course will be prepared and plated. Submit a written copy of your menu to the evaluator prior to the start of the exam. Each ingredient must be used at least once. The amounts given are only suggested as a guideline; you may not need to use all the amounts that are listed.

1 each 10 ounce Salmon filet
2 each 1.25 pound live Maine Lobster
2 each Whole chickens, 2.5 - 3.5 pounds each (fabricate to your menu's specifications during the exam)
2 ounces smoked bacon
1 pound fresh spinach
2 heads Boston lettuce
1 piece Belgian endive
1 pound carrots
3 each Russet or Yukon potatoes
2 each Globe Artichokes
2 each Bartlett pears or Granny Smith apples
1 pint Grape Tomatoes

The three courses shall include:
- Fish course (including both seafood items): appetizer size
- Salad course (tossed, with extra dressing served on the side): as part of a three-course meal
- Main course (two or more accompanying vegetables and starch): approximately 6-7 ounces protein
The meal must include at least:
- 4 classical vegetable cuts (i.e., julienne, tournée, brunoise, alumette, small dice, paysanne, and batonette)
- 4 different cooking methods must be shown (i.e., fry, broil, sauté, roast, boil, poach, steam or grill)
- Appropriate vegetable and starch accompaniment for the main course (may bring in additional ingredients and prepare them for plate accompaniments) prepared and presented during the exam.
- An emulsified vinaigrette (ingredients must be brought in)
- 2 different sauces using different methods (i.e., roux-based, reduction, or butter)
Exam Time: 3 hours
Service Window: 15 minutes

Notes:
- The candidate may add any supporting or "common kitchen" ingredients to the groceries which are needed.
- Appropriate organization, safety and sanitation skills contribute greatly to each candidate's success.
- Candidates may not present their food outside of the service window unless specifically instructed by the proctor or test administrator.
- Candidates are encouraged to pre-marinate any proteins and serve those proteins at the exam, as long as the butchering and pre-marinating process is demonstrated during the exam. For example, the day before the exam, butcher a chicken and marinate it for the following day. During the exam demonstrate the process on another whole chicken and then properly store the product "for future use".
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