Graduation Requirements
Complete Apprentice Graduation Form and
Include:
- Confirmation of on-the-job training hours by assigned facility
- ACFEF training log final evaluation form
- Transcript of related instruction (576 classroom hours)
- Apprenticeship practical exam judge’s summary form
- Cook’s/Pastry Cook’s written test score
Certification Upon Completion
Upon completion of a two or three year apprenticeship program, you
are qualified to test for the certified culinarian (CC), certified
pastry culinarian (CPC), certified sous chef (CSC) or certified working
pastry chef (CWPC). Choose one of the testing options below.
Testing Options
To receive a CC or CPC designation:
- Take the designated apprenticeship practical exam. The purpose of
this exam is to verify fundamental culinary skills and skill areas, and
serve as a platform for apprentices to become familiar with ACF
certification testing procedures.
- Take a written exam which is provided by the national office and
administered by your program coordinator.
To receive CSC or CWPC:
- Take the CSC or CWPC written and practical exam. The CSC and CWPC
exam is the same exam given to all CSC or CWPC candidates, however,
arrangements for the exam are made through the apprentice coordinator or
designated official.
Suggested Study Materials
The following books are suggested in preparation
for the written and practical exams:
- Culinary Fundamentals, ACF:
Prentice Hall BUY
- Baking Fundamentals, ACF: Prentice
Hall BUY
- Supervision in the Hospitality Industry:
Applied Human Resources, 5th Ed., Miller, Walker, Drummond: John
Wiley & Sons BUY
- Nutrition for Foodservice and Culinary
Professionals, 6th Ed., Drummond, Brefere: John Wiley & Sons
BUY
- Food Safety Fundamentals: Essentials of
Food Safety & Sanitation, McSwane, Rue, Linton, Williams:
Prentice Hall BUY
- The Professional Pastry Chef: Fundamentals
of Baking Pastry, 4th Ed., Friberg: John Wiley & Sons BUY
Contact ACF
For more information, please call us at (800) 624-9458.
