Certified Executive Pastry Chef®
Application | Requirements | Recommended
Study Materials
Application
Certified
Executive Pastry Chef Application
Please send application and documentation of completed requirements
to:
American Culinary Federation
180 Center Place Way
St. Augustine, FL 32095
In addition to the requirements listed below, you must provide
documentation of three 30-hour courses—one in Nutrition, one in
Food Safety and Sanitation, and one in Supervisory Management. If these
courses were taken more than five years ago, an eight hour refresher
course is required in each topic. These courses are available at Chefcertification.com or any
accredited school.
- Minimum Job Experience: Three years as a
Pastry Chef in charge of food production in a foodservice operation.
Must have supervised at least three full time people in the preparation
of food. Experience must be within the past 10 years. Employment
Documentation Forms
- Minimum Educational Courses: High school
diploma/GED plus 150 hours of continuing
education. If you do not have a high school diploma/GED, 250 hours of
continuing education are required. Hours earned for mandatory courses
and/or refreshers are included in the minimum CEH requirement.
- Written
Exam: ACF written exams are administered by Comira. The written exam fee is $75. An ACF
number is required at time of registration. To request an ACF
identification number contact certify@acfchefs.net prior to
registration. You can register for the exam by calling (800) 947-4228,
option 4, Mon.–Fri. 6 a.m.–5 p.m. Pacific time, Sat. 8
a.m.–noon Pacific time, or you can register 24/7 at the ACF/Comira Online Registration Site. Please
note that you must have a credit card to register online. Written exam
scores are valid for two years.
- Candidates have one hour to complete the 100 multiple choice
question exam.
- No support materials other than pens, pencils, and calculators are
permitted.
- A score of seventy percent (70%) or higher is required to pass.
- Practical
Exam: All levels of ACF certification require candidates to be
tested for practical skill proficiency. The CEPC practical exam is four
hours and can be taken at any ACF approved test site. A score
of 75% or higher is required to pass. Practical exam scores are valid
for one year.
To help you prepare for the Practical Exam, review the Practical
Exam Candidate Manual.
Recommended Study
Materials
The ACF Foundation offers certification training courses and practice
certification exams on eCulinary.
Courses contain study materials in all major subjects related to the ACF
certification exams, including sanitation, nutrition, and supervisory
management.
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
