ACF Certification Commission
The ACF Certification Commission is working hard to add value and
credibility to ACF certifications. The Commission was formed to guide
and strengthen the certification program through an accreditation
process.
Certification Commission Mission Statement
“The American Culinary Federation Certification Commission,
being an autonomous entity within the ACF, is committed to developing,
implementing and monitoring a validated process of globally recognized
certifications based on skills, knowledge, integrity and equality
through an achievable process for all culinary professionals.”
ICE and NCCA
The Institute for Credentialing Excellence (ICE)
is the professional association for testing and assessment
professionals. (ICE was formerly known as NOCA.) The National Commission of Certifying Agencies
(NCCA) is the certifying body for ICE. To add recognition and value to
your ACF certification, ACF is modeling the certification program to
align with NCCA standards.
NCCA Accreditation Awarded to Certified Executive Chef®
(CEC®), Certified Executive Pastry Chef® (CEPC®), Certified Culinary Educator® (CCE®) & Certified Sous Chef® (CSC®)
Learn more about the value and benefit of certification
accreditation.
Commission Composition
The Certification Commission is comprised of professionals with experience in culinary, media, marketing, management, education and government. Commission members represent many different levels of ACF certificants. View Roster
Guiding Documents
Certification Commission Updates
Certification updates will be posted on the ACF website as well as
announced in The Culinary Insider and broadcast
e-mails.
Contact the
Certification Commission