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 Policies and Procedures
• Certification Code of Ethics
• Certification Designation Usage Policy

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