Student Certification Levels
ACF offers 4 certification levels each requiring specific qualifications for culinary students and recent graduates.
- ACF certifications are based on a candidate’s educational and work experience. The requirements help to determine a candidate’s eligibility for a specific level of certification.
Interested in attending an ACFEF Accredited Culinary Program? Visit the Education page for more information.
Savory Certification Levels
Certified Fundamentals Cook® (CFC®): A cook with fundamental knowledge and no experience within a commercial foodservice operation.
Certified Culinarian® (CC®): An entry level culinarian within a commercial foodservice operation responsible for preparing and cooking sauces, cold food, fish, soups and stocks, meats, vegetables, eggs and other food items.
Pastry Certification Levels
Certified Fundamentals Pastry Cook™ (CFPC™): A cook with fundamental knowledge and no experience within a commercial baking and pastry operation.
Certified Pastry Culinarian® (CPC®): An entry level culinarian within a pastry foodservice operation responsible for the preparation and production of pies, cookies, cakes, breads, rolls, desserts or other baked goods.
All applications are available on the Resources page.
Click here to contact the ACF Certification Department.