Savory Certification Levels
ACF offers 9 savory certification levels for culinary professionals, each requiring specific qualifications
- 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.
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.
Certified Sous Chef® (CSC®): A chef who supervises a shift or station(s) in a foodservice operation. Equivalent job titles are sous chef, banquet chef, garde manger, first cook, a.m. sous chef and p.m. sous chef.
Certified Chef de Cuisine® (CCC®): A chef who is the supervisor in charge of food production in a foodservice operation. This could be a single unit of a multi-unit operation or a free-standing operation. He or she is in essence the chef of the operation with the final decision-making power as it relates to culinary operations.
Certified Executive Chef® (CEC®): Displays leadership and excels in managing and motivating employees. A CEC is a skilled, professional chef who manages the kitchen and has demonstrated the knowledge necessary to ensure a safe and pleasurable dining experience by preparing food that is delicious, nutritious and safe to eat. The ACF CEC follows proven business practices ensuring a financially successful operation.
Certified Master Chef® (CMC®): The consummate chef. A CMC® possesses the highest degree of professional culinary knowledge, skill and mastery of cooking techniques. A separate application is required, in addition to successfully completing an eight-day testing process judged by peers. Certification as a CEC® or CEPC® is a prerequisite.
Personal Certified Chef™ (PCC™): A chef who is engaged in the preparation, cooking and serving of foods on a “cook-for-hire” basis. Must also have knowledge of menu planning, marketing, financial management and operational decision making. Has at least three years of cooking experience and one full year of Personal Chef experience.
Personal Certified Executive Chef™ (PCEC™): An advanced chef who is engaged in the preparation, cooking and serving of foods on a “cook-for-hire” basis. Must also have knowledge of menu planning, marketing, financial management and operational decision making. Has at least three years of Personal Chef experience.
Add an Additional Level
Certified Culinary Administrator® (CCA®): This is an executive-level chef who is responsible for the administrative functions of running a professional foodservice operation. This culinary professional must demonstrate proficiency in culinary knowledge, human resources, operational management and business planning skills.
All applications are available on the Resources page.
Click here to contact the ACF Certification Department.