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ACF members are kept abreast of culinary trends through seminars and workshops at local, ... Competitions play a vital role in culinary arts as they ...
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American Culinary FederationThe Largest and Most Prestigious Culinary Association in America
ACF offers culinarians of all ages, skills levels and specialties the opportunity to further their careers, as well as enhance their lives.
ACF members are kept abreast of culinary trends through seminars and workshops at local, regional and national events; The National Culinary Review, ACF’s monthly flagship magazine; The Culinary Insider e-newsletter; collateral; and the ACF Web site.
Accreditation for Culinary Education
The American Academy of Chefs (AAC) represents the highest standards and professionalism within the culinary industry. AAC ensures the future of the industry through mentoring and scholarship programs available to professionals and students.
ACF Culinary Team USA represents the United States in multiple prestigious national and international competitions.
Access to a Million-Member Intercontinental Society
World Association of Chefs Society (WACS) is a global network comprised of 75 official chefs associations. Every ACF member is simultaneously enrolled in WACS.
ACF brings together those who love food, from the professional culinarian looking to build skills and a strong résumé to the foodservice corporation wanting to develop contacts and the avid foodie who embraces the culinary culture.
ACF has something for everyone with its varied membership levels.
Certification Affirms Skills
For the chef, the chef’s employer and the employer’s associates
Certification Raises the Bar for the Profession
Certification Provides a Clear Career Path
Certification Validates the Culinary Industry
Recertify every 5 years to retain certification
The ACF Certification Commission is working hard to add value and credibility to
ACF certifications. The Commission was formed in 2008, to guide and strengthen
the certification program through an accreditation process.
To Candidates: With thousands of chefs competing in the job market, it
Is essential to prove your culinary competency. Certification through the
American Culinary Federation demonstrates skill, knowledge and
professionalism to the food service industry. Encourages elevation of culinary
To Employers: It shows that a Cook or Chef has reached a benchmark
of skills and culinary experience with high standards for food preparation.
A knowledge of culinary nutrition, food safety and sanitation as well as
supervisory management. The candidate is in control of their professional
development and career. Increased quality with knowledge and motivation passed
on to other staff.
To Client/Customer/Public: Reassures consumers that the food they eat is
prepared to the highest standard.
Open to chefs, cooks, bakers, culinary educators and administrators, ACF offers 14 different certification designations.
Certification is designed to ascertain and prove:
Level of education
Culinary skill sets
Candidate must provide documentation of educational degrees and continuing education hours for certification.
ACF will confirm all documented degrees, transcripts, certificates and CEHs.
Candidate must supply work history for certification.
ACF will validate all documented employment.
Within the last 10 years
Required Classes for all Levels of ACF Certification
30 hours of Nutrition
30 hours of Food Safety and Sanitation
30 hours of Supervisory Management **
**PCC/PCEC alternate requirement in Business Management
Classes can be taken in conjunction with a college degree or taken through other educational providers
The above required classes will count towards continuing education hours required by corresponding educational requirements
Refresher classes are necessary if the 30-hour initial courses were taken more than five years ago.
The written exam may be taken at any Comira test sites (800-947-4228).
Scores are valid for two years.
The ACF Education Foundation offers:
Recommended study material, relevant to each certification level www.acfchefs.org
Practice exams which can be purchased on eCulinary.
The Practical Exam is a skill assessment for the specified level of certification.
Practical Testing Guide is available on the ACF Web site, www.acfchefs.org.
Exam must be taken at an ACF-approved test site and facilitated by three approved certification evaluators.
Sanitation is strictly monitored and can lead to the failure of the candidate at any time.
A Score of 75% or 75 points is required to pass.
ACF requires certification renewal every five years to remain current with present-day trends in the culinary industry.
80 continuing education hours (CEHs) are required.
CEH options are listed in next slide.
Required Courses: Nutrition, Sanitation/Safety and Supervisory Management courses must be refreshed through completion of 8 hour refresher for each area.
Competitions play a vital role in culinary arts as they
continually raise the standards of culinary excellence. There
is no better way for a culinarian to hone their craft than by
putting their skills and knowledge to the test in a competitive
Participation in ACF approved competitions will
also earn you continuing education hours for
certification or recertification.
Types of Competitions
ACF Approved Culinary Competition Judges
ACF Competition Calendar
Baron H. Galand Culinary Knowledge Bowl
Culinary Team USA
For a PDF of this presentation, visit www.acfchefs.org Resource page Certification - CaterSource Presentation
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. The chef must have at least three years of cooking experience and one 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. The chef must have at least three years of personal-chef experience.