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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
Pathway to ACF Certification
The American Culinary Federation, Inc., is the premier professional chefs' organization in North America, with more than 230 chapters nationwide and 22,000 members. ACF offers culinarians of all ages, skills levels and specialties the opportunity to further their careers, as well as enhance their lives.
The Latest in Industry Trends 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. Career Recognition Accreditation for Culinary Education Honor Society 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.
Representation in Culinary Competitions 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 Membership 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.
Why Certify 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
Value of 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 career path/position. 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.
ACF Certification 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 Work experience Professional knowledge Culinary skill sets
InitialCertification Cost Estimate
Education and Work Experience 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
Mandatory Courses 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.
Practice and prepare Plan ahead Find a mentor and/or become a mentor Review Practice, Practice, Practice Keys to Certification Success “A high-quality method to acquire skills while learning by doing, and, at the same time, exploring the opportunities which exist within the culinary profession.”
Certification Written Exam 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.
Certification Practical Exam 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.
Recertification Process 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 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 format. 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 Student Team Culinary Team USA
American Culinary Federation180 Center Place Way, St. Augustine, FL 32095www.acfchefs.org For a PDF of this presentation, visit www.acfchefs.org Resource page Certification - CaterSource Presentation
Certification Levels for Personal Cooking Professionals 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.