Click the links for a more in-depth explanation from the ACF about the certification process for each level. All descriptions are from the American Culinary Federation.

NOTE: Beginning in 2008, certification will be based on prerequisite skills needed for a new job or position rather than the validation of an existing position.

For more info on Certification Levels, visit the ACF website.

Certified Culinarian (CC) - an entry level culinarian professional within commercial foodservice.

Certified Pastry Culinarian (CPC) - an entry-level culinarian professional within pastry foodservice.

Personal Certified Chef (PCC) - a chef with a minimum of four years of professional cooking experience with a minimum of one full year employed as a personal chef.

Certified Sous Chef (CSC) - a chef who supervises a shift or station(s) in a foodservice operation.

Certified Working Pastry Chef (CWPC) - a pastry culinarian responsible for a pastry section or a shift within a foodservice operation with considerable responsibility for preparation and production.

Certified Chef de Cuisine (CCC) - a chef who is the supervisor in charge of food production in a foodservice operation.

Certified Secondary Culinary Educator (CSCE) - an advanced degreed culinary professional who is working as an educator in an accredited secondary or vocational institution.

Certified Culinary Educator (CCE) - An advanced-degree culinary professional who is working as an educator in an accredited postsecondary institution or military training facility.

Personal Certified Executive Chef (PCEC) - a chef with advanced culinary skills and a minimum of six (6) years of professional cooking experience with a minimum of two full years as a personal chef.

Certified Executive Pastry Chef (CEPC) - a pastry chef who is a department head, usually responsible to the executive chef of a food operation or to a pastry specialty firm.

Certified Executive Chef (CEC) - a chef who is a department head, usually responsible for all culinary units in a hotel, club, hospital or other foodservice establishment.

Certified Culinary Administrator (CCA) - an executive level chef who is responsible for the administrative functions of running a professional food service operation.

Certified Master Chef (CMC) - the consummate chef. A CMC possesses the highest degree of professional culinary knowledge, skill and mastery of cooking techniques.

Certified Master Pastry Chef (CMPC) - the consummate pastry chef. A CMPC possesses the highest degree of professional culinary knowledge, skill and mastery of cooking techniques as they apply to pastry.

    
 

 

In the left column, is a video of the Certification process to become a Certified Culinarian (CC) - an entry level culinarian professional within commercial food service. The WSCA can help you acheive ACF Certification at many levels. Look in the left column for a short description on each certification level.


What is Certification?

ACF Certification shows steady employment and commitment through certification classes, conferences and competitions proving dedication to a career path in the culinary arts.

American Culinary Federation (ACF) certification is a symbol of professionalism, as well as a guide by which culinarians can shape their career. - ACF


What are the benefits of Certification?(more from the ACF)

  • ACF certification demonstrates to employers that a chef has the initiative to take charge of his or her professional development and career.
  • Certification helps employers verify that professional chefs and cooks have the knowledge and skill required for a position.
  • Certification provides professional cooks, educators and employers with concrete markers of skill development.
  • Certification reassures consumers that the food they eat is prepared to the highest quality of standards.

Certification Renewal Information


Certification Applications-

Visit the ACF Downloads page for Certification applications and Certification Renewal applications.

Visit www.acfchefs.org/eculinary for online certification courses and practice exams.


Contact the WSCA About Certification

If you would like more information about ACF certification, please contact Tony Parker.

E-mail Tony at tonysicecreations@comcast.net or call Tony at (253) 862-4439.

WA STATE ACF CERTIFICATION EXAMINERS
The following list of WA State ACF members have fulfilled the practical testing examiner requirements and may act as part of a panel of practical test examiners at any ACF approved practical exam.

James Callison CEC AAC
162 Eagle Lane
Pullman, WA 99163
(509)332-6152
(206)719-7214 (cell)
Gary Fuller CCE CEC
3920 E Lidstrom Hill Road
Port Orchard WA 98366
(360)871-1511
Dan Lewark CEC
25846 185th Place SE
Covington, WA 98042
253-639-7044
Tony Parker CEC
PO Box 8202
Bonney Lake WA 98390-0882
(253)862-4439


Can I test for all the ACF certification levels through the WSCA?

You may test for all ACF Certification levels through the WSCA except for three tests which a local chapter can not administer: CMC, CMPC, and CCA which is a written only test.

The CMC  and CMPC are offered only once a year, in January at the Culinary Institute of America.

What are the costs of testing through the WSCA?

A practical exam costs $225.00 for a non-ACF member and $175.00 for an ACF member.  Each candidate is responsible for supplying their perspective ingredients for their practical exams. The fees cover all the costs for the filing to ACF, facility fee and local chapter fee.  The hosting facility will have food staples and the candidate needs to communicate in advance any special needs for their menu.

All information on this ACF Certification page is taken from the American Culinary Federation website.