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. |