Description of Certification from the ACF Website:
Differentiate Yourself: ACF Certification adds value to the certificants, employers and the public. With thousands of chefs competing in the job market, it is essential to prove your culinary competency. Benefits of ACF Certification:
At chefcertification.com, we provide 30-Hour Courses, 8 Hour Refresher Courses and Essential Foodservice Concept Courses that satisfy the education requirements for a variety of ACF Certification levels. There are additional fees required to pursue certification with the American Culinary Federation (ACF). These fees are payable directly to the ACF. For additional information on ACF certification levels, application, written and practical examination fees, please visit: ACF Certification Information
Below you will find a detailed breakdown of each level of ACF certification, sorted from entry-level to executive. In addition to the certification level information, we have provided many of the links to information created by the American Culinary Federation that you will need in order to work through your certification with the ACF. The ACF has provided a one-sheet PDF document of this information as well, and can be accessed on the following page: Certification Requirements.
We look forward to serving your ACF Certification education needs. If you have any additional questions regarding ACF Certification or the courses provided here at chefcertification.com, start a LiveChat on this page. Or, visit our contact us page and give us a call, send us an email or a direct message.
Education (one of the following):
Work Experience no experience required.
Mandatory Coursework: Must include documentation of completion of following 30 hour courses:
Mandatory 30 hour courses are available in the course catalog at chefcertification.com.
Additional Requirements: Written Exam, Performance Exam
Links to American Culinary Federation Certification Information:
For CFC/CFPC®: CFC/CFPC® Certification Information
Education (one of the following) | Work Experience (must be within past 10 years):
Mandatory Coursework: Must include documentation of completion of following 30 hour courses:
If mandatory coursework was taken more than 5 years ago, at least an 8 hour Refresher course in each of these topics are required. All mandatory 30 hour and refresher courses are available in the course catalog at chefcertification.com.
Additional Requirements: Written Exam, Practical Exam (exempt if graduate of ACFEF Accredited Culinary Arts program)
Links to American Culinary Federation Certification Information:
For CC®: Certified Culinarian® | Certification Information
For CPC®: Certified Pastry Culinarian® | Certification Information
Education (one of the following) | Work Experience (must be within past 10 years):
*Please Note: Must have a minimum of two years of work experience supervising a shift or food station.
Mandatory Coursework: Must include documentation of completion of following 30 hour courses:
If mandatory coursework was taken more than 5 years ago, at least an 8 hour Refresher course in each of these topics are required. All mandatory 30 hour and refresher courses are available in the course catalog at chefcertification.com.
Additional Requirements: Written Exam, Practical Exam
Links to American Culinary Federation Certification Information:
For CSC®: Certified Sous Chef® | Certification Information
For CWPC®: Certified Working Pastry Chef® | Certification Information
Education (one of the following):
Work Experience (must be within past 10 years): 3 yrs. experience as Sous Chef or Chef who supervises a shift or station(s) in a foodservice operation. Must have supervised at least 2 full-time people in the preparation of food.
Mandatory Coursework: Must include documentation of completion of following 30 hour courses:
If mandatory coursework was taken more than 5 years ago, at least an 8 hour Refresher course in each of these topics are required. All mandatory 30 hour and refresher courses are available in the course catalog at chefcertification.com.
Additional Requirements: Written Exam, Practical Exam
Links to American Culinary Federation Certification Information:
For CCC®: Certified Chef de Cuisine® | Certification Information
Education (one of the following):
Work Experience (must be within past 10 years): 5 yrs. experience as Chef de Cuisine, Executive Sous Chef/Pastry Chef or Chef in charge of food production in a foodservice operation. Must have supervised at least 5 full-time people in the preparation of food.
Mandatory Coursework: Must include documentation of completion of following 30 hour courses:
If mandatory coursework was taken more than 5 years ago, at least an 8 hour Refresher course in Sanitation, Nutrition and Supervisory Management are required (Food Cost Control and Beverage Management are exempt from the refresher requirement). All mandatory 30 hour and refresher courses are available in the course catalog at chefcertification.com.
Additional Requirements: Written Exam, Practical Exam
Links to American Culinary Federation Certification Information:
For CEC®: Certified Executive Chef® | Certification Information
For CEPC®: Certified Executive Pastry Chef® | Certification Information
Education (one of the following) (Same requirements as CSC above):
Work Experience (must be within past 10 years): 3 years as an entry level culinarian plus a minimum of one year full-time employed as a personal chef who is engaged in the preparation, cooking, serving and sorting of foods on a “cook-for-hire-basis.”
Mandatory Coursework: Must include documentation of completion of following 30 hour courses:
If mandatory coursework was taken more than 5 years ago, at least an 8 hour Refresher course in each of these topics are required. (Small business management excluded). All mandatory 30 hour and refresher courses are available in the course catalog at chefcertification.com.
Additional Requirements: Written Exam, Practical Exam
Links to American Culinary Federation Certification Information:
For PCC®: Personal Certified Chef® | Certification Information
Education: Same as CEC®. Please see above. Additionally, this level requires a 30 hour course in Small Business Management in place of the mandatory 30 hour Supervisory Management course.
Work Experience (must be within past 10 years): Three years as a full-time Personal Chef engaged in all aspects of food preparation and management on a “cook-for-hire-basis.”
Mandatory Coursework: Must include documentation of completion of following 30 hour courses:
If mandatory coursework was taken more than 5 years ago, at least an 8 hour Refresher course in each of these topics are required (Small business management, Food Cost control and Beverage management excluded from this requirement).
All mandatory 30 hour and refresher courses are available in the course catalog at chefcertification.com.Additional Requirements: Written Exam, Practical Exam
Links to American Culinary Federation Certification Information:
For PCEC®: Personal Certified Executive Chef® | Certification Information
Education: Same as CEC®. Please see above.
Work Experience (must be within past 10 years): 3 yrs. as an Executive Chef with fiscal responsibility over food service operations. Must have supervised at least 3 full-time people.
Mandatory Coursework: Must include documentation of completion of following 30 hour courses:
If mandatory coursework was taken more than 5 years ago, at least an 8 hour Refresher course in each of these topics are required(excluding Advanced Sanitation and Human Resource Management). All mandatory 30 hour and refresher courses are available in the course catalog at chefcertification.com.
Additional Requirements: Narrative Paper, Written Exam for CCA®, Must be current CCC, CEC®/CEPC
Links to American Culinary Federation Certification Information:
For CCA®: Certified Culinary Administrator® | Certification Information
Education (one of the following):
Work Experience (must be within past 10 years):
Mandatory Coursework: Must include documentation of completion of the following 30 hour courses:
If mandatory coursework was taken more than 5 years ago, refresher courses are required. All mandatory 30 hour and refresher courses are available in the course catalog at chefcertification.com.
In Addition 120 hours of Education Development with a minimum of eight hours in each of the following * subjects:
Additional Requirements: Classroom Video, Written Exam, Practical Exam for CCC® or Practical Exam for CWPC® (NOTE: If current CCC®, CWPC®, CEC® or CEPC® who has taken a practical exam, no practical exam is required.)
Links to American Culinary Federation Certification Information:
For CCE®: Certified Culinary Educator® | Certification Information
In order to recertify, the ACF has outlined specific Continuing Education Hour (CEH) requirements for the various certification levels. The guidelines for required CEH's are as follows:
Please note: 25% of your CEH must come from volunteer, leadership, or competition activities effective January 1, 2020 for all levels except CFC, CFPC, CC, and CPC.
Total CEHs must include a refresher course in Sanitation every 5 years. Refresher courses in Nutrition and Supervision are only required during your first recertification. If you are in need of refresher courses and additional CEHs, please visit the course catalog to find the continuing education hours you need.
For information regarding the recertification process, please visit the following page from the ACF Web Site: ACF Recertification Information