American Culinary Federation
Certified Executive Chef (CEC)
American Culinary
Federation (ACF) certification is a symbol of professionalism and a guide by
which any culinarian can shape his or her career. It is an ideal ladder for
career advancement!
The food industry needs qualified employees with proven experience, and ACF
certification fills that need by improving the quality of professional
competency throughout the industry. In addition, ACF certification carries with
it the benefit of being able to document educational and professional
progression throughout one's career, a necessity in today's competitive
culinary arena.
ACF is the only certifier of master chefs in the United States, of which there
are currently 61. These CMCs are highly regarded chefs in the industry, and
they are employed by some of the most respected foodservice establishments in
the country.
What ACF certification means:
·
ACF certification demonstrates to the industry that a chef has the
initiative to take charge of their professional development and career.
·
ACF certification provides concrete markers of skill development
and culinary expertise.
·
ACF certification verifies that professional chefs and cooks have
the knowledge and skill required for elevated culinary positions.
·
ACF certification reassures consumers that the food they eat is
safe and prepared to the highest standards.
What ACF certification means to an employer:
·
ACF certified chefs mean quality in the kitchen.
·
Employers value ACF certified culinarians because their education,
skills and experience have been evaluated as competent.
·
Employers know that ACF certified culinarians possess a thorough
knowledge of culinary nutrition, food safety and sanitation, and culinary
supervisory management, a necessity in today's foodservice kitchens.
Certification is open to all culinarians, including chefs, cooks, bakers,
culinary educators and administrators. There are 14 levels of certification,
and each requires specific qualifications, in addition to knowledge of culinary
nutrition, food safety and sanitation, and culinary supervisory management. It
is fundamental to the certification program that work experience is equivalent
to the level of certification.