American Culinary Federation

Certified Chef de Cuisine (CCC)

Earners of this designation have demonstrated they have reached a benchmark of knowledge, skills and culinary experience of an intermediate level in food preparation. They have a good understanding in food safety and sanitation, culinary nutrition and supervisory management and prepare food to high standards.

Certified Culinary Administrator (CCA)

Earners of this designation have demonstrated they have reached a benchmark of knowledge, skills and culinary experience of an advanced level in food preparation with fiscal responsibility over foodservice operations. They are proficient in food safety, advanced sanitation, culinary nutrition, supervisory management, and human resource management and prepare food of the highest quality.

Certified Executive Chef (CEC)

Earners of this designation have demonstrated they have reached a benchmark of knowledge, skills and culinary experience of an advanced level in food preparation. They are proficient in food safety and sanitation, culinary nutrition, supervisory management, beverage management and cost control management and prepare food of the highest quality.

Certified Executive Pastry Chef (CEPC)

Earners of this designation have demonstrated they have reached a benchmark of knowledge, skills and culinary experience of an advanced level in pastry food preparation. They are proficient in food safety and sanitation, culinary nutrition, supervisory management, beverage management and cost control management and prepare food of the highest quality.

Certified Pastry Culinarian (CPC)

Earners of this designation have demonstrated they have reached a benchmark of knowledge, skills and culinary experience of an advanced level in food preparation. They are proficient in food safety and sanitation, culinary nutrition, supervisory management, beverage management and cost control management and prepare food of the highest quality.

Certified Sous Chef (CSC)

Earners of this designation have demonstrated they have reached a benchmark of knowledge, skills and culinary experience of an intermediate level in food preparation. They have a good understanding in food safety and sanitation, culinary nutrition and supervisory management and prepare food to high standards.