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  1. Programs
  2. Certified Chef de Cuisine (CCC)

Certified Chef de Cuisine (CCC)

American Culinary Federation

Certification

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.

Duration

Not specified

Credits

Not specified

Cost

Members: $250 Nonmembers: $490

Format

Hybrid

What You'll Learn

AI-generated

Key competencies developed through this program

  • Hands-onPerform food preparation techniques across multiple cuisine styles to high culinary standards in professional kitchen settings.
    Developing
Skills & Competencies

Skills developed through this program

  • Identify products for use in advanced cooking applications
  • Apply cooking methods and techniques to advanced food preparation
  • Select and use equipment for foodservice operations
  • Fabricate proteins and food products using industry standards
  • Present finished dishes according to advanced culinary standards
  • Implement recipes and menus in foodservice operations
Career Pathways

Occupations this program prepares you for

Program Details

Detailed information about this program

Education Requirements and Work Experience: Must have supervised at least two full-time people in the preparation of food. Experience must be within the past ten years. High School Diploma/GED plus 100 Continuing Education Hours (CEH) with three years of experience supervising a shift or stations OR 150 Continuing Education Hours (CEH) with three years of experience supervising a shift or stations OR Associate’s Degree in Culinary Arts with three years of experience supervising a shift or stations OR ACFEF Apprenticeship Program with three years of experience supervising a shift or stations Mandatory Course Requirement: 30-hour course in Nutrition 30-hour course in Food Safety & Sanitation 30-hour course in Supervisory Management Courses completed more than five years ago will require an 8-hour refresher in each topic. Courses are available through ACF approved providers or any academic institution. Exam Requirement: Successful completion of written and practical exams.

Requirements

What you need to earn this credential

No requirements listed.

Financial Aid

Eligible funding programs

No funding information available.

Scholarships

No scholarships listed.

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Student Outcomes

Performance metrics for this program

Completion Rate

Not reported

Placement Rate

Not reported

Locations

Where this program is offered

No locations specified.

Related Programs

Programs related to this one

No related programs.

Knowledge
Apply food safety and sanitation protocols throughout all stages of food preparation and service.
Developing
  • KnowledgeApply culinary nutrition principles to menu planning and preparation while maintaining flavor profiles and presentation standards.
    Developing
  • Hands-onExecute knife skills and cutting techniques with precision and efficiency in high-volume kitchen operations.
    Developing
  • KnowledgeDemonstrate supervisory management techniques when coordinating kitchen staff and delegating tasks.
    Developing
  • Hands-onOperate commercial kitchen equipment and tools safely and efficiently following manufacturer guidelines.
    Developing
  • KnowledgeAnalyze recipe requirements and ingredient specifications to ensure proper mise en place and workflow efficiency.
    Developing
  • Hands-onExecute cooking methods including sautéing, braising, roasting, and grilling with consistent quality control across service periods.
    Developing
  • MindsetRespect professional kitchen protocols and team collaboration in fast-paced culinary environments.
    Developing
  • KnowledgeModify recipes and cooking techniques to accommodate dietary restrictions and special requests while maintaining culinary standards.
    Developing
  • Chefs and Head Cooks35-1011.00
    Cooks, Institution and Cafeteria35-2012.00
    Food Preparation Workers35-2021.00