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. ACF Certification Requirement: Current CCC, CEC, CEPC Certified Culinary Administrator® Candidate Handbook Download Handbook Education Requirements and Work Experience: Three years as an Executive Chef with fiscal responsibility over food service operations. Must have supervised at least three full-time people. Experience must be within the past 10 years. High School Diploma/GED plus 150 Continuing Education Hours (CEH) OR 250 Continuing Education Hours (CEH) OR Associate's Degree in Culinary Arts OR ACFEF Apprenticeship Program Mandatory Course Requirement: 30-hour course in Nutrition 30-hour course in Food Safety & Sanitation 30-hour course in Supervisory Management 30-hour course in Advanced Sanitation (HACCP) 30-hour course in Human Resource Management Courses completed more than five years ago (except Advanced Sanitation and HR Management), also 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 exam. Additional Requirement: Written Narrative: A 400 (minimum) typed word narrative detailing your job duties and responsibilities, particularly as they relate to administrative and fiscal responsibilities.