Certified Executive Chef (CEC)
American Culinary Federation
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.
Duration
Not specified
Credits
Not specified
Cost
Members: $250 Nonmembers: $490
Format
Hybrid
What You'll Learn
AI-generatedKey competencies developed through this program
- Hands-onDemonstrate mastery of advanced culinary techniques in food preparation producing dishes of the highest quality standards in professional kitchen environments.Proficient
- KnowledgeApply food safety and sanitation protocols across all kitchen operations to ensure regulatory compliance and public health protection.Proficient
- KnowledgeEvaluate nutritional components and culinary techniques to develop menu items that balance health considerations with culinary excellence.Proficient
- KnowledgeAnalyze cost control data and operational expenses to optimize profitability while maintaining quality standards in kitchen operations.Proficient
- MindsetIntegrate supervisory leadership principles with culinary operations when managing kitchen staff and coordinating production workflows.Proficient
- KnowledgeEvaluate beverage selections and pairings to enhance dining experiences and complement culinary offerings.Proficient
- Hands-onExecute precisely menu production and plating presentations maintaining consistency and aesthetic standards during high-volume service periods.Proficient
- KnowledgeAssess ingredient quality and seasonal availability to make informed procurement decisions that support menu development.Proficient
- MindsetAdvocate for professional culinary standards and kitchen culture when mentoring culinary team members and establishing operational expectations.Proficient
- KnowledgeJustify menu design and pricing strategies based on cost analysis, market trends, and target clientele preferences.Proficient
Skills developed through this program
- Identify products for use in advanced cooking applications
- Apply cooking methods and techniques to food preparation
- Design kitchen layout and select equipment for foodservice operations
- Fabricate proteins and food products using industry standards
- Present finished dishes according to culinary standards
- Develop recipes and menus for foodservice operations
Occupations this program prepares you for
Detailed information about this program
Education Requirements and Work Experience: Five years as a chef de cuisine, executive sous chef or chef in charge of food production in a foodservice operation. Must have supervised at least five fulltime people in the preparation of food. Experience must be within the past ten 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 Beverage Management 30-hour course in Cost Control Management Courses completed more than five years ago, except for Beverage Management and Cost Control Management, 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.
What you need to earn this credential
Internship/Fieldwork/Practicum Requirements
Eligible funding programs
No funding information available.
Scholarships
No scholarships listed.