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.
- Cost
Members: $250 Nonmembers: $490Show moreShow less
- Format
Hybrid
Eligibility Calculator
Which aid programs apply to this program?
Program Pathways
Credentials this program stacks toward
No program pathways.
Program Details
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.
Requirements
What you need to earn this credential
Internship/Fieldwork/Practicum Requirements
Financial Aid
Eligible funding programs
No funding information available.
Scholarships
No scholarships listed.