ACF Certified Executive Chef® (CEC®)

Issued by 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.

Type Certification
Level Advanced

Additional Details

Skills

Earning Criteria

Minimum of five years of work experience as a Chef de Cuisine, Executive Sous Chef, Pastry Chef, or chef in charge in a foodservice operation, supervising at least five full-time people in the preparation and production of food. Work history must be current within the last 10 years.
Must show the equivalent of an Associate's degree in Culinary Arts through combination of education and work experience and completion of 30 hours each in Food Safety and Sanitation, Nutrition, Cost Control Management, Beverage Management and Supervisory Management.
Successful completion of written exam to evaluate culinary knowledge AND practical exam to assess skill proficiency.