Certified Fundamentals Cook (CFC)
Issued by
Rouxbe Global Food Group
The course objective is to provide students with the related training instruction that counts towards the Certification as Fundamentals Cook (CFC) after completing the program and exams. The CFC program offers a minimum of 1,000 hours of on-the-job learning at a work site or school and 90 hours of related instruction. Upon completion of this course, students will possess the knowledge and skills in safety and sanitation, nutrition, and an introduction to food service.
Additional DetailsSkills
Earning Criteria
Standards
Certified Fundamentals Cook (CFC) is approved for 90 continuing education units by the Certifying Board for Dietary Managers (CBDM) as a Prior Approved Program.
Rouxbe is an ACFEF-approved related technical instruction (RTI) provider and program coordinator. Certified Fundamentals Cook (CFC) is recognized as an American Culinary Federation Education Foundation Approved Program for 90 Continuing Education hours and certification at the ACF level of Certified Fundamentals Cook.
The ACFEF Apprenticeship Committee created a set of national guidelines for apprenticeship standards. The program received the 21st Century Registered Trailblazers and Innovators Award by the U.S. Department of Labor for its partnership with the U.S. Army. Rouxbe is the official apprenticeship partner of the ACFEF.
Endorsements
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American Council on Education
This credential has been successfully evaluated by the American Council on Education for college credit. It is recommended for a total of 7 college credits. For more information about ACE Learning Evaluations, visit www.acenet.edu. -
American Council on Education
3 semester hours in Introduction to Food Service in the lower-division undergraduate category -
American Council on Education
3 semester hours in Culinary Nutrition in the lower-division undergraduate category -
American Council on Education
1 semester hour in Food Safety and Sanitation in the lower-division undergraduate category
