In a competitive industry such as ours, it’s important to set yourself apart from the competition. Our certification program, competitions and awards will prove your skills as a professional culinarian and enhance your career opportunities. Learn how with our Certification You tube Q & A
PLAN AND PRACTICE In order to be successful at any challenge, you need to have a plan and practice. Read the guidelines for certification practical exams. Study and review for the written exam. Ask questions, someone who took the qualifying tests can tell you what to focus on. Find a mentor willing to honestly critique your work. This should be an experienced chef practiced at all cooking techniques and flavor profiles that will encourage your to perform at a high level..
Listen to out video with participation of candidates, evaluators, administrators and others who have been certified at various levels. Reach out to the Certification Committee chairs with questions.
Below is a quick overview of the certification process, click the highlighted step to be directed to the ACF National website certification information about each step.
And or reach out to Christine Neugebauer or Andy Marin
Step 1 : Determine your eligibility
Which level of certification do you qualify for? This is based on your education and experince in the industry.
Step 2: Complete the initial application
Complete the application, include all of the necessary documents for your level and get approved at your eligibility level.
Step 3: Certification Exams
For each level there are 2 required exams- The written exam tests culinary knowledge. The practical exam evaluates skill and culinary proficiency.
Step 4: Final Application
After completing the written and practical examinations a final application must be completed and submitted to National ACF along with the documentation/passing forms from the written and practical exam and the remaining certification fee.
Other Key concepts to focus
Sanitation- Review sanitation
Organization - Develop a timeline and practice it
Developing your menu for the practical
You will need typed copies of the menus for the day of your evaluation
You should highlight cooking techniques, knife cuts and required ingredients, which helps you focus on the details and the evaluators as well. Remember this is an evaluation of your skill level, not a competition.
You tube Video links
The certification Q & A PowerPoint discussion was produced by ACF Philadelphia and includes : potential candidates, evaluators, mentors and certified chefs new and old,
who were planning to participate in a future certification evaluations.
Listen to Part 1 and then Part 2
Prepared by Christine Neugebauer CEC AAC MBA
Certification Presentation Part 1
Certified Culinarian Fabricate that Chicken