CEC® Purpose 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. After initial certification, ACF provides recertification to those individuals who document enhanced professional development in compliance with continuing education hour (CEH) requirements.
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.
