Certification Overview
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Certification Category
Culinary -
Certification For
Baking and Pastry Professionals -
Certifying Body
American Culinary Federation
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Certified Pastry Culinarian (CPC)
An entry-level culinarian within a pastry foodservice operation responsible for the preparation and production of pies, cookies, cakes, breads, rolls, desserts, or other baked goods.
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Certified Working Pastry Chef (CWPC)
A pastry chef who supervises a pastry section or shift within a foodservice operation and has considerable responsibility for the preparation and production of all pastry items.
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Certified Executive Pastry Chef (CEPC):
A pastry chef who is a department head, usually responsible to the executive chef of a food operation or to the management of a pastry specialty firm. A CEPC® has supervisory responsibility as well as administrative duties
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Certified Master Pastry Chef (CMPC)
A CMPC® possesses the highest degree of professional knowledge, skill and mastery of cooking techniques as they apply to baking and pastry. A separate application is required, in addition to successfully completing an 8-day testing process judged by peers. Certification as a CEC® or CEPC® is a prerequisite.
