Certification Overview
Savory levels of Certification are available for all types of cooks, from beginners to masters of the culinary arts.
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Certification Category
Culinary -
Certification For
Cooking Professionals -
Certifying Body
American Culinary Federation
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Certified Culinarian (CC)
An entry level culinarian within a commercial foodservice operation responsible for preparing and cooking sauces, cold food, fish, soups and stocks, meats, vegetables, eggs and other food items.
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Certified Sous Chef (CSC)
A chef who supervises a shift or station(s) in a foodservice operation. Equivalent job titles are sous chef, banquet chef, garde manger, first cook, a.m. sous chef and p.m. sous chef.
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Certified Chef de Cuisine (CCC)
A chef who is the supervisor in charge of food production in a foodservice operation. This could be a single unit of a multi-unit operation or a free-standing operation. He or she is in essence the chef of the operation with the final decision-making power as it relates to culinary operations.
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Certified Executive Chef (CEC)
A chef who is the department head usually responsible for all culinary units in a restaurant, hotel, club, hospital, or foodservice establishment, or the owner of a foodservice operation. In addition to culinary responsibilities, other duties include budget preparation, payroll, maintenance, controlling food costs and maintaining financial and inventory records.
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Certified Master Chef (CMC):
The consummate chef. A CMC®possesses the highest degree of professional culinary knowledge, skill, and mastery of cooking techniques. A separate application is required, in addition to successfully completing an eight-day testing process judged by peers. Certification as a CEC® or CEPC® is a prerequisite.
