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Professional Development
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ACF Certification
Differentiate Yourself
With thousands of chefs competing in the job market, it is essential to prove your culinary competency. Certification through the American Culinary Federation demonstrates skill,
knowledge and professionalism to the food service industry.
Specialized Designations
Open to chefs, cooks, bakers, culinary educators and administrators ACF
offers 14 different certification designations.
What ACF certification means to an employer
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Your skills and culinary expertise have reached a set benchmark
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You are well versed in culinary nutrition and food safety and sanitation
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You understand the responsibilities of culinary supervisory management
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You recognize the importance of high standards for food preparation
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You take charge of your professional development and career
For more information check out the American Culinary Federation website www.acfchefs.org
Starting July 13, ACF will be using Comira, a computer-based testing company, for all certification written exams. Comira has more than 500 convenient U.S. testing sites with extended testing hours. Test registration will be via a toll-free phone number or online.
ACF Certification Q&A ~ also see Q&A below
Please read through the information below and bring all the necessary items for you specific exam.
Application for Practical (rev 3-10)
Practical Exam Candidate Guide
Important notes for candidates
What HTC and the ACF/MCC will provide
Why is there a new CEC exam and what is it like? As most of you know by now, the Certification Commission performed a job analysis which resulted in a detailed list of the knowledge and skills needed by today’s successful Certified Executive Chef. The job analysis brings validity and value to ACF certifications. The exam is 100 multiple choice questions and candidates will have up to 1 ½ hours to complete.
How do CEC candidates prepare for the New CEC Exam? Practice Exams have been developed to reflect the same topics and weight as the actual exam. These exams are an optional study tool and available at e-culinary. Reference material list is also listed on the CEC certification web page.
Please contact the ACF Certification Department if you have any questions. (800-624-9458 begin_of_the_skype_highlighting 800-624-9458 end_of_the_skype_highlighting begin_of_the_skype_highlighting 800-624-9458 end_of_the_skype_highlighting)
Certification Co-Chairs of the ACF/MCC are Robert Velarde, CEC & Chris Dwyer, CEC, CCA, AAC, ACE and ACE Trainer Level 3
Approved Certification Evaluators of Minnesota
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Frequently Asked Questions
| Question: |
Is the china provided and is there a plate warmer we can use or perhaps an extra oven that candidates could share to heat plates? |
| Answer: |
No, bring all your China. There will be a proof box to keep plate warm |
| Question: |
Do you provide receptacles for scraps that we keep? |
| Answer: |
Bring a bus tub, we will look at everything before it goes in the trash except plastic and paper |
| Question: |
Will the warewashing machine and sinks be prepared for us? |
| Answer: |
yes bring an assistant |
| Question: |
What standards do you use for plate presentation and garnishes? |
| Answer: |
No confetti, classic dishes get it's classic garnish. Keep it simple |
| Question: |
Which foods, spices, herbs, and seasonings are provided including oils, vinegars, etc...? |
| Answer: |
None, bring your Mise en Place |
| Question: |
Do I have to make my own stocks and bring them in a cooler or something? |
| Answer: |
Yes, they will be tasted for base enhancements |
American Culinary Federation Minneapolis Chef's Chapter
P.O. Box 28191
Crystal, MN 55428
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