Professional chef certifications can lead to career advancement.
Like those in any profession, chefs have certification processes to enable cooks to further their knowledge and gain recognition for work done. Professional chefs with certifications are recognized by their focus. The American Culinary Federation (ACF) offers many different accreditations for culinarians, such as entry-level certifications for administrative and educational focuses. After earning a particular certification, chefs generally have it written in letter abbreviation after the name on their chef's coat.
Designations and Specialties
The ACF has 14 different designations for different fields and levels of cooking. Those in the culinary field actively working as a chef or cook can pursue certifications for chef de cuisine, executive chef and, for those specializing in pastry arts, pastry chef certifications. Chefs who take on roles as administration leaders can obtain a certification for the bookkeeping and human resource roles actively done every day. Chefs who end up teaching can earn a certification designation in culinary education in junior college settings and other places of higher learning.
Steps to Certification
The basic steps to receiving a professional chef certification are to first decide which certification to pursue---often based on work experience. The chef then fills out an application with the necessary educational courses in food safety and nutrition, available online or at accredited colleges. The chef will take two different exams, each with a passing grade, then send all the needed documents with the required fees by mail for certification.
Exams
The exams consist of both a written exam and a practical exam. The written exam consists of 100 questions and requires completion in an hour with a passing grade of 70 percent or higher. The practical exam is a hands-on cooking test under the rules and times outlined for each level of certification. Both the exams have a separate fee, and all take place at ACF-approved locations only.
Practical Exam Evaluators
All practical exams undergo an evaluation and grading process carried out by approved certification evaluators. Three evaluators assess each practical exam, and two must not be affiliated or have a vested interest in the candidate, such as the possibility receiving money, employment or other gifts, if the candidate passes. The two different titles for evaluator are lead evaluators and trainers, each playing a different role in helping the candidate.
Recertification
Once a chef passes any certification, she must undergo a recertification every five years. Recertification involves taking continuing education credits, which include refresher courses in food safety, sanitation and nutrition. These courses are available online, at an approved site or at specific events throughout the year, such as trade shows and hands-on classes.
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