Certified Culinary Administrator...The Certified Culinary Administrator® (cca®) certification is designed to identify those chefs and inform the public of individuals who have demonstrated

Certified Culinary Administrator®

candidate handbook

2

Certified Culinary Administrator® can di date han db ook

Table of ContentsCertification Overview and General Policies

Why become an ACF Certified Culinary Administrator® (cca®)? 4

Mission Statement 4

cca® Purpose 4

Certification Body 4

Certification Commission Mission Statement 4

Non-Discrimination Policy 4

ADA Compliance 4

Code of Ethics 4

The Certification Process

Step 1: Determine Eligibility 5

Prerequisite Requirements 5

Documentation of Work History 5

narrative 5

Documentation of Education and Continuing Education Hours (CEH) 5

Completion of Mandatory Education 5

Step 2: Complete the Initial Pre-Approval Application 5

Estimated Cost of Certification 6

Step 3: Notification of Eligibility 6

Step 4: Certification Examination 6

Purpose of Exam 6

Written Exam Parameters: 6

Written Exam Registration 6

Written Exam Scoring 6

Written Exam Retake Policy 6

Appeal Procedure 6

Step 5: Final Application 6

Step 6: Official Announcement of Certification 7

Designation Usage Policy 7

The Recertification Process

Step 1: Complete Required Refresher Courses 7

Step 2: Determine Remainder of CEH Required 7

How to Earn Continuing Education Hours (CEH) 7

Step 3: Complete Recertification Application 7

Step 4: Notification of Recertification 8

Certification Expiration 8

CCA® Narrative At-A-Glance

Description of Narrative 9

Narrative Requirements 9

Acceptable Narrative Determination 9

3


CCA® Written Examination At-A-Glance

Description of Exam 9

Exam Administration 9

Written Exam Facility Requirements 10

Test Administration 10

What to Expect 11

Taking the Written Exam 11

Exam Results 11

Retesting Policy 11

Passing Score Determination 11

Optional Practice Exam 12

Written Exam Specifications 12

Rccommended Reference Material 12

Appendices

Initial Pre-Approval Application 13

Employment Documentation Form 13

Example Score Report – PSI Written Exam 13

Final Application 13

Approved CEH 14

Recertification Application 14

Recertification after Expiration Policy 14

CEH Submittal Form 14

©2019 American Culinary Federation, Inc. All rights reserved. No part of this document may be disclosed or reproduced in any form without express written consent of the American Culinary Federation.

4


Certification Overview and General Policies

Why become an ACF Certified Culinary Administrator® (CCA®)?With thousands of chefs competing in the job market, it is essential to prove culinary competency. Certification through the American Culinary Federation demonstrates skill, knowledge, and professionalism to the foodservice industry. Certification encourages elevation of culinary career path and/or position.

Certification shows employers that a Certified Culinary Administrator® has reached a benchmark of skills and culinary experience with high standards for food preparation. It shows working knowledge of culinary nutrition, food safety and sanitation and supervisory management has been demonstrated. The certificant is in control of their professional development and career, and this increased quality, knowledge and motivation is passed on to other staff. Certification reassures consumers that the food they eat is prepared to the highest standard.

Mission StatementThe Certified Culinary Administrator® (cca®) certification is designed to identify those chefs and inform the public of individuals who have demonstrated a standard level of culinary competence and expertise through education, experience, knowledge and skills consistent with the executive chef level.

CCA® PurposeACF awards the title of Certified Culinary Administrator® and its acronym (CCA®) to individuals meeting the educational, experience and testing requirements for the certification. Only those chefs who have met all of the certification requirements are entitled to use the CCA® credential.

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

Certification BodyThe ACF Certification Commission is working hard to add value and credibility to ACF certifications. The Commission was formed to guide and strengthen the certification program through an accreditation process.

Certification Commission Mission StatementThe American Culinary Federation Certification Commission, being an autonomous entity within the ACF, is committed to developing, implementing and monitoring a validated process of globally recognized certifications based on skills, knowledge, integrity and equality through an achievable process for all culinary professionals.

Non-Discrimination PolicyThe Certification Commission does not discriminate among applicants or certificants on any basis that would violate any applicable laws, including race, color, religion, creed, age, gender, national origin or ancestry.

If you have questions or concerns about certification, please contact the ACF Certification Department at 1-888-817-5344.

ADA ComplianceThe ACF Certification Commission provides reasonable accommodations in accordance with the Americans with Disability Act (ADA) for individuals with documented disabilities who demonstrate a need for accommodation. In accordance with the Americans with Disabilities Act, ACF does not discriminate against individuals with disabilities in providing access to its examination program. The complete ADA policy can be found in the Certification Commission Policies and Procedures document on the ACF Website or can be requested from the ACF National Office.

All requests for accommodations must be submitted by the applicant by completing the Request for Special Accommodation Form. All requests for accommodations should be directed to the ACF National Office, attention to the Certification Department.

Code of EthicsThe ACF Certification Code of Ethics provides guidance to professional cooks and chefs in their professional practice and conduct. The actions, behaviors and attitudes of our members and certificants are consistent with the ACF commitment to hospitality, foodservice and public service. Every individual who is a full member and/or certified by the American Culinary Federation shall abide by this certification code of ethics. Any action that violates the purpose and principles outlined by the certification code of ethics shall be considered unethical.

Ethics enforcement procedures are intended to permit a fair review of alleged violations of the ACF Certification Code of Professional Ethics or other egregious conduct in a manner that protects the rights of the individuals while promoting understanding and ethical behavior. A complete Certification Code of Ethics can be found on the ACF website or can be requested from the ACF National Office, attention to the Certification Department.

5


The Certification Process

Step 1: Determine EligibilityEligibility is based on a chef’s work experience and educational background.

• Prerequisite Requirements

To be eligible to apply for CCA® Certification, candidates must either be a current CCC®, CEC® or cePc®. Any candidate who does not hold one of the certifications, will be asked to obtain one before applying for the CCA® Certification.

• Documentation of Work History

Candidates must provide employment verification of a minimum of three years of work experience as an Executive Chef with fiscal responsibility over foodservice operations. Candidates must have supervised at least 3 fulltime personnel. Experience must be within the last ten years.

• Narrative

Candidates will provide a narrative detailing job duties and responsibilities as they relate to administrative and fiscal responsibilities. The narrative should be typed in essay format, written in first person point of view and address information concerning work experience as an administrator.

• Documentation of Education and Continuing Education Hours (CEH)

A candidate can take a variety of educational paths to meet the education requirement. A candidate with a High School Diploma/GED or a candidate with an Associate’s Degree in Culinary Arts does not need any additional CEH to meet the educational requirement. If a candidate does not have a High School Diploma/GED, they are required to show at least 250 hours of continuing education. Graduates of an ACFEF Apprenticeship program must have an additional 50 CEH to meet eligibility requirements. Hours earned for mandatory courses and/or refreshers can be counted toward hours required for continuing education.

• Completion of Mandatory Education Courses

Candidates should provide documentation of five 30-hour courses in Nutrition, Food Safety and Sanitation, Advanced Sanitation (HACCP), Human Resource Management and Supervisory Management. If these courses were taken more than five years ago, an 8-hour refresher course is required for Nutrition, Food Safety and Sanitation and Supervisory Management only. These courses are available (online) through ACF approved providers and/or any academic institution.

Step 2: Complete the Initial Pre-Approval ApplicationComplete and submit pre-approval application, including all required documentation.

• Educational documents may be copies of diplomas, transcripts, certificates of completion (including date and hours), etc.

• Mandatory education course certificates should be included with the application. Certificates should include course title, completion date and number of hours earned.

• Work experience documentation may be verified on employment documentation forms or letters from past or present employers on company letterhead. If not available, copies of tax records or W-2 stating time frame of work are acceptable in conjunction with validated letters from former culinary peers attesting to your employment, job title, duties and number of employees managed.

- As a business owner, employment documentation may be an official letter on company letterhead from a certified accountant or a copy of either your Schedule C, K-1 or Form 1120-S tax documentation for each year.

• Please contact the National Office to verify any documentation that may already be on file.

Submit application and documentation of completed requirements to ACF for pre-approval.

Submit Application to: American Culinary Federation 180 Center Place Way St. Augustine, FL 32095 Fax: 904-940-0742 Email: [email protected]

6


Estimated Cost of Certification

Application Fee Written Exam Fee Final Application Fee Estimated Total

Member Estimated Costs

$50 $75 $200 $325

Non-Member Estimated Costs

$100 $75 $300 $475

Step 3: Notification of EligibilityThe ACF Certification Department will review applications and documentation (i.e., dates of completion, work history and mandatory course work). Once you have been notified that your pre-approval application is approved, you can schedule the written exam. Testing documentation will be needed for final certification approval. Certification must be completed within three years of approval. If certification is not complete within three years, reapplication will be required.

Step 4: Certification ExaminationThe written exam is the only required exam for the CCA® Certification. The written exam evaluates culinary knowledge related to administrative duties in a foodservice operation.

Purpose of ExamThe purpose of the CCA® written exam is to objectively measure the knowledge of a candidate to determine if they meet the standards required for an entry level or minimally competent CCA®.

Written Exam ParametersCandidates have 60 minutes to complete the 100 question multiple-choice exam, which may be taken at any PSI approved test site. Candidates will receive scratch paper and a pencil at the test site. The use of a basic, 4-function calculator is allowed.

Written Exam Registration: To schedule the written exam call PSI at 1-800-211-2754 or register at the PSI Online Registration Site. Advance registration is required and non-refundable. The written exam is $75 paid directly to PSI. Candidates must schedule written exam within one year of receiving ACF approval.

Written Exam Scoring: - Score of 70 is required to pass.

- Score is valid for two years.

Written Exam Retake Policy: There is a 14-day waiting period required before scheduling any additional exam attempts. Testing fees are assessed for each attempt.

Appeal ProcedureCandidates and certificants are entitled to appeal determinations made by the Certification Commission regarding:

1. the Commission’s interpretation of standards, including candidate eligibility determinations and certificate recertification determinations;

2. content of the exam and/or keyed responses to items;

3. alleged inappropriate exam administration procedures; and

4. alleged testing conditions severe enough to cause a major disruption of the exam process.

Appeal procedures are detailed in the Policies and Procedures document, which is available on the ACF website or can be requested from the ACF National Office.

Step 5: Final ApplicationUpon successful completion of the written exam, submit final application, along with appropriate documentation (written exam passing form) and remaining certification fee. Include all back-up documentation, no originals (copies only).

Nutrition, food safety and sanitation and supervisory management must be current at time of final application; if not, a refresher course may be required before CCA® certification is finalized and approved.

7


Step 6: Official Announcement of CertificationThe ACF Certification Department will review final application and exam documentation, before notifying candidates of approval (please allow 2-3 weeks for processing). You will be notified by email that the application is received. Once certification is approved, your certification letter and certificate will be mailed. CCA® certifications are valid for five years.

ACF would like to share your certification accomplishments in ACF communications. If you would like to share your accomplishment, please feel free to utilize the Brand You! Toolkit available on the ACF website. If you prefer this information not be shared, please be sure to check box on final application to opt out.

For more information, call us at 1-888-817-5344, or mail us at [email protected].

Designation Usage PolicyACF has a Designation Usage policy that certificants must follow. Each certificant accepts and assumes all, and the sole, responsibility for understanding and satisfying legal requirements of the ACF Designation Usage Policy, and any Procedural requirements of ACF Designation usage, including those requirements applying to the use, display, and/or advertising of any ACF Designation. It is the responsibility of such certificants to ensure that the use of any ACF Designation on professional and business related materials (e.g., stationary, signs, business cards, flyers, chef coats, yellow pages or other advertisements and marketing materials) is NOT in conflict with this Policy and Procedure, or with the laws of the nation, state or territory in which that individual or entity conduct business.

A complete Designation Usage Policy can be found on the ACF website or requested from the ACF National Office.

The Recertification ProcessThe purpose of the CCA® recertification program is to enhance the continued competence of certificants and to reaffirm certificant knowledge in food safety and sanitation, nutrition and supervisory management. ACF recertification is required every five years. To maintain your ACF certification, you are required to earn a minimum of 40 continuing education hours (CEH) during the five-year certification period, as your CCC®, CEC® or cePc® Certification will require 80 CEH.

CEH are experiences that assist in the development or enhancement of the knowledge and skills directly related to the individual’s professional occupation. We recommend you maintain a folder or copies of your official certificates and letters, conference registrations, transcripts, etc. in order to keep track of your progress.

As an ACF Certified Member, you may also take advantage of the CEH Tracking program. Fill out the CEH Submittal form for each, and submit your official certificates, letters, conference registrations, etc. Once recorded, you will be able to view them online through your member profile list. When it is time for your recertification, simply print out the member profile CEH list and submit it with your application.

Step 1: Complete Required Refresher CoursesFood Safety and Sanitation must be current (completed no more than five years ago) for every recertification. An 8-hour refresher, state issued sanitation card or ServSafe can be used to fulfill the requirement.

Nutrition and Supervisory Management refreshers (8-hour minimum) are only submitted one time for recertification once original 30-hour courses are more than five years old.

Step 2: Determine Remainder of CEHs NeededIf a candidate holds multiple certifications, their CEH requirement is 80 CEH for the first, or primary, certification, 40 CEH for the second certification and 20 CEH for each subsequent certification designation. (Example: Chef Jones currently holds a CEC®, CCE®, CCA®. When she is ready for recertification, she will need to complete 80 for her first designation, CEC®, then 40 for her second designation, CCE® and 20 CEH for her third, CCA®, which will total 140 CEH.)

How to Earn Continuing Education Hours (CEH)CEH can be earned through a variety of professional development activities. Information on general categories of approved professional development activities are can be found on the ACF website. In addition, the ACF website provides a service to certificants, which lists approved CEH providers and courses. ACF does not require any specific course or vendor to be used for CEH. CEH activities and courses offered by ACF approved CEH providers are varied in nature to allow professional development based on professional and culinary needs.

Step 3: Complete Recertification ApplicationProvide the necessary documentation of your Continuing Education Hours (CEH). Documentation must include the number of hours taken, completion date and educational topic. Please do not send original certificates. Complete the application, secure all paperwork together and include payment.

http://http://www.acfchefs.org/download/documents/certify/certification/toolkit.pdf

mailto:certinfo%40acfchefs.net?subject=

8


Step 4: Recertification NotificationThe ACF Certification Department will review the recertification application and CEH documentation, and will notify you of approval (please allow 2-3 weeks for processing). You will be notified by email that the application is received and again once it is approved. Certified certificants can view and print certificates through the member profile page on the ACF website. If you would like your certificate printed and mailed, please check the box on the recertification application. CCA® Certifications are valid for five years.

ACF would like to share your certification accomplishment in ACF communications and industry publications. If you prefer this information not be shared, please be sure to check box on recertification application.

Certification ExpirationIf a certificant allows their certification to expire, they are granted a 90-day grace period to finalize and submit their payment. If a candidate’s expiration surpasses the grace period, they must adhere to the Recertification after Expiry Policy. The policy has provisions in place to allow chefs to recertify if their certification expired 12 months in the past or less. If the certification expiration date is longer than 12 months ago, candidates must certify based on all current eligibility requirements, including education, mandatory courses/refreshers and relevant work history (within the previous ten years), as well as the testing requirements (written and practical examinations).

9


CCA® Narrative At-A-Glance

Description of NarrativeThe narrative was developed to provide a more complete understanding of the culinary work experience for administrative duties, both including and beyond the scope of the foodservice operation modules. The narrative documents the separate culinary units and which duties are attributed to the culinary units supervised.

Narrative RequirementsThe narrative should be a 400 (minimum) word typed description of job duties and responsibilities, particularly as they relate to administrative and fiscal responsibilities. Include such items as operations, departments and people supervised, direct reports, daily, monthly and yearly responsibilities. A CCA® is a culinary professional who demonstrates proficiency in culinary knowledge, leadership, human resources, operational management and business planning skills. The key knowledge areas are listed below, and the narrative should briefly expand on experience in some of these areas.

• Labor Laws - Federal • Standard Operating Procedures

• Personnel Management • Financial Management

• Leadership • Marketing

• Communication Skills • Public Relations

• Purchasing • Strategic Planning

• inventory • Concept Engineering

• Cost Accounting

These key knowledge areas correlate directly to the knowledge bases required to successfully complete the written exam.

Acceptable Narrative DeterminationA certification staff member will review the narrative to determine whether it details an appropriate amount of information to document the work experience. If the narrative is not considered acceptable, the staff member will reach out to the chef for a re-write of the narrative. There is no time limit associated with the CCA® Narrative.

CCA® Written Exam At-A-Glance

Description of ExamCandidates have 60 minutes to complete the 100-question multiple choice exam. Candidates will receive scratch paper and a pencil at the test site. The use of a basic, 4-function calculator is allowed.

Exam AdministrationWritten exams are administered by PSI. Candidates can register for the exam by calling 1-800-211-2754, Monday through Friday, 7:30 am – 10 pm Eastern Time, Saturday and Sunday 9 am- 5:30 pm Eastern Time, or register online at the PSI Online Registration Site.

• The written exam fee is $75 and is paid directly to PSI.

• PSI has a 24-hour cancellation policy.

• Written exam scores are valid for two years.

10


Written Exam Facility RequirementsTo ensure consistency throughout the certification testing program, all testing facilities will offer candidates a high-level testing venue which includes appropriate equipment and space configurations as specified in the guidelines below:

General• Test Center must conform to local building, sanitation & health codes, as well as meet ADA requirements

• Building and grounds must be clean and in good condition

• Exits must be clearly marked and unobstructed

• Fire extinguishers required and in working order, location well marked and easily accessible

• Emergency exits must be clearly identified and clear of obstructions

• First-Aid kits must be stocked and easily accessible

• Restrooms must be located in the same building as the testing center

• Restrooms must be clean, supplied with necessary items, and in working order

• Adequate parking must be available near the testing center location

Test Room Physical Space• Test room must be large enough to comfortably place testing stations and chairs

• Testing terminals must be arranged so that an applicant cannot view a computer monitor at one of the other work stations. Partitions are required between each workstation.

• Test station table surface must be large enough to accommodate the monitor, keyboard, mouse pad and applicable testing materials. A recommended size would be 42” x 36”.

• Testing area must be located so candidate will not be disturbed by foot traffic, loud conversation or outside noise.

• Testing room shall be free from any other activity during testing sessions; during non-testing time, the testing room may be available for other uses.

Test Room Environment• Temperature must be consistent and comfortable

• Test room must be well-ventilated, with continuous air circulation

• Test room must be lit so that each candidate can read all diagrams, charts, etc., and read the computer screen with no glare.

Security and Surveillance• Testing must take place in a separate room with a closable door

• Proctor station and printer must be located outside of the testing room

• Video surveillance system must provide 100% surveillance during testing session and include a DVR w/30 day retention

• Testing room door must be lockable, restricting any unauthorized access

• All testing material must be secured when not in use

• The testing room may be used for other purposes when not being used for testing

Equipment and Supplies• Copy machine or scanner to provide copies of candidate IDs and test eligibility documents

• A locking file cabinet to secure test materials and candidate documents

• Ream of clean paper to be issued to candidate, if applicable, and pencils

Test AdministrationPSI conducts training of all written exam proctors. Each test site/proctor has been issued a proctor ID code and a Proctor Manual.

11


What to ExpectWhen you arrive at the PSI written exam test center, the written exam proctor will:

• Ask candidates to provide photo identification.

• Have the candidate sign-in on a daily log sheet.

• Issue scratch paper and pencil.

Candidate should bring:

• Photo ID with signature, acceptable forms are: Driver’s license, Government ID card, Passport or Alien residency card.

- Candidates that do not produce a valid ID at the scheduled appointment will not be allowed to take the test.

Taking the Written ExamThe proctor can explain the use of computer hardware and run Demo Test if requested. The proctor will review the candidate’s personal information on the screen with the candidate. All items must be correct, if not, make the necessary changes. The proctor will select candidate’s test. If the candidate has two or more exams, select the exam the candidate has scheduled to take first.

Candidate will be asked to:

• Verify the type of exam.

• Complete a survey with comment section at the end of the exam.

• Stay in exam room. The proctor will monitor the test and candidate at all times.

• Take a break, if necessary; however, time given for the exam continues uninterrupted.

The proctor is available to answer any candidate questions pertaining to the software. The proctor must not express opinions regarding test questions or answers prior to, during or after a test session.

Certification Description Duration of Exam Number of Questions Passing Score

Certified Culinary Administrator® (cca®)

Multiple Choice 60 Minutes 100 70

Written Exam Question Make-up• 40% Human Resources

• 40% Operational Management

• 20% Business Planning

Exam ResultsThe proctor will print out the candidate’s exam results at the conclusion of the exam, as well as collect the scratch paper and pencils. The candidate will be asked to sign out on daily log sheet.

The printed results will serve as your official score report. A copy of the candidate’s exam results will be submitted with the ACF CCA® Final Application. The passing score is 70.

For failing candidates, in addition to providing the overall score, the score report also provides a breakdown of how the candidate performed in each of the exam content areas to assist them in refreshing in the event they choose to retest. The candidate who received a failing score will be allowed to retest per the retesting policy.

Retesting PolicyThere is a 14-day waiting period required before scheduling any additional exam attempts. Testing fees are assessed for each attempt.

Passing Score DeterminationThe methodology to determine the cut score or passing point used in this examination is a criterion referenced approach called a modified Angoff Technique. The testing profession considers this technique to be one of the most defensible criterion-referenced methods available for setting passing points. It relies on the pooled judgments of content experts. For example, in this approach, a group of experts is asked to judge each item on the test. The criterion used to judge each item is formed into a question: “What is the probability that a ‘minimally acceptable’ candidate will answer the question correctly?” This question prompts the judges to consider a group of minimally acceptable

12


candidates and what proportion of that group will answer each item correctly. The average of the proportions, or probabilities, is multiplied by the total number of items on the test. The result then represents the “minimally acceptable” score. The final passing score for this examination is based on this pooled judgment and includes a statistical adjustment for testing error.

Optional Practice ExamsOptional practice exams are available for purchase. Purchase or completion of the practice exams is not required for certification. The practice exam resembles the actual exams in style and composition, but they are not the actual exams. Passing the practice exam does not guarantee success in passing the actual ACF certification exams, but should give you a good indication of your readiness to take those exams.

Written Exam SpecificationsTopics Include:1. Labor Laws- Federal

2. Personnel Management

3. Leadership

4. Communication Skills

5. Computer Skills

6. Purchasing

7. inventory

8. Cost Accounting

9. Standard Operating Procedures

10. Financial Management

11. Marketing

12. Public Relations

13. Strategic Planning

14. Concept Engineering

Recommended Reference MaterialsStrategic Management and Business Policy, 9th Edition Author: Wheelen, T.; Hunger, J.; Publisher: Prentice Hall Pub. Date: 2003

Entrepreneurial Finance, 4th Edition Author: Adelman, P.; Marks, A. Publisher: Prentice Hall Pub. Date: 2006

Fundamentals of Management, 6th Edition Author: Robbins, S.; DeCenzo, D.; Moon, H. Publisher: Prentice Hall Pub. Date: 2000

Principles of Food, Beverage, and Labor Cost Controls, 8th Edition Author: Dittmer, P.; Keefe, J. Publisher: Wiley Pub. Date: 2005

Foodservice Organizations: A Managerial and Systems Approach, 6th Edition Author: Gregoire, M.; Spears, M. Publisher: Prentice Hall Pub. Date: 2006

Business Analysis with Microsoft Excel, 3rd Edition, Author: Carlberg, C. Publisher: Que Publishing Pub. Date 2007

Microsoft Word 2002 Made Easy Author: Layman, K.; Hart, L. Publisher: Prentice Hall Pub. Date: 2001

13


Appendices

American Culinary Federation, Inc. • 180 Center Place Way • St. Augustine, FL 32095 • Toll-free: (800) 624-9458 • Fax: (904) 940-0741 • www.acfchefs.org

Once completed either email to [email protected], mail this form and payment to the address above or fax to the number above.

Personal InformationFirst Name: MI: Last Name: ACF #:

Home Phone: Cell Phone: Email:

Home Address:

City: State: Zip:

LinkedIn: Facebook: Twitter: Instagram:

By providing your social media account information, you are agreeing to allow ACF to contact you via these channels.

Mandatory RequirementsInclude proof of education, courses and work experience with application. Acceptable documents include copies of transcripts, diplomas, certificates of completion and employment verification letters on company letterhead. Do not send originals.

1. Education Date Completed Documentation Included

High School Diploma /GED plus *150 CEHs or

*250 Continuing Education Hours or

Associate's Degree in Culinary Arts or

ACFEF Apprenticeship Program plus 50 CEHs

Courses

30-Hour Culinary Nutrition

30-Hour Food Safety & Sanitation

30-Hour Culinary Supervisory Management

30-Hour Advanced Sanitation (HACCP)

30-Hour Human Resource Management

Eight hour refresher course required if initial 30-hour courses are older than five years.

8-Hour Refresher Culinary Nutrition

8-Hour Refresher Food Safety & Sanitation

8-Hour Refresher Supervisory Management

*30 hour courses in Nutrition, Food Safety and Sanitation, Supervisory Management, Advanced Sanitation and Human Resource Management counts toward continuing education.

2. Work Experience: Three years as an Executive Chef with fiscal responsibility over foodservice operations. Must have supervised at least three full-time people. Experience must be within the past 10 years.

Place of Employment Title mm/dd/yy mm/dd/yy Documentation Included

3. CCC®, CEC® or CEPC® Status: (Must be current CCC®, CEC® or CEPC®) Renewal date:

Step 1: Initial CCA® Pre-Approval ApplicationCertified Culinary Administrator®

AAAEAKALAPARASAZCACOCTDEFLFMGAGUHIIAIDILINKSKYLAMAMDMEMHMIMNMOMPMSMTNCNDNENHNJNMNVNYOHOKORPAPRPWRISCSDTNTXUTVAVIVTWAWIWVWY

Initial (Step 1) ApplicationClick here www.acfchefs.org/download/documents/certify/certification/app_pre-approval_cca.pdf


American Culinary Federation

Employment Documentation Form

The certification program of American Culinary Federation, Inc. (ACF) recognizes those individuals who have demonstrated that they meet the minimum standards set for each level of certification. Those who earn certification are viewed as highly competent, respected professionals who are knowledgeable in their positions.

Please complete the information below on behalf of the individual applying for certification. Acceptance into the ACF certification program is, in part, contingent on documentation and verification of past and present employment.

Please tyPe or Print clearlyTo: Date:

This letter will verify that was employed by

this establishment from to .

His/Her official position/title during this period was ,

and he/she supervised a minimum of full-time personnel in the performance of food preparation responsibilities.

Duties anD resPonsibilities

I attest that the above information is true and understand that any misinformation provided may adversely affect the candidacy of stated certification applicant.

Printed Name:

Daytime Phone: Email: Title:

Name of Establishment:

Address of Establishment:

City: State: Zip:

Signature:

a blank copy of this form should be sent to each employer.

The ACF Certification Commission

EDF110116


Employment Documentation FormClick here www.acfchefs.org/download/documents/certify/ACF_Certification_Employment_Documentation.pdf

LAST NAME, FIRST NAME, MIDDLE NAMEADDRESSCITY, STATE ZIP

CANDIDATE ID NUMBER:06/06/2016EXAMINATION DATE:SAMPLE000

CONTROL ID:BOOKING ID:

12345671234567


Certified Culinary Administrator® (CCA®)

You have passed this examination.

This report represents official documentation of your ACF Certification examination results. When submitting the final application for certification, submit a photocopy of this report with your certification paperwork.

This examination result is valid for ACF certification for two years from the test date noted above. If you have any questions about ACF certification, please contact the ACF National Office at 1-800-624-9458.

Example Score Report - Comira Written Exam


Step 2: Final CCA® ApplicationCertified Culinary Administrator®

Once completed either email to [email protected], mail this form and payment to the address above or fax to number above.



Home Address:

City: State: Zip:

Name (as it should appear on certificate):

Employer: Job Title:

Test Requirements1. Written Exam (score valid for 2 years)

Location: Date: Pass Sheet Included:

Payment Information $200.00 ACF Member $300.00 Non-Member

I have enclosed a check made payable to the American Culinary Federation (ACF).

Please bill my: Visa MasterCard Amex Discover

Credit Card Number: Exp Date: CSC #: Amount:

Billing Address:

City: State: Zip:

Name on Account: Signature:

Certification AgreementWith this application, I verify the information provided is truthful and accurate. I grant the ACF permission to investigate employment and education, and I release from liability all persons and companies supplying such information. I agree to adhere to the ACF Certification Code of Ethics, Designation Usage and policies of the certification program and agree to accept the ACF Certification Commission's determination on all certification decisions. Certification is awarded for five years and recertification is required to maintain certification designation. I acknowledge that false statements or misrepresentation may result in the revocation of this application and/or approved certification. I agree to allow ACF to share my certification accomplishment in ACF communications and with local newspapers and industry publications.

Check this box if you do not want your certification accomplishments included in ACF communications or shared with media.

Signature: Date:

Retention Policy: Certification documents will be retained for seven years after certification expiration.

FCCAA010818Valid through 12/31/2020.



Final (Step 2) CCA® ApplicationClick here www.acfchefs.org/download/documents/certify/certification/app_final_cca.pdf

https://www.acfchefs.org/download/documents/certify/certification/app_pre-approval_cca.pdf

https://www.acfchefs.org/download/documents/certify/certification/app_pre-approval_cca.pdf

http://www.acfchefs.org/download/documents/certify/ACF_Certification_Employment_Documentation.pdf

https://www.acfchefs.org/download/documents/certify/ACF_Certification_Employment_Documentation.pdf

https://www.acfchefs.org/download/documents/certify/certification/app_final_cca.pdf

14


Appendices

Recertification ApplicationClick here www.acfchefs.org/download/documents/certify/certification/Renewal_Application.pdf


If 1-3 months after certification expiration:• Certificantswillbegranted,uponrequest,a90daygraceperiod,withoutanyadditionalfeesorrequirementstocompletetherecertificationprocess.

If 4-12 months after certification expiration:• Refreshersuptodate(allthreeiffirstcycle,sanitationonlyonsecondandsubsequentcycles).

• Dependingoncertificationlevel,10,15or80CEHs(earnedduringrecertificationcycleincluding90daygraceperiod).

• Inadditiontopublishedrecertificationfee,alatefeeof$150willapply.

If more than 12 months after certification expiration:• Candidatemustcertifybasedonallcurrenteligibilityandtestingrequirements.PleasecontacttheCertificationDepartmentforadditionalinformation.

Once ApprovedUponsuccessfulcompletionofrecertification,dependingoncertificationlevel,1or5yearswillbeaddedtotheexpiredrecertificationdate.

RecertificationAfterExpirationPolicy

raep011819effective 1/1/2019



Recertification Application

Once completed either email to [email protected], mail this form and payment to the address above or fax to number above.



Home Address:

City: State: Zip:

Name of Employer: Present Position:

Name (as it should appear on certificate):

Recertification certificates are available through the member profile page. To have certificate printed and mailed, check here

Certification LevelPlease check level you are applying for

Cooking Professionals ACF Member Rate Non-Member Rate

Certified Fundamentals Cook® (CFC®) $10 $60

Certified Culinarian® (CC®) $15 $65

Certified Sous Chef® (CSC®) $120 $270

Certified Chef de Cuisine® (CCC®) $140 $290

Certified Executive Chef® (CEC®) $210 $360

Personal Cooking Professionals ACF Member Rate Non-Member Rate

Personal Certified Chef™ (PCC™) $120 $270

Personal Certified Executive Chef™ (PCEC™) $210 $360

Baking and Pastry Professionals ACF Member Rate Non-Member Rate

Certified Fundamentals Pastry Cook® (CFPC®) $10 $60

Certified Pastry Culinarian® (CPC®) $15 $65

Certified Working Pastry Chef® (CWPC®) $120 $270

Certified Executive Pastry Chef® (CEPC®) $210 $360

Culinary Administrators ACF Member Rate Non-Member Rate

Certified Culinary Administrator® (CCA®) $250 $400

Culinary Educators ACF Member Rate Non-Member Rate

Certified Secondary Culinary Educator® (CSCE®) $140 $290

Certified Culinary Educator® (CCE®) $210 $360


American Culinary Federation, Inc. • Attention: Education • 180 Center Place Way • St. Augustine, FL 32095 • Toll-free: (800) 624-9458 • www.acfchefs.org

American Culinary Federation Education Foundation

ACF-Approved Continuing Education Hours (CEHs) Activities

Activity CEHs Earned Documentation

Professional Development ActivitiesACF conferences and annual convention Hour-for-hour ACF member profile

Industry-related conferences and trade shows Hour-for-hour Copy of registration/badge and program guide

ACF annual convention tradeshow 4 CEHs ACF member profile

Trade/foodshow exhibits 3 CEHs (1 per year) Copy of registration/badge

Seminars, culinary demonstrations, workshops Hour-for-hour Certificate (and program information if not pre-approved)

Culinary tastings/tours Hour-for-hour Certificate of participation (and program information if not pre-approved)

ACF chapter meetings/programs Hour-for-hour Certificate of participation

Formal educational courses Hour-for-hour/ 1 semester=16 CEHs 1 quarter credit = 10 CEH 1 CEU = 10 CEH

Certificate of completion/transcript

Employer in-service training Hour-for-hour Certificate of completion

Seminar presenter/demonstrator 5 CEHs (3 per year) Copy of program guide, link to video, or letter from event organizer

ACF quizzes 4 CEH for NCR quiz 1 CEH for IOTM quiz

Confirmation letter from eCulinary

Published works of original content See CEH Guidelines Copy of article or book title, table of contents and publisher

Leadership ActivitiesACF national board members 18 CEHs per year ACF member profile

ACF national commission/committee/taskforce and AAC board members

12 CEHs per year ACF member profile

ACF chapter officers 12 CEHs per year ACF member profile

ACFEF accreditation site visits, postsecondary 12 CEHs per visit ACF member profile

ACFEF apprenticeship supervising chefs 12 CEHs per year Verification letter from ACFEF apprenticeship program coordinator

ACFEF site visits, secondary, apprenticeship, quality programs

6 CEHs per visit ACF member profile

ACF certification practical exam evaluators/administrators

12 CEHs per exam ACF member profile

Advisory members on school or industry-related boards

6 CEHs per year ACF member profile

ACF Culinary Team USA manager 30 CEHs per year ACF member profile

ACF Culinary Team USA coach, advisor 18 CEHs per year ACF member profile

Recertification after Expiration PolicyClick here www.acfchefs.org/download/documents/certify/certification/recertification_policy.pdf

Approved CEHsClick here www.acfchefs.org/download/documents/education/acf_approved_cehs.pdf


ACF Continuing Education Hour (CEH)Submission Form

As an ACF certified member, you can monitor your continuing education hours (CEHs) for recertification on your ACF Member Profile Page. Log in at www.acfchefs.org.

CEHs can be scanned, faxed, or mailed to ACF Certification Department. Electronic submissions are preferred. Please include one (1) CEH Submission Form for each activity/document to insure proper recording. Upon approval, these CEHs will be added to your member profile. Please allow 3-4 weeks for processing.

CEH ACtivity informAtionFirst Name: MI: Last Name: ACF #:

Number of CEHs requested: Date of CEH Activity:

type of Activity (please select one) Refresher Course - minimum of 8 CEHs for Nutrition, Sanitation (i.e., ServSafe certificate), or Supervision

Chapter Meeting Education Employer In-Service Training

Seminar/Conference Presentation/Demonstration (other than place of employment)

Online Education NCR Quiz

Other:

Description of CEH Activity:

PlEAsE notE• We are unable to award CEHs for volunteered time.

• Transcripts should be submitted at time of Recertification (these cannot be uploaded).

• If submitting CEH documents with your Recertification application, a CEH Submission Form is not required.

Forms are not required for the following CEHs as ACF uploads this information directly:• ACF Competitions (Participation, Medaling, Coaching, Judging)

• Practical Exam Evaluators & Administrators

• ACF National & Chapter Officers members terms

• Accreditation Site Visits

• Attendance at ACF Regional Conferences or National Convention

CEHSF102716

CEH Submittal FormClick here www.acfchefs.org/download/documents/certify/certification/CEH_Submission.pdf

https://www.acfchefs.org/download/documents/certify/certification/Renewal_Application.pdf

https://www.acfchefs.org/download/documents/certify/certification/recertification_policy.pdf

https://www.acfchefs.org/download/documents/education/acf_approved_cehs.pdf

https://www.acfchefs.org/download/documents/certify/certification/CEH_Submission.pdf

Documents

Certified Culinary Administrator...The Certified Culinary Administrator® (cca®) certification is designed to identify those chefs and inform the public of individuals who have demonstrated