American Culinary Federation (ACF)

Certified Chef de Cuisine (CCC)


Credential: Certified Chef de Cuisine (CCC)  GI Bill resource
Credentialing Agency: American Culinary Federation (ACF)

Renewal Period: 5 years

The American Culinary Federation (ACF), Chef de Cuisine (CCC) certification validates a chef's working knowledge of culinary nutrition, food safety and sanitation, and supervisory management. The CCC certification shows employers that a Certified Chef de Cuisine has reached a benchmark of skills and culinary experience with high standards for food preparation. Candidates must meet academic and work experience requirements. Candidates must pass a written and practical exam.

More information can be found on the certifying agency's website.

Certified Chef de Cuisine (CCC)

MINIMUM REQUIREMENTS

Attainability:    medium

Eligibility Requirements (View Details)

  • Credential Prerequisite
  • Experience: 3 years
  • Education: High School Diploma/GED
  • Training
  • Membership
  • Other
  • Fee

Note: This credential may have multiple options for a Service member to meet eligibility requirements. Requirements listed here are based on the minimum degree required. To view other options, see the Eligibility tab.

Exam Requirements (View Details)

  • Exam
  • Written Exam
  • Oral Exam
  • Practical Exam
  • Performance Assessment

Exam Administration (View Details)

  • In-person exam
  • Remote proctored on-line exam
  • Third-party test vendor

RECERTIFICATION SUMMARY

Renewal Period: 5 years

  • Continuing Education
  • Exam
  • Continuing Education OR Exam
  • Fee
  • Other

AGENCY CONTACT INFORMATION

American Culinary Federation (ACF)

180 Center Place Way
St. Augustine, FL  32095

Phone: (904) 824-4468

Fax: (904) 940-0741
Email: helpdesk@acfchefs.net

Candidate must provide documentation of three 30-hour courses in Nutrition, Food Safety and Sanitation and Supervisory Management. If these courses were taken more than five years ago, an eight-hour refresher course is required in each topic. In addition, the candidate must meet one of the following requirements:

Option 1:

Candidate must have a High School Diploma/GED plus 100 Continuing Education Hours (CEH).

Option 2:

Candidate without a degree must have 150 Continuing Education Hours (CEH).

Option 3:

Candidate must have an Associate's Degree in Culinary Arts.

Option 4:

Candidate must be a graduate of an American Culinary Federation Education Foundation (ACFEF) Apprenticeship Program.

Candidate must have three years of experience as a Sous Chef or Chef who supervised a shift or station(s) in a foodservice operations. Candidate must have supervised at least two full-time people in the preparation of food. Experience must be within the past ten years.

The Certified Chef de Cuisine (CCC) credential has the following other requirements:

  • Candidate must abide by the ACF Certification Code of Ethics.

Written Exam

  • Advanced Cooking
    • Product Identifcation
    • Cooking Methods and Techniques
    • Equipment
    • Fabrication
    • Presentation
    • Recipe and Menu Implementation
  • Safety and Sanitation
    • Food and Product Handling
    • Laws and Regulations
    • HACCP Compliance
  • Baking and Pastry
    • Baking Methods and Techniques
    • Equipment and Ingredients
    • Presentation
    • Formulas, Weights, and Measurements
  • Nutrition
    • Allergies
    • Dietary Considerations and Guidelines
  • Finance and Operations Management
    • Financial Statements
    • Purchasing and Receiving
    • Advanced Culinary Math
    • Menu Design
    • Marketing, Branding, Communication, and Public Relations
  • Team Management and Supervision
    • Personnel Management
    • Team Development
    • Federal Employment Laws and Labor Regulations
    • Ethics and Professional Issues

Practical Exam

  • Food safety and Sanitation
  • Organizational Skills:
    • Mise en Place/Work Habits
    • Utilization of Ingredients & Use of Allotted Time
  • Craftsmanship Skills:
    • Cooking Skills and Culinary Techniques
    • Serving & Portion Size
  • Finished Product Skills:
    • Prepare 60 ounces of chicken consomme
    • Prepare 1 quart of veloute sauce
    • Prepare 1 quart of espagnole sauce
    • Prepare 2 portions of one chicken for main course using at least 2 cuts of the bird with appropriate accompaniments
    • Prepare 2 portions of one first course using part of the Dover Sole or Flounder and one of the other seafood basket components.

Exam Preparation Resources

There are a number of resources available to help you prepare for the Certified Chef de Cuisine (CCC) examination:

An additional resource is O'Reilly Learning Safari Books Online, a searchable digital library that provides online access to thousands of books, training videos and conference sessions. See the Educational Resources section on the Related Sites page here on COOL to learn how to get free access.

Testing Information

  • Exam Administration

    Credential exams may be administered in-person at a testing site, proctored on-line remotely, or have options for both. If an exam is administered through a test vendor, the third-party test vendor box will be checked. The following test administration options apply to the Certified Chef de Cuisine (CCC) credential where checked:

    • In-person exam
    • Remote proctored on-line exam
    • Third-party test vendor
  • For more information on the American Culinary Federation (ACF) testing process, visit the agency website.

RECERTIFICATION

Certified Chef de Cuisine (CCC)

Renewal Period: 5 years

The Certified Chef de Cuisine (CCC) credential has the following recertification information:

  • The Certified Chef de Cuisine (CCC) certification is renewed every five years. CCC certification holders must earn a minimum of 80 continuing education hours (CEH) during each five-year certification period. A recertification fee is required.

    Additional information can be found on the ACF Recertification website.
  • CCC certification holders must continue to abide by the ACF Certification Code of Ethics.
  • Note: Marine Corps COOL will only pay recertification fees for the current year, no arrears will be paid. Voucher requests for recertification fees must be submitted with proof of the current status of the certification (for example, a screen shot of your credentialing agency dashboard or a copy of a current fee receipt).

Additional considerations for the Certified Chef de Cuisine (CCC) include:

  • Candidate must document the completion of an 8-hour refresher course for any one or all of the courses, if mandatory courses were taken more than five years prior to the date of initial certification or renewal.

In Demand

This certification is considered in demand. The U.S. Department of Labor sponsored CareerOneStop's analysis indicates the certification is frequently mentioned in online job postings.

Click for external link to CareerOneStop's Credentials Center.

COOL Bucks

See your installation Education Service Officer for credential exam information and coordinating instructions.

COOL Summary

Click to go to the COOL Summary page for this MOC.

Some

Credential is related to some tasks associated with the duties of the military occupation (at least one critical task but less than 80%)

Most

Credential is directly related to most of the major duties associated with the military occupation (at least 80%)

Other

Credential is related to this military occupation, but is more advanced or specialized and therefore will likely require additional education, training, or experience

CA Eligible

This certification is eligible for CA.

Star

Star credentials are MOS enhancing, as designated by the Proponent. MOS enhancing credentials are directly related to an MOS or ASI, are taught either partially or completely as part of a Program of Instruction (POI), and improves the MOS technical proficiency.

Skill Level

The Skill Level reflects the level, based on MOS training and/or experience, the Soldier should be the most prepared to successfully earn the credential. See the Table Legend for details about each level.

Navy Bucks

Credential voucher or reimbursement for credential exam, re-certification, or maintenance fee has been approved for payment through the Navy's Credential Program Office. To get a voucher request form, click Menu at the top of any page, then click "2 Complete Voucher and Apply" under Credentialing Steps.

CG Bucks

Current Coast Guard policy states all credentials listed on CG COOL may be reimbursed assuming the enlisted service member meets the eligibility requirements as outlined in the Coast Guard Voluntary Credentialing Program Policy (COMDTINST 1540.1(series))

Early Career

1-3 years experience; Enlisted E1 through E4

Mid Career

4-10 years experience; Enlisted E5 through E6

Late Career

10+ years experience; Enlisted E7 through E9

Early Career

1-3 years experience; Enlisted “A” School through E5

Mid Career

4-10 years experience; Enlisted E6 through E7

Late Career

10+ years experience; Enlisted E8 through E9

Early Career

1-6 years experience; Officer O1 through O2

Mid Career

6-12 years experience; Officer O3 through O5

Late Career

12+ years experience; Officer O6 and Above

GI Bill®

Reimbursement for exam fees has been approved for payment through the GI Bill.

Note: GI Bill approval data is updated quarterly. For the latest information, visit the WEAMS Licenses/Certifications Search page. Make sure to select "Both" in the LAC Category Type drop-down before searching.

Click to go to the external link for GI Bill licensing and certification information.

ANAB (ANSI)

This credential has been accredited by ANAB (ANSI).

Click to go to the external ANAB web site.

ICAC

This credential has been accredited by ICAC.

Click to go to the external ICAC web site.

ABSNC

This credential has been accredited by ABSNC.

Click to go to the external ABSNC web site.

NCCA

This credentialing program has been accredited by NCCA.

Click to go to the external NCCA web site.

IAS

This credential has been accredited by IAS.

Click to go to the external IAS web site.

Low

May be difficult to attain: minimum education requirement is a Bachelor's degree, and/or minimum experience is 10 or more years.

Note: In some cases “years of experience” refers to time actively on duty or while holding a certain occupation or prior certification and not always in consecutive calendar years. Additional years required for certain preliminary stages may not be included in this classification. For requirements measured in hours, 1080 hours was considered a year. For days, 365 days was considered a year. Please review all prerequisites and requirements for eligibility, and additional information for details.

Medium

Moderate ease of attainment: minimum education requirement = Associate's and/or prerequisite and/or minimum experience = more than 2 years and less than 10 years of experience.

Note: In some cases “years of experience” refers to time actively on duty or while holding a certain occupation or prior certification and not always in consecutive calendar years. Additional years required for certain preliminary stages may not be included in this classification. For requirements measured in hours, 1080 hours was considered a year. For days, 365 days was considered a year. Please review all prerequisites and requirements for eligibility, and additional information for details.

High

Highly attainable: minimum education requirement = HS or less and/or minimum experience = 2 years or less experience and no additional requirements.

Note: In some cases “years of experience” refers to time actively on duty or while holding a certain occupation or prior certification and not always in consecutive calendar years. Additional years required for certain preliminary stages may not be included in this classification. For requirements measured in hours, 1080 hours was considered a year. For days, 365 days was considered a year. Please review all prerequisites and requirements for eligibility, and additional information for details.

MOS is Military Occupational Specialty
ASI is Additional Skill Identifier
WOMOS is Warrant Officer Military Occupational Specialty
AOC is Area Of Concentration Officer
Functional Area
Branch

Army e-learning

State-of-the art Computer Based Training available for free to the Army Workforce. Click for more information.

Click here for more information.

NKO e-learning

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Bright Outlook – new job opportunities are very likely in the future for this job

Registered Apprenticeship

An apprenticeship program is registered with the U.S. Department of Labor. Go to the Apprenticeship Finder and enter career path or location to find apprenticeship opportunities.

Click here for External link to: My Next Move for Veterans - Chefs and Head Cooks
Click here for External link to: My Next Move salary info for Chefs and Head Cooks

Bright Outlook – new job opportunities are very likely in the future for this job

Click here for external link to: My Next Move for Veterans State Map for Chefs and Head Cooks

This is an official U.S. Marine Corps website
Updated: February 26, 2021
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