Culinary Arts Certification

When you look around American kitchens today, you find cooks and chefs with a variety of backgrounds, education, and training. Some are European- or Asian-trained and began their careers in vigorous and lengthy apprenticeship programs. Others have worked their way up by moving from one job to the next. Some graduated from American apprenticeship programs and others received two- or four-year degrees at culinary schools.

Currently there are thirteen American Culinary Federation levels of professional certifications for cooks and chefs.
To become a chef in America, one must have a life-long plan to develop and practice skills, to learn and pass on knowledge, and to network with other professionals and students. Even beginning-level cooks need to start working on their professional skills and aptitudes with regularity and zeal.

. Certified culinarian-person positioned in any one station in a food service operation who has been responsible for the preparation of sauces, cold foods, fish, soups and stocks, meats, vegetables, eggs, and other foods for a minimum of three years.

. Certified pastry culinarian- person positioned in any baking or pastry station in a food service operation who has been responsible for the preparation of pies, cookies, cakes, breads, rolls, or other baked goods and dessert items for a minimum of three years.

. Certified sous chef-person who has been supervisor of a shift or station(s) in a food service operation, has supervised a minimum of two full-time people in the preparation of food for a minimum of two years, and has three years of basic cooking experience

. Certified working pastry chef-person who has been responsible for a pastry section or shift within a food service operation for a minimum of two years and has three years of basic baking or pastry production experience

. Personal certified chef-person who has worked as a personal chef engaged in the preparation, cooking, serving, and storing of foods on a "cook-for-hire" basis for a minimum of three years and has at least three additional years of cooking experience.

. Certified chef de cuisine- person who has been the supervisor in charge of food production in a food service operation in a single unit of a multi-unit property or a free-standing operation and has supervised at least three full-time people in the production of food for a minimum of three years.

. Certified executive chef- person who has been the department head responsible for all culinary units in a restaurant, hotel, club, hospital, cruise ship, or other food service establishment and has supervised more than five full-time people in food production for a minimum of five years and has four to five additional years experience in general cooking. Chefs/owners of restaurants also may qualify for certification as an executive chef if they meet other requirements.

. Personal certified executive chef-person who has advanced culinary skills, a minimum of six years experience as a personal chef engaged in the preparation, cooking, serving, and storing of foods on a "cook-for-hire" basis and at least three additional years of general cooking experience.

. Certified executive pastry chef-person who has been department head of the pastry section of food service establishments (often reporting directly to the executive chef), independent pastry/bakery production facilities, or an owner of retail bakeries and/or pastry shops for a minimum of five years and has four to five additional years' experience in general baking or pastry production.

. Certified culinary educator- person who has worked as a production chef and now teaches culinary arts in an accredited school, college, or university; has demonstrated teaching proficiency; has at least two years experience as a sous chef or executive chef; and has taught for a minimum of two years.

. Certified secondary culinary educator-person who has extensive cooking or baking experience and has taught culinary arts full time in an accredited secondary school system for a minimum of two years.

. Certified master chef-person who possesses the highest degree of professional cooking and baking knowledge and skill and demonstrates that mastery by successfully completing a series of written and practical exams covering subjects from menu development and nutritional cooking to international, classical, and American cuisines and has had working experience equal to or greater than a certified executive chef

. Certified master pastry chef-a person who possesses the highest degree of professional baking and pastry knowledge and skill and demonstrates that mastery by successfully completing a series of written and practical exams covering subjects which include menu development; classical, international, and contemporary bakery products; pastries; and desserts and has working experience equal to or greater than a certified executive pastry chef.

Professional chef certification is not yet required in the industry, but it is becoming a recognizable standard by which potential employers can screen applicants even before conducting thorough interviews.

Excerpted from On Becoming a Professional Chef by the American Culinary Federation.