Join

To join the Chefs de Cuisiner chapter of the ACF,
click here.

Membership and Certification Applications
and other forms and brochure downloads
can be found at the national ACF website by clicking here.

 

Membership

ACF membership confers a special status on those who hold it. The individual CHEF Program is an added extra to the extensive educational resources that have been available for years. Membership opens a pathway to join the rapidly expanding world of professional culinarians; members who are found around the nation, as well as those in the international community of chefs. Membership presents opportunities for competition, professional recognition and access to educational forums with fellow culinarians at events around the country.

Opportunities

The number of food service operations has nearly doubled since 1972, and the industry continues to grow and change rapidly. Places where people go to eat and seek lodging have grown faster than other food service establishments and limited menu operations grew faster than full service facilities. It has been a period when chains grew faster than independents. In yet another sector of our industry, commercial, or corporate, operations and non-commercial institutions are likewise experiencing a growth pattern. You are in a profession that is experiencing a 2.5% annual growth rate that will continue into the year 2005, and very likely into the years that follow.

Growth and Change

Growth in our food service industry has thrust a major impact on our profession; an impact we will continue to feel. The number and variety of chefs and cooks also continues to change. In 1992, for example, there were 3.09 million chefs, cooks and other kitchen workers in the industry. By the year 2005, that number is expected to jump 38% to 4.28 million. New jobs are appearing as the industry grows more complex. Chefs are more sophisticated in their thinking and even more specialized in their presentation. More is the operative word no matter where you look throughout the food service industry: more large organizations, more chains, more managerial positions and titles, more test kitchens, more development of new foods, more women and minorities. Being a part of the ACF adds up to more opportunity for you and your career development or advancement.

The true impact of ACF membership comes from your participation with the local chapter. Meetings and events can be your springboard to new professional horizons.

For further information, please contact our Membership Chair at membership@acfchefsdecuisinestlouis.org.

 


Membership Levels

Nationally, the American Culinary Federation has seven levels of membership:

  • Professional Culinarian ($210) - is the professional/chef with three years or more of full-time employment in the culinary profession.
  • Culinarian ($105.00) - is for the new professional, someone with a minimum of 6 months full-time employment who is pursuing on-the-job training and building a résumé to take on more responsibility.
  • Student Culinarian ($85) - is a registered apprentice or a student in a postsecondary culinary education program with less than two years of full-time employment.
  • Junior Culinarian ($70) - is the high school student between the ages of 16 and 18.
  • Associate membership ($350) - is for individual members of any group, corporation or company that provides products or services to the culinary profession.
  • Allied membership ($220) - is for those in professions related to the culinary profession, such as nutritionist, dietitian, bartender, waiter, restaurant manager and owner.
  • Culinary Enthusiast ($150) - is someone who has a passion for the culinary arts. Home cooks to gourmets are welcome at this level.


American Culinary Federation Certification Levels

There are 14 levels of certification, and each requires specific qualifications, in addition to knowledge of culinary nutrition, food safety and sanitation, and culinary supervisory management. It is fundamental to the program that work experience is equivalent to the level of certification. Beginning in 2008, there are new educational and work experience requirements.

Cooking Professionals

  • Certified Culinarian (CC): An entry-level culinarian professional within a commercial foodservice operation.
  • Certified Sous Chef (CSC): A chef who supervises a shift or station(s) in a foodservice operation. A CSC must supervise a minimum of two full-time people in the preparation of food. Job titles that qualify for this designation include sous chef, banquet chef, garde manger, first cook, a.m. sous chef and p.m. sous chef.
  • Certified Chef de Cuisine (CCC): A chef who is the supervisor in charge of food production in a foodservice operation. This could be a single unit of a multi-unit operation or a freestanding operation. A CCC must supervise a minimum of three full-time people in food production.
  • Certified Executive Chef (CEC): A chef who is the department head usually responsible for all culinary units in a restaurant, hotel, club, hospital or foodservice establishment, or the owner of a foodservice operation. A CEC must supervise a minimum of five full-time employees and pass a practical exam in front of peers.
  • Certified Master Chef (CMC): The consummate chef. A CMC possesses the highest degree of professional culinary knowledge, skill and mastery of cooking techniques. A separate application is required, in addition to successfully completing an eight-day testing process judged by peers. Certification as a CEC or CEPC is a prerequisite.

Personal Cooking Professionals

  • Personal Certified Chef (PCC): A chef with a minimum of four years of professional cooking experience. Also required is a minimum of one full year of employment as a personal chef engaged in all aspects of food preparation and serving, menu planning, marketing, financial management and operational decision making.
  • Personal Certified Executive Chef (PCEC): A chef with advanced culinary skills and a minimum of six years of professional cooking experience with a minimum of two years as a personal chef. A PCEC is skilled in all aspects of food preparation and serving, menu planning, marketing, financial management and operational decision-making.

Baking and Pastry Professionals

  • Certified Pastry Culinarian (CPC): An entry level culinary professional within a pastry foodservice operation.
  • Certified Working Pastry Chef (CWPC): A pastry culinarian responsible for a pastry section or a shift within a foodservice operation, with considerable responsibility for preparation and production.
  • Certified Executive Pastry Chef (CEPC): A pastry chef who is a department head, usually responsible to the executive chef of a food operation or to the management of a pastry specialty firm.
  • Certified Master Pastry Chef (CMPC): The consummate pastry chef. A CMPC possesses the highest degree of professional culinary knowledge, skill and mastery of cooking techniques as they apply to pastry. A separate application is required, in addition to successfully completing a 10-day testing process judged by peers. Certification as a CEC or CEPC is a prerequisite.

Culinary Administrators

  • Certified Culinary Administrator (CCA): This is an executive-level chef who is responsible for the administrative functions of running a professional foodservice operation. This culinary professional must demonstrate proficiency in culinary knowledge, human resources, operational management and business planning skills. A CCA must supervise the equivalent of at least 10 full-time employees.

Culinary Educators

  • Certified Secondary Culinary Educator (CSCE): An advanced-degree culinary professional who is working as an educator in an accredited secondary or vocational institution. A CSCE is responsible for the development, implementation, administration, evaluation and maintenance of a culinary arts or foodservice management curriculum.
  • Certified Culinary Educator (CCE): An advanced-degree culinary professional who is working as an educator in an accredited postsecondary institution or military training facility. A CCE is responsible for the development, implementation, administration, evaluation and maintenance of a culinary arts or foodservice management curriculum. In addition, a CCE must possess superior culinary experience equivalent to a CCC or CWPC.




Further Information and Application Forms

Membership Applications and Certification Applications can be found at the national ACF website by clicking here.