ACF Members: Certification News

Great News to share with your Chapter Members on the new updated standards for the CEC® and CEPC® certification path starting October 1st!

The new CEC® and CEPC® work experience requirements have changed to better help and develop candidates with improving their current knowledge and skills to a five-year requirement.

These requirements have increased the experience of the (pastry) executive chef in the kitchen with the CEC® supervising of at least 5 full-time people in the preparation of food.

The CEPC® requirement of supervising 3 full-time people has not changed.

Another major change is the CEC® Practical Exam market basket ingredients.

Chefs must use only 1 whole chicken averaging 4.5 pounds with demonstration of 2 cooking methods instead of 2 whole chickens.

The addition of 1 whole round fish instead of the Salmon filet has really added value and increased the culinary skills to the Practical Exam.

There are also different bitter greens, tomato varieties, using either pancetta or bacon, and other root vegetables besides carrots!

You can download the CEC® and CEPC® Changes on the Certification Toolbox of our ACF Website- please remember these changes will be effective October 1, 2016, with a 90-day grace period in which both sets of requirements are being honored to accommodate the chefs already getting ready for the Practical Exam.

Let us know how you like the new changes- you feedback is very important!!