Certification Matters

Attention PA181,

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.

Differentiate Yourself

With thousands of chefs competing in the job market, it is essential to prove your culinary competency. Certification through the American Culinary Federation demonstrates skill, knowledge and professionalism to the food service industry.

ACF’s Professional Certification Program: learn the difference between an assessment-based certificate program, certificates of attendance, and a professional certification programs. Resource provided by ICE. PDF Certification vs. Certificate

What ACF certification means to an employer

  • Your skills and culinary expertise have reached a set benchmark
  • You are well versed in culinary nutrition and food safety and sanitation
  • You understand the responsibilities of culinary supervisory management
  • You recognize the importance of high standards for food preparation
  • You take charge of your professional development and career

Local testing sites approved for written and practical exams

Lebanon County Career and Technology Center
833 Metro Drive
Lebanon, Pa 17042

Chef Robert Corle Jr. CEC, CCE – Culinary Arts Instructor, rcorle@lcctc.edu
Phone: (717) 273-8551 ext. 2144


The Pennsylvania School of Culinary Arts
3050 Hempland Road
Lancaster, Pa 17601

Chef William Mostoller – CARM Instructor, William.mostoller@yti.edu
Phone: (717) 295-1100 ext. 1016


ACFChefs link to certification