Australian Culinary Federation Certified Chef Program.

The Australian Culinary Federation manages and accredits the  Australian Culinary Federation Certified Chef Program.

Currently the Australian Culinary Federation Certifies Chefs in two categories: Certified Professional Cook/ Chef and Certified Chef de Cuisine. Certified Master Chef is pending.

Australian Culinary Federation Certified Professional Cook/Chef is the introductory program of certification and where the majority of applicants will initially be approved by the Australian Culinary Federation.

Where documented evidence supports an application, approval may be given to directly enter the A.C.F Certified Chef de Cuisine program.

Entry into the Australian Culinary Federation Certified Master Chef program will require successful attainment of Australian Culinary Federation Certified Chef de Cuisine.

In exceptional circumstances approval may be given to concurrently undertake Australian Culinary Federation Certified Chef de Cuisine and the Australian Culinary Federation Certified Master Chef Program.

 Assess your ATTITUDE:

Certified Professional Cook/Chef Definitions:

Employed or have been employed as a:

* Working chef * Chef de Partie * Station Cook/chef * Restaurant Cook/Chef

The advantage of having a Certified Professional Cook/Chef Qualification:

* Evidence of competency and commitment when applying for a chef's position

* Demonstrates the chef’s ability to commercially prepare food

* Identifies a skilled artisan who has a commitment to excellence

Certified Professional Cook/Chef Admission Criteria:

* Seven years inclusive of approved professional cookery training

* In exceptional circumstances a candidate may be approved to enter the program

Certified Professional Cook/Chef Must Demonstrate:

Commercial cookery knowledge of :

Butchery and meat cookery, Eggs farinaceous, Equipment, Fish & Shellfish, Food Science, Fruit, Herbs and spices, Hot & Cold Sweets, Hygiene, H.A.C.C.P, Larder & Buffet, Basic Menu Planning, Methods of Cookery, Mise en  place, Nutrition, Occupational Safety, Pastry & Cakes &Yeast, Poultry & Game, Product Knowledge, Salads and Vegetables, Sandwiches & Canapés, Stock Soups and sauces, Techniques, Terminology and an Understanding of continuous development.

Certified Professional Cook/Chef  Examination:

The competencies are assessed in four separate modules:

* Skills – demonstrated by documentation or a practical examination

* Attitude – demonstrated in an online examination or interview

* Knowledge – Demonstrated by online examination

* Experience – Demonstrated by documentation

Certified Professional Cook/Chef  Mandatory Documentation:

* Approved primary training documents

* Documents that demonstrate seven years full time experience

* Two industrial references

* Two referees (if different from references)

Certified Chef de Cuisine Definitions:

Employed or have been employed as a:

* Working Head Chef * Chef who supervises a commercial kitchen * Executive Sous Chef.

Certified Chef de Cuisine Chef Qualification:

* Is evidence of competency and commitment in applying for a supervisory chef's position

* Demonstrates the chef’s ability to commercially prepare food and manage a kitchen and supervise staff.

* Identifies a skilled artisan who has a commitment to excellence

Certified Chef de Cuisine Admission Criteria:

* Certified Professional Cook/Chef and/or

* Ten years inclusive of approved professional cookery training

* In exceptional circumstances a candidate may be approved to enter the program

Certified Chef de Cuisine Must Demonstrate:

In addition to the requirements of a Certified Professional Cook/ Chef: Basic Knowledge of Kitchen Administration, Financial Management and Compliance

Certified Chef de Cuisine Examination:

The competencies are assessed in four separate modules:

* Skills – demonstrated by documentation or a practical examination

* Attitude – demonstrated in an online examination or interview

* Knowledge – Demonstrated by online examination

* Experience – Demonstrated by documentation

Certified Chef de Cuisine  Mandatory Documentation:

* Approved primary training documents (Unless already a "Certified Professional Cook/Chef")

* Documents that demonstrate twelve years full time experience

* Two industrial references - One from current or immediate past employer

* Two referees (if different from references)

Application Form	Read Process and Fees

Certified Master Chef Definitions:

Employed or have been employed as a:

* Executive Chef  * Senior chef * Food and Beverage Director  * Head Chef

Certified Master Chef Qualification:

* Is evidence of competency and commitment in applying for a senior role in an organization

* Demonstrates the chef’s ability to technically administer the foodservices of an operation

* identifies a skilled artisan who has reached the pinnacle of their career

Certified Master Chef Criteria:

* Certified Chef de Cuisine 

* Fifteen years inclusive of approved professional cookery training

* In exceptional circumstances a candidate may be approved to enter the program

Certified Master Chef Must Demonstrate:

In addition to the requirements of a Certified Chef de Cuisine: Executive knowledge of Kitchen Administration, Financial Management,  Compliance, Workplace assessment, Staff Development  and Cookery Conventions.

Certified Master Chef Examination:

The competencies are assessed in four separate modules:

* Skills – demonstrated by documentation or a practical examination

* Attitude – demonstrated in an online examination or interview

* Knowledge – Demonstrated by online examination

* Experience – Demonstrated by documentation

Certified Master Chef Mandatory Documentation:

* Approved primary training documents (Unless already a "Certified Chef de Cuisine")

* Documents that demonstrate fifteen years full time experience

* Three industrial references:

- One from a current or immediate past employer

- One from a current Certified Chef or Australian Culinary Federation member

- One Character reference

* Two referees (if different from industrial references)