| We are always looking for certifications available to military food service professionals . Please click here to submit a certification. |
MilitaryChefs.com 5 Star Military Chef Certification Program
This Program offers you the opportunity to test, document, and certify your food service skills and
knowledge. Using online exams and your previous advancements and accomplishments, we are
able to verify and rank you in five separate categories of achievement. Each of these ranks
coincides with the stages in your career. Successfully completing each rank will lead you along
the path to becoming one of the few who have dominated all military food service, the Military
Master Chef, the best of the best. Click here to view the Path to Military Master Chef
CIA Culinary Institute of America
PROCHEF I - The individual is competent in foundation culinary applications and food safety, is
responsible for his or her own work, and has basic knowledge of food cost.
PROCHEF II - The individual understands basic food science, baking, and nutrition; can apply the
principles of at least two disciplines; can demonstrate basic management and supervisory skills;
and understands the basic concepts of financial controls of a food operation.
PROCHEF III - The individual is well-versed in multiple culinary disciplines, can apply advanced
personnel management skills, and can effectively plan, manage, and forecast the financial
aspects of a complex food operation.
The United Services Military Apprenticeship Program
(USMAP) is a formal military training program that provides active duty Coast Guard, Marine
Corps, and Navy service members the opportunity to improve their job skills and to complete
their civilian apprenticeship requirements while they are on active duty. The U.S. Department of
Labor (DOL) provides the nationally recognized "Certificate of Completion" upon program
completion.
BAKER - Bake Products
COOK - Any Industry
MANGER, FOOD SERVICE - Hotel & Restaurant; Personal Service
COOK - Hotel & Resturant
HOUSEHOLD MANAGER - Private Residential Mgmt
American Culinary Federation, Inc.
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 free-standing
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. Either download ACF's CMC Manual and CMC
Application online, or call ACF's Certification Department for a copy or additional information at
(800) 624-9458.
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.
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. The
CMPC Manual and Application can be obtained by calling ACF's Certification Department at (800)
624-9458. The CMPC Application can also be downloaded.
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.
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.
Retail Bakers of America
CERTIFIED JOURNEY BAKER (CJB) - A baker at this level assists in the preparation and production
of pies, cookies, cakes, breads, rolls, desserts or other baked goods for a commercial bakery.
Duties may include stocking ingredients, preparing and cleaning equipment; measuring
ingredients, mixing, scaling, forming, proofing, oven tending, and product finishing. He/she must
demonstrate a basic knowledge about the principles of sanitation.
CERTIFIED BAKER (CB) - A Certified Baker prepares and produces baked goods while assisting
with general commercial bakery operations. He/she has considerable responsibility and autonomy
and participates in a broad range of both complex and routine work activities, including
supervision of other staff and allocation of resources. He/she must demonstrate a basic
knowledge of bakery sanitation, management, retail sales/merchandising and staff training.
CERTIFIED DECORATOR (CD) - A decorator at this level and for this designation prepares and
finishes sweet baked goods for a commercial bakery. Duties include preparing icings, decorating
a variety of cakes using various techniques, seasonal displays and specialty designs, and
working with customers. He/she demonstrates a basic knowledge about sanitation.
CERTIFIED MASTER BAKER (CMB) - A baker at this level and for this designation participates in a
broad range of complex, technical or professional work activities, performed in a wide variety of
contexts with a substantial degree of personal responsibility and autonomy. Responsibility for the
work of others and allocation of resources is present. He/she must have the technical and
administrative skills necessary to operate and manage the production area of a full-line
independent or in-store commercial bakery. He/she must produce high quality bakery foods, and
demonstrate a basic knowledge about the principles of sanitation, management, retail
sales/merchandising and training.
New England Culinary Institute
Online Bachelor's in Hospitality and Restaurant Managment
Would you like a Bachelors Degree from the New England Culinary Institute, one of the top ranked
culinary schools in America? With this program you can make it happen even with your Military
commitments. MilitaryChefs.com had no intentions of advertising until we came across this
program. This Online Degree seems like it was built for the Military Chef. I’m not sure if they
realize how well their online class structure fits the Military cook’s needs. MilitaryChefs.com is
proud to support the Online Bachelor’s Degree from the New England Culinary Institute.
International Food Service Executives Association (IFSEA)
CERTIFIED BAR MANAGER (CBM)
CERTIFIED FOOD EXECUTIVE (CFE)
CERTIFIED FOOD MANAGER (CFM)
MASTER CERTIFIED FOOD EXECUTIVE (MCFE)
National Restaurant Association Educational Foundation (NRAEF)
FOODSERVICE MANAGEMENT PROFESSIONAL (FMP) - The Foodservice Management
Professional® (FMP) credential distinguishes restaurant and foodservice managers who achieve
the high level of knowledge, experience, leadership and professionalism our industry most
desires. For this reason, more employers prefer candidates who hold the FMP credential.
SERVSAFE FOOD SAFETY CERTIFIED - In every operation and any situation, food safety has to
work. That's why the National Restaurant Association Educational Foundation (NRAEF) developed
the ServSafe Food Safety Program.
SERVSAFE ALCOHOL EXAMINATION - Responsible alcohol service is an issue that touches your
business, your customers and your community. That's why the National Restaurant Association
Educational Foundation (NRAEF) developed the ServSafe Alcohol Program to raise the bar in
responsible alcohol service training and certification.
United States Personal Chef Association
CERTIFIED PERSONAL CHEF (CPC) - With the rapid growth in the Personal Chef industry, potential
clients are now interviewing Personal Chefs to determine credibility, compatibility and
competency. The Certified Personal Chef (CPC) designation assures customers of the chef's
commitment to excellence.
American Society for Quality (ASQ)
CERTIFIED QUALITY AUDITOR - Hazard Analysis and Critical Control Point (CQA-HAACP) The
Certified HACCP Auditor is a professional who understands the standards and principles of
auditing a HACCP-based (or process-safety) system. A HACCP Auditor uses various tools and
techniques to examine, question, evaluate and report on that system’s adequacy and
deficiencies. The HACCP Auditor analyzes all elements of the system and reports on how well it
adheres to the criteria for management and control of process safety.
Dietary Managers Association (DMA)
CERTIFIED FOOD PROTECTION PROFESSIONAL (CFPP) - A certified dietary manager, certified food
protection professional (CDM, CFPP) has the education, training, and experience to competently
perform the responsibilities of a dietary manager and has proven this by passing a nationally-
recognized credentialing exam and fulfilling the requirements needed to maintain certified status.
National Environmental Health Association (NEHA)
CERTIFIED FOOD SAFETY PROFESSIONAL (CFSP) - NEHA has created a credential especially for
food safety professionals! The CFSP is designed for individuals within the public and private
sectors whose primary responsibility is the protection and safety of food. The exam for this
prestigious credential integrates food microbiology, HACCP principles and regulatory
requirements into questions that test problem solving skills and knowledge.
This Program offers you the opportunity to test, document, and certify your food service skills and
knowledge. Using online exams and your previous advancements and accomplishments, we are
able to verify and rank you in five separate categories of achievement. Each of these ranks
coincides with the stages in your career. Successfully completing each rank will lead you along
the path to becoming one of the few who have dominated all military food service, the Military
Master Chef, the best of the best. Click here to view the Path to Military Master Chef
CIA Culinary Institute of America
PROCHEF I - The individual is competent in foundation culinary applications and food safety, is
responsible for his or her own work, and has basic knowledge of food cost.
PROCHEF II - The individual understands basic food science, baking, and nutrition; can apply the
principles of at least two disciplines; can demonstrate basic management and supervisory skills;
and understands the basic concepts of financial controls of a food operation.
PROCHEF III - The individual is well-versed in multiple culinary disciplines, can apply advanced
personnel management skills, and can effectively plan, manage, and forecast the financial
aspects of a complex food operation.
The United Services Military Apprenticeship Program
(USMAP) is a formal military training program that provides active duty Coast Guard, Marine
Corps, and Navy service members the opportunity to improve their job skills and to complete
their civilian apprenticeship requirements while they are on active duty. The U.S. Department of
Labor (DOL) provides the nationally recognized "Certificate of Completion" upon program
completion.
BAKER - Bake Products
COOK - Any Industry
MANGER, FOOD SERVICE - Hotel & Restaurant; Personal Service
COOK - Hotel & Resturant
HOUSEHOLD MANAGER - Private Residential Mgmt
American Culinary Federation, Inc.
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 free-standing
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. Either download ACF's CMC Manual and CMC
Application online, or call ACF's Certification Department for a copy or additional information at
(800) 624-9458.
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.
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. The
CMPC Manual and Application can be obtained by calling ACF's Certification Department at (800)
624-9458. The CMPC Application can also be downloaded.
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.
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.
Retail Bakers of America
CERTIFIED JOURNEY BAKER (CJB) - A baker at this level assists in the preparation and production
of pies, cookies, cakes, breads, rolls, desserts or other baked goods for a commercial bakery.
Duties may include stocking ingredients, preparing and cleaning equipment; measuring
ingredients, mixing, scaling, forming, proofing, oven tending, and product finishing. He/she must
demonstrate a basic knowledge about the principles of sanitation.
CERTIFIED BAKER (CB) - A Certified Baker prepares and produces baked goods while assisting
with general commercial bakery operations. He/she has considerable responsibility and autonomy
and participates in a broad range of both complex and routine work activities, including
supervision of other staff and allocation of resources. He/she must demonstrate a basic
knowledge of bakery sanitation, management, retail sales/merchandising and staff training.
CERTIFIED DECORATOR (CD) - A decorator at this level and for this designation prepares and
finishes sweet baked goods for a commercial bakery. Duties include preparing icings, decorating
a variety of cakes using various techniques, seasonal displays and specialty designs, and
working with customers. He/she demonstrates a basic knowledge about sanitation.
CERTIFIED MASTER BAKER (CMB) - A baker at this level and for this designation participates in a
broad range of complex, technical or professional work activities, performed in a wide variety of
contexts with a substantial degree of personal responsibility and autonomy. Responsibility for the
work of others and allocation of resources is present. He/she must have the technical and
administrative skills necessary to operate and manage the production area of a full-line
independent or in-store commercial bakery. He/she must produce high quality bakery foods, and
demonstrate a basic knowledge about the principles of sanitation, management, retail
sales/merchandising and training.
New England Culinary Institute
Online Bachelor's in Hospitality and Restaurant Managment
Would you like a Bachelors Degree from the New England Culinary Institute, one of the top ranked
culinary schools in America? With this program you can make it happen even with your Military
commitments. MilitaryChefs.com had no intentions of advertising until we came across this
program. This Online Degree seems like it was built for the Military Chef. I’m not sure if they
realize how well their online class structure fits the Military cook’s needs. MilitaryChefs.com is
proud to support the Online Bachelor’s Degree from the New England Culinary Institute.
International Food Service Executives Association (IFSEA)
CERTIFIED BAR MANAGER (CBM)
CERTIFIED FOOD EXECUTIVE (CFE)
CERTIFIED FOOD MANAGER (CFM)
MASTER CERTIFIED FOOD EXECUTIVE (MCFE)
National Restaurant Association Educational Foundation (NRAEF)
FOODSERVICE MANAGEMENT PROFESSIONAL (FMP) - The Foodservice Management
Professional® (FMP) credential distinguishes restaurant and foodservice managers who achieve
the high level of knowledge, experience, leadership and professionalism our industry most
desires. For this reason, more employers prefer candidates who hold the FMP credential.
SERVSAFE FOOD SAFETY CERTIFIED - In every operation and any situation, food safety has to
work. That's why the National Restaurant Association Educational Foundation (NRAEF) developed
the ServSafe Food Safety Program.
SERVSAFE ALCOHOL EXAMINATION - Responsible alcohol service is an issue that touches your
business, your customers and your community. That's why the National Restaurant Association
Educational Foundation (NRAEF) developed the ServSafe Alcohol Program to raise the bar in
responsible alcohol service training and certification.
United States Personal Chef Association
CERTIFIED PERSONAL CHEF (CPC) - With the rapid growth in the Personal Chef industry, potential
clients are now interviewing Personal Chefs to determine credibility, compatibility and
competency. The Certified Personal Chef (CPC) designation assures customers of the chef's
commitment to excellence.
American Society for Quality (ASQ)
CERTIFIED QUALITY AUDITOR - Hazard Analysis and Critical Control Point (CQA-HAACP) The
Certified HACCP Auditor is a professional who understands the standards and principles of
auditing a HACCP-based (or process-safety) system. A HACCP Auditor uses various tools and
techniques to examine, question, evaluate and report on that system’s adequacy and
deficiencies. The HACCP Auditor analyzes all elements of the system and reports on how well it
adheres to the criteria for management and control of process safety.
Dietary Managers Association (DMA)
CERTIFIED FOOD PROTECTION PROFESSIONAL (CFPP) - A certified dietary manager, certified food
protection professional (CDM, CFPP) has the education, training, and experience to competently
perform the responsibilities of a dietary manager and has proven this by passing a nationally-
recognized credentialing exam and fulfilling the requirements needed to maintain certified status.
National Environmental Health Association (NEHA)
CERTIFIED FOOD SAFETY PROFESSIONAL (CFSP) - NEHA has created a credential especially for
food safety professionals! The CFSP is designed for individuals within the public and private
sectors whose primary responsibility is the protection and safety of food. The exam for this
prestigious credential integrates food microbiology, HACCP principles and regulatory
requirements into questions that test problem solving skills and knowledge.
| We are always looking for certifications available to military food service professionals . Please click here to submit a certification. |
 |  |  |  |
 |  |  |  |  |  |
| | | |
