64 Part One Introducing the Foodservice Industry
role is often called on to participate in charity
events, give cooking classes, and appear in
advertising.
In recent years, it has become common
for some chefs to become celebrities. The
public has developed a fascination with the
culinary profession. Chefs receive requests to
speak with food writers about their special-
ties or give cooking demonstrations on local
television shows. Today, a chef must work
on perfecting his or her communication and
appearance to be comfortable when dealing
with the media.
Education and
Training Options
You may have the personal skills neces-
sary for a culinary career, but you must
pursue the education and training needed to
succeed. You can choose from several options
beginning at the high school level. The more
education and training you have, the greater
your career opportunities will be.
Apprenticeship
In times past, parents would decide
what career was suitable for their child. If
the career choice was a trade or craft, the
family would seek out a master in that craft
who was willing to teach their child the
trade. The young person worked for food,
lodging, and clothing while learning their
trade. This training arrangement was known
as an apprenticeship. An apprenticeship is
a method of training in which a person
learns a trade under the guidance of skilled
tradespeople. After a standard period of
time, usually seven years, the apprentice
became a journeyman with intermediate
skill in the craft. Journeymen received pay
for their work.
Today, a culinary apprenticeship is an
entry-level job, which incorporates a long-
term, formal training program. The appren-
tice learns the trade from a skilled worker.
The standard term of the apprenticeship is
three years. At the end of an apprenticeship,
the apprentice is tested to assure he or she is
prepared to practice the trade.
The American Culinary Federation
(ACF) is the largest professional organiza-
tion for culinarians in the United States. The
US Department of Labor has charged the
ACF with the task of administering profes-
sional certification for cooks and chefs.
Along with structured on-the-job training,
the ACF requires classroom work in sani-
tation, nutrition, and management. After
successful completion of the ACF appren-
ticeship, classwork, and testing, the appren-
tice receives the first level of professional
certification as a certified cook or pastry
cook. Certification confirms that a culi-
narian possesses certain knowledge, skill
level, and experience, 5-6.
Certifi cation Levels for Culinarians
Certifi ed Culinarian (CC)
Certifi ed Sous Chef (CSC)
Certifi ed Chef de Cuisine (CCC)
Certifi ed Executive Chef (CEC)
Certifi ed Master Chef (CMC)
Personal Certifi ed Chef (PCC)
Personal Certifi ed Executive Chef (PCEC)
Certifi ed Pastry Culinarian (CPC)
Certifi ed Working Pastry Chef (CWPC)
Certifi ed Executive Pastry Chef (CEPC)
Certifi ed Master Pastry Chef (CMPC)
Certifi ed Culinary Administrator (CCA)
Certifi ed Secondary Culinary Educator (CSCE)
Certifi ed Culinary Educator (CCE)
5-6 American Culinary Federation certification is
recognized as the benchmark for excellence in the
industry.