Caribbean Cuisine Culinary Institute is offering a professional chef’s training programme. Candidates who successfully complete the programme will be awarded a Certified Culinarian® designation (CC®) through the American Culinary Federation (ACF).
The requirements for completion of this program are as follows:
- Professional Membership of the American Culinary Federation
- Theory Course
o 30-Hour Culinary Nutrition
o 30-Hour Food Safety & Sanitation
o 30 Hour Culinary Supervisory Management
o 40-Hour Practical Assessment Training
- 170-Hours of Professional Continuing Education Training
Upon completion of above mandatory pre-requisites, candidates will be eligible to take the following assessment examinations:
- Certified Culinarian® (CC®) Written Examination
o This examination is given through Comira assessment and educational testing centers under the guidelines of the American Culinary Federation Education Foundation.
- Certified Culinarian® (CC®) Practical Cooking Evaluation
o This practical evaluation is administered by three (3) ACF Certified Evaluators (CE) under the guiding principles of the American Culinary Federation Education Foundation (ACFEF).
Following the completion of all of the above requirements, the candidate’s folder will be submitted to the American Culinary Federation’s Certification Commission for the awarding of the certificate. Upon receipt of the certification, the candidate will be authorized to proudly display his/her designation (CC®) or title (Certified Culinarian®) on uniforms, as well as on all correspondence.
The cost for the certification process includes theory classes; practical test training; theory testing; practical evaluations, including food and supplies required for the practical evaluation; as well as the cost of the three (3) required ACF Certified Culinary Evaluators.
The Caribbean Cuisine Culinary Institute will administer and manage all requirements for submission of the completed portfolio to the American Culinary Federation’s Certification Department.