Archive for the ‘Certification’ Category

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Certification Levels

May 17, 2009

I have been going through the process of certification and have found it to be a interesting  experiment of contradicting standards of execution.  I have had the opportunity to both observe the process and participate in it. It has left me dissapointed and feeling that the ACF can certainly do a better job of it.

I know the organization has made great strides in standardizng the process and making it fair to all who pursue the noble certification level status.  But, “one size doesn’t fit all”!

It is an expensive process. The cost of planning and practicing, time off from work,  in addition to travel costs can add up to a major expense.

I feel there needs to be considerations made for years of experience.  There is a differnce with a chef with three years of experience and one with over 20 years. There is a difference between a chef who manages mutimillion dollar sales compared to the chef who does not. There should be a recognition process given to the level of responsibilty and execution of the job.

I feel consideration should be made to the chef with many mutliple years of experience by waving the practical exam. I certainly have much respect for all chefs who have endured the rigors and rewards of our profession.

I feel that no chef should evaluate out of their certification status.  Culinary for culinary.  Pastry for pastry.

I am hoping Chef Ty that you will take my recommendations under consideration if you are elected president of the ACF.

CremePuff 17

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Certification

April 30, 2009

I totally agree there needs to be change.   As a business owner it is very hard to accomplish the certification process, I beleive our status as a business owner should receive recognition as well as the other requirement for certification.   As Chef Ty said in his he email “my business needed me” so does mine.

Mary Ellen

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Certification

April 30, 2009

I agree that the I am concerned about my certification availability. I am
a business owner and there is little if any time for renewing my
certification. I want to be a part of the ACF, but it is very hard.

Mary Ellen

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Certified Culinary Educator

March 22, 2009

I am very curious about your position in the requirements that a Certified Culinary Educator (CCE) must be degreed.  I have been a full time teacher in Florida for over 15 years.  As an Industrial Vocational Educator, I am not required to have a degree.  I understand that the ACF is trying to up the credentials of its certification program however, in my school district alone we have 5 chefs that are full time teachers with teaching certificates but cannot certify as a CCE.  I think this policy is wrong.  What is your opinion?

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Certification Exams for All

March 22, 2009

Certification requires a practical exam. The exam is only practical for only a few culinary professionals. It needs to change to encompass more food service professionals. Fine dining, production, and chef/owner should be the three classes added to the current CEC.

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Certification Availability

January 17, 2009

Certification is my concern. It is only available for those who fit in a certain mold, if you want to increase cohesiveness and membership, change the rules and make it available for all chefs.