National Credential
Credential: Certified Culinarian (CC)  GI Bill resource
Credentialing Agency: American Culinary Federation (ACF)

The American Culinary Federation (ACF), Certified Culinarian credential is aimed at an entry level culinarian within a commercial foodservice operation responsible for preparing and cooking sauces, cold food, fish, soups and stocks, meats, vegetables, eggs and other food items. All candidates must pass a written exam. All levels of ACF certification require candidates to be tested for practical skill proficiency. Practical exam scores are valid for one year.

More information can be found on the certifying agency's website.

Renewal Period: 5 years

Certified Culinarian (CC)

The following Army Occupations provide training and/or experience that contributes to attaining this credential:

Personnel Category Occupation Occupation Type Related As Promotion Points Skill Level Star Proponent Funded Gap Analysis
Enlisted 92G Culinary Specialist MOS most  Promotion Points: This certification has been approved for promotion points. Click for more information. I Star credentialStar Proponent FundedFunded  Gap Analysis
Enlisted Z5 Enlisted Aide ASI most          

Army Table Legend


Related As

The military occupations shown in this table are related to this credential in one of four ways: Most, Some, or Other.

Most: This credential is directly related to most of the major duties associated with the military occupation (at least 80%). Note that the credential may require additional education, training or experience before you are eligible for it.

Some: This credential is related to some tasks associated with the duties of the military occupation (related 80% to at least one or more critical tasks but less than 80% of all of the entire military occupation). Note that the credential may require additional education, training or experience before you are eligible for it.

Other: This credential is related to this military occupation, but is more advanced or specialized and therefore will likely require additional education, training, or experience.

Promotion Points Promotion Points icon

This credential has been approved for promotion points for this MOS towards promotion to Sergeant and Staff Sergeant. Clicking the Promotion Points icon will open a link to the promotion points fact sheet.

Skill Level Designation

Skill Level I: This skill level consists of all Soldiers in the ranks of Private (pay grade E-1) up to Specialist (pay grade E-4). Time in Service (TIS) is generally between initial entry and four Years of Service (YOS). This skill level is Entry-level positions requiring performance of tasks under direct supervision.

Institutional training:

  • Structured Self-Development (SSD) level I
  • Basic Leader Course (BLC)

Skill Level II: This skill level is obtained when promoted to Sergeant (paygrade E-5). TIS is generally between 4-8 YOS. Positions requiring performance of more difficult tasks under general supervision; and in some instances, involving supervision of Soldiers in SL1.

Institutional training:

  • Structured Self-Development (SSD) level II
  • Advance Leader Course (ALC)

Skill Level III: This skill level is obtained when promoted to Staff Sergeant (paygrade E-6). TIS is generally between 8-12 YOS. Positions requiring performance of still more difficult tasks and involving first line supervision of Soldiers in SL1 & SL2.

Institutional training:

  • Senior Leader Course (SLC)
  • Structured Self-Development (SSD) level III

Skill level IV: This skill level is obtained when promoted to the rank of Sergeant First Class (paygrade E-7). TIS is generally between 12-18 YOS. Positions requiring relatively detailed knowledge of all tasks specified for a given MOS, normally involving first-line supervision of Soldiers in SLs 1, 2, and 3, and involving managerial duties.

Institutional training:

  • Master Leader Course (MLC)
  • Structured Self-Development (SSD) level IV
  • Senior Enlisted Joint Professional Military Education (SEJPME) I Course

Skill level V: This skill level is obtained when promoted to the rank of Master Sergeant (paygrade E-8). TIS is generally between 18-22 YOS. Positions requiring direct and indirect leadership roles with expertise in company and battalion-level operations and competency across a given CMF, serving as members of a staff at every level in the Army, with a full understanding of the allocation of resources and their utilization in order to accomplish Army functions and missions.

Institutional training:

  • United States Army Sergeants Major Academy (USASMA)
  • Structured Self-Development (SSD) level V

Skill level VI: This skill level is obtained when promoted to the rank of Sergeants Major (paygrade E-9). TIS is generally between 22-30 YOS. Positions requiring organizational leadership roles with multi-dimensional expertise in units and teams on division, corps, and Army staffs, integrated with Joint, Interagency, Intergovernmental, and Multinational (JIIM) partners with a full understanding of the Force Generation process, operations at all echelons, and how the Army runs.

Star Credential Star icon

Star credentials are MOS enhancing, as designated by the Proponent. MOS enhancing credentials are directly related to an MOS or ASI, are taught either partially or completely as part of a Program of Instruction (POI), and improve the MOS technical proficiency.

Proponent Funded Funded icon

This icon indicates credentials which Soldiers may have funded through their MOS proponent. Some proponents offer credentialing opportunities in conjunction with military training and/or as part of MOS development beyond the training base.

Gap Analysis Has Analysis icon

A detailed analysis comparing the credential requirements to the military occupation has been completed. Click on the gap analysis icon to view the analysis page.

Certified Culinarian (CC)

Eligibility Requirements ()

Note: This credential may have multiple options for becoming eligible. Listed below are the minimum requirements based on the minimum degree required. To view other options, see the Eligibility tab.

  • Credential Prerequisite
  • Experience: 1 year
  • Education: Semester/Course Hours
  • Training
  • Membership
  • Other
  • Fee

Exam Requirements ()

  • Written Exam
  • Oral Exam
  • Practical Exam
  • Performance Assessment

Renewal Period: 5 years

  • Continuing Education
  • Exam
  • Continuing Education OR Exam
  • Fee
  • Other

American Culinary Federation (ACF)
180 Center Place Way
St. Augustine, FL  32095
Phone: (904) 824-4468
Fax: (904) 940-0741
Email: acf@acfchefs.net

Certified Culinarian (CC)

Option 1:

  • High School Diploma/GED plus 100 Continuing Education Hours and two years of entry level culinarian experience. Candidates must document education through formal or continuing educational hours.
  • You must complete three mandatory courses 30 hours each:
    • Culinary Nutrition
    • Food Safety and Sanitation
    • Culinary Supervisory Management

Option 2:

  • Culinary Arts program Certificate with one year of entry level culinarian/pastry experience.
  • You must complete three mandatory courses 30 hours each:
    • Culinary Nutrition
    • Food Safety and Sanitation
    • Culinary Supervisory Management

Option 3:

  • An Associate's degree in Culinary Arts or successful completion of an ACFF Apprenticeship Program require no experience.
  • You must complete three mandatory courses 30 hours each:
    • Culinary Nutrition
    • Food Safety and Sanitation
    • Culinary Supervisory Management

Certified Culinarian (CC)

  • Basic Cooking (60%)
  • Sanitation (10%)
  • Nutrition (10%)
  • Supervisory Management (10%)
  • Basic Baking (10%)
  • Safety & Sanitation Skills: Ability to work within established guidelines for food safety and sanitation at all times.
  • Organization Skills:
    • Mise en Place/Work Habits
    • Utilization of Ingredients & Use of Allotted Time
  • Craftsmanship Skills:
    • Cooking Skills and Culinary Techniques
    • Serving & Portion Size
  • Finished Product Skills:
    • Exhibit the following:
      • Julienne carrot, 2 ounces
      • Batonnet carrot, 4 ounces
      • Fine chopped parsely, 4 T
      • Standard Mirepox, 1 lb
    • Prepare and begin to cook 1.5 gallons chicken stock
    • Fabricate 1 whole chicken into: 2 drumsticks, 2 thighs, 1 wing, 1 French bread and 1 supreme
    • Prepare chicken carcass for stock
    • Saute one of the chicken breasts applying appropriate seasonings and methodology and serve as main course with appropriate vegetable and starch accompaniments.
    • Flavor & Texture
    • Presentation and Nutritional Balance

There are a number of resources available to help you prepare for the Certified Culinarian (CC) examination:

An additional resource is Safari Books Online, a searchable digital library that provides online access to thousands of books, training videos and conference sessions. See the Educational Resources page here on COOL to learn how to get free access.

Testing for this credential is handled by PSI. The test centers are located in the U.S.

To find out more, use the following links on the PSI website:

For more information on the American Culinary Federation (ACF) testing process, visit the agency website.

Certified Culinarian (CC)

Renewal Period: 5 years

The Certified Culinarian (CC) credential has the following recertification information:

  • ACF recertification is required every three years; ACF sets specific guidelines to meet this requirement, see the agency website for details.

Certified Culinarian (CC)

Additional considerations for the Certified Culinarian (CC) include:

  • Candidate must document the completion of an 8-hour refresher course for any one or all of the courses, if mandatory courses were taken more than five years prior to the date of initial certification or renewal.
  • For syllabus information related to the three mandatory courses visit: