National Credential
Credential: Certified Executive Pastry Chef (CEPC)  GI Bill resource  NCCA resource
Credentialing Agency: American Culinary Federation (ACF)

Certified Executive Pastry Chef Certification is aimed at 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. A CEPC has supervisory responsibility as well as administrative duties. All candidates must pass a written exam. All levels of ACF certification require candidates to be tested for practical skill proficiency. The Certified Executive Pastry Chef practical exam is three hours and can be taken at any ACF Approved test site. Practical exam scores are valid for one year.

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

Renewal Period: 5 years

Certified Executive Pastry Chef (CEPC)

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 other          
Warrant Officer 922A Food Service Technician WOMOS other        

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 Executive Pastry Chef (CEPC)

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: 3 years
  • Education
  • 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

Certified Executive Pastry Chef (CEPC)

Candidates must meet the following education requirements:

  • High School Diploma/GED plus 150 Continuing Education Hours. If you do not have a high school diploma/GED, 250 hours of continuing education are required. Candidate must document education through formal or continuing educational hours.
  • Associates Degree in Culinary Arts
  • Successful completion of ACFF Apprenticeship program plus 50 Continuing Education Hour.
  • Must complete three mandatory courses 30 hours each:
    • Nutrition
    • Food Safety and Sanitation
    • Supervisory Management

Three years as a Pastry Chef in charge of food production in a foodservice operation. Must have supervised at least three full time people in the preparation of food. Experience must be within the past 10 years.

Certified Executive Pastry Chef (CEPC)

  • Baking Fundamentals 9%
  • Pastry Fundamentals 22%
  • Specialty Pastry and Desserts 28%
  • Team Management 9%
  • Food Safety and Sanitation 14%
  • Marketing and Merchandising 6%
  • Finance 7%
  • Ethics, Legal, and Professional Issues 5%

Note: The assessment for certification practical testing is 3- hours and is divided into four general areas. Candidates will be evaluated according to the ACF assessment guidelines.

  • Food Safety and Sanitation Skills
  • Organization Skills
  • Craftsmanship Skills
  • Finished Product Skills

There are a number of resources available to help you prepare for the Certified Executive Pastry Chef (CEPC) 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 Executive Pastry Chef (CEPC)

Renewal Period: 5 years

The Certified Executive Pastry Chef (CEPC) credential has the following recertification information:

  • ACF recertification is required every five years, see the agency website for details about CEU and other guidelines.