Certified Pastry Culinarian: Candidate Handbook

Certified Pastry Culinarian ®
CANDIDATE HANDBOOK
Certified Pastry Culinarian® CA N D I DAT E H A N D B O O K
Table of Contents
Certification Overview and General Policies 4
Why Become an ACF Certified Pastry Culinarian® (CPC®) 4
Mission Statement 4
CPC® Purpose 4
Certification Body 4
Certification Commission Mission Statement 4
Non-Discrimination Policy 4
ADA Compliance 4
Code of Ethics 4
The Certification Process 5-7

Step 1: Determine Eligibility 5
Step 2: Complete Initial Pre-Approval Application 5
Estimated Cost of Certification 5
Step 3: Notification of Eligibility 6
Step 4: Certification Examinations 6
Written Exam Parameters 6
Practical Exam Parameters 6
Appeals Procedures 6
Confidentiality 7
Step 5: Final Application 8
Step 6: Official Announcement of Certification 8
Designation Usage Policy 9
Graduates from ACFEF Accredited Programs 9
The Recertification Process 8-9

Step 1: Complete Required Refresher Courses 8
Step 2: Determine Number of CEH Required 8
Step 3: Complete Recertification Application 8
Step 4: Notification of Recertification 8
How to Earn Continuing Education Hours (CEH) 8
Certification Expiration 9
CPC® Written Examinations At-A-Glance 9-12

Description of Exam 9
Exam Administration 9
Written Exam Facility Requirements 9
Test Administration 10
What to Expect 10
Taking the Written Exam 10
Exam Results 11
Retesting Policy 11
Passing Score Determination 11
Optional Practice Exams 11
Certified Pastry Culinarian (CPC )
® ®
12
Recommended Reference Material 13
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CPC® Practical Examination At-A-Glance 14-20

Practical Exam Guidelines 14
Description of Exam 15
Exam Registration and Fees 15
Practical Exam Facility Requirements 15
What to Expect 16
Assessment Criteria 18
Appendices 21-23
ACFEF Accredited Program Graduate Certification Application 21
Initial Pre-Approval Application 21
Employment Documentation Form 21
Practical Exam Registration Form 21
Final Application 22
Sample Score Report – PSI Written Exam 22
Sample Practical Exam Passing Form 22
Approved Continuing Education Hours CEH 22
Recertification Application 23
Recertification after Expiration Policy 23
CEH Submittal Form 23
*Updated 5/20/2020 with new passing scores for the written exam.
©2019 American Culinary Federation, Inc. All rights reserved. No part of this document may be disclosed or reproduced in any form without
express written consent of the American Culinary Federation.
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Certification Overview and General Policies

Why become an ACF Certified Pastry Culinarian® (CPC®)?
With thousands of chefs competing in the job market, it is essential to prove culinary competency. Certification through the American Culinary
Federation demonstrates skill, knowledge, and professionalism to the foodservice industry. Certification encourages elevation of culinary
career path and/or position.
Certification shows employers that a Certified Pastry Culinarian® has reached a benchmark of skills and culinary experience with high
standards for food preparation. It shows working knowledge of culinary nutrition, food safety and sanitation, and supervisory management
has been demonstrated. The certificant is in control of their professional development and career, and this increased quality, knowledge, and
motivation is passed on to other staff. Certification reassures consumers that the food they eat is prepared to the highest standard.
Mission Statement
The Certified Pastry Culinarian (CPC®) certification is designed to identify quality chefs and inform the public of individuals who have demonstrated
a standard level of culinary competence and expertise through education, experience, knowledge, and skills consistent with the pastry culinarian
level.
CPC® Purpose
ACF awards the title of Certified Pastry Culinarian and its acronym (CPC®) to individuals meeting the educational, experience, and testing
requirements for the certification. Only those chefs who have met all of the certification requirements are entitled to use the CPC® credential.
After initial certification, ACF provides recertification to those individuals who document enhanced professional development in compliance
with continuing education hour (CEH) requirements.
Certification Body
The ACF Certification Commission is working hard to add value and credibility to ACF certifications. The Commission was formed to guide
and strengthen the certification program through an accreditation process.
Certification Commission Mission Statement

The American Culinary Federation Certification Commission, being an autonomous entity within the ACF, is committed to developing,
implementing, and monitoring a validated process of globally recognized certifications based on skills, knowledge, integrity, and equality
through an achievable process for all culinary professionals.
Non-Discrimination Policy
The Certification Commission does not discriminate among applicants or certificants on any basis that would violate any applicable laws,
including race, color, religion, creed, age, gender, national origin, or ancestry.
If you have questions or concerns about certification, please contact the Certification Department at the ACF National at 888-817-5344.
ADA Compliance
The ACF Certification Commission provides reasonable accommodations in accordance with the Americans with Disability Act (ADA) for
individuals with documented disabilities who demonstrate a need for accommodation. In accordance with the Americans with Disabilities Act, ACF
does not discriminate against individuals with disabilities in providing access to its examination program. The complete ADA policy can be found in
the Certification Commission Policies and Procedures document on the ACF Website or can be requested from the ACF National Office.
All requests for accommodations must be submitted by the applicant by completing the Request for Special Accommodation Form. All
requests for accommodations should be directed to the ACF National Office, attention to the Certification Department.
Code of Ethics
The ACF Certification Code of Ethics provides guidance to professional cooks and chefs in their professional practice and conduct. The
actions, behaviors, and attitudes of our members and certificants are consistent with the ACF commitment to hospitality, foodservice, and
public service. Every individual who is a full member and/or certified by the American Culinary Federation shall abide by this certification code
of ethics. Any action that violates the purpose and principles outlined by the certification code of ethics shall be considered unethical.
Ethics enforcement procedures are intended to permit a fair review of alleged violations of the ACF Certification Code of Professional Ethics or other
egregious conduct in a manner that protects the rights of the individuals while promoting understanding and ethical behavior. A complete Certification
Code of Ethics can be found on the ACF website or can be requested from the ACF National Office, attention to the Certification Department.
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The Certification Process

Step 1: Determine Eligibility
Eligibility is based on a chef’s work experience and educational background.
• Documentation of Work History
A candidate should show a minimum of two years of work experience as an entry level culinarian. Candidates with a Culinary Arts
certificate or diploma should show a minimum of one year of experience as an entry level culinarian. Candidates with an Associate’s
Degree in Culinary Arts or who have completed an ACFEF Apprenticeship program are exempt from the work experience requirement.
Work experience is limited to the past 10 years.
• Documentation of Education and Continuing Education Hours (CEH)
A candidate can take a variety of educational paths to meet the education requirement. A candidate may apply with a High School
Diploma or GED. If a candidate does not have a High School diploma or GED, they are required to show at least 100 hours of
continuing education. A candidate with a Certificate, Diploma or Associate’s Degree in Culinary Arts does not need any additional
CEH to meet the educational requirement. Graduates of an ACFEF Apprenticeship program also do not need any additional CEH
to meet eligibility requirements. Hours earned for mandatory courses and/or refreshers can be counted toward hours required for
continuing education.
• Completion of Mandatory Education Courses
Candidates should provide documentation of three 30 hour courses in each of the following: Nutrition, Food Safety and Sanitation and
Supervisory Management. If these courses were taken more than five years ago, an 8-hour refresher course is required in each topic.
These courses are available (online) through ACF approved providers and/or any academic institution.
Step 2: Complete the Initial Pre-Approval Application

Complete and submit pre-approval application, including all required documentation.
• Educational documents may be copies of diplomas, transcripts, certificates of completion (including date and hours), etc.
• Mandatory education course certificates should be included with the application. Certificates should include course title, completion
date, and number of hours earned.
• Experience documentation may be employment documentation forms or letters from past or present employers on company letterhead.
If not available, copies of tax records or W-2 stating time frame of work are acceptable in conjunction with validated letters from former
culinary peers attesting to your employment, job title, duties and number of employees managed.
- As a business owner, employment documentation may be an official letter on company letterhead from a certified accountant or a copy
of either your Schedule C, K-1, or Form 1120-S tax documentation for each year.
Submit application and documentation of completed requirements to ACF for pre-approval.
Submit Application to: American Culinary Federation
180 Center Place Way
St. Augustine, FL 32095
Fax: 904-940-0742
Email: [email protected]
Estimated Cost of Certification

Examination Fees
Application Fee Written Exam Fee Practical Exam Fee Final Fee Estimated Total
Member Estimated Costs
$50 $75 $50 $0 $175
Non-Member Estimated Costs
$100 $75 $100 $35 $310
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Step 3: Notification of Eligibility

The ACF Certification Department will review applications and documentation (i.e., dates of completion, work history, and mandatory course
work). Once you have been notified that your pre-approval application is approved, you are welcome to schedule the written and practical
exams. Testing documentation will be needed for final certification approval. Certification must be completed within three years of approval. If
certification is not complete within three years, reapplication will be required.
Step 4: Certification Examinations

There are two exams required for the CPC® Certification: the written exam evaluates culinary knowledge and the practical exam assesses
skill proficiency.
Purpose of Exams
The purpose of the CPC® certification examinations is to objectively measure the knowledge and skills of a candidate to determine if they
meet the standards required for an entry level or minimally competent CPC®.
Written Exam Parameters

Candidates have 60 minutes to complete the 100 question multiple-choice exam, which may be taken at any PSI approved test site.
Candidates will receive scratch paper and a pencil at the test site. The use of a basic, 4-function calculator is allowed.
Written Exam Registration: To schedule the written exam call PSI at 800-211-2754, or register at the PSI Online Registration Site. Advance
registration is required and non-refundable. The written exam is $75 paid directly to PSI.
Written Exam Scoring:

- Scaled score of 73 is required to pass
- Score is valid for two years.
Written Exam Retake Policy: There is a 14 day waiting period required before scheduling any additional exam attempts. Testing fees are
assessed for each attempt.
Practical Exam Parameters:

The CPC® practical exam is 3 hours and may be taken at any ACF approved test site.
Practical Exam Registration: To schedule the practical exam, contact an ACF approved test site and confirm availability. Contact ACF
National Office to register. The test fee due to the ACF is $50 for ACF-members and $100 for non-members. Payment must be made prior to
the exam date.
Candidates will receive a registration confirmation after payment is processed.
- Test sites may charge an additional fee that is payable to the organization holding the exam.
- Payment for applicable host site fees is separate from the amount due to ACF and is coordinated by the test site administrator.
To facilitate the certification process, the American Culinary Federation (ACF) has exam sites throughout the country. You must contact
the test administrator to confirm test time, host site fee, and specific details about the testing facility. For most exams, online registration is
available, or you can contact the ACF National Office to schedule your practical exam.
Practical Exam Scoring:

- Score of 75% or higher is required to pass
- Score is valid for one year.
Practical Exam Retake Policy: There is no waiting period required for the CPC® practical exam. Practical exam retakes are unlimited.
Testing fees are assessed for each attempt and paid to both the ACF National Office and the test site.
Appeal Procedure
Candidates and certificants are entitled to appeal determinations made by the Certification Commission regarding:
1. the Commission’s interpretation of standards, including candidate eligibility determinations and certificate recertification determinations;
2. content of the exam and/or keyed responses to items;
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3. alleged inappropriate exam administration procedures; and

4. alleged testing conditions severe enough to cause a major disruption of the examination process.
Appeals procedures are detailed in the Policies and Procedures document, which is available on the ACF website or can be requested from
the ACF National Office.
Confidentiality
The nature, format, content, and results of examinations administered by the Certification Commission and all application materials are
considered confidential information and shall be treated as such, in accordance with policies and procedures adopted by the Certification
Commission, unless appropriate permission is obtained, where otherwise mandated by valid and lawful court or government order, or by an
authorized administrative body. The full confidentiality policy can be found on the ACF website or requested from the ACF National Office.
Due to confidentiality policy, only a certificant’s current status as a CPC® can be verified. This can be done by the certification verification tool
available on the ACF website under Resources or by calling the ACF National Office.
Step 5: Final Application

Upon successful completion of the written and practical exams, submit final application, along with appropriate documentation (written and
practical exam passing forms) and remaining certification fee. Include all back-up documentation, no originals (copies only).
Mandatory education courses (i.e., nutrition, food safety and sanitation, and supervisory management) must be current at time of final
application; if not, a refresher course may be required before CPC® certification is finalized and approved.
Step 6: Official Announcement of Certification

The ACF Certification Department will review final application and exam documentation, before notifying candidates of approval (please allow
2-3 weeks for processing). You will be notified by email that the application is received. Once certification is approved, your certificate letter
and certificate will be mailed. CPC® certifications are valid for one year.
ACF would like to share your certification accomplishments in ACF communications. If you would like to share your accomplishment, please
feel free to utilize the Brand You! Toolkit available on the ACF website. If you prefer this information not be shared, please be sure to check
box on final application to opt out.
For more information, call us at 888-817-5344, or mail us at [email protected]
Designation Usage Policy

ACF has a Designation Usage policy that certificants must follow. Each certificant accepts and assumes all, and the sole, responsibility for
understanding and satisfying legal requirements of the ACF Designation Usage Policy, and any Procedural requirements of ACF Designation
usage, including those requirements applying to the use, display, and/or advertising of any ACF Designation. It is the responsibility of such
certificants to ensure that the use of any ACF Designation on professional and business related materials (e.g., stationary, signs, business
cards, flyers, chef coats, yellow pages, or other advertisements and marketing materials) is NOT in conflict with this Policy and Procedure, or
with the laws of the nation, state, or territory in which that individual or entity conduct business. A complete Designation Usage Policy can be
found on the ACF website or requested from the ACF National Office.
Graduates from ACFEF Accredited Programs

Students who have graduated from an ACFEF Accredited Program qualify for ACF Certification. Graduates from ACFEF Accredited
Associate’s Degree or Bachelor’s Degree programs must submit the application and documentation within one year of graduation from the
program to be exempt from the written and practical exams. If an applicant’s graduation date is more than one year old, the applicant must
complete certification through the traditional certification pathway, including fees and exams.
Documentation includes:
• ACFEF Accredited Program Graduate Certification Application
• Final transcript verifying applicant’s name, school, graduation date and program of study (i.e. Associate’s in Culinary Arts)
• Documentation that applicant was an ACF member at the time of graduation, current ACF membership or $85 non-member fee.
Graduates from ACFEF Certificate/Diploma programs must submit the application and documentation within two years of graduation from
the program to be exempt from the written and practical exams. If an applicant’s graduation date is more than one year old, the applicant must
complete certification through the traditional certification pathway, including fees and exams.
Documentation includes:
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• ACFEF Accredited Program Graduate Certification Application
• Final transcript verifying the applicant’s name, school, graduation date and program of study (i.e. Diploma in Culinary Arts)
• Documentation that applicant was an ACF member at the time of graduation, current ACF membership or $85 non-member fee.
• Documentation of one year of entry-level culinary work experience. Experience documentation may be employment documentation forms
or letters from past or present employers on company letterhead. If not available, copies of tax records or W-2 stating time-frame of work
are acceptable in conjunction with validated letters from former culinary peers attesting to your employment, job title, duties and number
of employees managed..
- As a business owner, employment documentation may be an official letter on company letterhead from a certified accountant or a copy
of either your Schedule C, K-1 or Form 1120-S tax documentation for each year.
The Recertification Process

The purpose of the CPC® recertification program is to enhance the continued competence of certificants and to reaffirm certificant
knowledge in food safety and sanitation, nutrition, and supervisory management. ACF recertification is required annually for the CPC®.
To maintain ACF certification, CPC® applicants are required to earn a minimum of 15 continuing education hours (CEH) annually. The
requirement of 15 CEH annually was determined so that certificants would remain current and up-to-date on culinary trends and practices.
CEH are experiences that assist in the development or enhancement of the knowledge and skills directly related to the individual’s
professional occupation. We recommend that Recertification applicants maintain a folder or copies of official certificates and letters,
conference registrations, transcripts, etc. in order to keep track of your progress.
ACF-Certified Members may also take advantage of the CEH Tracking program. Fill out the CEH Submittal form for each professional development
opportunity, and submit official certificates, letters, conference registrations, etc. Once recorded, the hours will be available online through personal
member profiles. When it is time for recertification, simply print out the member profile CEH list and attach it to the recertification application.
Step 1: Complete Required Refresher Courses

Food Safety and Sanitation must be current (completed no more than five years ago) for every recertification. An 8 hour refresher, state
issued sanitation card or ServSafe can be used to fulfill the requirement.
Nutrition and Supervisory Management refreshers (8 hour minimum) are only submitted one time for recertification once original 30 hour
courses are more than five years old.
Step 2: Determine Remainder of CEH Needed

If a candidate holds multiple certifications, their CEH requirement is 15 CEH for the first, or primary, certification, 5 CEH for the second
certification. Example: Chef Jones currently holds a CC® and a CPC®. When she is ready for recertification, she will need to complete 15 for
her first designation, CPC®, then 5 for her second designation.)
Step 3: Complete Recertification Application

Provide the necessary documentation of your Continuing Education Hours (CEH). Documentation must include the number of hours taken,
completion date, and educational topic. Please do not send original certificates. Complete the application, secure all paperwork together and include
payment, either by credit card information on the application or with a check or money order made payable to the American Culinary Federation.
Step 4: Recertification Notification

The ACF Certification Department will review the recertification application and CEH documentation. Applicants will be notified by email
when the application is received and approved. Recertification certificates can be printed through the member profile page. If you would like
your certificate printed and mailed, please check the box on the recertification application. CPC® Certifications are valid for one year.
ACF would like to share your certification accomplishment in ACF communications and industry publications. If the candidate prefers that his
information not be shared, please be sure to check box on recertification application.
How to Earn Continuing Education Hours (CEH)

CEH can be earned through a variety of professional development activities. General categories of approved professional development activities
are listed on the ACF website. In addition, the ACF website provides a service to certificants, which lists approved CEH providers and courses.
ACF does not require any specific course or vendor to be used for CEH. CEH activities and courses offered by ACF approved CEH providers
are varied in nature to allow professional development based on professional and culinary needs.
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Certification Expiration
If a certificant allows their certification to expired, they are granted a 90-day grace period to finalize and submit their payment. If a candidate’s
expiration surpasses the grace period, they must adhere to the Recertification after Expiration Policy. The policy has provisions in place to
allow chefs to recertify if their certifications have expired 12 months in the past or less. If certification expiration date is past 12 months,
candidates must certify based on all current eligibility requirements, including education, mandatory courses/refreshers and relevant work
history (within the previous ten years), as well as the current testing requirements (written and practical examinations).
CPC® Written Exam At-A-Glance

Description of Exam
The written exam was developed based on domains, tasks, and knowledge areas determined during a job analysis with a group of ACF
Subject Matter Experts (SMEs). Candidates have 90 minutes to complete the 100 question multiple choice exam. Candidates will receive
scratch paper and a pencil at the test site. The use of a basic, 4-function calculator is allowed.
Exam Administration
Written exams are administered by PSI. Candidates can register for the exam by calling 800-211-2754, Monday through Friday, 7:30 a.m. –
10 p.m. Eastern Time, Saturday and Sunday 9 a.m.- 5:30 p.m. Eastern Time, or register online at the PSI Online Registration Site.
• The written exam fee is $75 and is paid directly to PSI.
• PSI has a 24-hour cancellation policy.
• An ACF number is required at the time of registration.
• Written exam scores are valid for two years.
Written Exam Facility Requirements

To ensure consistency throughout the certification testing program, all testing facilities will offer candidates a high-level testing venue,
including appropriate equipment and space configurations as specified in the guidelines below:
General
• Test Center must conform to local building, sanitation & health codes, as well as meet ADA requirements
• Building and grounds must be clean and in good condition
• Exits must be clearly marked and unobstructed
• Fire extinguishers required and in working order, location well marked and easily accessible
• Emergency exits must be clearly identified and clear of obstructions
• First-Aid kits must be stocked and easily accessible
• Restrooms must be located in the same building as the testing center
• Restrooms must be clean, supplied with necessary items, and in working order
• Adequate parking must be available near the testing center location
Test Room Physical Space

• Test room must be large enough to comfortably place testing stations and chairs
• Testing terminals must be arranged so that an applicant cannot view a computer monitor at one of the other work stations. Partitions are
required between each workstation.
• Test station table surface must be large enough to accommodate the monitor, keyboard, mouse pad and applicable testing materials. A
recommended size would be 42” x 36”.
• Testing area must be located so candidate will not be disturbed by foot traffic, loud conversation or outside noise.
• Testing room shall be free from any other activity during testing sessions; during non-testing time, the testing room may be available for
other uses.
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Test Room Environment

• Temperature must be consistent and comfortable
• Test room must be well-ventilated, with continuous air circulation
• Test room must be lit so that each candidate can read all diagrams, charts, etc., and read the computer screen with no glare.
Security and Surveillance

• Testing must take place in a separate room with a closable door
• Proctor station and printer must be located outside of the testing room
• Video surveillance system must provide 100% surveillance during testing session and include a DVR w/30 day retention
• Testing room door must be lockable, restricting any unauthorized access
• All testing material must be secured when not in use
• The testing room may be used for other purposes when not being used for testing
Equipment and Supplies

• Copy machine or scanner to provide copies of candidate IDs and test eligibility documents
• A locking file cabinet to secure test materials and candidate documents
• Ream of clean paper to be issued to candidate, if applicable, and pencils
Test Administration
PSI conducts training of all written exam proctors. Each test site/proctor has been issued a proctor ID code and a Proctor Manual.
What to Expect
When you arrive at the PSI written exam test center, the written exam proctor will:
• Ask for the candidates to provide photo identification.
• Have the candidate sign-in on a daily log sheet.
• Issue scratch paper and pencil.
Candidate should bring:

• Acceptable forms of photo ID with signature are: Driver’s license, Government ID card, Passport, or Alien residency card.
- Candidates that do not produce a valid ID at the scheduled appointment will not be allowed to take the test.
Taking the Written Exam

The proctor can explain the use of computer hardware and run Demo Test if requested. The proctor will review the candidate’s personal
information on the screen with candidate. All items must be correct, if not, make the necessary changes. The proctor will select candidate’s
test. If the candidate has two or more exams, select the exam the candidate has scheduled to take first.
Candidate will be asked to:

• Verify the type of exam.
• Complete a survey with comment section at the end of the exam.
• Stay in exam room. The proctor will monitor the test and candidate at all times.
• Take a break, if necessary; however, time given for the exam continues uninterrupted.
The proctor is available to answer any candidate questions pertaining to the software. The proctor must not express opinions regarding test
questions or answers prior to, during, or after a test session.
Certification Description Duration of Exam Number of Questions Passing Score

Certified Pastry Culinarian ®
Multiple Choice 60 minutes 100 73
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Exam Results
The proctor will print out the candidate’s exam results at the conclusion of the exam, as well as collect the scratch paper and pencils. The
candidate will be asked to sign out on daily log sheet.
The printed results will serve as your official score report. A copy of the candidate’s passing exam results will be submitted with the ACF
CPC® Final Application. The passing score is 73.
For failing candidates, in addition to providing the overall score, the score report also provides a breakdown of how the candidate performed
in each of the exam content areas to assist them in refreshing in the event they choose to retest. The candidate who received a failing score
will be allowed to retest per the retesting policy.
Retesting Policy
There is a 14 day waiting period required before scheduling any additional exam attempts. Testing fees are assessed for each attempt.
Passing Score Determination

The methodology to determine the cut score or passing point used in this examination is a criterion referenced approach called a modified
Angoff Technique. The testing profession considers this technique to be one of the most defensible criterion-referenced methods available
for setting passing points. It relies on the pooled judgments of content experts. For example, in this approach, a group of experts is asked
to judge each item on the test. The criterion used to judge each item is formed into a question: “What is the probability that a ‘minimally
acceptable’ candidate will answer the question correctly?” This question prompts the judges to consider a group of minimally acceptable
candidates and what proportion of that group will answer each item correctly. The average of the proportions, or probabilities, is multiplied by
the total number of items on the test. The result then represents the “minimally acceptable” score. The final passing score for this examination
is based on this pooled judgment and includes a statistical adjustment for testing error.
Optional Practice Exams

Optional practice exams are available for purchase. Purchase or completion of the practice exams is not required for certification. The practice
exam resembles the actual exams in style and composition, but they are not the actual exams. Passing the practice exam does not guarantee
success in passing the actual ACF certification exams, but should give you a good indication of your readiness to take those exams.
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CPC® Written Exam Specifications
1. Baking Basics 27
Follow production guidelines of
yeast products
quick breads products
pies
cookies
cake batters
Assess formulations and recipes for baked products
Use baker’s percentages and conversion factors to scale formulas for baked products
Select ingredients for desired baked products
Select equipment for desired baked products
Select measurement tools and corresponding methods
Follow manufacturer’s instructions for convenience products
Fill, manipulate, and manage piping bahs and use of tips
2. Pastry Fundamentals 26
Pastry Doughs and Batters 9
Follow production guidelines for
laminated pastry doughs
tart and pastry doughs
pâte à choux
foam or specialty cakes
Assess formulations and recipes for pastry products
Select ingredients for desired pastry products
Select equipment for desired pastry products
Creams, Custards, Mousses and Sauces 10

creams, custards, mousses, and sauces
frozen desserts
Assess formulations and recipes for creams, custards, mousses and sauces.
Select ingredients for desired creams, custards, mousses and sauces.
Select equipment for desired creams, custards, mousses and sauces.
Meringues, Buttercreams, Icings and Glazes 7

Follow production guidelines for meringues, buttercreams, icings, glazes
Follow proper mixing, cooking, and baking methods for meringues
Assess formulations and recipes for meringues, buttercreams, icings, and glazes
Select ingredients for desired meringues, buttercreams, icings, and glazes
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Select equipment for desired meringues, buttercreams, icings, and glazes

Assemble simple cakes from prepared cake layers, cake fillings, and icings
Demonstrate ability to pipe, design decorative features, and write with piping bag
3. Specialty Pastry, Desserts, and Advanced Baking Techniques 15
Gateaux, Tortes, Entremets, Petits Fours Glace, and Traditional Cakes 4
Follow production guidelines for gateaux, tortes, entremets, petits fours glacé, and traditional cakes
Determine conversion factors for gateaux, tortes, entremets, petits fours glacé, and traditional cakes
Select ingredients for desired gateau, torte, entremet, petits fours glacé, and traditional cake recipes
Select equipment for desired gateau, torte, entremet, petits fours glacé, and traditional cake recipes
Assemble gateaux, tortes, entremets, petits fours glacé, and traditional cakes from prepared cake layers, cake fillings,
and icings
Decorate gateaux, tortes, entremets, petits fours glacé, and traditional cakes with desired decorative components
Special Occasion Cakes 4
Follow production guidelines for assembling special occasion cakes
Assemble tiered cakes from prepared cake layers, cake fillings and icings
Cover with marzipan, rolled fondant, or modeling chocolate
Enrobe with ganache or glaze
Create edible decorative components (e.g., gum paste, modeling chocolate, buttercream)
Create tiered cakes with piped or other decorative components
Chocolates, Confections, and Sugar Work 1
confections and sugar work

tempering, handling, and storage of chocolates
Assess formulations and recipes for chocolates, confections, and sugar work
Select ingredients for desired chocolates, confections, and sugar work
Select equipment for desired chocolates, confections, and sugar work
Execute proper mixing and cooking methods for chocolates, confections, and sugar work
Assemble amenities and showpieces (e.g., modeling chocolate, pastillage, marzipan)
Plated Desserts 2
Follow production guidelines for plated desserts
Assess formulations and recipes for plated desserts
Select ingredients for desired plated desserts
Select equipment for desired plated desserts
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Select serviceware for desired presentation
Select finishing and garnishing elements for desired presentation
Dessert Presentation 1
Determine layout and design of

a. dessert buffets
b. centerpieces
Determine selection of dessert and pastry items
Select finishing and decorative elements for buffet presentation or station
Bread, Viennoiserie, and Other Yeast Products 3
Follow production guidelines for bread, viennoiserie, and other yeast products
Assess formulations and recipes for bread, viennoiserie, and other yeast products
Select ingredients for desired bread, viennoiserie, and other yeast products
Select equipment for desired bread, viennoiserie, and other yeast products
Execute proper mixing and cooking methods for bread, viennoiserie, and other yeast products
4. Production Guideline Development 10

Determine production guidelines for
Baked goods (e.g., yeast products, quick breads products, pies, cookies, cake batters)
Pastry doughs and batters (e.g., laminated pastry doughs, tart and pastry doughs, pâte à choux, foam or specialty cakes)
Creams, custards, mousses, sauces, and frozen desserts
Meringues, buttercreams, icings, and glazes
Gateaux, tortes, entremets, petits fours glacé, and traditional cakes
Special occasion cakes
Chocolates, confections, and sugar work
Plated desserts
Dessert presentation
Bread, viennoiserie, and other yeast products
5. Safety and Sanitation 17

Develop safety and sanitation plan to prevent contamination in baking and pastry production and distribution
Monitor production practices to minimize cross-contact of food allergens

Develop and communicate a safety plan for facility, equipment, chemicals, disasters, emergencies, and employees and customers
Receive, store, and manage baking and pastry ingredients and products according to food safety guidelines
Cover, label, date, and store baking and pastry items according to food safety guidelines
Monitor and record food temperatures throughout the production, storage, and distribution process
14
Monitor staff’s adherence to standard food handling practices
Monitor and enforce safety, personal hygiene, and sanitation plan for employees
Clean and sanitize all relevant tools, equipment, and work stations related to baking and pastry production
6. Business Management 5
Supervision 1
Maintain adequate baking and pastry staffing level (e.g., assess staffing needs, develop job descriptions, recruit, onboard)
Provide training and cross-training to the baking and pastry staff
Facilitate communication between the baking and pastry team and other departments
Supervise, schedule, and delegate duties of the baking and pastry team in baking production
Provide leadership by evaluating, motivating, and empowering the baking and pastry team
Ethics, Legal, and Professionalism 4
Resolve guest complaints in a professional manner
Resolve employee conflicts based on establishment policies and procedures
Adhere to ethical and professional standards set forth by American Culinary Federation and employer
Total 100
Knowledge Topics Supporting the Tasks

1. Culinary Terminology
2. Baking Math and Methodology
3. Basic Knife Cuts and Skills
4. Kitchen Equipment
5. Kitchen Utensils & Tools
6. Bakery Ingredients
7. Yeast Products
8. Pies and Tarts
9. Cakes and Quick Breads
10. Cookies and Pastries
11. Creams, Custards, Mousses, Sauces, and Frozen Desserts
12. Decorations and Icing
13. Milk and Dairy Products
14. Nutrition and Special Diets
15. Food Safety and Sanitation
16. Problem Solving, Time Management, and Decision Making
* Each test form will include 100 scored items.

1.5 hours (90 mins) of testing time.
Initial base form passing point by Angoff method to be approved by January 2020.
Future passing points established through pre-equating.
15
Recommended Reference Materials

How Baking Works (3rd Edition) Elements of Dessert
Author: Figoni, P. Author: Migoya, F.
John Wiley & Sons. Publisher: John Wiley & Sons
Pub. Date: 2010 Pub. Date: 2012
The Advanced Professional Pastry Chef. ServSafe Coursebook (7th Edition)

Author: Friberg, B. Author: National Restaurant Association
Publisher: John Wiley & Sons. Publisher: Pearson
Professional Baking (7th Edition) The Art of the Confectioner Sugarwork and Pastillage
Author: Gisslen, W. Author: Notter, E.
Publisher: John Wiley & Sons. Publisher: John Wiley & Sons.
NRAEF ManageFirst: Controlling Foodservice Cost (2nd Edition) Successful Restaurant Management: From Vision to Execution
Author: National Restaurant Association Education Foundation Author: Wade, D.
Publisher: Pearson Publisher: Cengage Learning
NRAEF ManageFirst: Human Resources Hospitality Human

Resources Management and Supervision (2nd Edition)
Author: National Restaurant Association Education Foundation
Publisher: Pearson
Pub. Date: 2013
16
Recommended Reference Materials

Culinary Fundamentals Nutrition for Foodservice and Culinary Professionals, 6th Edition
Author: American Culinary Federation Author: Drummond, B.
Publisher: Pearson-Prentice Hall Publisher: John Wiley & Sons, Inc.
Pub. Date 2006 Pub. Date 2004
Baking Fundamentals Food Safety Fundamentals: Essentials

Author: American Culinary Federation, of Food Safety & Sanitation
Masi, N.; Carolors B.R. Author: McSwane, R.’ Linton, W.
Publisher: Pearson-Prentice Hall Publisher: Pearson-Prentice Hall
Supervision in the Hospitality Industry: The Professional Pastry Chef: Fundamentals

Applied Human Resources, 5th Edition of Baking Pastry, 4th Edition
Author: Miller, J.; Walker, J; Drummond, K. Author: Frigberg, B.
Publisher: John Wiley & Sons, Inc. Publisher: John Wiley & Sons
CPC® Practical Exam At-A-Glance

Practical Exam Guidelines
• Candidates are responsible for bringing all ingredients for the exam. Ingredients should be pre-scaled or measured, but not combined in
any manner.
• No pre-mixing is allowed. Pre-baked cake may be brought in already cooked; however, fillings, icing and decoration and/or decorating
mediums such as butter cream, frosting, icing whipped cream, Ganache, etc. must be made during the allotted time.
• Do not bring in finished sauces. All sauces must be completely prepared on site.
• Immersion calculators are allowed during the exam, however they do not count as a cooking method and are considered personal
equipment.
• Sanitation skills will be monitored at all times for compliance with standard rules.
• Sanitation infractions could lead to a failing grade.
• Professional Uniforms: All candidates must wear white chef coat, white toque, black or black and white checkered pants, leather shoes
or clogs and have clean apron and side towels.
• Candidates should present a typed menu to the examiners prior to the start of the exam.
• Candidates must bring plates and/or platters unless the test site has agreed to provide them.
Exam Time: 3 hours

During the time allotted for the exam, candidates must prepare the following list of items, finish each item according to industry standards and
present final products to the evaluators. All items should be displayed in a buffet setting at the completion of allotted time.
The Candidate should exhibit the following:

• Genoise - Prepare and bake one 8“ Genoise cake. Do not fill, ice or finish the cake. Score will be based on the quality of the Genoise
itself. Present on suitable platter, cut and plate a portion for tasting.
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• Cookies - Prepare and bake the following:

- 1 dozen chocolate chip cookies utilizing the drop method.
- Display on suitable platter for tasting.
- 1 dozen butter cookies utilizing the piped method
- Display on suitable platter for tasting.
• Bavarian Cream - Prepare four portions of molded Bavarian cream and invert on a suitable platter for evaluation based on texture, flavor
and consistency (no garnished or sauces are required).
Exam Results:
At the conclusion of a practical exam, candidates will receive both a verbal and written critique of their performance in each of the exam
content areas. The lead evaluator for the exam will facilitate the review and will make written comments on the Practical Exam Candidate
Written Critique Form. This will be provided to all candidates, both passing and failing.
This will allow the candidate to review areas for development in the event they choose to retest. Candidates who do not pass the practical
exam are allowed to retest per the retesting policy. In addition to the Practical Exam Candidate Written Critique Form, which all candidates
receive, those candidates who pass will receive an ACF Practical Exam Passing Form, which they will include with their final application form
and written exam passing form to the ACF National Office.
Description of Exam
The test site selects the date and schedules the test. Candidates are responsible for registering with ACF and contacting the host site
regarding additional fees (if applicable). The Test Administrator is responsible for selecting three Certification Evaluators from a current list of
evaluators posted on the website. Three Certification Evaluators are required per every six candidates; of the three evaluators, two must be
unaffiliated with the exam candidate.
ACF defines affiliation as a relationship that consists of a vested interest, an employment direct report, monetary benefit, or any relationship
which could personally benefit the evaluator as a result of a candidate passing the exam.
Exam Registration and Fees

Practical exam registration is required for both test site and ACF National Office. The test site administrator may collect appropriate host
site fees from candidates to cover direct expenses related to the exam. The host site fee is established at the discretion of the approved
examination site. Candidates are required to register with the ACF and pay a practical exam fee of $50 if the candidate is a member and
$100 if the applicant is a non-member. The host site may also require a cancellation fee at their discretion.
Candidates will receive a registration confirmation from the ACF National Office by mail or email, after payment is processed. This will confirm
registration to the Test Administrator.
Prior to the exam date, the test site administrator will contact candidates about testing time and other exam details.
Practical Exam Facility Requirements

To ensure consistency throughout the certification testing program, all testing facilities will offer candidates a high-level testing venue, which
includes appropriate equipment and space configurations as specified in the guidelines below.
The test site must be able to provide ample space to include refrigeration, work area, sinks, ranges, and oven space for each candidate.
Sufficient access to fryers and grills must be provided, although candidates may share this equipment. A large clock must be visible in the
examination area for accurate time keeping. There should be a candidate staging area for ingredient check-in by the evaluators. First aid
equipment and materials should be available if needed.
At a minimum, each test site shall provide the following:

• 4-burner stove with standard oven per candidate (portable burners are not acceptable)
• 45 sq. ft. usable table/counter working space per candidate
• 4 cubic ft. of refrigeration space per candidate at a close proximity to the station
• adequate cubed ice supply
18
• one hot and cold hand sink per three candidates

• one hot and cold ware washing sink per four candidates
• 2 power outlets per candidate, located at their work station
• ample garbage receptacles placed at every station, and a community receptacle within the testing facility
• portion/measuring scales to be available for candidates, balance scale for pastry, measuring in ounces and pounds
• marble slab and microwave oven required for pastry candidates
• one five-quart mixer per pastry candidate
• cutting boards
• evaluator’s table should include: silverware, napkins, water glasses, clipboards, pads, pencils, calculator, stapler, digital camera, and a
copy of Le Guide de Cuilinaire
• ample supply of appropriate cleaning equipment including brooms, mops, and paper towels
• plastic wrap, foil, detergent, sanitizers, and buckets
Each station must be provided with a basic set of pots, pans, and hand tools (see list). Additional kitchen equipment is to be supplied in a
common area. In the event that a test site is unable to supply all stations with a full set of station equipment, the candidate may be asked to bring
along some of the items needed to complete the set. The Test Site Administrator shall notify the candidate of this requirement upon registration.
Individual Equipment:
• (2) 3 quart mixing bowls • (1) rubber spatula

• (2) small sauce pans • (1) solid spoon
• (1) medium sauce pan • (1) 2 oz. ladle
• (1) large sauté pan • (1) 6 oz. ladle
• (1) medium sauté pan • (1) small whisk
• (2) small sauté pans • (1) wooden spoon
• (2) small bain marie inserts
The Community Kitchen:

The community kitchen should include small appliances which can be shared by all candidates. Safety and sanitation supplies must be
furnished by the test site. Candidates are expected to bring their own plastic gloves, if needed, for production or service. At a minimum, each
test site shall provide the following in the community kitchen:
• Chinoise • Proof box

• Food processors • Balance beam scales
• Microwave • Fryer
• Food mixers • Measuring containers
• Grill • Food blenders
• Portion scales
Ingredients
Exam candidates are required to bring all of their own ingredients; however, a test site may choose to provide common staples and optional items
to the candidates. This list of common staple and optional items is to be made available to all registered candidates at the time of registration.
What to Expect
On the Day of Your Exam
Anyone taking the exam will have up to 30 minutes to set up before the designated start time or before the pre-exam meeting time, if
scheduled to begin first.
Pre-Exam Orientation Meeting
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The 15-minute pre-exam meeting will be held before the morning exams. The meeting will include:
• Filling out paperwork
• Making final payment (paying necessary fees: host site and ACF)
• Presenting menus to evaluators
• Evaluators will be available to answer last minute questions
The Exam
The CPC® practical exam is 3 hours, which may be taken at any ACF approved test site. A score of 75% or higher is required to pass.
Practical exam scores are valid for one year.
• Wait in the designated area until your assigned set-up/start time in which you may begin cooking.
• Expect to see evaluators and apprentice evaluators walking around with clipboards and taking notes. Also expect them to be talking
to each other, asking you questions, looking at your food, and looking deep in thought. This is not meant to be a distraction or an
intimidation tactic, but what is involved in the evaluation process.
• Remember, no applicant will be alone in the kitchen while preparing food for the exam. Expect up to three other participants with you in
the same kitchen preparing their food, as well as working in close proximity while you are preparing your food.
• A kitchen’s helper’s role is to assist in keeping the kitchen clean, clearing dishes, etc. They report directly to the Test Administrator. They
may, at times, be able to get something for candidates. Only authorized helpers will be allowed in the kitchen during the exam. The test
site may assign 1 pot washer and 1 runner per 4 test candidates or per kitchen, but is not required to offer this assistance.
- Candidate’s assistant can only assist with load and breakdown, they may not be in communication with the candidate during the exam
and are not allowed in kitchen until all candidates have completed testing.
• Do not forget food safety! Remember, no bare-hand contact with ready to eat foods. This means using the proper utensils for the right
job at every opportunity. Remember, the preventative measures for time/temperature abuse and cross contamination.
• You will present your food to the evaluators at your designated time. Be courteous, calm, and collected.
When You Are Finished in the Kitchen

Expect to wash your own equipment, utensils, and china when you are finished with the exam. Examinees must clean up and be out of the
cooking area within 30 minutes of completion. There may be another participant waiting to set-up for his or her exam.
Evaluation and Critique

At the completion of the exam, candidates will be given a verbal explanation of their performance, which is used to document the results of
the exam. The Test Administrator will give any candidate who passed the exam an ACF Practical Exam Passing Form for their records. The
original individual Score Sheets, Summary Score Sheet, and Candidate Questionnaires are to be sent to the Certification Department at
the ACF National Office.
Any candidate who fails the exam is welcome to take it again. There is no waiting period, but he/she must submit a new registration form
and payment.
Evaluator Training
An approved Certification Evaluator has been placed in a position to fairly evaluate candidates taking the practical exam through certification
level, experience, approved application, and completion of required training and apprenticeships. ACF confirms that this individual has
attained the highest level of trust, professionalism, respect, and ethical confidence from their peers.
Practical Exam General Guidelines:

1. Candidates must provide all ingredients for use during their certification practical exam as outlined in the exam components for each level.
Exception would be allowed for test sites that choose to provide ingredients (Check with Test Administrator.)
2. No advance preparation or cooking is allowed unless otherwise stated.
3. Candidates are allowed to bring in only the whole and raw materials. No finished sauces are allowed. No commercially produced bases
are permitted; however, phyllo dough is permitted.
4. Candidates shall bring his/her personal tools, including knives, small wares and china (plates, platters, bowls, etc.) to display the finished
dishes. Exception would be made for test sites that choose to provide china. (Check with Test Administrator.)
5. Dry and wet garbage receptacles, as well as trim receptacles, must be maintained and presented to evaluators upon completion of
the exam.
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Pastry Guidelines
• Candidate’s choice of decorating medium to be prepared during the test are as follows: Buttercream, frosting, whipped cream, icing, and
Ganache, unless otherwise stated.
• For items involving cake, prepare cakes and tiers that are level on top with straight sides, logical height, and proportional.
• For each item, cover cakes with a decorating medium that is smooth and flawless, with no air bubbles, water spots, knife marks, sanding,
patches, or crumbs.
• Prepare colored decorating medium that are of consistent shading, using color that is balance, harmonized, and appropriate to the theme
or decorative motif.
• Apply borders, writing, central decorations, and trims that are uniform, smooth, precise, and neat; free of air bubbles or small drying cracks.
• Apply flowers and leaves that have definite shaped petals with proper form, correct number of petals, coloring, and details as close to
nature as possible.
• For each item, create a decorative design that is balanced, proportioned, appropriate to techniques or theme, no over-decorated, and
structurally stable.
• Decorations for cakes cannot be brought in and should be created from the raw materials available.
• Ingredients for recipes can be pre-scaled and measured; however, no pre-mixing is allowed.
• No finished sauces are allowed.
• Piping technique may be writing.
• Plated portions must be proportional to the dish itself and the number of persons specified.
• A typed menu describing each dish to be prepared must be provided to the evaluators.
• All items presented will be evaluated based on cooking methodology, taste, presentation, degree of doneness, and measured to the
acceptable industry standards.
• Execution of cooking fundamentals and kitchen management will generate the primary factors for evaluation; see the score sheets for a
clear understanding of what will be evaluated.
Study Tips and Helpful Hints

• Read this CPC® Practical Exam At-A-Glance section carefully.
• Develop a plan and timeline, and then follow it closely.
• Study applicable written material for:
- Processes mandated
- Processes you decide to do
• Practice numerous times.
• See guidelines for items that you can and cannot bring
• Remember, you are in control of selecting your ingredients, so make sure they meet your needs and the needs of the exam.
• The basic equipment will be provided as described in the ACF Practical Exam Administration Guide; however, if you have been
practicing with your own pots and pans, small wares, etc., then bring those with you and use them. This way you know the nuances
already and do not have to deal with any last minute surprises.
• Bring your own china. (Check with Test Administrator.)
• Sanitation skills will be monitored at all times for compliance with standard rules and that sanitation infractions could lead to a failing exam.
• All candidates must wear white chef coat, white toque, black or black and white checkered pants, leather shoes, or clogs, and have a
clean apron and side towels.
• Ask questions prior to the exam, be prepared! When in doubt, ask. Contact ACF National Office Certification Department at
888-817-5344 or check out www.acfchefs.org and contact a Certification Evaluator or Certification Evaluator Trainer in your region.
Assessment Criteria
The assessment for certification practical testing is divided into four general areas: Safety and Sanitation Skills; Organization; Craftsmanship
21
Skills; and Finished Product Skills.

The candidate’s skills are evaluated during the examination period through frequent monitoring by the evaluators. Notes are made during the
examination as references to the evaluation. The practical examination is scored overall as pass or fail. Points are calculated in various areas
and a total numerical score is calculated. A total average score of 75% (75 points) or better is considered passing.
Domain 1: Safety and Sanitation Skills (Pass/Fail) will be measured using required industry standards. The candidate is evaluated on their
ability to work within established guidelines for safety and sanitation at all times.
Scoring: Safety and sanitation skills are assessed as acceptable or unacceptable. An unacceptable score in this area by two or more evaluators
is considered an overall failure, regardless of the total points achieved by candidate. Evaluators are allowed to disqualify any candidate for
infractions of these guidelines. Cleanliness of the equipment, both during and after the test, will be the responsibility of the candidate.
Here is a general guideline on safety and sanitation skills the candidate needs to follow:
a. Safety and Sanitation Skills: The prevention of time/temperature abuse and cross contamination are the two most important areas in
which the candidate needs to demonstrate a thorough working knowledge. During the exam, if an examiner has seen a possible infraction
of either of these two areas, the candidate may be questioned as to their knowledge of these concepts. Infraction(s) of either time/
temperature abuse or cross contamination could cause the candidate to fail the exam.
The cutting boards must be scrupulously sanitary. Knives must be sharp. The toolbox/knife bag must be clean and sanitary inside.
Sanitizing solution must be correctly titrated, and used properly to sanitize hands and equipment in-between uses. Candidates must
be using towels correctly and not wiping debris off a table and then wiping a knife or a plate with the same towel. Candidates must not
be using their aprons as hand wipes. Products must be stored at the correct temperature. Gloves must be used when the last contact
with food is occurring, for example, plating up. Scores and cuts must be properly treated and covered. Areas must be kept sanitized,
particularly during fish to meat to vegetable or dairy transitions. Frequent hand washing and sanitizing must take place.
Domain 2: Organization Skills (20%) will be measured using industry standards for the following:
• Organization and work flow
• Assessing formulations
• Selecting of ingredients and equipment
• Management of ingredients and product inventories
Scoring: Organizational skills are assessed based on mise en place, recipe formation, utilization of ingredients/equipment, and use of allotted
time, for a possible total of 20 points.
Here are general guidelines for organization and work flow the candidate needs to follow:
a. Organization: Table is kept clear of nonessentials, such as equipment not needed for the task at hand. Candidate is working systematically
on one job at a time, using correct cutting motions and the correct knife for the job, organizing products properly in a refrigerator, rack,
cart, knife or other equipment storage. Candidate understands how the usable waste is stored properly. Floor spills are quickly handled.
The candidate is not using the dish area as a storage dump. The candidate has an organized withdrawal from the kitchen, leaving it as
clean as it was found.
b. Work Flow: The candidate practices smooth transitions from one job to another. The candidate has a logical progression of jobs. The
candidate maintains proper timing of the menu items.
c. Proper Utilization of all Ingredients is evaluated on the candidate’s efficient use of products. All food and non-food refuse will be kept at
the station with the candidate until the completion of the test. Two separate containers are to be maintained: one for food refuse and the
other for non-food refuse. The candidate may request to empty the non-food refuse during the test, only after the contents of the container
have been reviewed by the evaluator. Upon the completion of the exam, the evaluator shall review the food refuse container to determine
efficiency of the candidate’s work. Points may be deducted from the candidate’s score if serious infractions concerning product usage are
witnessed. In the case of cooked byproduct, such as roasted chicken, only an appropriate portion should be presented. The cooked by-
product should be properly handled and stored as if it were to be intended for another use.
d. Timing of service and follow-up is evaluated on the requisite time given to the candidate for the level of examination attempting. The
candidate will be notified of his/her presentation time “window” upon the start of his/her preparation. If the candidate is not able to
present the entire menu during the time frame allotted, points may be deducted.
Exceeding a reasonable allotted time can result in loss of points and may or may not result in a failing grade.
Domain 3: Craftsmanship Skills (40%) will be measured using industry standards for the following:
• Use of production guidelines
22
• Execution of mixing, baking, and cooking methods

• Handling and storage of ingredients
• Production of baked products, pastry products, and desserts
• Production of decorative elements and other garnishes
a. Creativity, skills, and craftsmanship are evaluated based on a candidate’s ability to properly execute classical knife cuts and proper
cooking techniques while utilizing the correct method of preparation for any given item.
b. The candidate should use the proper technique as stated in the test criteria. The candidate uses correct method of preparation for any
given item.
Scoring: Craftsmanship skills are assessed by execution of proper techniques, skills, and fundamentals through creativity, skills, and
craftsmanship, for a possible total of 40 points.
Domain 4: Finished Product Skills (40%) will be measured using industry standards for the following:
• Overall Presentation, including design
• Assembly and decoration of cakes and desserts
• Selection of service ware, finishing, and garnishing elements
• Flavor, Texture, Color, and Doneness
Scoring: Finished product skills are assessed by flavor, texture, presentation, ingredient compatibility, and decorating methods, for possible
total of 40 points.
Here are some general guidelines on finished product skills the candidate needs to follow:
Serving Methods and Presentation: Presentation is evaluated on correct temperatures of the items served, including the dishware, visible
garnishes, arrangement of items, and overall esthetic appeal of the presented items. The use of white china is strongly suggested.
Flavor, Taste, Texture, and Doneness: Flavor and texture is evaluated on the proper use of flavors in every menu item and/or component.
The flavors are typically associated with the specific food ingredients in the menu and recipes are thoughtful; and the techniques have
been applied correctly.
23
Appendices
ACFEF Apprenticeship Program Step 1: Initial CPC® Pre-Approval Application

Graduate Certification Application Certified Pastry Culinarian®
American Culinary Federation, Inc. • 180 Center Place Way • St. Augustine, FL 32095 • Toll-free: (800) 624-9458 • Fax: (904) 940-0741 • www.acfchefs.org American Culinary Federation, Inc. • 180 Center Place Way • St. Augustine, FL 32095 • Toll-free: (800) 624-9458 • Fax: (904) 940-0741 • www.acfchefs.org
Congratulations, you have graduated from an ACFEF Apprenticeship Program! Once completed either email to [email protected], mail this form and payment to the address above or fax to
number above.
As a graduate, you are eligible for ACF Certification. Please complete application, attach documentation and either email
to [email protected], mail this form and payment to the address above or fax to number above. Application must be
Personal Information
received within 60 days of Apprenticeship Program Completion. First Name: MI: Last Name: ACF #:
Home Phone: Cell Phone: Email:
Applying for: Certified Sous Chef® (CSC®) Certified Working Pastry Chef® (CWPC®)
Home Address:
Personal Information City: State: Zip:

WY
WV
WI
WA
VT
VI
VA
UT
TX
TN
SD
SC
RI
PW
PR
PA
OR
OK
OH
NY
NV
NM
NJ
NH
NE
ND
NC
MT
MS
MP
MO
MN
MI
MH
ME
MD
MA
LA
KY
KS
IN
IL
ID
IA
HI
GU
GA
FM
FL
DE
CT
CO
CA
AZ
AS
AR
AP
AL
AK
AE
AA
First Name: MI: Last Name: ACF #:
Mandatory Requirements
Home Phone: Cell Phone: Personal Email: Include proof of education, courses and work experience with application. Acceptable documents include copies of transcripts,
Home Address: diplomas, certificates of completion and employment verification letters on company letterhead. Do not send originals.
City: State: Zip: 1. Education Date Completed Documentation Included

WY
WV
WI
WA
VT
VI
VA
UT
TX
TN
SD
SC
RI
PW
PR
PA
OR
OK
OH
NY
NV
NM
NJ
NH
NE
ND
NC
MT
MS
MP
MO
MN
MI
MH
ME
MD
MA
LA
KY
KS
IN
IL
ID
IA
HI
GU
GA
FM
FL
DE
CT
CO
CA
AZ
AS
AR
AP
AL
AK
AE
AA High School Diploma /GED or
Program Name:
Name (as it should appear certificate): *100 Continuing Education Hours or
Employer: Present Position: Culinary Arts Program Certificate or

Associate's Degree in Culinary Arts or
Mandatory Requirements
ACFEF Apprenticeship Program
Include proof of completed mandatory requirements with application.
Courses
1. Graduation Form for ACFEF Apprenticeship Program Documentation Included
30-Hour Culinary Nutrition
2. Written Exam Location: Date: Passing Sheet Included
30-Hour Food Safety & Sanitation
3. Practical Exam Location: Date: Passing Sheet Included
30-Hour Culinary Supervisory Management
Payment Information Eight hour refresher course required if initial 30-hour courses are older than five years.
$50 ACF Member 8-Hour Refresher Culinary Nutrition
I have enclosed a check made payable to the American Culinary Federation (ACF). 8-Hour Refresher Food Safety & Sanitation
Please bill my: Visa MasterCard Amex Discover 8-Hour Refresher Supervisory Management
Credit Card Number: Exp Date: CSC #: *30 hour courses in Nutrition, Food Safety and Sanitation, & Supervisory Management counts toward
Billing Address: continuing education.
City: State: Zip: 2. Work Experience: Two years as an entry-level culinarian or one year with a Culinary Arts Program Certificate. The work
WY
WV
WI
WA
VT
VI
VA
UT
TX
TN
SD
SC
RI
PW
PR
PA
OR
OK
OH
NY
NV
NM
NJ
NH
NE
ND
NC
MT
MS
MP
MO
MN
MI
MH
ME
MD
MA
LA
KY
KS
IN
IL
ID
IA
HI
GU
GA
FM
FL
DE
CT
CO
CA
AZ
AS
AR
AP
AL
AK
AE
AA experience is exempt with an Associates Degree in Culinary Arts or graduating from the ACFEF Apprenticeship Program.
Name on Account: Signature:
Work experience must be within the past 10 years.
Place of Employment Title mm/dd/yy mm/dd/yy Documentation Included
Note: Once application is approved you are eligible to take the written and practical exam.
Certification must be completed within three years of approval. If certification is not complete within three years, reapplication
will be required.
ACFEF Accredited Program Graduate Initial Application

Certification Application Click here
www.acfchefs.org/download/documents/certify/certification/app_pre-approval_cpc.pdf
Click here
www.acfchefs.org/download/documents/certify/certification/program_graduate_application.pdf
American Culinary Federation American Culinary Federation
Employment Documentation Form Practical Exam Candidate Registration Form
American Culinary Federation, Inc. • 180 Center Place Way • St. Augustine, FL 32095 • Toll-free: (800) 624-9458 • Fax: (904) 940-0741 • www.acfchefs.org
The certification program of American Culinary Federation, Inc. (ACF) recognizes those individuals who have demonstrated that Please complete application, attach documentation and email to [email protected] or mail this form and payment to
they meet the minimum standards set for each level of certification. Those who earn certification are viewed as highly competent, the address above.
respected professionals who are knowledgeable in their positions.
Please complete the information below on behalf of the individual applying for certification. Acceptance into the ACF certification First Name: MI: Last Name: ACF #:
program is, in part, contingent on documentation and verification of past and present employment.
Home Phone: Cell Phone: Email:
Please type or print clearly Home Address:

To: The ACF Certification Commission Date: City: State: Zip:
WY
WV
WI
WA
VT
VI
VA
UT
TX
TN
SD
SC
RI
PW
PR
PA
OR
OK
OH
NY
NV
NM
NJ
NH
NE
ND
NC
MT
MS
MP
MO
MN
MI
MH
ME
MD
MA
LA
KY
KS
IN
IL
ID
IA
HI
GU
GA
FM
FL
DE
CT
CO
CA
AZ
AS
AR
AP
AL
AK
AE
AA
This letter will verify that was employed by
Exam Location: Exam Date:
this establishment from to .
His/Her official position/title during this period was , Certification level you are testing for
Certified Culinarian® (CC®) Certified Pastry Culinarian® (CPC®)
and he/she supervised a minimum of full-time personnel in the performance of food preparation responsibilities.
Certified Sous Chef® (CSC®) Certified Working Pastry Chef® (CWPC®)
Duties and responsibilities Certified Chef de Cuisine® (CCC®) Certified Executive Pastry Chef® (CEPC®)
Certified Executive Chef® (CEC®) Personal Certified Executive Chef™ (PCEC™)
Personal Certified Chef™ (PCC™)
Payment Information
$50.00 ACF Member Practical Exam Fee $100.00 Non-Member Practical Exam Fee
I have enclosed a check made payable to the American Culinary Federation (ACF).
Please bill my: Visa MasterCard Amex Discover
Credit Card Number: Exp Date: CSC #: Amount:
Billing Address:
City: State: Zip:
WY
WV
WI
WA
VT
VI
VA
UT
TX
TN
SD
SC
RI
PW
PR
PA
OR
OK
OH
NY
NV
NM
NJ
NH
NE
ND
NC
MT
MS
MP
MO
MN
MI
MH
ME
MD
MA
LA
KY
KS
IN
IL
ID
IA
HI
GU
GA
FM
FL
DE
CT
CO
CA
AZ
AS
AR
AP
AL
AK
AE
AA
Name on Account: Signature:
If you need to cancel an exam after you have registered, you must contact both the ACF office and the test site administrator within
two weeks of the test date. The ACF registration fee may be transferred to a new test date within six months or will be forfeited.
I attest that the above information is true and understand that any misinformation provided may adversely affect the Host sites may charge an additional fee that is payable to the test site administrator hosting the exam, if applicable. Host site fees
candidacy of stated certification applicant. are separate from the amount due to the American Culinary Federation. Contact the test administrator to confirm test time, host site
fee and other specifics about the facility and/or test.
Printed Name:
Daytime Phone: Email: Title:
Name of Establishment:
Address of Establishment:
City: State: Zip:
WY
WV
WI
WA
VT
VI
VA
UT
TX
TN
SD
SC
RI
PW
PR
PA
OR
OK
OH
NY
NV
NM
NJ
NH
NE
ND
NC
MT
MS
MP
MO
MN
MI
MH
ME
MD
MA
LA
KY
KS
IN
IL
ID
IA
HI
GU
GA
FM
FL
DE
CT
CO
CA
AZ
AS
AR
AP
AL
AK
AE
AA
Signature:
A blank copy of this form should be sent to each employer.
PECRF052318
EDF060818
Employment Documentation Form Practical Exam Registration Form

Click here Click here
www.acfchefs.org/download/documents/certify/ACF_Certification_Employment_Documentation.pdf www.acfchefs.org/download/documents/certify/certification/practical_exam_candidate.pdf
24
Appendices
Step 2: Final CPC® Application

Certified Pastry Culinarian®
American Culinary Federation
Once completed either email to [email protected], mail this form and payment to the address above or fax to Certified Pastry Culinarian® (CPC®)
number above.
LAST NAME, FIRST NAME, MIDDLE NAME CANDIDATE ID NUMBER: SAMPLE000
ADDRESS EXAMINATION DATE: 06/06/2016
Home Phone: Cell Phone: Email: CITY, STATE ZIP CONTROL ID: 1234567
Home Address: BOOKING ID: 1234567
City: State: Zip:

WY
WV
WI
WA
VT
VI
VA
UT
TX
TN
SD
SC
RI
PW
PR
PA
OR
OK
OH
NY
NV
NM
NJ
NH
NE
ND
NC
MT
MS
MP
MO
MN
MI
MH
ME
MD
MA
LA
KY
KS
IN
IL
ID
IA
HI
GU
GA
FM
FL
DE
CT
CO
CA
AZ
AS
AR
AP
AL
AK
AE
AA
Name (as it should appear on certificate): You have failed this examination. Your score is XXX.
Employer: Job Title: The passing score is XX.
Test Requirements The following shows your performance in each section of the examination:
1. Written Exam (score valid for 2 years)
Location: Date: Pass Sheet Included: Your Score Max Score
Content
2. Practical Exam (score valid for 1 year)
Location: Date: Pass Sheet Included: 1. Baking Basics XX 27
2. Pastry Fundamentals XX 26
Payment Information 3. Specialty Pastry, Desserts, and Advanced Baking Techniques XX 15
$35.00 Non-Member (no additional fee for members) 4. Production Guideline Development XX 10
I have enclosed a check made payable to the American Culinary Federation (ACF). 5. Safety and Sanitation XX 17
Please bill my: Visa MasterCard Amex Discover 6. Business Management XX 05
Credit Card Number: Exp Date: CSC #: Amount: TOTAL XX 100
Billing Address:
City: State: Zip:
WY
WV
WI
WA
VT
VI
VA
UT
TX
TN
SD
SC
RI
PW
PR
PA
OR
OK
OH
NY
NV
NM
NJ
NH
NE
ND
NC
MT
MS
MP
MO
MN
MI
MH
ME
MD
MA
LA
KY
KS
IN
IL
ID
IA
HI
GU
GA
FM
FL
DE
CT
CO
CA
AZ
AS
AR
AP
AL
AK
AE
AA
Name on Account: Signature: This report represents official documentation of your examination score. Fourteen days after the examination
date noted above, you will be eligible to schedule an appointment to retake the examination by registering with
Certification Agreement PSI at 1-800-211-2754 or online at https://candidate.psiexams.com. A passing score on this examination is
With this application, I verify the information provided is truthful and accurate. I grant the ACF permission to investigate employment necessary for all initial certifications.
and education, and I release from liability all persons and companies supplying such information. I agree to adhere to the ACF
Certification Code of Ethics, Designation Usage and policies of the certification program and agree to accept the ACF Certification If you have any questions about ACF certification, please contact the ACF National Office at 1-800-624-9458.
Commission's determination on all certification decisions. Certification is awarded for three years and recertification is required
to maintain certification designation. I acknowledge that false statements or misrepresentation may result in the revocation of this
application and/or approved certification. I agree to allow ACF to share my certification accomplishment in ACF communications
and with local newspapers and industry publications.
Check this box if you do not want your certification accomplishments included in ACF communications or shared with media.
Signature: Date:
Retention Policy: Certification documents will be retained for seven years after certification expiration.
Valid through 12 /31/2020. FCPCA010418
Final Application Example Score Report – Comira Written Exam

Click here
http://www.acfchefs.org/download/documents/certify/certification/app_final_cpc.pdf
American Culinary Federation Education Foundation

Practical Exam Passing Form ACF-Approved
Continuing Education Hours (CEHs) Activities
American Culinary Federation, Inc. • Attention: Education • 180 Center Place Way • St. Augustine, FL 32095 • Toll-free: (800) 624-9458 • www.acfchefs.org
Once completed either email to [email protected], mail this form and payment to the address above or fax to
number above.
Information Activity CEHs Earned Documentation

Professional Development Activities
Test Date:
ACF conferences and annual convention Hour-for-hour ACF member profile
Test Site:
Industry-related conferences and trade shows Hour-for-hour Copy of registration/badge and program guide
Test Administrator:
ACF annual convention tradeshow 4 CEHs ACF member profile
Sa
Level of certification for which this candidate passed: Trade/foodshow exhibits 3 CEHs (1 per year) Copy of registration/badge
Certified Culinarian (CC )
® ®
Seminars, culinary demonstrations, workshops Hour-for-hour Certificate (and program information if not pre-
Certified Pastry Culinarian® (CPC®) approved)
Certified Sous Chef® (CSC®) Culinary tastings/tours Hour-for-hour Certificate of participation (and program
information if not pre-approved)
Certified Working Pastry Chef® (CWPC®)
ACF chapter meetings/programs Hour-for-hour Certificate of participation
Certified Chef De Cuisine® (CCC®)
Formal educational courses Hour-for-hour/ Certificate of completion/transcript
Certified Executive Chef® (CEC®)
1 semester=16 CEHs
m
Certified Executive Pastry Chef® (CEPC®) Employer in-service training Hour-for-hour Certificate of completion

Personal Certified Chef™ (PCC™) Seminar presenter/demonstrator 5 CEHs (3 per year) Copy of program guide, link to video, or letter
Personal Certified Executive Chef™ (PCEC™) from event organizer
ACF quizzes 4 CEH for NCR quiz Confirmation letter from eCulinary
Congratulations! You have successfully completed the requirements for this exam. This form serves as your official record of
1 CEH for IOTM quiz
pl
participation in the ACF Practical Certification Examination. This practical exam score is valid for one year from the test date listed
above. When you apply for certification, please send a copy of it with your certification application. Published works of original content See CEH Guidelines Copy of article or book title, table of contents
and publisher
Signature: Date:
Leadership Activities
e
ACF national board members 18 CEHs per year ACF member profile
ACF national commission/committee/taskforce and 12 CEHs per year ACF member profile
AAC board members
ACF chapter officers 12 CEHs per year ACF member profile
ACFEF accreditation site visits, postsecondary 12 CEHs per visit ACF member profile
ACFEF site visits, secondary, apprenticeship, 6 CEHs per visit ACF member profile
quality programs
ACF certification practical exam evaluators/ 6 CEHs per exam ACF member profile
administrators
Advisory members on school or industry-related 6 CEHs per year ACF member profile
boards
ACF Culinary Team USA manager 30 CEHs per year ACF member profile
ACF Culinary Team USA coach, advisor 18 CEHs per year ACF member profile
pepf100118
Practical Exam Passing Form Approved CEH

Click here
www.acfchefs.org/download/documents/certify/certification/approved_cehs.pdf
25
Appendices
Recertification Application Recertification After Expiration Policy
American Culinary Federation, Inc. • 180 Center Place Way • St. Augustine, FL 32095 • Toll-free: (800) 624-9458 • Fax: (904) 940-0741 • www.acfchefs.org American Culinary Federation, Inc. • 180 Center Place Way • St. Augustine, FL 32095 • Toll-free: (800) 624-9458 • Fax: (904) 940-0741 • www.acfchefs.org
Once completed either email to [email protected], mail this form and payment to the address above or fax to If 1-3 months after certification expiration:
number above. • Certificants will be granted, upon request, a 90 day grace period, without any additional fees or requirements to complete the
recertification process.
First Name: MI: Last Name: ACF #: If 4-12 months after certification expiration:
Home Phone: Cell Phone: Email: • Refreshers up to date (all three if first cycle, sanitation only on second and subsequent cycles).
Home Address: • Depending on certification level, 10, 15 or 80 CEHs (earned during recertification cycle including 90 day grace period).
City: State: Zip: • In addition to published recertification fee, a late fee of $150 will apply.
WY
WV
WI
WA
VT
VI
VA
UT
TX
TN
SD
SC
RI
PW
PR
PA
OR
OK
OH
NY
NV
NM
NJ
NH
NE
ND
NC
MT
MS
MP
MO
MN
MI
MH
ME
MD
MA
LA
KY
KS
IN
IL
ID
IA
HI
GU
GA
FM
FL
DE
CT
CO
CA
AZ
AS
AR
AP
AL
AK
AE
AA
Name of Employer: Present Position: If more than 12 months after certification expiration:
Name (as it should appear on certificate): • Candidate must certify based on all current eligibility and testing requirements. Please contact the Certification Department for
additional information.
Recertification certificates are available through the member profile page. To have certificate printed and mailed, check here
Once Approved
Certification Level Upon successful completion of recertification, depending on certification level, 1 or 5 years will be added to the expired
Please check level you are applying for recertification date.
Cooking Professionals ACF Member Rate Non-Member Rate

Certified Fundamentals Cook® (CFC®) $10 $60
Certified Culinarian® (CC®) $15 $65
Certified Sous Chef® (CSC®) $120 $270
Certified Chef de Cuisine® (CCC®) $140 $290
Certified Executive Chef® (CEC®) $210 $360
Personal Cooking Professionals ACF Member Rate Non-Member Rate

Personal Certified Chef™ (PCC™) $120 $270
Personal Certified Executive Chef™ (PCEC™) $210 $360
Baking and Pastry Professionals ACF Member Rate Non-Member Rate

Certified Fundamentals Pastry Cook® (CFPC®) $10 $60
Certified Pastry Culinarian® (CPC®) $15 $65
Certified Working Pastry Chef® (CWPC®) $120 $270
Certified Executive Pastry Chef® (CEPC®) $210 $360
Culinary Administrators ACF Member Rate Non-Member Rate

Certified Culinary Administrator® (CCA®) $250 $400
Culinary Educators ACF Member Rate Non-Member Rate

Certified Secondary Culinary Educator® (CSCE®) $140 $290
Certified Culinary Educator (CCE )
® ® $210 $360
raep102218
Recertification Application Recertification After Expiration Policy

Click here Click here
www.acfchefs.org/download/documents/certify/certification/Renewal_Application.pdf http://www.acfchefs.org/download/documents/certify/certification/recertification_policy.pdf

Continuing Education Hour (CEH) Submission Form
As an ACF certified member, you can monitor your continuing education hours (CEHs) for recertification on your ACF Member
Profile Page. Log in at www.acfchefs.org.
CEHs can be scanned, faxed, or mailed to ACF Certification Department. Electronic submissions are preferred. Please include one
(1) CEH Submission Form for each activity/document to insure proper recording. Upon approval, these CEHs will be added to your
member profile. Please allow 3-4 weeks for processing.
CEH Activity Information

Number of CEHs requested: Date of CEH Activity:
Type of Activity (please select one)

Refresher Course - minimum of 8 CEHs for Nutrition, Sanitation (i.e., ServSafe certificate), or Supervision
Chapter Meeting Education Employer In-Service Training
Seminar/Conference Presentation/Demonstration (other than place of employment)
Online Education NCR Quiz
Other:
Description of CEH Activity:
Please Note
• We are unable to award CEHs for volunteered time.
• Transcripts should be submitted at time of Recertification (these cannot be uploaded).
• If submitting CEH documents with your Recertification application, a CEH Submission Form is not required.
Forms are not required for the following CEHs as ACF uploads this information directly:
• ACF Competitions (Participation, Medaling, Coaching, Judging)
• Practical Exam Evaluators & Administrators
• ACF National & Chapter Officers members terms
• Accreditation Site Visits
• Attendance at ACF Regional Conferences or National Convention
CEHSF060818
CEH Submittal Form

Click here
www.acfchefs.org/download/documents/certify/certification/CEH_Submission.pdf
26

Certified Pastry Culinarian: Candidate Handbook

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Certified Pastry Culinarian ®

The Certification Process  5-7

The Recertification Process  8-9

CPC® Written Examinations At-A-Glance  9-12

Recommended Reference Material  13

CPC® Practical Examination At-A-Glance  14-20

Certification Overview and General Policies

Certification Commission Mission Statement

The Certification Process

Step 2: Complete the Initial Pre-Approval Application

Estimated Cost of Certification

Step 3: Notification of Eligibility

Step 4: Certification Examinations

Written Exam Parameters

Written Exam Scoring:

Practical Exam Parameters:

Practical Exam Scoring:

3. alleged inappropriate exam administration procedures; and

Step 5: Final Application

Step 6: Official Announcement of Certification

Designation Usage Policy

Graduates from ACFEF Accredited Programs

• ACFEF Accredited Program Graduate Certification Application

The Recertification Process

Step 1: Complete Required Refresher Courses

Step 2: Determine Remainder of CEH Needed

Step 3: Complete Recertification Application

Step 4: Recertification Notification

How to Earn Continuing Education Hours (CEH)

CPC® Written Exam At-A-Glance

Written Exam Facility Requirements

Test Room Physical Space

Test Room Environment

Security and Surveillance

Equipment and Supplies

Candidate should bring:

Taking the Written Exam

Candidate will be asked to:

Certification Description Duration of Exam Number of Questions Passing Score

Passing Score Determination

Optional Practice Exams

CPC® Written Exam Specifications

Creams, Custards, Mousses and Sauces 10

Meringues, Buttercreams, Icings and Glazes 7

Select equipment for desired meringues, buttercreams, icings, and glazes

3. Specialty Pastry, Desserts, and Advanced Baking Techniques 15

Gateaux, Tortes, Entremets, Petits Fours Glace, and Traditional Cakes 4

Special Occasion Cakes 4

Follow production guidelines for assembling special occasion cakes

Cover with marzipan, rolled fondant, or modeling chocolate

Enrobe with ganache or glaze

Create tiered cakes with piped or other decorative components

Chocolates, Confections, and Sugar Work 1

Follow production guidelines for

confections and sugar work

Select ingredients for desired chocolates, confections, and sugar work

Select equipment for desired chocolates, confections, and sugar work

Assemble amenities and showpieces (e.g., modeling chocolate, pastillage, marzipan)

Follow production guidelines for plated desserts

The Certification Process 5-7

The Recertification Process 8-9

CPC® Written Examinations At-A-Glance 9-12

Recommended Reference Material 13

CPC® Practical Examination At-A-Glance 14-20