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ACF-CEC test Format | ACF-CEC Course Contents | ACF-CEC Course Outline | ACF-CEC test Syllabus | ACF-CEC test Objectives

Exam Code: ACF-CEC

Exam Name: Certified Executive Chef

Format: 100 multiple-choice questions.

Duration: 90 minutes.

Topics Weighting (approximate- based on ACF guidelines):

Passing Score: 75% or higher.



Written Exam: A 100-question multiple-choice test (90 minutes) that evaluates theoretical knowledge across key culinary and management domains.

Practical Exam: A hands-on test where candidates demonstrate advanced culinary techniques- sanitation practices- and organizational skills in a timed kitchen setting.

To qualify- candidates must meet prerequisites such as:



A combination of education (e.g.- an Associates Degree in Culinary Arts or equivalent) and work experience (e.g.- five years in a supervisory role within the past ten years).

Completion of mandatory 30-hour courses in Nutrition- Food Safety and Sanitation- and Supervisory Management (with 8-hour refreshers if taken over five years ago).



1. Culinary Fundamentals

- Cooking Techniques:

- Mastery of advanced methods such as braising

- poaching

- grilling

- roasting

- sautéing

- steaming

- sous-vide

- Flavor Development:

- Understanding seasoning

- balancing flavors (sweet- sour- salty- bitter- umami)

- use of herbs- spices- and aromatics.

- Knife Skills:

- Proficiency in cuts like julienne

- brunoise

- chiffonade

- tournée

- emphasis on speed

- accuracy

- safety

- Stock and Sauce Preparation:

- Knowledge of classic mother sauces

- béchamel

- velouté

- espagnole

- tomato

- hollandaise

- and their derivatives- as well as reductions- emulsions- and jus.

- Protein Fabrication:

- Butchery skills for meat

- poultry

- fish

- portioning

- filleting

- trimming

- Garde Manger:

- Techniques for charcuterie

- terrines

- pâtés

- cold food presentations



2. Food Safety and Sanitation

- HACCP (Hazard Analysis Critical Control Points):

- Principles for identifying and controlling food safety hazards throughout the production process.

- Cross-Contamination:

- Prevention methods- including proper storage- handling- and equipment sanitation.

- Temperature Control:

- Safe cooking

- holding

- cooling temperatures

- 165°F/74°C for poultry

- 41°F/5°C or below for refrigeration

- Pathogens:

- Understanding bacteria

- Salmonella

- E. coli)

- viruses

- parasites

- prevention through hygiene and proper cooking

- ServSafe Standards:

- Compliance with industry-recognized food safety protocols

- personal hygiene

- allergen management

- cleaning schedules.



3. Culinary Nutrition

- Nutritional Components:

- Knowledge of

- macronutrients

- carbohydrates

- proteins

- fats

- micronutrients

- vitamins

- minerals

- their roles in diet

- Dietary Guidelines:

- Application of USDA guidelines and adaptations for special diets

- gluten-free

- low-sodium

- vegetarian

- Menu Planning:

- Creating balanced menus that meet nutritional needs while maintaining flavor and presentation.

- Caloric Content:

- Calculating and adjusting recipes for caloric intake and portion control.

- Food Labeling:

- Understanding nutritional labeling requirements and ingredient transparency.



4. Supervisory Management

- Leadership Skills:

- Techniques for motivating staff

- resolving conflicts

- fostering teamwork in a kitchen environment

- Human Resources:

- Recruitment

- training

- scheduling

- performance evaluation of kitchen personnel

- Cost Control:

- Budgeting

- inventory management

- food cost percentage calculations

- Food Cost % = [Cost of Goods Sold / Sales] × 100)

- waste reduction strategies

- Menu Engineering:

- Analyzing menu profitability

- popularity to optimize offerings

- stars

- plowhorses

- puzzles

- dogs

- Operational Efficiency:

- Streamlining workflows

- managing time

- ensuring compliance with labor laws



5. Beverage Management

- Pairing Principles:

- Matching wines

- beers

- spirits with food based on flavor profiles and textures

- Beverage Costing:

- Calculating pour costs

- pricing drinks

- managing beverage inventory

- Service Standards:

- Proper storage

- temperature

- presentation of alcoholic

- non-alcoholic beverages

- Trends:

- Awareness of current beverage trends

- such as craft cocktails

- mocktails

- sustainable sourcing



- À la Minute:

- Cooking to order

- emphasizing freshness and speed

- Bain-Marie:

- A double boiler used for gentle heating or keeping food warm.

- Brigade de Cuisine:

- The traditional kitchen hierarchy

- chef de cuisine

- sous chef

- commis

- Deglaze:

- Adding liquid to a pan to loosen browned bits for sauce-making.

- Emulsion:

- A mixture of two immiscible liquids

- oil and vinegar in vinaigrette

- FIFO (First In- First Out):

- Inventory rotation method to ensure freshness.

- Mirepoix: A flavor base of diced onions- carrots- and celery.

- Roux: A cooked mixture of flour and fat used as a thickening agent.

- Sous Chef:

- Second-in-command in the kitchen

- often responsible for daily operations

- Yield Percentage:

- The usable portion of an ingredient after trimming

- Yield % = [Usable Weight / Original Weight] × 100).

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