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

Exam Name: Certified Master Chef (CMC)

Issuing Organization: American Culinary Federation (ACF)

Level: Advanced (Highest professional certification in ACF)

Target Audience: Experienced executive chefs, culinary educators, and high-level culinary professionals.

Total Duration: 8 consecutive days (approx. 8-10 hours per day)

Number of Sections: 5 major practical components (each with multiple tasks)

Passing Score: Minimum 75% in each section (no averaging across sections)

Classical Cuisine (5-course menu)

International Cuisine (3-course menu from assigned country)

Garde Manger (Charcuterie, pâté, terrines, buffet display)

Baking & Pastry (Desserts, bread, laminated dough)

Freestyle Cooking (Market basket challenge)



Work Performance – Kitchen Score – 35%

- Cooking Techniques and Fundamentals – 40%

- Mise en Place/Organization – 15%

- Professionalism – 10%

- Utilization of Ingredients – 20%

- Work Flow – 15%



Tasting and Presentation – 65%

- Menu Formatting – 2%

- Achieving Stated Menu – 3%

- Constructing Profiles – Maintaining Food Integrity – 5%

- Developing Flavor Profiles – 40%

- Food Placement/Presenting Food – 10%

- Achieving Nutritional Balance/Plate Composition – 5%





- Culinary Knowledge & Theory

- Classical & Modern Cuisine

- French mother sauces & derivatives

- Haute cuisine vs. Nouvelle cuisine

- Global culinary influences (Asian, Mediterranean, Latin, etc.)

- Food Science & Chemistry

- Maillard reaction, emulsification, gelatinization

- Sous-vide, spherification, fermentation

- Culinary Terminology

- French culinary terms (e.g., mise en place, brunoise, chiffonade)

- Modern techniques (e.g., sous-vide, dehydration, hydrocolloids)



- Knife Skills & Fabrication

- Knife Cuts (Accuracy & Consistency)

- Julienne, brunoise, batonnet, paysanne

- Tourné (turned vegetables)

- Protein Fabrication

- Breaking down whole poultry, fish (e.g., filleting a round fish)

- Butchering primal cuts (e.g., beef tenderloin, lamb rack)

- Shellfish Preparation

- Deveining shrimp, shucking oysters, cleaning squid



- Cooking Techniques & Methods

- Dry Heat Methods

- Roasting, grilling, sautéing, frying (deep, shallow, pan)

- Moist Heat Methods

- Poaching, braising, steaming, sous-vide

- Combination Cooking

- Stewing, braising, confit



- Stocks, Sauces & Soups

- Stocks

- White, brown, fish (fumet), vegetable

- Proper reduction & gelatin content

- Sauces

- Five mother sauces (Béchamel, Velouté, Espagnole, Tomato, Hollandaise)

- Derivatives (e.g., Mornay, Choron, Sauce Robert)

- Soups

- Clear (consommé clarification), cream, bisque, chowder



- Garde Manger (Cold Kitchen)

- Charcuterie

- Forcemeats (pâté, terrine, galantine, roulade)

- Curing & smoking (dry cure vs. brine)

- Salads & Dressings

- Emulsified dressings (vinaigrette, mayonnaise-based)

- Composition & plating

- Cheese & Hors dOeuvres

- Cheese varieties (bloomy rind, washed rind, blue)

- Canapés, amuse-bouche



- Baking & Pastry Fundamentals

- Doughs & Batters

- Pâte à choux, puff pastry, shortcrust

- Egg-Based Desserts

- Crème brûlée, sabayon, soufflé

- Chocolate & Sugar Work

- Tempering chocolate, sugar pulling



- Nutrition & Dietary Restrictions

- Nutrition Basics

- Macronutrients (carbs, proteins, fats)

- Micronutrients (vitamins, minerals)

- Special Diets

- Gluten-free, vegan, keto, allergies (e.g., nut-free)



- Food Safety & Sanitation

- HACCP Principles

- Critical control points in food handling

- Temperature Control

- Danger zone (41°F–135°F / 5°C–57°C)

- Proper storage (FIFO, cross-contamination prevention)



- Menu Planning & Cost Control

- Menu Engineering

- Profitability analysis (stars, plowhorses, puzzles, dogs)

- Food Costing

- Calculating food cost percentage, yield testing

- Mise en place – Preparation & organization before cooking

- Bain-marie – Water bath for gentle heating

- Liaison – Thickening agent (e.g., egg yolks & cream)

- Nappe – Sauce consistency that coats the back of a spoon

- Sous-vide – Precision low-temperature cooking in vacuum seal



- Classical vs. Modern Cuisine

- Classical French Cuisine (Haute Cuisine)

- Escoffiers brigade system & standardized recipes

- Emphasis on mother sauces, consommés, and elaborate presentations

- Nouvelle Cuisine (Modern)

- Lighter sauces, shorter cooking times, artistic plating

- Influences from Japanese (kaiseki), Nordic (foraging), and molecular gastronomy



- Food Science & Chemistry

- Maillard Reaction (Browning of proteins)

- Critical in searing meats, baking bread

- Emulsification (Stable mixing of fat + water)

- Examples: Mayonnaise (oil + egg yolk), Hollandaise (butter + egg yolk)

- Gelatinization & Starches



- How cornstarch, arrowroot, and roux thicken sauces

- Modern Techniques

- Sous-vide: Precision temperature control (e.g., 145°F for 2 hrs for medium-rare beef)

- Spherification: Sodium alginate + calcium bath (e.g., "fake caviar")



- Culinary Terminology (Must-Know Terms)

- Mirepoix Aromatics (onions, carrots, celery) Base for stocks/sauces

- Chiffonade Thinly sliced herbs/leaves Basil for garnish

- Concassé Peeled, seeded, diced tomatoes Used in sauces

- Lardon Small strip of bacon fat Adds flavor to salads

- Escoffier, Carême, Bocuse) and global techniques (e.g., tandoor, wok hei, sous-vide).



- Knife Skills & Fabrication

- Knife Cuts (Accuracy Graded)

- Cut Dimensions Use

- Brunoise 1/8" x 1/8" x 1/8" Garnish for consommé

- Julienne 1/8" x 1/8" x 2" Stir-fry vegetables

- Tourné 7-sided, 2" long Classic French presentation



- Protein Fabrication (Hands-On Test)

- Poultry:

- Breaking down a whole chicken into 8 pieces (wings, thighs, breasts)

- Removing sinew from tenderloin

- Fish:

- Filleting a round fish (e.g., salmon) with minimal waste

- Removing pin bones with tweezers

- Meat:

- Frenching a lamb rack (clean bone exposure)

- Trimming beef tenderloin (silverskin removal)



- Cooking Techniques & Methods

- Dry Heat Methods

- Method Definition Example Dish

- Sauté Quick cook in minimal fat Sautéed mushrooms

- Grill High heat with char marks Grilled ribeye

- Deep-Fry Submerged in hot oil (350°F) Crispy fried chicken



- Moist Heat Methods

- Method Definition Example Dish

- Poach Gentle simmer in liquid (160–180°F) Poached eggs

- Braise Slow cook in liquid (tough cuts) Braised short ribs

- Sous-vide Vacuum-sealed, precise temp Perfect medium-rare steak



- Stocks, Sauces & Soups

- Mother Sauces & Derivatives

- Sauce Base Derivative

- Béchamel Milk + roux Mornay (add cheese)

- Velouté White stock + roux Allemande (add egg yolk)

- Hollandaise Butter + egg yolk Béarnaise (add tarragon)

- Consommé Clarification

- Raft Method:

- Ground meat + egg whites + mirepoix

- Simmer gently, straining for crystal-clear broth



- Garde Manger (Cold Kitchen)

- Focus: Charcuterie, salads, and hors d'oeuvres.

- Charcuterie

- Forcemeats:

- Pâté (coarse texture)

- Terrine (layered, cooked in mold)



- Curing:

- Dry cure (salt + spices, e.g., pancetta)

- Wet cure (brine, e.g., corned beef)



- Plating Techniques

- Modern vs. Classical Presentation

- Classic: Symmetrical, structured

- Modern: Asymmetrical, "organic" look



- Baking & Pastry Fundamentals

- Doughs & Batters

- Pâte à Choux (Cream puffs, gougères)

- Puff Pastry (Laminated dough for vol-au-vents)



- Egg-Based Desserts

- Crème Brûlée (Proper torching for caramelized sugar)

- Soufflé (Proper egg white folding for rise)

- Overworking dough = tough pastry (e.g., gluten development in pie crust).



- Nutrition & Dietary Restrictions

- Gluten-Free Alternatives (Almond flour, xanthan gum)

- Vegan Substitutes (Aquafaba for egg whites)

- Know common allergens (peanuts, shellfish, dairy).



- Food Safety & Sanitation

- Danger Zone (41°F–135°F / 5°C–57°C)

- Proper Cooling Methods (Ice bath, shallow pans)

- Labeling & FIFO (First In, First Out) are tested.



- Menu Planning & Cost Control

- Food Cost % Formula:

- (Cost of Ingredients / Selling Price) x 100

- Menu Engineering (Stars, Plowhorses, Puzzles, Dogs)

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