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ACF-CPC exam Format | ACF-CPC Course Contents | ACF-CPC Course Outline | ACF-CPC exam Syllabus | ACF-CPC exam Objectives

Exam Code: ACF-CPC

Exam Name: ACF Certified Pastry Culinarian

Number of Questions: 100 multiple-choice questions (covering both theory and practical knowledge).

Time Allotted: 2 hours (120 minutes) to complete the exam.

Passing Score: 70% or higher (minimum of 70 correct answers out of 100).



1. Safety & Sanitation

- Foodborne illnesses & pathogens

- Proper handwashing & personal hygiene

- Cross-contamination prevention

- HACCP principles

- Proper storage (FIFO, temperature control)

- Allergen management

- Sanitizing tools & workstations



- FIFO (First In, First Out)

- HACCP (Hazard Analysis Critical Control Points)

- Pathogens (Salmonella, E. coli, Listeria)

- Temperature Danger Zone (41°F–135°F / 5°C–57°C)

- Cross-contamination

- MSDS (Material Safety Data Sheets)



2. Baking Science & Ingredients

- Function of ingredients (flour, sugar, fats, leavening agents, eggs)

- Gluten development & control

- Starch gelatinization & protein coagulation

- Sugar crystallization & stages of sugar cooking

- Emulsions & foams



- Gluten (elastic protein in wheat flour)

- Gelatinization (starch thickening with heat & moisture)

- Maillard Reaction (browning of proteins & sugars)

- Leavening Agents (yeast, baking powder, baking soda)

- Invert Sugar (prevents crystallization)

- Dextrinization (breakdown of starch into sugars)



3. Doughs, Batters & Laminations

- Short doughs (pâte sucrée, pâte sablée)

- Puff pastry & croissant lamination

- Choux pastry

- Phyllo & strudel dough

- Meringues (French, Swiss, Italian)



- Lamination (folding butter into dough for flaky layers)

- Pâte à Choux (cream puff dough)

- Blitz Puff Pastry (quick puff pastry method)

- Detrempe (base dough for laminated pastries)

- Beurrage (butter block for lamination)



4. Cakes & Tortes

- Mixing methods (creaming, sponge, chiffon)

- Cake types (butter cake, genoise, angel food)

- Frostings & fillings (buttercream, ganache, mousse)

- Assembling & decorating layered cakes



- Genoise (sponge cake with whole eggs)

- Chiffon Cake (oil-based, light texture)

- Ganache (chocolate & cream mixture)

- Simple Syrup (sugar water for cake moisture)

- Dacquoise (nut-based meringue layers)



5. Custards, Creams & Sauces

- Crème anglaise, pastry cream, crème brûlée

- Panna cotta & Bavarian cream

- Sabayon & mousseline

- Fruit coulis & caramel sauces



- Crème Pâtissière (pastry cream)

- Crème Chantilly (whipped cream with sugar & vanilla)

- Bain-Marie (water bath for gentle cooking)

- Nappé (sauce consistency that coats the back of a spoon)



6. Chocolate & Confections

- Tempering chocolate (seeding, tabling)

- Chocolate types (dark, milk, white, couverture)

- Truffles, mendiants, & chocolate decorations

- Sugar work (pulled sugar, blown sugar)



- Tempering (crystallizing chocolate for shine & snap)

- Couverture (high-quality chocolate with extra cocoa butter)

- Ganache (chocolate & cream filling)

- Praline (caramelized nuts ground into paste)



7. Plated Desserts & Presentation

- Plate composition & balance

- Garnishing techniques (chocolate décor, tuiles, spun sugar)

- Sauces & texture contrast

- À la minute (prepared to order)

- Tuile (thin, crisp cookie for garnish)

- Quenelle (oval-shaped scoop of mousse or ice cream)



8. Frozen Desserts

- Ice cream, sorbet, gelato, & sherbet

- Churning & freezing techniques

- Stabilizers & emulsifiers

- Overrun (air incorporated into ice cream)

- Sorbet (dairy-free frozen dessert)

- Gelato (Italian-style dense ice cream)

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