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Exam Number : ACF-CSC
Exam Name : Certified Sous Chef
Vendor Name : ACF
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ACF-CSC test Format | ACF-CSC Course Contents | ACF-CSC Course Outline | ACF-CSC test Syllabus | ACF-CSC test Objectives


Exam Code: ACF-CSC

Certification Name: ACF Certified Sous Chef

Issuing Organization: American Culinary Federation (ACF)

Target Audience: Experienced sous chefs or chefs de cuisine with supervisory responsibilities

Number of Questions: The written test consists of 100 multiple-choice questions.

Time Allotted: Candidates are given 2 hours (120 minutes) to complete the written exam.

Passing Score: A minimum score of 70% is required to pass the exam.



1. Cooking (37%)

2. Safety and Sanitation (25%)

3. Baking and Pastry (5%)

4. Nutrition (9%)

5. Finance (8%)

6. Team Management and Supervision (16%)



1. Sanitation and Safety

- Foodborne Illnesses (causes- prevention- and pathogens like Salmonella- E. coli- Listeria)

- HACCP Principles (Critical Control Points- monitoring- corrective actions)

- Personal Hygiene (handwashing- proper attire- illness reporting)

- Cross-Contamination Prevention (color-coded cutting boards- storage practices)



- Temperature Control (danger zone: 41°F–135°F- proper cooling/reheating)

- Pest Control (prevention measures- signs of infestation)

- Chemical Safety (proper storage- MSDS/SDS sheets)

- Workplace Safety (knife safety- fire prevention- slip/fall hazards)



- FIFO (First In- First Out)

- FATTOM (Food- Acidity- Time- Temperature- Oxygen- Moisture – conditions for bacterial growth)

- NSF (National Sanitation Foundation) standards

- OSHA (Occupational Safety and Health Administration) regulations



2. Culinary Fundamentals

- Knife Skills (classical cuts: julienne- brunoise- chiffonade)

- Cooking Methods (dry heat- moist heat- combination: sauté- braise- sous vide)

- Stocks & Sauces (mother sauces- derivatives- reduction techniques)

- Meat Fabrication (primal cuts- portioning- aging methods)

- Seafood Handling (fabrication- freshness indicators)

- Vegetable & Starch Cookery (blanching- caramelization- gelatinization)

- Egg Cookery (poaching- emulsifications- custards)

- Baking & Pastry Basics (laminating dough- creaming method)



- Mirepoix (onions- carrots- celery – aromatics)

- Roux (thickening agent: white- blond- brown)

- Maillard Reaction (browning reaction)

- Sous Vide (precision cooking in vacuum-sealed bags)



3. Kitchen Management & Supervision

- Leadership Skills (delegation- conflict resolution)

- Staff Training & Development (onboarding- coaching)

- Scheduling & Labor Control (shift planning- overtime management)

- Inventory Management (par levels- order guides)

- Cost Control (food cost percentage- yield testing)

- Menu Engineering (profitability analysis- menu psychology)

- Kitchen Organization (brigade system- workstation setup)



- Brigade de Cuisine (classical kitchen hierarchy)

- FIFO (inventory rotation)

- P&L (Profit & Loss Statement)

- KPI (Key Performance Indicators)



4. Nutrition & Dietary Needs

- Macronutrients & Micronutrients (carbs- proteins- fats- vitamins)

- Special Diets (gluten-free- vegan- keto- allergies)

- Healthy Cooking Techniques (steaming- grilling vs. frying)

- Nutrition Labeling (FDA guidelines- portion sizes)

- Allergen Management (Big 9 allergens- cross-contact prevention)



- Caloric Density (calories per gram)

- Gluten (protein in wheat- barley- rye)

- Lactose Intolerance (inability to digest milk sugar)

- Anaphylaxis (severe allergic reaction)



5. Business & Financial Skills

- Budgeting (forecasting- variance analysis)

- Vendor Relations (negotiation- purchasing contracts)

- Food Costing (portion costing- recipe costing)

- Waste Reduction (trim utilization- repurposing leftovers)

- Sustainability Practices (local sourcing- energy efficiency)



- COGS (Cost of Goods Sold)

- GP (Gross Profit)

- Invoice Reconciliation (matching orders to bills)

- Just-in-Time Inventory (reducing excess stock)



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