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ACF-CSC exam Format | ACF-CSC Course Contents | ACF-CSC Course Outline | ACF-CSC exam Syllabus | ACF-CSC exam 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 exam 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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