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American Culinary Federation Foundation’s (ACFF) eCulinary Professional Development Institute offers online educational opportunities that help culinarians take their careers to the next level. Developed in collaboration with Knowledge Delivery Systems, ACFF eCulinary provides professional-development training and resources beneficial to career advancement in an easy-to-navigate online format.


 


We are now offering Professional Development and Apprenticeship Training Courses. Whether you are an educator, working chef, or student, the ACFF eCulinary Institute can provide the training you need to ensure your culinary success!


 


  Culinary features:



  • Monthly Quizzes to Earn Educational Credit
  • Practice Certification Test Bank
  • Certification Prep Courses
  • Apprenticeship Courses

*** When purchasing please type "ACFF" when prompted to enter your school name***


 


Quizzes for Educational Credit
ACFF eCulinary Institute offers monthly quizzes from The National Culinary Review, allowing members an alternative means for earning educational credit. Participants who pass online quizzes not only earn four hours of credit per test, but are able to print a certificate of completion directly from the ACFF eCulinary Institute. These certificates can serve as documentation for ACF initial and renewal certification. Each quiz is $20. Once purchased quizzes are available for 7 days.


Practice Certification Test Bank
Applicants are able to purchase 30-day unlimited access to practice certification exams, which will help them in preparing for ACFF's certification exams. These practice exams reflect the style and content of the actual exams, giving users a chance to experience the test without the rigors of time restraints and proctored testing. The tests are automatically graded and and provide applicants with feedback, as to where they need to focus their studies. Each test is $50.


Certification Prep Courses
ACFF eCulinary also features online courses to help culinarians prepare for ACF's certification exams. Each class has specific information plus short tutorials on the key subject areas that are represented on the certification written exams. Participants also have access to practice certification exams to test their knowledge. Each course runs for 90 days and are worth 20 continuing education hours that may be applied towards ACF initial or renewal certifications. Each course is $199.


 ACF Continuing Education Courses and ACF Apprenticeship Training Courses
 The courses are designed for working culinarians that are unable to attend a regular school schedule. Subjects include Cost Control for Foodservice Operations, Introduction to Foodservice, Introduction to Cooking and more. Courses are added quarterly. Each course runs for 12 weeks and are worth 30 Continuing Education Hours (3 CEHs) that may be applied towards ACF initial or renewal certifications, and/or apprenticeship graduation. Each course is $299. Once purchased courses are available for 90 days.


 


CLICK HERE to view testimonials from past participants.

COURSES OFFERED
Introduction to Food Service Planning (Apprenticeship Course)
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This course will cover all the general facets of the foodservice industry including: a brief history of the development of hospitality and professional foodservice; various types and styles of foodservice operations; the new brigade system; employment opportunities in foodservice; professional development and certifications; and the benefits of professional networking. No prerequisite.
Certification for Baking and Pastry Professionals (Certification Course)
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Certification for Baking and Pastry Professionals 20 CEHs This course will cover all the policies and procedures needed to apply for ACF professional certifications for baking and pastry professionals including: documentation of work experience; education requirements; sources for education course; insights into ACF practical exams; and sample questions related to the certification written exam. An official practice written exam for each level of ACF certification can be purchased separately on this website. No prerequisites.
Certification for Cooking Professionals (Certification Course)
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Certification for Cooking Professionals 20 CEHs This course will cover all the policies and procedures needed to apply for ACF professional certifications for cooking professionals including: documentation of work experience; education requirements; sources for education course; insights into ACF practical exams; and sample questions related to the certification written exam. An official practice written exam for each level of ACF certification can be purchased separately on this website. No prerequisites.
Certification for Culinary Educators (Certification Course)
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Certification for Culinary Educators 20 CEHs This course will cover all the policies and procedures needed to apply for ACF professional certifications for secondary and post- secondary culinary education professionals including: documentation of industry and teaching experience; education requirements; sources for education course; insights into ACF practical exams; the production of the classroom video; and sample questions related to the certification written exam. An official practice written each level of ACF certification can be purchased separately on this website. No prerequisites.
Cost Control for Foodservice Operations (Apprenticeship Course)
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This course will cover the fundamentals of cost control and management in professional foodservice operations including: a review of basic math formulas; food cost; labor cost; fixed and variable costs; and recipe costs control and management will be studied in detail. No prerequisites. Emphasis is placed on methods used to solve mathematical problems that relate to food service operations. Topics covered include operations with decimals, percents, weights and measures, recipe conversion, menu pricing, food costs, inventories, break-even analysis, and financial statements. The student will be able to trace the flow of money and goods through the cycle of cost control. A brief overview of alcoholic beverage procurement and costing will be discussed. The course is 12 weeks long with 12 units of instruction, bulletin board discussions, Internet networking opportunities, and moderated learning. You can contact the instructor by e-mail at any time by clicking on the “Contact Instructor” button on the left-hand navigation bar. After successfully completing all 12 units of instruction, all 12 quizzes, the final exam (100 questions), and all required bulletin board discussions you will graduate from the course and be able to print off a certificate of completion. No partial credit is given for incomplete course work.
Food and Beverage Management (Apprenticeship Course)
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Welcome to the ACF e-culinary professional development “Food and Beverage Service” course. This is a 12-week, self-paced, instructor-moderated course. Successful completion of the course will provide you with 30 ACF Continuing Education Hours (3.0 CEHs) which can be used to satisfy ACF education requirements for initial and renewal certifications and will be accepted as an approved class for ACF apprenticeship training programs.
This course was developed to be taught with the text Dining Room and Banquet Management, Fourth Edition, by Anthony and Pamela Strianese (ISBN# 1418053694)
Course goals include setting up service station and dining room service areas, identifying styles of service, beverage service, point of sales systems, and dining room management and banquet management.
The course schedule is 12 weeks with 12 units. Each unit has instruction, bulletin board discussions, Internet networking opportunities, and moderated learning. The weekly quizzes have 10 questions. A final exam consisting of 80 questions will be given at the end of class.
After successfully completing all 12 units of instruction, all 12 quizzes and all required bulletin board discussions the student will graduate from the course and be able to print off a certificate of completion.
Introduction to Baking (Apprenticeship Course)
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Advanced Culinary Preparation (Apprenticeship Course)
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This course will cover all the fundamentals of Advanced Culinary Preparation including: history of foods; classical cuisines; garde manger; international cuisines; and the science of cooking.
Menu Planning (Apprenticeship Course)
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This course will cover all the fundamentals of menu planning including: customer demographics, correlating menu listings with available equipment, recipe costing, how to develop selling prices, menu content & writing, menu layout & printing, table service menus, banquet menus, buffet, cafeteria, and cycle menus, and menu analysis. No prerequisites are required.
Introduction to Cooking (Apprenticeship Course)
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This course will cover all the fundamentals of cooking including: knife skills, equipment identification and uses, and cooking techniques. No prerequisites.
Practice Test for Certified Chef de Cuisine
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Each one of these level specific practice certification exams resembles in style and composition the actual exams, but they are not the actual exams. Passing these practice exams does not guarantee success in passing the actual ACF certification exams, but should give you a good indication of your readiness to take those exams.
Practice Test for Certified Culinarian
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Each one of these level specific practice certification exams resembles in style and composition the actual exams, but they are not the actual exams. Passing these practice exams does not guarantee success in passing the actual ACF certification exams, but should give you a good indication of your readiness to take those exams.
Practice Test for Certified Culinary Administrator
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Each one of these level specific practice certification exams resembles in style and composition the actual exams, but they are not the actual exams. Passing these practice exams does not guarantee success in passing the actual ACF certification exams, but should give you a good indication of your readiness to take those exams.
Practice Test for Certified Culinary Educator
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Each one of these level specific practice certification exams resembles in style and composition the actual exams, but they are not the actual exams. Passing these practice exams does not guarantee success in passing the actual ACF certification exams, but should give you a good indication of your readiness to take those exams.
Practice Test for Certified Executive Chef for Exams Taken Before July 14th
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A new CEC Written Exam will be implemented on July 14. This is the practice exam if you plan to take the CEC written exam BEFORE July 14. Each one of these level specific practice certification exams resembles in style and composition the actual exams, but they are not the actual exams. Passing these practice exams does not guarantee success in passing the actual ACF certification exams, but should give you a good indication of your readiness to take those exams.
Practice Test for Certified Executive Chef for Exams Taken After July 14th
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A new CEC Written Exam will be implemented on July 14. This is the practice exam if you plan to take the CEC written exam AFTER July 14. Two CEC practice exams of 50 questions each are included. Each one of these level specific practice certification exams resembles in style and composition the actual exams, but they are not the actual exams. Passing these practice exams does not guarantee success in passing the actual ACF certification exams, but should give you a good indication of your readiness to take those exams.
Practice Test for Certified Sous Chef
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Each one of these level specific practice certification exams resembles in style and composition the actual exams, but they are not the actual exams. Passing these practice exams does not guarantee success in passing the actual ACF certification exams, but should give you a good indication of your readiness to take those exams.
Practice Test for Personal Certified Chef
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Each one of these level specific practice certification exams resembles in style and composition the actual exams, but they are not the actual exams. Passing these practice exams does not guarantee success in passing the actual ACF certification exams, but should give you a good indication of your readiness to take those exams.
Practice Test for Certified Pastry Culinarian
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Each one of these level specific practice certification exams resembles in style and composition the actual exams, but they are not the actual exams. Passing these practice exams does not guarantee success in passing the actual ACF certification exams, but should give you a good indication of your readiness to take those exams.
Practice Test for Certified Working Pastry Chef
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Each one of these level specific practice certification exams resembles in style and composition the actual exams, but they are not the actual exams. Passing these practice exams does not guarantee success in passing the actual ACF certification exams, but should give you a good indication of your readiness to take those exams.
July 2009 Quiz
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These quizzes were generated from articles and stories found in issues of the ACF’s National Culinary Review as denoted by their date headings. The same quizzes also appear in each printed issue.
Practice Test for Personal Certified Executive Chef
PURCHASE|SHOW DESCRIPTION
Each one of these level specific practice certification exams resembles in style and composition the actual exams, but they are not the actual exams. Passing these practice exams does not guarantee success in passing the actual ACF certification exams, but should give you a good indication of your readiness to take those exams.
Practice Test for Certified Executive Pastry Chef
PURCHASE|SHOW DESCRIPTION
Each one of these level specific practice certification exams resembles in style and composition the actual exams, but they are not the actual exams. Passing these practice exams does not guarantee success in passing the actual ACF certification exams, but should give you a good indication of your readiness to take those exams.
Practice Test for Certified Secondary Culinary Educator
PURCHASE|SHOW DESCRIPTION
Each one of these level specific practice certification exams resembles in style and composition the actual exams, but they are not the actual exams. Passing these practice exams does not guarantee success in passing the actual ACF certification exams, but should give you a good indication of your readiness to take those exams.
June 2009 Quiz
PURCHASE|SHOW DESCRIPTION
These quizzes were generated from articles and stories found in issues of the ACF’s National Culinary Review as denoted by their date headings. The same quizzes also appear in each printed issue.
April 2009 Quiz
PURCHASE|SHOW DESCRIPTION
These quizzes were generated from articles and stories found in issues of the ACF’s National Culinary Review as denoted by their date headings. The same quizzes also appear in each printed issue.
May 2009 Quiz
PURCHASE|SHOW DESCRIPTION
These quizzes were generated from articles and stories found in issues of the ACF’s National Culinary Review as denoted by their date headings. The same quizzes also appear in each printed issue.
March 2009 Quiz
PURCHASE|SHOW DESCRIPTION
These quizzes were generated from articles and stories found in issues of the ACF’s National Culinary Review as denoted by their date headings. The same quizzes also appear in each printed issue.
February 2009 Quiz
PURCHASE|SHOW DESCRIPTION
These quizzes were generated from articles and stories found in issues of the ACF’s National Culinary Review as denoted by their date headings. The same quizzes also appear in each printed issue.
January 2009 Quiz
PURCHASE|SHOW DESCRIPTION
These quizzes were generated from articles and stories found in issues of the ACF’s National Culinary Review as denoted by their date headings. The same quizzes also appear in each printed issue.
December 2008 Quiz
PURCHASE|SHOW DESCRIPTION
These quizzes were generated from articles and stories found in issues of the ACF’s National Culinary Review as denoted by their date headings. The same quizzes also appear in each printed issue.
November 2008 Quiz
PURCHASE|SHOW DESCRIPTION
These quizzes were generated from articles and stories found in issues of the ACF’s National Culinary Review as denoted by their date headings. The same quizzes also appear in each printed issue.
October 2008 Quiz
PURCHASE|SHOW DESCRIPTION
These quizzes were generated from articles and stories found in issues of the ACF’s National Culinary Review as denoted by their date headings. The same quizzes also appear in each printed issue.
September 2008 Quiz
PURCHASE|SHOW DESCRIPTION
These quizzes were generated from articles and stories found in issues of the ACF’s National Culinary Review as denoted by their date headings. The same quizzes also appear in each printed issue.
August 2008 Quiz
PURCHASE|SHOW DESCRIPTION
These quizzes were generated from articles and stories found in issues of the ACF’s National Culinary Review as denoted by their date headings. The same quizzes also appear in each printed issue.
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