FCCLA

American Culinary Federation Certification

Resources

CULINARY ARTS AND BAKING & PASTRY COMPETITORS ONLY 

The American Culinary Federation (ACF) is the premier professional organization for culinarians in the United States, offering the only stackable, portable, and nationally recognized culinary certifications endorsed by the U.S. Department of Labor. With a longstanding reputation for setting the standard in culinary excellence, ACF certifications validate both technical expertise and professional readiness across the foodservice industry.

In partnership with ACF, FCCLA has aligned the Culinary Arts and Baking & Pastry STAR Events to mirror the competencies and assessment rigor required for ACF’s entry-level certifications: the Certified Fundamental Cook (CFC) and Certified Fundamental Pastry Cook (CFPC). This alignment bridges classroom learning with real-world expectations, ensuring that students who compete in these two events are not only evaluated against FCCLA’s performance standards but are also assessed in accordance with nationally recognized industry benchmarks.

Through this partnership, students competing in Culinary Arts or Baking & Pastry at the state or national level have the opportunity to earn an industry-recognized ACF credential. To qualify, students must:

  • Score 70% or higher on the ACF written certification exam, and
  • Achieve a minimum score of 75 on their FCCLA STAR Event (Culinary Arts or Baking & Pastry) rubric.

This dual-qualification model offers students a powerful advantage: a nationally recognized credential that demonstrates both academic and industry-aligned achievement. By earning the CFC or CFPC, students demonstrate to employers and postsecondary institutions that they possess the foundational knowledge, technical skills, and workplace readiness essential for success in the culinary arts and baking professions.

This certification opportunity is a reflection of FCCLA’s commitment to advancing career readiness through Competitive Events that are deeply connected to industry needs and standards. It empowers students to stand out in the Hospitality and Tourism Career Cluster, giving them a competitive edge as they pursue careers in professional kitchens, bakeries, hotels, restaurants, and beyond.

  • ACF Certified Fundamentals Cook® (CFC®)

    The ACF Certified Fundamentals Cook® (CFC®) credential is a nationally recognized certification awarded by the American Culinary Federation (ACF) to individuals who have demonstrated foundational knowledge and entry-level competency in professional food preparation.

    This certification signifies that the earner possesses essential culinary skills and an understanding of core industry standards, including food safety and sanitation, culinary nutrition, and fundamental cooking techniques. It is designed for emerging culinarians, students, and early career professionals seeking to validate their readiness for work in commercial kitchens or to pursue advanced culinary training.

    Certification earners have demonstrated the ability to:

    • Apply safe food handling and preparation practices
    • Understand basic nutritional guidelines and food labeling
    • Utilize common kitchen tools, equipment, and techniques
    • Communicate effectively in a culinary environment
    • Uphold industry standards in hygiene, professionalism, and workplace conduct

    The CFC credential is the entry point in ACF’s nationally recognized certification framework, endorsed by the U.S. Department of Labor and respected across the foodservice and hospitality industry. It provides students and aspiring culinary professionals with a tangible, industry-aligned credential that affirms their readiness for further culinary training or immediate entry into the workforce within the Hospitality and Tourism Career Cluster.

  • ACF Certified Fundamentals Pastry Cook® (CFPC®)

    The ACF Certified Fundamental Pastry Cook® (CFPC®) credential is a nationally recognized certification awarded by the American Culinary Federation (ACF) to individuals who have demonstrated essential knowledge and entry-level competencies in the baking and pastry arts.

    This certification reflects a foundational understanding of core pastry and baking techniques, safety and sanitation practices, culinary nutrition, and professionalism in the foodservice industry. It is designed for students, emerging pastry professionals, and those seeking to launch a career in baking and pastry within a commercial setting.

    Certification earners have demonstrated the ability to:

    • Apply standard safety, sanitation, and allergen awareness practices
    • Understand ingredients and methods used in cookies, pastries, quick breads, and cakes
    • Execute foundational techniques such as piping, portioning, mixing methods, and decorating
    • Use standard pastry tools, equipment, and terminology
    • Communicate and operate professionally in a bakery or pastry kitchen environment

    The CFPC credential is the entry point in ACF’s nationally recognized certification framework, endorsed by the U.S. Department of Labor and valued across the foodservice and hospitality industry. It offers students and young professionals a tangible, industry-aligned credential that validates their readiness for further culinary education or workforce entry in the Hospitality and Tourism Career Cluster.

ACF Certification Opportunity at the 2025 National Leadership Conference

Students competing in the Culinary Arts or Baking & Pastry STAR Events at the 2025 FCCLA National Leadership Conference have the opportunity to earn an industry-recognized certification from the American Culinary Federation (ACF). This certification add-on can be selected during NLC registration in the FCCLA Portal and provides a pathway to earn either the Certified Fundamental Cook (CFC) or Certified Fundamental Pastry Cook (CFPC) credential.

This unique opportunity allows competitors to demonstrate mastery of technical knowledge and performance-based skills aligned to industry standards, earning them a nationally respected credential before graduation.

Key Dates for 2025 National Leadership Conference

  • Registration Deadline: Friday, May 16, 2025
  • Names Sent to ACF: Monday, May 19, 2025
  • Advisers Receive Login Details: By Friday, May 23, 2025
  • Testing Window Opens: Monday, May 26, 2025
  • Testing Window Closes: Friday, June 6, 2025

FCCLA will provide ACF with the full list of registered students and their chapter advisers on May 19. The primary chapter adviser listed on the student's registration will receive the login details from ACF by Friday, May 23. All students will receive access to the exam starting May 26 and must complete it within the designated window.

Exam Access and Adviser Instructions

After May 19, the primary chapter adviser listed with each student’s registration will receive the following directly from ACF:

  • Student login information for the ACF Online Learning Center
  • A unique PIN code to unlock the exam
  • Step-by-step instructions on how students can access and complete the certification exam

IMPORTANT: The chapter adviser serves as the proctor for the student’s written exam. Students must complete the exam in the presence of their adviser. No additional proctor submission is required.

Adviser Responsibilities as Exam Proctor

Chapter advisers must:

  • Confirm student identity using a photo ID
  • Ensure no outside help or unauthorized materials are used
  • Remain present for the full duration of the exam
  • Ensure phones are turned off (students may only use a non-programmable calculator)

The proctor-to-student ratio must not exceed 1:30.

System Requirements

Students will need:

  • High-speed internet
  • Desktop, laptop, or tablet (desktop preferred)
  • Chrome browser (recommended)
  • ACF Online Learning Center: www.acfchefs.org/OLC
  • Written Exam Overview

    Students will complete the ACF Certificate of Culinary Essentials (for the CFC certification) or ACF Certificate of Baking/Pastry Essentials (for the CFPC certification) exam as part of the certification process.

    To earn the CFC or CFPC credential through FCCLA, students must:

    • Score 70% or higher on the ACF written exam, and
    • Score 75 or higher on their FCCLA STAR Event rubric

    CFC – Certified Fundamental Cook

    (Culinary Arts STAR Event Competitors Only)

    • Exam Title: ACF Certificate of Culinary Essentials
    • Format: 100 questions / 120 minutes
    • Content Areas:
      • Culinary Fundamentals (50 questions)
      • Food Safety & Sanitation (35 questions)
      • Foodservice Concepts (15 questions)
      • Culinary Nutrition (15 questions)
    • Passing Score: 70%
    • Credential Earned: ACF Certificate of Culinary Essentials
    • FCCLA Pathway: Must also earn 75+ on STAR Event rubric to receive CFC certification

    CFPC – Certified Fundamental Pastry Cook

    (Baking & Pastry STAR Event Competitors Only)

    • Exam Title: ACF Certificate of Baking/Pastry Essentials
    • Format: 100 questions / 120 minutes
    • Content Areas:
      • Baking & Pastry Fundamentals (50 questions)
      • Food Safety & Sanitation (35 questions)
      • Foodservice Concepts (15 questions)
      • Culinary Nutrition (15 questions)
    • Passing Score: 70%
    • Credential Earned: ACF Certificate of Baking/Pastry Essentials
    • FCCLA Pathway: Must also earn 75+ on STAR Event rubric to receive CFPC certification

Support Contacts

Before May 19, 2025

On or After May 19, 2025

  • 📧 KHermans@acfchefs.org

  • 📞Kivi Hermans, Program Manager of Continuing Education (Certification), American Culinary Federation

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