ACF-CCC Exam Information and Guideline
ACF Certified Chef de Cuisine 2025
Below are complete topics detail with latest syllabus and course outline, that will help you good knowledge about exam objectives and topics that you have to prepare. These contents are covered in questions and answers pool of exam.
Exam Code: ACF-CCC
Exam Name: ACF Certified Chef de Cuisine
Number of Questions: The written exam typically consists of around 100 multiple-choice questions.
Duration: Candidates usually have 2.5 hours to complete the written portion of the exam.
Practical Exam: The practical component involves preparing a set menu, which must be completed within a specified timeframe, often around 3 to 5 hours, depending on the specific requirements set by the ACF.
Format: The exam includes both a written test assessing culinary knowledge and a practical exam demonstrating cooking skills and techniques.
1. Sanitation and Safety (15-20%)
- HACCP principles
- Foodborne illnesses (e.g., Salmonella, E. coli, Norovirus)
- Cross-contamination prevention
- Temperature control (danger zone: 41°F–135°F / 5°C–57°C)
- Personal hygiene & PPE (gloves, hairnets)
- OSHA & FDA Food Code compliance
- Waste management & pest control
- FIFO (First In, First Out)
- MSDS (Material Safety Data Sheets)
- Pathogens vs. spoilage bacteria
- Sanitizing vs. disinfecting
2. Culinary Fundamentals (25-30%)
- Classical cooking techniques
- sous vide
- braising
- poaching
- roasting
- Mother sauces
- Béchamel
- Velouté
- Espagnole
- Tomato
- Hollandaise
- Knife skills
- julienne
- brunoise
- chiffonade
- Stocks, broths, and consommés
- Garde Manger
- charcuterie
- pâtés
- terrines
- Modern plating techniques
- Mirepoix (onion, carrot, celery)
- Roux (white, blond, brown)
- Maillard reaction
- Sous vide ("under vacuum")
- Umami (fifth taste)
3. Nutrition (10-15%)
- Macronutrients
- carbs
- proteins
- fats
- micronutrients
- vitamins
- minerals
- Dietary restrictions
- gluten-free
- vegan
- keto
- allergies
- Healthy cooking techniques (steaming, grilling)
- Nutritional labeling & portion control
- Basal Metabolic Rate (BMR)
- Empty calories
- Trans fats vs. unsaturated fats
- Glycemic index
4. Business & Management (20-25%)
- Menu engineering (profitability analysis)
- Food cost calculation (AP vs. EP, yield testing)
- Labor cost control & scheduling
- Purchasing & inventory management
- Leadership & staff training
- COGS (Cost of Goods Sold)
- P&L (Profit & Loss Statement)
- FIFO (inventory management)
- POS (Point of Sale) systems
5. Advanced Culinary Techniques (15-20%)
- Molecular gastronomy (spherification, foams)
- Fermentation & pickling
- Artisanal bread & pastry techniques
- Global cuisines (French, Italian, Asian fusion)
- Agar-agar (vegetable gelatin)
- Sous vide
- Cryofrying (flash-freezing before frying)
- Nappe consistency (sauce thickness)