Certified Executive Pastry Chef (CEPC)
American Culinary Federation
Earners of this designation have demonstrated they have reached a benchmark of knowledge, skills and culinary experience of an advanced level in pastry food preparation. They are proficient in food safety and sanitation, culinary nutrition, supervisory management, beverage management and cost control management and prepare food of the highest quality.
Duration
Not specified
Credits
Not specified
Cost
Members: $250 Nonmembers: $490
Format
Hybrid
What You'll Learn
AI-generatedKey competencies developed through this program
- Hands-onExecute precisely advanced pastry techniques and recipes to produce high-quality pastry products in professional kitchen environments.Proficient
- KnowledgeApply food safety and sanitation protocols in pastry production operations following regulatory standards.Proficient
- KnowledgeIntegrate culinary nutrition principles with pastry design and production to meet diverse dietary needs and preferences.Proficient
- KnowledgeEvaluate pastry quality and consistency using professional standards and sensory assessment techniques.Proficient
- KnowledgeApply cost control management strategies to optimize profitability while maintaining quality standards in pastry operations.Proficient
- MindsetIntegrate supervisory management principles with kitchen operations when leading pastry teams in high-volume production environments.Proficient
- KnowledgeApply beverage management knowledge to create appropriate pairings and enhance pastry service offerings.Proficient
- Hands-onDemonstrate mastery of multiple pastry preparation methods including baking, confectionery, chocolate work, and plated desserts.Proficient
- KnowledgeEvaluate ingredient quality and functionality to make informed purchasing and substitution decisions in recipe development.Proficient
- MindsetAdvocate for excellence in pastry standards and professional practices when mentoring junior staff and representing the establishment.Proficient
Skills developed through this program
- Produce yeast products using baking fundamentals
- Produce quick bread products using baking fundamentals
- Produce pies using baking fundamentals
- Produce cookies using baking fundamentals
- Produce cake batters using baking fundamentals
- Apply formulas and conversion factors to baking production
Occupations this program prepares you for
Detailed information about this program
Education Requirements and Work Experience: Five years as an executive pastry chef or chef in charge of production of baked goods, pastry and/or confection. Must have supervision experience in the production of baked goods, pastry and/or confection. Experience must be within the past ten years. Experience must be within the past ten years. High School Diploma/GED plus 150 Continuing Education Hours (CEH) OR 250 Continuing Education Hours (CEH) OR Associate’s Degree in Culinary Arts OR ACFEF Apprenticeship Program Mandatory Course Requirement: 30-hour course in Nutrition 30-hour course in Food Safety & Sanitation 30-hour course in Supervisory Management 30-hour course in Beverage Management OR Advanced Pastry 30-hour course in Cost Control Management Courses completed more than five years ago, except for Beverage Management/Advanced Pastry and Cost Control Management, will require an 8-hour refresher in each topic. Courses are available through ACF approved providers or any academic institution. Exam Requirement: Successful completion of written and practical exams.
What you need to earn this credential
Internship/Fieldwork/Practicum Requirements
Eligible funding programs
No funding information available.
Scholarships
No scholarships listed.