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ACF-CCC test Format | ACF-CCC Course Contents | ACF-CCC Course Outline | ACF-CCC test Syllabus | ACF-CCC test Objectives

Exam Code: ACF-CCC

Exam Name: ACF Certified Chef de Cuisine

Number of Questions: The written test 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 test includes both a written test assessing culinary knowledge and a practical test 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)

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