ACF CEC case studies

The Certified Executive Chef (CEC) is one of the professional designations conferred within the American Culinary Federation's certification program, which the ACF describes simply: "ACF certification demonstrates skill, knowledge and professionalism." The CEC is aimed at working chefs who already run or are preparing to run a professional kitchen - executives responsible for menus, food cost, staff supervision, and the day-to-day operation of a culinary department - rather than at entry-level cooks, who typically begin with lower-tier ACF designations and progress upward. Because the ACF positions certification as a career-long credential supported by continuing education, CEC holders are expected to maintain it through recertification and continuing education hours (CEHs), which the ACF delivers online through its learning center. The ACF CEC case studies are 5 cases and about 2,620 words.