Certified Sous Chef® (CSC®)

Candidates who successfully complete the programme will be awarded a Certified Sous Chef® designation (CSC®) through the American Culinary Federation (ACF).

The requirements for completion of the CSC program are as follows:

At least 2 years of experience supervising a shift or food station

Professional Membership of the American Culinary Federation

Theory Courses

• 30-Hour Culinary Nutrition
• 30-Hour Food Safety & Sanitation
• 30-Hour Culinary Supervisory Management
• 50-Hour Practical Assessment Training

150-Hours of Professional Continuing Education Training

Upon completion of the above mandatory pre-requisites, candidates will be eligible to take the following assessment examinations:

Certified Sous Chef® (CSC®) Written Examination

This examination is administered at ACF-approved educational testing centres under the guidelines of the American Culinary Federation Education Foundation (ACFEE).

Certified Sous Chef® (CSC®) Practical Cooking Evaluation

This practical evaluation is administered by three (3) ACF Certified Evaluators (CE), under the guiding principles of the American Culinary Federation Education Foundation.

Once the above requirements have been met, the candidate’s information will be submitted to the American Culinary Federation’s Certification Commission for the awarding of the certificate. Upon receipt of the certification, the candidate will be authorized to proudly display his/her designation, (CSC®) or title (Certified Sous Chef®), on uniforms, as well as on all correspondence.

The cost of the Certified Sous Chef® (CSC®) programme covers:

• all ACF fees
• theory classes
• practical test training, including food and supplies
• practice theory testing
• final theory test
• final practical evaluation, including food and supplies
• three (3) required ACF Certified Culinary Evaluators

The Caribbean Cuisine Culinary Institute will administer and manage all requirements for submission of the completed documents to the American Culinary Federation’s Certification
Department.