Levels of Culinary Arts Certifications

For anyone interested in a lifelong career as a chef, training and earning a degree from culinary arts schools is an essential part of making it happen. Types of culinary certifications differ depending on the kind of job you're seeking, and different jobs require specific training.

For example, while chefs main task is to be able to prepare delicious meals, they are also required to know about nutrition, safety, sanitation and often, a supervisory level of management.

Current American Culinary Institute Certification Levels

The different levels of professional hospitality certifications are broken down into five areas:

• cooking professionals
• personal cooking professionals
• baking and pastry professionals
• culinary administrators
• culinary educators.

These 14 levels of certification pertain to various levels of experience required for different careers in the culinary arts industry:

• Certified chef de cuisine: This chef supervises food production in a food service operation, which can either be a single unit in a multi-unit operation or a free-standing operation. This type of chef usually needs a minimum of three years supervising at least three full-time people in a food production environment.
• Certified culinarian: Typically an entry-level position, this person is in charge of any one area in a food service operation. He's responsible for preparation of various foods, including soups, meats, eggs, sauces, cold foods and vegetables, as well as other foods, for at least three years.
• Certified culinary educator: This level is granted to someone who's held the position of production chef and is now qualified to teach culinary arts in an accredited educational environment. The certified culinary educator also has to show she's proficient in teaching, needs a minimum of two years sous chef or executive chef experience and has to teach for at least two years.
• Certified executive chef: This person has experience as the department head for all the culinary units in food service businesses such as hotels, restaurants, hospitals, cruise ships or other food service arenas. He also needs experience supervising at least five food production full-timers for at least five years while he himself must possess four to five years experience in general cooking. It's possible for chefs or restaurant owners to qualify for this certification if other requirements are met. Passing a practical exam in front of colleagues may also be necessary to obtain this culinary certification.
• Certified executive pastry chef: This chef usually reports to the executive chef as the pastry section's department head in food service establishments. A minimum of five years experience in retail bakeries and/or pastry shops, as well as four to five extra years of experience in baking or pastry production, is needed to acquire this culinary certification.
• Certified master chef: You must first possess a certification as a certified executive chef or certified executive pastry chef before you can attain this highest level of culinary knowledge. Along with a separate application, an eight-day test judged by your colleagues is a requirement. Written and practical exams need to be completed in areas covering nutritional cooking, menu development and cuisines from around the world.
• Certified master pastry chef: This certification has similar requirements to a certified master chef but also requires a 10-day test process, which is judged by colleagues.
• Certified pastry culinarian: A minimum of three years is required for this entry-level professional position. This position requires that the person has experience in a food service operation and in preparing baked goods (such as cakes, cookies, pies, bread and other baked goods and desserts).
• Certified secondary culinary educator: This professional has an advanced degree and is working in the food education system in an accredited secondary or vocational school for at least two years. This educator also possesses extensive cooking or baking experience.
• Certified sous chef: This chef supervises a food operation shift or station(s) and at least two full-time staff in food preparation for at least two years. To obtain this certification, a person also must have at least three yearsofcooking experience.
• Certified working pastry chef: With an emphasis on preparation and production, this chef has two years of food service operation experience, as well as three years baking or pastry production experience.
• Personal certified chef: Four years of professional experience is necessary, as well as one year employment as a personal chef, which includes all areas of food preparation and serving experience.
• Personal certified executive chef: This person needs six years of professionalexperience and at least two years employment as a personal chef.

Earning an Online Culinary Associate Degree

While attending traditional culinary arts schools is probably one of the best ways for future chefs to learn and hone their skills, online degrees are also available. Although online culinary degree programs will likely not offer certifications for all of the above listed positions, their programs may still be helpful for those who need initial training, chefs who want to take a refresher course or students who don't have enough time or money to attend traditional culinary programs.

Keep in mind that when a school promises a degree in as little as 18 months, this will probably be for an entry level position. Higher degrees of culinary education require more schooling and the type of hands-on experience you can't get when learning online.