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ACF Certification

post #1 of 3
Thread Starter 

Anyone here ACF certified and at what level? I am interested in getting my foot in the door but lack the educational credits (Nutrition, Food Safety and Sanitation, Supervisory Management) required to start. These courses are available online and at various academic institutions (community colleges, culinary schools etc.) but I am hesitant about shelling out a lot of money for this (anyone know what the price ranges are?). Any advice for finding a chapter or somewhere where they can guide you in the right direction?

 

I am an experienced sous chef but am not classically trained with no formal education. I am looking to legitimize my career in some sense but going to culinary school at this point would be completely redundant and a big waste of time and money so ACF certification seems like a better alternative. I am hesitant in some respects but still interested in learning more about it.

post #2 of 3

www.ACFchefs.org should get you started. Johnson and Wales is ACF linked and can help you find a chapter. (Your profile says you're in New England). Most culinary programs are connected to the ACF as well so you shouldn't have too much trouble finding a local chapter. 

Every chapter is different. Some are well run, some not so much. 

Keep in mind that the fees for joining do not include anything. The testing costs money as well. They are very upfront about the fees so you can do some number crunching before you dive in. 

    The chapter in my area likes to have a dinner for every meeting, usually at $20-$30 per meeting. This in addition to the annual membership fee. So overall that can add up to over $400 per year just to be a member, not including any other fees for testing/certification. 

     I have been a member of three different chapters in the past but never got as far as certification. My current local chapter has major issues so I don't see me doing it any time soon. 

post #3 of 3
Quote:
Originally Posted by chefwriter View Post
 

www.ACFchefs.org should get you started. Johnson and Wales is ACF linked and can help you find a chapter. (Your profile says you're in New England). Most culinary programs are connected to the ACF as well so you shouldn't have too much trouble finding a local chapter. 

Every chapter is different. Some are well run, some not so much. 

Keep in mind that the fees for joining do not include anything. The testing costs money as well. They are very upfront about the fees so you can do some number crunching before you dive in. 

    The chapter in my area likes to have a dinner for every meeting, usually at $20-$30 per meeting. This in addition to the annual membership fee. So overall that can add up to over $400 per year just to be a member, not including any other fees for testing/certification. 

     I have been a member of three different chapters in the past but never got as far as certification. My current local chapter has major issues so I don't see me doing it any time soon. 

 

I, like yourself, tried several chapters and found discrepancies as well. I decided to do away with the chapter part of it and just went national registration. No commitments and no money output other than yearly memberships and or convention travel expenses.

The downside is that there are no peers with which one can network with. I still stay in touch with some of my old buddies from the chapter days.

 

As to your pursuit of education, ACF is great for knowledge base, and the certification programs teach a well rounded course.

My opinion is that it has a lot of positive points. For some this is a personal achievement. It is not an accredited pursuit and is not recognized by the government as a college degree would be. Too bad for that.

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