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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)