Post Nominal Letters:

Certified Chefs may use the following post nominal letters on letterhead, business card and web sites

CTC Certified Trade Cook/ Chef

CPC Certified Professional Chef

CCC Certified Chef de Cuisine

CEC Certified Executive Chef

CMC Certified Master Chef

Registration Period:

Successful candidates are certified for five years from the date of application

Commitments:

To renew, a certified chef will be required to demonstrate a commitment to continuous improvement during the five years linked to a points system.

Points will be awarded for any educational activity that demonstrates the candidate has attempted to keep up to date with commercial cookery changes.

Points will be awarded for:

a) Approved C. B. T training

b) Attending association meetings and other networking opportunities

c) Cookery associated workshops

d) Higher education courses

e) Industry seminars

f) Master classes,

g) Professional cookery competitions

h) Short courses

i) Trade shows.

j) Promotion to a higher responsibility

Exemptions:

A certified chef who has successfully continually renewed four times during their career is exempt from renewal requirements and or upon reaching the age of 55 or retiring from the workforce

Advisory Boards:

All organisation must have in place a “Certified Chef Program Board of Studies”

The role of the Certified Chef Board of Studies is to ensure:

Best practice in marketing, maintenance, integrity, standards and the assessment and evaluation of the Certified Chef Program

Composition and operation of the board:

The board is appointed by the organisations president

The board is to meet at least once a year

A minimum of four and maximum of six members shall constitute the board

Shall be constituted of at least one certified chef

One member should have a cookery educational background

As far as practical the board should have representatives from each category of certification

The board shall elect a chairperson from its members

The maximum term of office for a board member is 5 years

The board is appointed by the organisations president

A meeting quorum is 50% of the board

Terms of Reference

Responsible to the President for the quality control and continuous development of the Certified Chef Program

Reports to the organisations Annual General Meeting

Ensure that effective monitoring and evaluation procedures are in place

Act as judges in any required practical test

May interview of candidate

Shall have the authority to change these terms of reference to reflect growth of the program

These terms of reference shall be maintained on the organisations Web site

Certified Chef Board:

Certified Chef has its own Advisory Board:

The Salonculinaire.com Advisory Board consists of renowned experts who have agreed to provide guidance, counsel and opinion on the Salonculinaire.com online testing systems, to ensure we follow best practice.

Included in the membership are question auditors whose role is to review subject questions and images in the question database.

Board members are: highly successful, have been, or currently operating as a commercial chef in a senior position, have post qualified chef credentials or teaching qualifications.

Vision and Future:

A long term vision is to have a certified chef short course that addresses, trends, legislative changes, and other commercial cookery topics.

This will be investigated by Salonculinaire.com with suitable institutions.

Objective evaluation:

The assessment is objective, every step requires a simple answer Yes or No

Candidate either achieves a Yes or No. A "No" answer stops the application and candidate is rejected.

1. On line application received - Yes – No

   
   

2. Applicants attitude indicates suitability Yes – No -

   
   

3. Applicants experience test indicates suitability - Yes – No

   
   

4. Applicant documents received - Yes - No -

   
   

5. Applicant has included required documents – Yes - No

   
   

6. Documents have been verified by approved authority – Yes - No

   
   

7. Applicant has included a photo – Yes - No

   
   

8. Applicant has included fee at the approved certification level – Yes -No

   
   

9. Applicant has included referees – Yes – No

   
   

10. Documents verify experience – Yes - No

    
    

11. Documents demonstrate the minimum number of years industry experience – Yes - No

    
    

12. Documents demonstrate a minimum of level three qualifications from an approved system – Yes - No

    
    

13. Applicant online final test score - competency achieved - Yes - No

    
    

14. Referee one - contacted – Yes Positive – No Negative

    
    

15. Referee two - contacted – Yes Positive No Negative

    
    

Final conclusion Candidate Certified – YES - NO

 

Contact: George Hill - Webmaster - Copyright © 2012 - Salonculinaire.com - Certified Chef.