Certified Sous Chef (CSC)
American Culinary Federation
Earners of this designation have demonstrated they have reached a benchmark of knowledge, skills and culinary experience of an intermediate level in food preparation. They have a good understanding in food safety and sanitation, culinary nutrition and supervisory management and prepare food to high standards.
Cost
Members: $250 Nonmembers: $490Show moreShow less
Format
Hybrid
Skills developed through this program
- Identify products for use in cooking applications
- Apply cooking methods and techniques to food preparation
- Select and use equipment for foodservice operations
- Fabricate proteins and food products using industry standards
- Present finished dishes according to culinary standards
- Implement recipes and menus in foodservice operations
Occupations this program prepares you for
Credentials this program stacks toward
No program pathways.
What You'll Learn
AI-generatedKey competencies developed through this program
- Hands-onPerform intermediate-level food preparation techniques to produce dishes meeting high culinary standards in professional kitchen environments.Developing
- KnowledgeApply food safety and sanitation protocols to maintain compliance with health regulations in commercial kitchen operations.Developing
- KnowledgeApply culinary nutrition principles to menu planning when developing balanced dishes for diverse dietary needs.Developing
- MindsetEngage in supervisory management responsibilities when coordinating kitchen staff and delegating tasks during service periods.Developing
- Hands-onExecute recipe preparation and portion control procedures to ensure consistency and quality across multiple servings.Developing
- KnowledgeAnalyze ingredient quality and freshness to make informed purchasing and preparation decisions in kitchen operations.Developing
- Hands-onOperate commercial kitchen equipment safely and efficiently following manufacturer guidelines and workplace safety standards.Developing
- KnowledgeDemonstrate cooking methods across multiple cuisines when preparing diverse menu items under time constraints.Developing
- MindsetSupport team collaboration and kitchen workflow by communicating effectively with culinary and service staff during high-volume periods.Developing
- KnowledgeModify recipes and cooking techniques to accommodate special dietary restrictions and allergies while maintaining flavor profiles.Developing
Detailed information about this program
Education Requirements with Work Experience: All candidates must have two years of experience supervising a shift or food station. Experience must be within the past ten years. High School Diploma/GED with five years entry level culinary experience OR 150 Continuing Education Hours (CEH) with five years entry level culinary experience OR ACFEF Culinary Arts Program Certificate with four years entry level culinary experience OR Associate’s Degree in Culinary Arts with three years entry level culinary experience OR ACFEF Apprenticeship Program with 4,000 hours on-the-job training Mandatory Course Requirement: 30-hour course in Nutrition 30-hour course in Food Safety & Sanitation 30-hour course in Supervisory Management Courses completed more than five years ago will require an 8-hour refresher in each topic. Courses are available through ACF approved providers or any academic institution. Exam Requirement: Successful completion of written and practical exams.
What you need to earn this credential
No requirements listed.
Eligible funding programs
No funding information available.
Scholarships
No scholarships listed.