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ACF Fundamental Cooking Certification Program

Master the universal culinary techniques, kitchen leadership principles, and specialized food disciplines required for professional industry certification. This comprehensive, media-rich program provides the exact academic and technical tracking mapped to global commercial standards and institutional apprenticeship pathways. 
ACF-Fundamental-Cooking-Cert
$1,437.00 (USD)

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Overview

Objective

What you will learn

  • Understand basic food and kitchen safety and sanitation
  • Select, handle, and maintain a knife and demonstrate knife cuts
  • Explain and demonstrate stock, short stock, and broth production
  • Demonstrate knowledge and application of seasoning and flavoring
  • Identify, describe, and apply moist- and dry-heat cooking methods
  • Explain and apply principles of basic plating
  • Determine and evaluate basic nutrition in foods and specialty diets
  • Master therapeutic menu modeling, allergen alternatives, and metabolic nutrition matrices
  • Identify standard commercial kitchen hazards and conduct full facility sanitation audits

How you will benefit

  • Fulfill requirements by the American Culinary Federation (ACF) Certified Fundamentals Cook (CFC) examination and secure a globally recognized designation
  • Obtain training recognized by leading national culinary employers and apprenticeship boards while meeting rigorous academic benchmarks—such as Culinary Foundations for 110 Continuing Education Hours (CEHs) and ACF Fundamentals Cook (90.0 ACFEF CEHs), alongside integrated professional codes of ethics
  • Build a digital portfolio that demonstrates your technical milestones—ranging from precision knife work and mother sauces to butchery and specialized pastry arts
  • Prepare for advanced healthcare, resort, and institutional culinary roles

Outline

Requirements

Prerequisites

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