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American Culinary Federation (ACF)

The American Culinary Federation, Inc. The ACF is a professional organization for chefs and cooks. It was founded in 1929 in New York city by three chef organizations: the Societe Culinaire Philanthropique, the Vatel Club and the Chefs de Cuisine Association of America. The goal of the organization is based on promoting the professional image of American chefs worldwide. The ACF does this through education of culinarians at all levels. The American Culinary Federation is the largest professional chef organization in North America.

Our degree program in Culinary Arts here at Ozarks Technical Community College is an accredited program through the American Culinary Federation.  As a student of the program, this gives you the opportunity to be a part of this prestigious organization through an approved educational program, certifications, competitions and networking. ACF designs these oppertunities to enhance professional growth for all current and future chefs and pastry chefs.  Graduates of our program can attain certification as a Certified Culinarian (CC) through an application process following graduation. Individuals can do this by providing a verified college transcript and being an active member of the ACF.

We encourage all of our students to take part in the opportunities the ACF offers you as a student and later in your professional career.  We provide the following links for further information on the ACF, membership enrollment link and the application for certification that you will qualify for upon graduation.

Differentiation separates you from the competition! With thousands of chefs competing in the job market, it is essential to prove your culinary competency. Certification through the American Culinary Federation demonstrates skill, knowledge and professionalism to the food service industry.

The ACF certification demonstrates to an employer that you:

  • Have culinary expertise have reached a set benchmark
  • Are well versed in culinary nutrition and food safety and sanitation
  • Understand the responsibilities of culinary supervisory management
  • Recognize the importance of high standards for food preparation
  • Take charge of your professional development and career
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