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The Canadian Culinary Institute (CCI) administers the Certified Chef de Cuisine (CCC) program, under the auspices of the Canadian Culinary Federation. The program is recognized by the Canadian Tourism Human Resources Council with its network of partnering agencies and associations throughout Canada.

The Certified Chef de Cuisine designation is the highest professional culinary recognition and accreditation in Canada. It represents the culmination of the highest standards of managerial and administrative responsibilities, culinary skills and dedication to the cooking profession. The CCI works jointly with selected public and private culinary schools to deliver the program and then evaluate course work from candidates. Local branches of the CCF have a significant role in the implementation and presentation of the CCC course. Each branch is responsible for an Education Chair to proctor, mentor and co-ordinate the program.

Contact the branch nearest you to determine when the next program is being delivered. The CCI national office may be contacted at 416 675 6622 ext. 5530 or email This email address is being protected from spam bots, you need Javascript enabled to view it , for further information or assistance.

Alternate methods of delivery are also available for those in remote areas or in areas where a local branch does not exist. The program is available via correspondence through Southern Alberta Institute of Technology (S.A.I.T.) – Chef de Cuisine Certification at S.A.I.T

For more information on availability of an english language correspondence course please contact Richard Chiasson at This email address is being protected from spam bots, you need Javascript enabled to view it

The program is constantly reviewed and upgraded to maintain currency and relevance in today's changing workplace. Modifications are continuously being made. Theory and Practical outline is as follows:

Preparatory Theory Courses:

• Cost controls

• Human Resources Management

• Menu Planning

• Nutrition

• Final Theory Exam - Minimum 70%

• Skills Package
  
  

• Final Practical Exam - Minimum 70%

We encourage that course work for these components are delivered on an accredited basis in co-operation with selected local private and public culinary schools.

The local branch of the CCF is to process the candidate’s application. The candidate is required to sit the final comprehensive theory examination and achieve a minimum of 70%.

Prerequisites 

Candidates must provide DOCUMENTATION of the following:

• Red Seal certification. 5 years work experience POST Red Seal certification. * See note.

• During 5 years of employment after certification, a minimum of 2 years as an employee supervisor, working on the management team in the kitchen

• Food Handlers Certificate (i.e., Advanced Food Safe, Section 43 Certificate, Serve Safe).

• Current membership in the Canadian Federation of Chefs and Cooks (with a noted exception, fees in lieu of membership.)

• A current resume.

Note: Should a candidate posses International Certification Papers equivalent to the Red Seal certification, these candidates will be processed and adjudicated on a case by case basis.

Fees

The fee to the CCI for certification is $500.00 CANADIAN funds for CCFCC members or $1,000.00 for non members.

The Branch, working with selected local private and public culinary schools, will set fees for course work, including the practical exam. The total cost of the program, including all theory courses, the practical and the CCI fees will vary across Canada. Any Branch that is offering the CCC course must contact the CCI regarding fees to Instructors and total fees to candidates for approval. Candidates may also contact the CCI head office if they have any questions regarding fees or costs of the CCC program. By offering accredited courses, there are some tax benefits.

Individuals may fund themselves, receive support from employers and/or the local branch may assist in raising the necessary funds. The CCI will not proceed with any certification processes until a non refundable registration fee of $500.00 is received.

Each preparatory theory component will have its own assignments and tests. These will be administered by the official school/trainer as part of the CCC course requirements. The CCI will also administer a comprehensive theory exam through the local branch, or an appointed proctor.

Seventy (70%) percent is the minimum passing grade accepted for this test. Once the theory test has been completed, the practical examination must be challenged as the final hurdle in the certification process. The practical exam has been updated as of August 24, 2005 and now consists of one 6 course menu for four (4) covers that must display mandatory skills.

The parameters of the Practical examination can be obtained from the local branch of the CCFCC or from the National Chairperson for the program.

On Day One of the Practical Examination the following must be submitted:

• A menu or "carte"

• Standard Recipes for all courses completely costed

• A calculation showing the actual food cost of the menu

• Requisitions for all products required. Note: candidates will be allowed to bring in one ingredient that is not on the product list.

• Any item brought in must be shown in the recipes and costed at fair market value

The Apprentice

Evaluation of Practical

The lead examiner will provide the time lines to you for presentation of the various courses of the menus. Final tabulation of marks will be done immediately following the black box dessert presentation. All candidates will be debriefed individually, as part of the evaluation.

Note:
The Culinary knowledge component (Kitchen Skills) has been replaced with Nutrition; however, a modified version of it has proved successful at some branches. Although not core, many candidates have benefited from seminar-type sessions concentrating on practical skills.

For example: pastry garnishes, plating techniques, black box practices. Each branch may organize these professional upgrading sessions as required

 The Canadian Culinary Institute's Chef de Cuisine Certification Program requires the following information for application to the program:

• Full Name,

• Social Insurance Number,

• Membership number of CCF Branch and your CCF number,

• Home mailing address and Business Address.

• Photocopy of certificate of qualification as Cook.

Professional experience record starting with current employer. Please note you must possess a minimum of 8 years experience including apprenticeship. Also note the candidate should be at a Chef, Sous Chef or Exec Chef level of employment with at least two years of Supervisor experience.

This listing is presented specifically to protect the integrity of a Canadian Government, federally chartered, advanced culinary certification process licensed to the Canadian Culinary Institute.  If you know of any person whose name does not appear on this listing, and claims to have a Canadian CCC designation, we would respectfully request that you report same to the Office of the Canadian Culinary Institute at This email address is being protected from spam bots, you need Javascript enabled to view it