Get Certified

Catersource education qualifies for certification from professional organizations the American Culinary Federation (ACF) and the National Association of Catering Executives (NACE).

ACF Certification – Standards of Excellence

ACF certification helps build a successful culinary career. Differentiate your skills and add credibility to your catering experience by becoming ACF-certified.  

The American Culinary Federation is the only comprehensive certification program for chefs in the United States. ACF has been certifying chefs since 1974, and provides assurance to the public that the culinarian holding the ACF-sponsored credential has the knowledge, skills, experience and competency for safe, quality practice in the field. Nearly 10,000 individuals are currently certified through ACF.

Although there are 14 different ACF certifications based on experience and area of specialty, two certifications relate specifically to the catering professional:

Personal Certified Chef ™ (PCC) ™  

A chef who is engaged in the preparation, cooking and serving of foods on a “cook-for-hire” basis. Must also have knowledge of menu planning, marketing, financial management and operational decision making. Has at least three years of cooking experience and one full year of personal-chef experience.

Personal Certified Executive Chef ™ (PCEC) ™  

An advanced chef who is engaged in the preparation, cooking and serving of foods on a “cook-for-hire” basis. Must also have knowledge of menu planning, marketing, financial management and operational decision making. Has at least three years of personal-chef experience.

Catersource education contributes to the mandatory courses in sanitation, nutrition and business management, as well as provides the avenue for gaining experience. All sessions at the 2010 Conference are approved for ACF continuing education hours. If you attend the entire conference, you can earn 21.5 CEHs. If you attend certain days only, the breakdown is as follows:
Sunday 3.75 hours
Monday 6.25 hours
Tuesday 3.25 hours
Wednesday 4.5 hours
Thursday 3.25 hours
Tradeshow 3 hours 

Contact the ACF Certification Team  to get started today.
1-800-624-9458 
www.acfchefs.org

Certified Professional Catering Executive (CPCE)

Do you have the training you need to create the perfect event?
 The Certified Professional Catering Executive (CPCE) is the most prestigious and widely-respected professional certification in the catering and events profession. Administered and awarded by the National Association of Catering Executives (NACE), the CPCE is earned through a comprehensive examination that covers the seven core competencies of the catering and event management industry.
 


The National Association of Catering Executives (NACE) encourages the professional development of caterers and event specialists through participation in its certification program. This year, NACE will offer the exam on Tuesday March 9, 2010 in conjunction with Catersource Conference & Tradeshow. Catersource attendees will receive a $50 discount off the application fee. This special rate includes the CPCE Study Guide.

NACE member rate - $345
(regular member rate - $395)

Non-member rate - $445
(regular non-member rate - $495)

Apply by using the special Catersource application, click here to download. Applications must be received at NACE Headquarters no later than February 9, 2010.

NACE
Attn: CPCE
9891 Broken Land Parkway, Suite 301
Columbia, MD 21046

Need a refresher prior to sitting for the exam? 

If you’re not quite ready to sit for the exam, but want to start preparing, the National Association of Catering Executives (NACE) will offer the CPCE Fast Track training course on Sunday March 7, 1:00pm-5:00pm and Monday March 8, 2:45pm-5:45pm during the 2010 Catersource Conference at the Paris Hotel Las Vegas. The Fast Track is an intensive review course covering the seven core competencies of the CPCE exam.

At the conclusion of the two-day CPCE Fast Track training, participants will be able to do the following:

Accounting
• Define the elements of financial statements, including statement of cash flow, balance sheet and income statement.
• Define basic accounting terminology for catering executives.
• Define accounting and inventory valuation methods.

Beverage Management
• Describe fundamental characteristics of various types of spirits and wines.
• Identify the primary legal considerations with regard to alcohol service.
• Explain how to calculate beverage cost and pricing for profit.

Catering Services
• Describe basic characteristics of various styles of food service.
• Distinguish table service from buffet service, station service and other types of food service.
• Estimate staffing needs for typical catered events using a particular style of service.

Contracts and Agreements
• Identify the components of a contract.
• Explain essential clauses for receiving and products and services.
• Explain “truth in menu” laws.

Event Management
• Describe and identify various event functions and the appropriate sequences of events for those functions.
• Calculate the appropriate square footage requirement for different types of room setups.

Food Production
• Describe commonly used methods of food preparation for various styles of service.
• Apply standard measurement systems for liquids and solids to convert recipe ingredients.
• Calculate the number of portions necessary to prepare for various types of catered events.
• Describe safe procedures for food preparation, storage and handling.

Sales and Marketing
• Describe and explain how to target market segments typically served by a catering operation.
• Identify strategies in developing a marketing plan.
• Identify elements of the sales forecasting process.

Advanced registration for the CPCE Fast Track training course is required. Please click here to send an email letting NACE know you plan to attend.

Visit www.nace.net for more information about the CPCE certification program.