ACF Fundamental Cooking Certification Program
This American Culinary Federation (ACF) culinary arts certification course provides the complete technical skills needed to fulfill modern workforce development demands across the hospitality and services sector. By merging fundamental kitchen logic with professional industrial tracking, this course prepares you to transition into high-volume commercial brigades, corporate dining systems, and resort operations.
You will master precision knife skills, safety protocols, wet- and dry-heat physics,...
Learning method
for additional information
ACF Fundamental Cooking Certification Program
Details + Objectives
Course code: GES628
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
How the course is taught
- Self-paced, online course
- 6 Months to complete
- Open enrollment, begin anytime
- 200 course hours
Instructors & Support
Rouxbe
This is not an instructor-facilitated course; however, the program’s curriculum is authored and guided by an elite team of world-class chefs, educators, and food anthropologists with a combined total of over 125 years of professional foodservice and academic leadership experience. The development team features executive-level instructors and former administrators from elite traditional brick-and-mortar institutions, including Le Cordon Bleu Schools North America and the Culinary Institute of America (CIA).
Requirements
Prerequisites:
There are no prerequisites to take this course.
Certification Requirements:
- High school diploma/GED
OR
- Enrolled in culinary course(s) covering a minimum of 75 hours in basic food prep, safety and sanitation, culinary nutrition and foodservice management, demonstrating a minimum of 15 hours each in nutrition and safety/sanitation.
Requirements:
Hardware Requirements:
- This course can be taken on either a PC, Mac, or Chromebook.
Software Requirements:
- PC: Windows 10 or later.
- Mac: macOS 10.6 or later.
- Browser: The latest version of Google Chrome or Mozilla Firefox is preferred. Microsoft Edge and Safari are also compatible.
- Microsoft Word Online
- Adobe Acrobat Reader
- Software must be installed and fully operational before the course begins.
Other:
- Email capabilities and access to a personal email account.
Instructional Material Requirements:
The instructional materials required for this course are included in enrollment and will be available online.
More About
About Certification: American Culinary Federation (ACF)
For over 45 years, the ACF has been the premier certifying body for cooks and chefs in America. Culinarians achieve certification based on education, experience, and successful completion of written and practical exams. The ACF’s certification program is the only culinary program with stackable credentials and is recognized throughout the industry as the standard for excellence in professional skills and knowledge.
ACF certification is the only culinary program with stackable credentials and is recognized throughout the industry and by the Department of Labor. ACF certifications validate knowledge, skills and experience in industry-relevant competencies and are earned based on education, experience and successful completion of both a written and practical exam. The ACF Certified Fundamental Cook and Certified Fundamental Pastry Cook credentials are the first steps on a ladder of certifications and do not require any work experience.