1. American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved Section Eleven Unit 21 Certification and Professional Organizations

2. 2 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved Objectives Evaluate career opportunities Discuss entrepreneurial opportunities Explain the importance of certification and its requirements Obtain information from trade associations and federations Recognize the trade magazines and publications that will keep your knowledge current

3. 3 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved Terms to Know Specific terms to know from this unit: Accreditation Business plan Certification Licensing Product line

4. 4 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved Chefs – Bakers – Pastry Chefs What’s the difference? Bakers produce products Pastry chefs are professionals who can manage baking operations It’s a matter of certification to standards established by various trade organizations

5. 5 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved Job Classification Significant effort by the American Culinary Federation (ACF) in 1977 to petition the U.S. Department of Labor in the Dictionary of Official Titles to change the classification of chef from “Services” to “Professional, Technical, and Management” This professional classification requires: Pursuit of continuing education credits Certifications Apprenticeships

6. 6 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved Apprenticeship Programs Managed by the ACF Funded by U.S. Department of Labor grant Apprenticeship programs: Allow for providing hands-on skills needed for the work environment Include the basics of sanitation, nutrition, cooking and baking science Allow students to work, train, and go to school at the same time to prepare for success

7. 7 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved Certification Programs Managed by the ACF Recognized nationally and internationally Based on: Logical progression of increasing experience, education, and training Education, experience, and proficiency Standards of the profession

8. 8 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved Certification Programs (continued) Currently, there are 13 levels of professional certification via the ACF, including: Certified Culinarian (CC) Certified Pastry Culinarian (CPC) Certified Sous Chef (CSC) Certified Working Pastry Chef (CWPC) Personal Certified Chef (PCC) Certified Chef de Cuisine (CCDC)

9. 9 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved Certification Programs (continued) Professional certification via the ACF (continued): Certified Executive Chef (CEC) Personal Certified Executive Chef (PCEC) Certified Executive Pastry Chef (CEPC) Certified Culinary Educator (CCE) Certified Secondary Culinary Educator (CSCE) Certified Master Chef (CMC) Certified Master Pastry Chef (CMPC)

10. 10 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved Other Certification Programs Additionally, the Retailer’s Bakery Association (RBA) has developed the following certification levels: Certified Journey Baker (CJB) Certified Baker (CB) Certified Decorator (CD) Certified Master Baker (CMB)

11. 11 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved Professional Organizations Professional networking is the best way to stay current Join a professional organization that provides for: Periodic meetings Conferences Training workshops Seminars Conventions

12. 12 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved Professional Organizations (continued) American Culinary Federation (ACF) Established for over 75 years HQ in St. Augustine, FL Over 20,000 members, with more than 250 localized chapters Website: http://www.acfchefs.org/ http://www.acfchefs.org/

13. 13 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved Professional Organizations (continued) Retailers Bakery Association (RBA) Established in 1918 Largest organization in the U.S. for retail baking operations Over 3,500 member companies Website: http://www.rbanet.com/ http://www.rbanet.com/

14. 14 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved Professional Organizations (continued) International Food Service Executives Association (IFSEA) Established in 1901 First hospitality association in U.S. Over 3,000 members worldwide Website: http://www.ifsea.com/ http://www.ifsea.com/

15. 15 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved Professional Organizations (continued) International Association of Culinary Professionals (IACP) Provides for continuing education and development Nearly 4,000 members worldwide Website: http://www.iacp.com/ http://www.iacp.com/

16. 16 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved Professional Organizations (continued) National Restaurant Association (NRA) Established in 1919 Membership of 358,000 establishments Website: http://www.restaurant.org/ http://www.restaurant.org/

17. 17 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved Professional Organizations (continued) Other organizations: Research Chefs Association (RCA) Club Managers Association (CMA) American Personal Chefs Association (APCA) Women Chefs & Restaurateurs (WCR)

18. 18 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved Periodicals Periodicals provide means for a professional to stay current Significant baking periodicals include: National Culinary Review (ACF) Chef Magazine Nation’s Restaurant News (NRA) Modern Baking (RBA) Restaurants and Institutions Restaurant Hospitality

19. 19 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved Continuing Education With an ever changing work environment, continuing education is mandatory Available through various media, including: Trade organizations Culinary schools Conferences and conventions Internet

20. 20 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved Becoming an Entrepreneur Significant effort A never-ending learning process Requires skill, passion, dedication, and hard work Important business considerations include: Developing a business plan Market development Wholesale Retail Wholesale/Retail combination

21. 21 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved Becoming an Entrepreneur (continued) Important considerations (continued): Product lines and operations Carryout or dine-in? Equipment requirements Space requirements Merchandising and marketing Employee structure Delivery services Good source of information = Small Business Administration @ http://www.sba.gov/ http://www.sba.gov/

22. 22 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved Summary Required knowledge and competencies are different for baking and pastry professionals Several organizations provide for certification: American Culinary Federation (ACF) Retailer’s Bakery Association (RBA) Professional organizations provide for networking, training, and continuing education

23. 23 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved Summary (continued) Periodicals keep readers abreast of current trends and activities True professionals know that you never stop going to school – continuing education is a must Becoming an entrepreneur? Start with a business plan. There are plenty of associations who can help.