Canadian Culinary Institute

The Canadian Culinary Institute launched their new website earlier this year with a wealth of information for culinary professionals and the educational certification ladder culminating in the Certified Master Chefs designation. Click here to visit the website.

CHEF de CUISINE CERTIFICATION PROGRAM

The Canadian Culinary Institute under the auspices of the Canadian Culinary Federation administers the Certified Chef de Cuisine program. The program is recognized by the Canadian Tourism Human Resources Council with its network of partnering agencies and associations throughout Canada. Human Resources Development Canada helped establish the original program in the mid 1970's.

The CCC professional designation is the highest rung in the career ladder for cooks in Canada. It represents an acknowledgment of skills and experience through participation in a training program. The CCI works jointly with colleges to deliver and evaluate course work to candidates. Local branches of the federation mentor and coordinate the program. The requisite skills and knowledge are identified in the National Standards for Professional Cooks 1997. The program is well established and is supported by a network of branch organizations of the CCCFCC. You may contact our Membership Director, John Bond, at membershipdirector@edmontonchefs.ca to determine when the next program is being delivered. The national chairperson, Rudi Fischbacher, may be contacted at 416-675-6622 ext. 5530 or email cci@CCFCC.ca for further information or assistance.

The CCI Program

The program is constantly reviewed and upgraded to maintain currency and relevance in today's changing market.

Successful completion of the program consists of three components:

• Theory classes and a comprehensive theory examination
• Practical Exam Day 1 – Menu Development
• Practical Exam Day 2 – Menu Preparation and Execution  

The second component in achieving the designation is the writing and costing of a six-course menu (Practical Exam Day 1), which must be passed with a minimum of 70% prior to proceeding to Day 2

The final component is the preparation and execution of the Day 1six-course menu (Practical Exam Day 2) with mandated skills that must be displayed (70% minimum pass required also).

Pre‑requisites:

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 posess International Certification Papers equivalent to the Red Seal ertification, these candidates will be processed and adjudicated on a case-by-case basis.

Fees:

There is currently a $500.00 registration fee payable to the CCI for the certification process. Non-CCFCC members may apply and register to complete the program for a fee of $1000.00 (subject to change). The CCI will issue a $500.00 tax receipt upon successful completion of the program. Colleges/Trainers will assess fees for course work, including the practical exam. 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. Total cost is ranging from $1500.00 to $3000.00 depending on region, logistics and other factors.

For more information, please visit our National website at www.ccfcc.ca/CCI.asp