National data — wages and growth are not published by state for this view.
Certification
Certified Executive Chef (CEC)
American Culinary Federation
Median earnings
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Cost
$250
Duration
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Completion
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Earners of this designation have demonstrated they have reached a benchmark of knowledge, skills and culinary experience of an advanced level in food preparation. They are proficient in food safety and sanitation, culinary nutrition, supervisory management, beverage management and cost control management and prepare food of the highest quality.
Identify products for use in advanced cooking applicationsApply cooking methods and techniques to food preparationDesign kitchen layout and select equipment for foodservice operationsFabricate proteins and food products using industry standardsPresent finished dishes according to culinary standardsDevelop recipes and menus for foodservice operationsHandle food and products in compliance with safety standardsComply with food safety laws and regulations in foodserviceImplement HACCP compliance in foodservice operationsApply baking methods, techniques, and formulas in pastry productionSelect and use baking equipment and ingredients for pastry applicationsPresent baked and pastry items according to culinary standardsManage food allergies in menu and recipe developmentApply dietary considerations and guidelines to menu planningDevelop budgets and interpret financial statements for foodservice operationsManage purchasing and receiving processes for foodservice operationsImplement procedures and policies for foodservice operationsDesign menus to support operational and financial goalsExecute marketing, branding, communication, and public relations for foodserviceManage personnel in a culinary team environmentDevelop teams to support culinary operationsComply with federal employment laws and labor regulationsNavigate ethics and professional issues in culinary leadershipRecruit and acquire personnel for culinary operations