A trio of chefs from Dorsey Schools Culinary Academy demonstrated their culinary knowledge and talent by passing the American Culinary Federation’s rigorous practical exam on Saturday, September 28, 2013. Certification through the American Culinary Federation (or ACF) demonstrates the skills, knowledge, and professionalism that is required in the food service industry. In partnership with Michigan Chefs de Cuisine, a chapter of the ACF in Southeast Michigan, Dorsey Schools hosted this 4 hour practical exam session at their beautiful Waterford-Pontiac facility. There were 11 chefs from across the state of Michigan who had their cooking skills put to the test in their goal to achieve national certification. Ten of these talented cooks met or exceeded the high level of professionalism and craftsmanship to pass the exam, based on the standards of this authoritative organization on cooking in America.
Throughout the exam, evaluators observe each candidate’s execution of culinary fundamentals, procedures and sanitation practices, and continuously make notes on their performance in accordance with assessment criteria.
Chef John Piazza of Dorsey’s Roseville campus successfully challenged the ACF’s test to complete this step in the process of becoming a Certified Executive Chef. The requirements to receive this honor include: completion of 150 hours of continuing education, three 30-hour courses (in Nutrition, Food Safety and Sanitation, and Supervisory Management), three years as a Chef de Cuisine, Executive Sous Chef or chef in charge of food production in a food service operation, and a supervisory role of at least three full-time people in the preparation of food.
Chef David Raider and Chef Daniel Martinez, CEC (above) tested – and passed – the CEPC practical exam necessary to become Certified Executive Pastry Chefs. Requirements for this certification also include 150 hours of continuing education, three 30-hour courses (in Nutrition, Food Safety and Sanitation, and Supervisory Management), and serving as a supervisory role of at least three full-time people in the preparation of food. The difference between this and the ACF Certified Executive Chef test is that candidates must also have three years of experience as a pastry chef.
Congratulations Chef John, Chef David and Chef Daniel! Your achievements are well-deserved and each one of you is an inspiration to your students and the team at Dorsey Culinary Academy.
For more information about our graduation rates, the median debt of students who completed the program, and other important information, please visit our website at www.dorsey.edu/disclosures.php.
