Professional Documents
Culture Documents
HERES EVERYTHING YOU NEED TO GET STARTED EARNING YOUR CCP DESIGNATION
is information package contains: An Overview of the CCP Program ........................................................................................................................................ 2 Six Steps to Earn Your CCP Designation .............................................................................................................................. 3 Instructions for Completing the Application ......................................................................................................................... 4 Certication Application ....................................................................................................................................................... 5 IACP Code of Ethics ............................................................................................................................................................. 6 CCP Examination Topics and Sample Questions .................................................................................................................. 17
For additional information contact: International Association of Culinary Professionals 1100 Johnson Ferry Road, Suite 300 Atlanta, GA 30342 Phone (404) 252-3663 Fax (404) 252-0774
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4. Prepare for the examination by studying and becoming familiar with the books included in the suggested reading list. Many of the exam questions are taken directly from these sources. You should also attend the CCP exam review session, which is scheduled during each annual conference.
5. Complete the CCP Examination. The exam is always offered during the IACP Annual Conference. In addition, the exam may be offered at any time and in any location where there is a qualified candidate and a CCP available to proctor the exam. Exam questions are based on concepts and practices in the culinary arts. Passing the exam reflects an advanced knowledge of many different aspects of the culinary field. It will not test the specific expert knowledge of any particular segment of the industry. A complete list of subjects covered on the CCP examination can be found on page 17. Examinations are usually identified by number rather than by the candidates name to assure confidentiality and objectivity. A passing score on the exam is 70%.
6. Candidates will be notified in writing of certification. New CCPs will be recognized at the annual conference and will also be listed in the IACP Food Forum Quarterly.
APPLICATION I NSTRUCTIONS
e Application provides a structured and organized method for you to present and document your educational and professional achievements. A scoring guide is included on the right margin of the form. Also note that there are maximum allowable scores for each of the three sections. Keep in mind that you are presenting yourself as a professional, and that your application and supporting material is your only chance to present yourself to the committee. Although points are not awarded for presentation, the image you create may sway a close decision. Please follow these instructions exactly. 1. Your application and supporting documentation must be submitted in a lightweight portfolio or binder. Prepare two copies, keep one for your records and send the other to: IACP Certication Program 1100 Johnson Ferry Road Suite 300 Atlanta, GA 30342 2. Arrange your binder or portfolio with your Application at the front, and supplemental material arranged in order behind it. Identify each piece of supplemental material in the upper right hand corner with your name and the number of the section to which it pertains. Use tabs to separate and refer to supplemental material. 3. Be sure to include supporting material which is absolutely pertinent to describing your activities. Do not insert pages in individual plastic covers. Eliminate unnecessary bulk. Supplemental material should not be co-mingled in the Application. 4. Only typewritten or legibly printed forms will be accepted. Consider neatness and conciseness when completing the form. Remember that you are presenting yourself professionally to the Committee. 5. Read the entire form rst. Use the space provided on the form before using supplemental sheets. 6. If extra space is needed, use additional blank sheets. Identify each sheet in the upper right hand corner with your name and number of the section to which it pertains. Include it in the Application. 7. Supplemental material such as books, reports and videos should be presented in summary form. A title and contents page of a book, or a still from a video is sucient. 8. Be accurate and factual in every reply. Your information will be veried by headquarters. 9. Do not skimp on details. Wherever there is a question of accuracy (dates, for example) always qualify with about or approximately, but use these only when necessary. 10. DO NOT duplicate. If you include information or an activity in one place, do not repeat it elsewhere. 11. Recheck all items on the form carefully before signing and mailing. 12. Make sure your name and title, address and phone number are clearly indicated on the cover.
TIF IE D C TIF IE D C ER ER
N A RY P LI R U
Read all instructions carefully before completing this form. (Please print legibly or type) Date of Application Name Title Company Address Ci t y Daytime Phone Total number of years in culinary eld Payment: Sorry, IACP cannot bill you. All fees must accompany Application. exam, is $150 for members, $300 for non-members. Send completed application with appropriate fee to: International Association of Culinary Professionals 1100 Johnson Ferry Road, Suite 300 Atlanta, GA 30342 Check enclosed. Charge my Account No. Signature VISA MasterCard in the amount of $ Expiration Date State Fax Zip Country E-Mail
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ESS I O N F ES SI O NA A OF O
This Code of Ethics for members of the International Association of Culinary Professionals has been adopted to promote and maintain the highest standards of association service and personal conduct among its members. Adherence to these standards is required for membership in the Association, and serves to assure public confidence in the integrity and service of Culinary Professionals.
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N A RY P LI R U
ESS I O N F ES SI O NA A OF O
All information you provide is kept strictly confidential. Call or write the IACP Headquarters if you have any questions. Name
SECTION I - EDUCATION
Maximum points allowable for this section: 400 A. Higher Education: 1. Non-Culinary Education: This includes courses taken at post-high school degree-granting institutions or at colleges and technical institutions which do not confer degrees. Points will be granted even if degree or equivalent professional qualification is not earned. Submit proof of degree or qualification, or a transcript of non-degree courses. Institution Dates attended Degrees and Majors If no degree, number of credit hours Institution Dates attended Degrees and Majors If no degree, number of credit hours pts. pts.
2. Culinary Education: This includes professional culinary training in internships or at technical schools, vocational degree-granting institutions, and avocational non-degree granting institutions. Submit proof of instruction, such as copy of degree, transcript of nondegree courses or syllabus of courses taken. Institution Dates attended Degrees and Majors If no degree, number of credit hours Institution Dates attended Degrees and Majors If no degree, number of credit hours pts. pts.
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POINTS AWARDED
Associates Degree* Bachelors Degree* Masters Degree* Doctorate* Non-Degree Credit Hours 50 100 50 50 1 point per credit hour
POINTS AWARDED
2-year degree* 4-year degree* Vocational or technical instruction Avocational instruction 70 125 1 point per 15 hours of training 1 point per 20 hours of training
B. Culinary Continuing-Education Programs: Programs and courses attended that are related to the culinary field and conducted by culinary associations. Points will be accumulated as indicated: 1. Attendance at IACP sponsored programs including the Annual Conference, Annual International Cultural Experience, One-Day Regional Meetings or Regional Conferences. No points are awarded for attendance at IACP Informal Meetings. (Because IACP continuing education attendance records are accessible, there is no requirement to provide program materials or proof of attendance.) Title of Program, Conference or Meeting Date attended Number of points earned
POINTS AWARDED
Annual Conference Full Registration Annual Conference Day Pass Cultural Experience One-Day Meeting or Regional Conference 20 6 20 6 per day
2. Attendance at education programs sponsored by affinity culinary groups (such as the American Institute of Wine and Food, National Association of Catering Executives, American Dietetic Association, Oldways, American Culinary Federation, European Catering Association, Les Dames dEscoffier) or classes at culinary schools. Program must be related to the culinary field and not simply a social event. Include a copy of the appropriate program brochure in the Supplemental Material.
POINTS AWARDED
6 per day
Sponsor Title of Program, Conference or Meeting Date attended Number of points earned
Sponsor Title of Program, Conference or Meeting Date attended Number of points earned
Sponsor Title of Program, Conference or Meeting Date attended Number of points earned
Sponsor Title of Program, Conference or Meeting Date attended Number of points earned
Sponsor Title of Program, Conference or Meeting Date attended Number of points earned
C. Non-Culinary Professional Development Courses: Attendance at professional development courses within the last ten years sponsored by: (1) non-degree granting education institutions; (2) professional or trade associations; (3) business organizations; (4) government agencies; (5) voluntary non-profit agencies and associations; (6) consulting firms; or (7) independent seminar producers. A copy of brochure or course outline is required so that the Committee can determine that the program has relevance for a culinary professional. Sponsor Title of Program or Course Date attended Number of hours pts.
POINTS AWARDED
1 per hour Maximum of 6 points per day
POINTS AWARDED
Officer Board Member Committee Chairman Committee Member 15 per year 10 per year 8 per year 3 per year
Office or Position Held Committee Name Dates (from/to) Total number of years
Office or Position Held Committee Name Dates (from/to) Total number of years
Office or Position Held Committee Name Dates (from/to) Office or Position Held Committee Name Dates (from/to) Total number of years Total number of years
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E. Positions held on a regional or local level in allied culinary organizations such as the American Institute of Wine and Food, The American Culinary Federation, The James Beard Foundation, The American Dietetic Association, the National Association of Catering Executives, Les Dames dEscoffier, etc. Office or Position Held Committee Name Dates (from/to) Total number of years
POINTS AWARDED
Officer Board Member Committee Chairman Committee Member 10 per year 8 per year 5 per year 1 per year
Office or Position Held Committee Name Dates (from/to) Total number of years
Office or Position Held Committee Name Dates (from/to) Total number of years
POINTS AWARDED
10 per year
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G. Speaker, moderator or panelist at IACP Annual Conference, IACP Cultural Experience, IACP One-Day and Regional Meetings; allied culinary organizations, such as American Institute of Wine and Food, The American Culinary Federation, The James Beard Foundation, The American Dietetic Association, or at any professional culinary conference; or a visiting lecturer at a college or university speaking on culinary subjects. (Points are given for presentation time only, and not for preparation time.) For non-IACP presentations, include a copy of the outline, syllabus or program. Sponsor Subject Location Number of Hours Date
POINTS AWARDED
5 per hour of program
SECTION II
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POINTS AWARDED
15 per full year
% time devoted
Number of years
POINTS AWARDED
15 per full year of secondary culinary experience
J. Books written on culinary or culinary related subjects. Cookbooks or culinary reference books published and distributed nationally or internationally. To qualify, a book must carry an ISBN number. Title Publisher Title Publisher Title Publisher ISBN ISBN Date published ISBN Date published Date published
POINTS AWARDED
50 per book, plus 5 additional points for a book in print more than 5 years (provide documentation)
POINTS AWARDED
10 per article
POINTS AWARDED
5 per competition
M. Honors or awards received/presented to you personally for your professional achievements. Include achievements in affinity groups as well as the IACP. DO NOT include listings such as Whos Who, certificates of appreciation or awards for volunteer services you have provided. Nature of honor received Organization Date
POINTS AWARDED
10 per honor
POINTS AWARDED
Based on judgment of CCP Committee
I do hereby certify that the statements submitted to IACP in connection with my application to take the CCP examination are true and correct in all material respects. I agree to be bound in such a statement by the IACP Code of Professional Ethics and understand that intentional misrepresentation of the information provided on the Application can result in the loss of the CCP designation. Signature Date
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