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CCP INFORMATION P ACKAGE

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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CER CER TI TI

AN OVERVIEW OF THE CCP PROGRAM


When you apply for the Certified Culinary Professional designation, youll be on your way to becoming the best. Youll join a select group of men and women who have made the ultimate commitment to excellence in the culinary arts through the ongoing pursuit of knowledge. The Ultimate Recognition for Culinary Professionals The CCP program is designed not only to further elevate professional standards and evaluate individual performance, but to recognize and distinguish those who have reached the highest level of culinary achievement. The CCP designation is highly regarded by peers and is becoming known and appreciated as a symbol of leadership, competency and accomplishment. Many CCPs credit completion of the program as their start on the course to greater personal and professional achievement. If your primary source of income or business activity is culinary related, you should definitely make CCP certification your goal. Now is the time to learn about the CCP program and plan your strategy for earning this prestigious designation. How the Program is Administered A Certification Committee administers the CCP program, sets policy and assures that the program reflects the changing needs of the profession. The IACP president appoints the chairman, who selects the committee from members who have earned the CCP designation. The committee reviews and approves all applications for CCP certification and is responsible for administering the exam. About the CCP Examination A certification review session and exam are offered during the annual IACP conference. In addition, review sessions and exams can be scheduled for interested individuals or culinary organizations. Several groups have done this with terrific success. Watch the IACP Food Forum and Frontburner for information on upcoming review and exam opportunities in your area, or contact the committtee chair for more information on the Satellite Program. The examination includes 200 multiple choice, true/false or fill-inthe-blank questions, equally divided among the topics listed on page 17. Two essay questions, from a choice of seven topics, must also be answered. In addition, applicants can earn an extra five points by completing a third essay question, which will be reviewed only if the exam score is borderline. Your chances of success will increase if you have a working knowledge of the major ethnic cuisines, a thorough foundation in techniques and a familiarity with sanitation requirements and basic nutrition. Over 90% of those taking the exam pass it on the first try. If You Dont Obtain Certification the First Time If you did not obtain the required 500 points on the Application, you will be notified and you may resubmit an updated or amended form when additional educational or professional achievement points are achieved. The Application is retained by IACP headquarters until your application is withdrawn. An approved application is valid for one year. If you do not receive a passing score on the exam, you will receive a report from the committee chair advising you of your areas of weakness. You can be re-examined by scheduling the exam within three years and paying a small re-examination fee. How CCPs Recertify To maintain certification, a CCP must accumulate professional credits and submit a completed Recertification Form four years after the original date of certification. Following that date, recertification is required every three years. Professional credits for recertification can be accumulated in a variety of ways. Individuals actively involved in the industry should have no difficulty maintaining certification. An inactive or retired CCP may request emeritus status under certain certain circumstances. Please contact the director of member services for more infomation. Fees A fee of $150 (member) or $300 (non-member) is payable with the filing of the application. For each recertification, the fee is $75 (member) and $150 (non-member). For each re-examination, a fee of $50 will be required. These fees partially offset the cost of administering the Certification Program.

SIX STEPS TO EARNING YOUR CCP DESIGNATION


1. Carefully read the CCP Information Package, including the Application, Examination Sections, Examination Sample Questions and Suggested Reading List. 2. Collect the materials you need to complete your Application. You will need 500 points out of a total possible 1,100 points in order to qualify to sit for the examination. The Application provides a systematic point method for documenting educational and professional achievement and ongoing industry involvement. While 500 points are required, it is prudent to include all culinary achievements whenever possible. Try to qualify with documented points where possible. We understand that sometimes the documentation is difficult to obtain, but use undocumented points only where absolutely necessary. Credit for undocumented points is at the discretion of the committee. When applying with undocumented experiences please include as much information as possible. You can be assured that all information you provide is kept strictly confidential. 3. Complete the application form and forward it, with the necessary fee, to IACP headquarters. Your Application should be received at least two months prior to the date that you wish to sit for the exam unless special arrangements have been made. An approved application is valid for one year.

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

PREREQUISITES FOR APPLICATION


1. Primary current business activity is culinary related. 2. A minimum of ve years of professional culinary activity. 3. Pledge in writing to adhere to the IACP Code of Professional Ethics as shown on the reverse. In making this application, I fully understand that it is an application for enrollment purposes only in order to complete registration. I will execute the necessary documents, submit to written examinations and supply further information as determined by the IACP Certication Committee. I further understand and, by my signature, subscribe to the IACP Code of Professional Ethics with the knowledge that any false statement or misrepresentation that I may make in the course of these proceedings may result in the revocation of this application and the issuance of a complaint violation on said Standards. Applicants Signature

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CCP

CCP CERTIFICATION APPLICATION

ESS I O N F ES SI O NA A OF O

e non-refundable application fee, which includes the cost o f the

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.

IACP CODE OF PROFESSIONAL ETHICS:


As a member of the International Association of Culinary Professionals, I pledge myself to: Support the growth of knowledge and the free interchange of ideas within the profession, and respect the views and opinions of my colleagues and honor their right to express them. Strive to achieve and maintain excellence in my culinary work. Constantly strive to improve and expand my culinary knowledge. Accurately represent my professional training and qualifications and not knowingly permit, aid, abet or suffer the misstatement of my training and qualifications by others. Maintain the highest standards of accuracy and honesty in my dealings with colleagues and clients. Not publish, or knowingly permit to be published on my behalf, any advertising or promotional material which contains false, deceptive or misleading statements. Respect the intellectual property rights of others and not knowingly use or appropriate to my own financial or professional advantage any recipe or other intellectual property belonging to another without the proper recognition. Respect my students and my colleagues, and strive always to ensure that professional comment and criticism of their work is both constructive and appropriate. Dedicate myself to support and assist the association in serving the profession and the public. Refrain from any act or omission, and not permit to suffer any act or omission, which would discredit or bring dishonor to the association or any member thereof. Acknowledge ethics and morality as inseparable elements of doing business and will test every decision against the highest standards of honesty, legality, fairness, impunity, and conscience. Conduct myself at all times such as to bring credit to the industry at large. Concentrate my time, energy and resources on the improvement of my own product and services and will not denigrate our competition in the pursuit of our own success. Provide every employee at every level all of the knowledge, training, equipment and motivation required to perform his or her tasks according to our published standards. Strive constantly, in words, actions and deeds, to develop and maintain the highest level of trust, honesty and understanding among clients, colleagues, employees, employers and the public at large.
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TIF IE D C TIF IE D C ER ER

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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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CERTIFIED CULINARY PROFESSIONAL APPLICATION (CONTINUED)

POINTS AWARDED
Associates Degree* Bachelors Degree* Masters Degree* Doctorate* Non-Degree Credit Hours 50 100 50 50 1 point per credit hour

*or equivalent professional qualification

Maximum of 100 points for undergraduate work

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

*or equivalent professional qualification

POINTS EARNED FOR PART A


Maximum Points Allowable for Part A: 200 7

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

Title of Program, Conference or Meeting Date attended Number of points earned

Title of Program, Conference or Meeting Date attended Number of points earned

Title of Program, Conference or Meeting Date attended Number of points earned

Title of Program, Conference or Meeting Date attended Number of points earned

Title of Program, Conference or Meeting Date attended Number of points earned

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

POINTS EARNED FOR PART B


Maximum Points Allowable for Part B: 200 9

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

Sponsor Title of Program or Course Date attended Number of hours pts.

Sponsor Title of Program or Course Date attended Number of hours pts.

Sponsor Title of Program or Course Date attended Number of hours pts.

Sponsor Title of Program or Course Date attended Number of hours pts.

POINTS EARNED FOR PART C


Maximum Points Allowable for Part C: 50

TOTAL POINTS EARNED FOR SECTION I


Maximum Points Allowable for Section I: 400 10

SECTION II - ACHIEVEMENTS IN PROFESSIONAL LEADERSHIP


Maximum points allowable for this section: 300 D. Positions held in the International Association of Culinary Professionals or the IACP Foundation or positions held on a national 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 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

POINTS EARNED FOR PART D


Maximum Points Allowable for Part D: 120

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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 EARNED FOR PART E


Maximum Points Allowable for Part E: 50 F. Volunteer Service: Include activities in national, regional or local social responsibility organizations (such as Taste of the Nation, Share Our Strength, Food Chain) or charities. You may also list any community service or other volunteer leadership roles in business, professional, technical, or management organizations or any applicable, comparable situations transferable to the culinary profession. Organization Office or Position Held Committee Name Dates (from/to) Organization Office or Position Held Committee Name Dates (from/to) Total number of years Total number of years

POINTS AWARDED
10 per year

POINTS EARNED FOR PART F


Maximum Points Allowable for Part F: 50

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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

Sponsor Subject Location Number of Hours Date

Sponsor Subject Location Number of Hours Date

Sponsor Subject Location Number of Hours Date

Sponsor Subject Location Number of Hours Date

POINTS EARNED FOR PART G


Maximum Points Allowable for Part G: 100

TOTAL POINTS EARNED FOR

SECTION II

Maximum Points Allowable for Section II: 300

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SECTION III - EXPERIENCE AND ACTIVITIES


Maximum points allowable for this section: 350 H. Primary Area of Professional Culinary Experience. List current full-time employment and/or primary business activity in the culinary field. If you own and operate a small business or are self-employed and perform a variety of professional activities related to the culinary industry (recipe development, teaching and food styling, for example), indicate an approximate percent of time devoted to each activity. Employer/Business Position held Dates (from/to) Employer/Business Position held Dates (from/to) Employer/Business Position held Dates (from/to) Self-Employed: Professional Activity Total number of years Total number of years Total number of years

POINTS AWARDED
15 per full year

% time devoted

Number of years

POINTS EARNED FOR PART H


Maximum Points Allowable for Part H: 180 I. Secondary Area of Professional Culinary Experience. If you are currently engaged in a second culinary career, or have had experience in another area of professional activity in the past, include details of that experience here: Employer/Business Position held Dates (from/to) Employer/Business Position held Dates (from/to) Total number of years Total number of years

POINTS AWARDED
15 per full year of secondary culinary experience

POINTS EARNED FOR PART I


Maximum Points Allowable for Part I: 150 14

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 EARNED FOR PART J


Maximum Points Allowable for Part J: 150 K. Articles written and published on culinary or culinary related subjects. Points are not awarded for articles written as part of your normal job responsibilities; e.g., a newspaper food editor who writes a weekly column. However, articles written for a publication other than your fulltime employer do qualify. Title Publication Title Publication Date Date

POINTS AWARDED
10 per article

Title Publication Date

POINTS EARNED FOR PART K


Maximum Points Allowable for Part K: 30 L. Participation as a judge or evaluator in a culinary or culinary-related competition, such as Julia Child Cookbook Awards, James Beard Awards, IACP Awards of Excellence. Competition Sponsor Date of service

POINTS AWARDED
5 per competition

Competition Sponsor Date of service

POINTS EARNED FOR PART L


Maximum Points Allowable for Part L: 10 15

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

Nature of honor received Organization Date

POINTS EARNED FOR PART M


Maximum Points Allowable for Part M: 20

TOTAL POINTS EARNED FOR SECTION III


Maximum Points Allowable for Section III: 350

SECTION IV - MAJOR ACHIEVEMENTS


Optional Describe one major achievement (such as an innovative technique, business plan, or cuisine) that you created and/or integrated into your career. Consider an achievement which made a significant impact on the culinary field. Your written response should be typed on a separate sheet(s) of paper. In order to receive appropriate credit, the achievement should be very specific. If necessary to adequately explain, include relevant documentation. In your response describe: 1) 2) 3) 4) the circumstances that led to the action or achievement how the achievement was implemented and your role; the results of the achievement; indicate how this achievement contributed to your professional growth as a culinary professional.

POINTS AWARDED
Based on judgment of CCP Committee

TOTAL POINTS EARNED FOR SECTION IV


Maximum Points Allowable for Section IV: 50

TOTAL POINTS EARNED FOR ALL SECTIONS


Maximum Total Score: 1,100 A minimum of 500 points is required to qualify for the exam.

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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