Program Overview
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. Contact the branch nearest you to determine when the next program is being delivered.
Please email [email protected] for further information.
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. Contact the branch nearest you to determine when the next program is being delivered.
Please email [email protected] for further information.
The CCC Program
Pre RequisitesCandidates must provide scanned documentation of the following with their completed application:
All candidates must be approved by the CCI Chair prior to registering with the CCI and prior to engaging in any of the program’s examinations. Applications will be dispatched to the CCFCC Administrator who will forward the applications to the National CCI Chair for approval. Once a candidate has been approved, the CCFCC Administrator will initiate the registration procedure. |
RegistrationThere is currently a $750.00 registration fee paid to the Canadian Culinary Institute by members of good standing to the Canadian Culinary Federation. Non members are welcome to enroll but will be required to pay a registration fee of $1,500.00.
Prior to taking any of the three examinations in one of the colleges that delivers the CCC program, all candidates without exception, must be approved by the CCI Chair and registered with the Canadian Culinary Institute. Certification will be denied any participant unregistered with the CCI regardless of courses or examinations taken. The program costs may slightly vary from school to school and are at the discretion of the colleges and not the CCI. The approximate cost of the program (without registration) will be between $2.300 – 2.800. In the event that travel and accommodations are required for courses or examinations, the candidate will be solely responsible for the costs incurred. |
Program Content
The program consists of three components:
In all three cases a minimum mark of 70% is required. A 70% passing grade on the theory examination is required to proceed to the practical examination components. Again, a 70% passing grade is needed on the office day examination to proceed to the final kitchen component.
While it is allowed to challenge the examination process without taking the courses, the success rate is very low. However, it must be made clear that the theory examination must be taken with a 70% minimum result before proceeding to the two practical examinations. The theory classes are preparatory in nature and are designed to provide the information required to successfully pass the examinations. Challengers must be registered with the CCI and are also required to pay registration and examination fees to the college where the challenges are to occur.
- Theory classes and a comprehensive theory examination.
- Practical Examination # 1 (Office Day) – Menu Design and Development:
- Practical Examination #2 – Menu Preparation and Execution.
In all three cases a minimum mark of 70% is required. A 70% passing grade on the theory examination is required to proceed to the practical examination components. Again, a 70% passing grade is needed on the office day examination to proceed to the final kitchen component.
While it is allowed to challenge the examination process without taking the courses, the success rate is very low. However, it must be made clear that the theory examination must be taken with a 70% minimum result before proceeding to the two practical examinations. The theory classes are preparatory in nature and are designed to provide the information required to successfully pass the examinations. Challengers must be registered with the CCI and are also required to pay registration and examination fees to the college where the challenges are to occur.
