Please post any new potential military food service certifications on this thread. Thanks!

These certifications are applicable to Military Food Service Members. These certifications may require additional education, training or experience. For information about the general requirements for these certifications from the certifying boards, use the links below.

MilitaryChefs.com 5 Star Military Chef certification Program
http://store.militarychefs.com/

This Program offers you the opportunity to test, document, and certify your food service skills and knowledge. Using written/online exams, at home practical testing and your previous advancements and accomplishments, we are able to verify and rank you in five separate categories of achievement. Each of these ranks coincides with the stages in your career. Successfully completing each rank will lead you along the path to becoming one of the few who have dominated all military food service, the Military Master Chef, the best of the best.

1 STAR MILITARY CULINARIAN (MC1) - An entry level military culinary professional.

2 STAR MILITARY SOUS CHEF (MC2) - A military chef capable of supervising a shift in a foodservice operation.

3 STAR MILITARY CHEF (MC3) - A military chef capable of supervising and performing all food production in foodservice operations including banquet halls, off site catering companies, institutional foodservice, colligate food service, business style food service, hotels, clubs, hospitals, noncommercial food service and hold positions as personal chefs on yachts, private homes, or hotels.

4 STAR MILITARY EXECUTIVE CHEF (MC4) - A military chef capable of performing as a department head responsible for all culinary aspects in foodservice operations including banquet halls, off site catering, institutional foodservice, colligate food service, business style food service, noncommercial food service, clubs, or the owner of a foodservice operation.

5 STAR MILITARY MASTER CHEF (MC5) - The best of the best and few and far between, Military Master Chefs possess the highest degree of military and civilian food service knowledge. They excel in all aspects of the business and culinary side of foodservice. They have proven themselves as executive chefs through the ACF certification process, culinary competition success, civilian college education, military advancement, leadership and food service management experience. During their time in service to the country, Military Master Chef’s have conquered every aspect of military food service and have brilliantly set themselves up for success in retirement.

Click here to view the path to Military Master Chef: http://militarychefs.com/1A/1_Sections/Cetifications/ProPathTo_MC5.doc

CIA Culinary Institute of America
http://www.ciaprochef.com/prochef/index.html

PROCHEF CERTIFICATION—LEVEL I COMPETENCIES
The individual is competent in foundation culinary applications and food safety, is responsible for his or her own work, and has basic knowledge of food cost.

PROCHEF CERTIFICATION—LEVEL II COMPETENCIES The individual understands basic food science, baking, and nutrition; can apply the principles of at least two disciplines; can demonstrate basic management and supervisory skills; and understands the basic concepts of financial controls of a food operation.

PROCHEF CERTIFICATION—LEVEL III COMPETENCIES
The individual is well-versed in multiple culinary disciplines, can apply advanced personnel management skills, and can effectively plan, manage, and forecast the financial aspects of a complex food operation.


American Culinary Federation, Inc.
http://www.acfchefs.org/Content/Education/Certification/Levels/default.htm

CERTIFIED CULINARIAN (CC): An entry level culinarian professional within a commercial foodservice operation.

CERTIFIED SOUS CHEF (CSC): A chef who supervises a shift or station(s) in a foodservice operation. A CSC must supervise a minimum of two full-time people in the preparation of food. Job titles that qualify for this designation include sous chef, banquet chef, garde manger, first cook, a.m. sous chef and p.m. sous chef.

CERTIFIED CHEF DE CUISINE (CCC): A chef who is the supervisor in charge of food production in a foodservice operation. This could be a single unit of a multi-unit operation or a free-standing operation. A CCC must supervise a minimum of three full-time people in food production.

CERTIFIED EXECUTIVE CHEF (CEC): A chef who is the department head usually responsible for all culinary units in a restaurant, hotel, club, hospital or foodservice establishment, or the owner of a foodservice operation. A CEC must supervise a minimum of five full-time employees and pass a practical exam in front of peers.

CERTIFIED MASTER CHEF (CMC): The consummate chef. A CMC possesses the highest degree of professional culinary knowledge, skill and mastery of cooking techniques. A separate application is required, in addition to successfully completing an eight-day testing process judged by peers. Certification as a CEC or CEPC is a prerequisite. Either download ACF's CMC Manual and CMC Application online, or call ACF's Certification Department for a copy or additional information at (800) 624-9458.

PERSONAL CERTIFIED CHEF (PCC): A chef with a minimum of four years of professional cooking experience. Also required is a minimum of one full year of employment as a personal chef engaged in all aspects of food preparation and serving, menu planning, marketing, financial management and operational decision making.

PERSONAL CERTIFIED EXECUTIVE CHEF (PCEC): A chef with advanced culinary skills and a minimum of six years of professional cooking experience with a minimum of two years as a personal chef. A PCEC is skilled in all aspects of food preparation and serving, menu planning, marketing, financial management and operational decision making.

CERTIFIED PASTRY CULINARIAN (CPC): An entry level culinary professional within a pastry foodservice operation.

CERTIFIED WORKING PASTRY CHEF (CWPC): A pastry culinarian responsible for a pastry section or a shift within a foodservice operation, with considerable responsibility for preparation and production.

CERTIFIED EXECUTIVE PASTRY CHEF (CEPC): A pastry chef who is a department head, usually responsible to the executive chef of a food operation or to the management of a pastry specialty firm.

CERTIFIED MASTER PASTRY CHEF (CMPC): The consummate pastry chef. A CMPC possesses the highest degree of professional culinary knowledge, skill and mastery of cooking techniques as they apply to pastry. A separate application is required, in addition to successfully completing a 10-day testing process judged by peers. Certification as a CEC or CEPC is a prerequisite. The CMPC Manual and Application can be obtained by calling ACF's Certification Department at (800) 624-9458. The CMPC Application can also be downloaded.

CERTIFIED CULINARY ADMINISTRATOR (CCA): This is an executive-level chef who is responsible for the administrative functions of running a professional foodservice operation. This culinary professional must demonstrate proficiency in culinary knowledge, human resources, operational management and business planning skills. A CCA must supervise the equivalent of at least 10 full-time employees.

CULINARY EDUCATORS
CERTIFIED SECONDARY CULINARY EDUCATOR (CSCE): An advanced-degree culinary professional who is working as an educator in an accredited secondary or vocational institution. A CSCE is responsible for the development, implementation, administration, evaluation and maintenance of a culinary arts or foodservice management curriculum.

CERTIFIED CULINARY EDUCATOR (CCE): An advanced-degree culinary professional who is working as an educator in an accredited postsecondary institution or military training facility. A CCE is responsible for the development, implementation, administration, evaluation and maintenance of a culinary arts or foodservice management curriculum. In addition, a CCE must possess superior culinary experience equivalent to a CCC or CWPC.

The United Services Military Apprenticeship Program
https://usmap.cnet.navy.mil/usmapss/static/usmap.jsp

The United Services Military Apprenticeship Program (USMAP) is a formal military training program that provides active duty Coast Guard, Marine Corps, and Navy service members the opportunity to improve their job skills and to complete their civilian apprenticeship requirements while they are on active duty. The U.S. Department of Labor (DOL) provides the nationally recognized "Certificate of Completion" upon program completion.

Baker (Bake Products)
Cook (Any Industry)
Manager, Food Service (Hotel & Restaurant; Personal Service)
Cook (Hotel & Resturant)
Housekeeper (Commercial, Residential, Industrial)
Household Manager (Private Residential Mgmt)

New England Culinary Institute
www.neci-online.info/mc5/

BACHELORS IN HOSPITALITY AND RESTAURANT MANAGMENT
Would you like a Bachelors Degree from the New England Culinary Institute, one of the top ranked culinary schools in America? With this program you can make it happen even with your Military commitments.

Retail Bakers of America
http://www.rbanet.com/Educators/educators.html

CERTIFIED JOURNEY BAKER (CJB) - A baker at this level assists in the preparation and production of pies, cookies, cakes, breads, rolls, desserts or other baked goods for a commercial bakery. Duties may include stocking ingredients, preparing and cleaning equipment; measuring ingredients, mixing, scaling, forming, proofing, oven tending, and product finishing. He/she must demonstrate a basic knowledge about the principles of sanitation.

CERTIFIED BAKER (CB) - A Certified Baker prepares and produces baked goods while assisting with general commercial bakery operations. He/she has considerable responsibility and autonomy and participates in a broad range of both complex and routine work activities, including supervision of other staff and allocation of resources. He/she must demonstrate a basic knowledge of bakery sanitation, management, retail sales/merchandising and staff training.

CERTIFIED DECORATOR (CD) - A decorator at this level and for this designation prepares and finishes sweet baked goods for a commercial bakery. Duties include preparing icings, decorating a variety of cakes using various techniques, seasonal displays and specialty designs, and working with customers. He/she demonstrates a basic knowledge about sanitation.

CERTIFIED MASTER BAKER (CMB) - A baker at this level and for this designation participates in a broad range of complex, technical or professional work activities, performed in a wide variety of contexts with a substantial degree of personal responsibility and autonomy. Responsibility for the work of others and allocation of resources is present. He/she must have the technical and administrative skills necessary to operate and manage the production area of a full-line independent or in-store commercial bakery. He/she must produce high quality bakery foods, and demonstrate a basic knowledge about the principles of sanitation, management, retail sales/merchandising and training.

International Food Service Executives Association (IFSEA) United States Personal Chef Association
http://www.ifsea.com/professional_inside.cfm?catid=3177

CERTIFIED BAR MANAGER (CBM)
CERTIFIED FOOD EXECUTIVE (CFE)
CERTIFIED FOOD MANAGER (CFM)
MASTER CERTIFIED FOOD EXECUTIVE (MCFE)

National Restaurant Association Educational Foundation (NRAEF)
http://www.nraef.org/index.asp

FOODSERVICE MANAGEMENT PROFESSIONAL (FMP) - The Foodservice Management Professional® (FMP) credential distinguishes restaurant and foodservice managers who achieve the high level of knowledge, experience, leadership and professionalism our industry most desires. For this reason, more employers prefer candidates who hold the FMP credential.

SERVSAFE FOOD PROTECTION MANAGER - ServSafe leads the way in providing the restaurant and foodservice industry with an up-to-date, comprehensive food safety training and certification program.

United States Personal Chef Association
http://www.uspca.com/membership/certification.html
CERTIFIED PERSONAL CHEF (CPC) - With the rapid growth in the Personal Chef industry, potential clients are now interviewing Personal Chefs to determine credibility, compatibility and competency. The Certified Personal Chef (CPC) designation assures customers of the chef's commitment to excellence.

ServSafe
http://www.servsafe.com/

SERVSAFE FOOD SAFETY CERTIFIED - In every operation and any situation, food safety has to work. That's why the National Restaurant Association Educational Foundation (NRAEF) developed the ServSafe Food Safety Program.

SERVSAFE ALCOHOL EXAMINATION - Responsible alcohol service is an issue that touches your business, your customers and your community. That's why the National Restaurant Association Educational Foundation (NRAEF) developed the ServSafe Alcohol Program to raise the bar in responsible alcohol service training and certification.

American Society for Quality (ASQ)
http://www.asq.org/certification/haccp-auditor/index.html

CERTIFIED QUALITY AUDITOR - Hazard Analysis and Critical Control Point (CQA-HAACP) The Certified HACCP Auditor is a professional who understands the standards and principles of auditing a HACCP-based (or process-safety) system. A HACCP Auditor uses various tools and techniques to examine, question, evaluate and report on that system’s adequacy and deficiencies. The HACCP Auditor analyzes all elements of the system and reports on how well it adheres to the criteria for management and control of process safety.

Dietary Managers Association (DMA)
http://www.dmaonline.org/certification/cdmcfpp.html

CERTIFIED FOOD PROTECTION PROFESSIONAL (CFPP) - A certified dietary manager, certified food protection professional (CDM, CFPP) has the education, training, and experience to competently perform the responsibilities of a dietary manager and has proven this by passing a nationally-recognized credentialing exam and fulfilling the requirements needed to maintain certified status.

National Environmental Health Association (NEHA)
http://www.neha.org/credential/#cfsp_cred

CERTIFIED FOOD SAFETY PROFESSIONAL (CFSP) - NEHA has created a credential especially for food safety professionals! The CFSP is designed for individuals within the public and private sectors whose primary responsibility is the protection and safety of food. The exam for this prestigious credential integrates food microbiology, HACCP principles and regulatory requirements into questions that test problem solving skills and knowledge.

National Registry of Food Safety Professionals (NRFSP)
http://www.nrfsp.com/

FOOD SAFETY MANAGER CERTIFICATION EXAMINATION (FSMCE) - The Certified Food Safety Manager examination is accredited by the American National Standards Institute and the Conference for Food Protection. That accreditation makes NRFSP's exam acceptable in all states and jurisdictions that recognize the standards set by ANSI and CFP. That accreditation is also your assurance of quality in the development and maintenance of the exams. Many national corporations use the Registry's exam as the certification exam of choice.