Continuing Education

Certified Chef de Cuisine

Achieve the next level of professional culinary excellence

Running a successful restaurant can be complex but rewarding work. As a chef, you know that everything from the choice of menu items to staff training influences customer satisfaction and ultimately your bottom line. If you're currently working in the industry at the Executive, Executive Sous or Sous Chef level, the Certified Chef de Cuisine (CCC) program will help you assess and further expand your understanding of human resource management, operations, menu planning and nutrition considerations.

The Certified Chef de Cuisine (CCC) program is administered at NAIT by the Canadian Culinary Institute, the educational branch of the Canadian Culinary Federation (CCFCC). In each of the program's four courses, you will cover material critical to completing the CCFCC accreditation exams. NAIT delivers the courses, while the CCFCC administers the summative assessment. Successfully completing the courses and assessment will grant you a CCC designation, the highest level of accreditation for cooks in Canada.

Courses

Quick Facts

Campus: Main

Any in-person components of your courses will be delivered at NAIT's Main Campus in Edmonton. View map

Delivery Modes:

  • Varies by Class - Delivery mode varies by class. See Courses and Advanced Credit to view course scheduling details.

Delivery Times:

  • Varies by Class - Delivery times varies by class. See Courses and Advanced Credit to view course scheduling details.

Theory Courses

Courses aren’t mandatory but are strongly recommended by the CCFCC. The minimum grade for completion is 70%. There is an exam at the end of each course to ensure students have an understanding of the key learnings.

Certification Exam

You must successfully complete the theoretical exam and the Black Box practical exam to achieve the Certified Chef de Cuisine designation. The black box practical exam is completed over two-days and includes execution of a six course menu for four covers to display your working knowledge of the mandatory skills.

You must pass the theory portion of the exam to move on to the practical portion. These exams are both taken at NAIT. The minimum grade for completion is 70%. For more information, visit www.culinaryfederation.ca

Upon successful completion of the CCF exam you will receive a Certified Chef de Cuisine Certificate.

Accreditation

To achieve your CCC designation there are specific steps to follow:

  • Apply to the national  CCI chair
  • Fulfill entrance requirements
  • Complete all four theory courses
  • Fulfill the application requirements to take the CCF exam
  • Complete the theoretical and practical portions of the CCF exam

Frequently Asked Questions

Registration

Funding Options

Courses, certificates and transfer credits

Technology Requirements

Delivery Methods

  • Face to Face: Where: In-person meetings. When: Course is scheduled at a specific time for students to attend. Face-to-face instruction at all class meetings. Location may be on campus or at a worksite.
  • Blended: Where: Mixture of in-person & online components. When: Course is scheduled at a specific time for students to attend. Combination of face-to-face and online components at specific times. Some online components may be accessed online anytime.
  • Hyflex: Where: Choice to attend in-person or online meetings. When: Course is scheduled at a specific time for students to attend. For each class, students choose to attend in-person with the instructor or online at a specific time.
  • Remote Live Delivery: Where: Online with instructor. When: Course is scheduled at a specific time for students to attend. Instruction is delivered at set times online. Students do not come to campus.
  • Remote On-Demand Delivery: Where: Online anytime. When: No set class meetings. Coursework is accessed on-demand and online. While there are no set class meetings, there may be set due dates and deadlines for some activities. Students may interact with peers through virtual tools.
  • Remote Independent: Where: Online anytime. When: No set class meetings. Coursework is accessed on-demand and online, with no instructor support. While students choose when to do coursework, there may be set due dates and deadlines. 
  • Work Placement: Where: In-person meetings. When: Work is scheduled at a specific time for students to attend. Onsite work integrated learning. Location at a worksite.
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