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Certified Chef De Cuisine (CCC)

Certificate of Achievement | 10441

The Certified Chef de Cuisine program is administered by the Canadian Culinary Institute (CCI) under the auspices of the Canadian Federation of Chefs and Cooks (CFCC) and its local branches (Toronto - Escoffier Society of Toronto).

The program is recognized by the Canadian Human Resource Council (CHRC) with its network of partnering agencies and associations throughout Canada.

The Certified Chef de Cuisine program encompasses three examinations both in theory and practical.

The Canadian Culinary Institute currently administers a spring and fall examination.

Humber courses are offered concurrently on a flexible schedule, including weekends, for participants to be able to complete their components prior to examination dates.

Note: The Canadian Culinary Institute (CCI) is a registered trademark of the Canadian Federation of Chefs and Cooks.

Humber offers the following courses to assist you in preparing for the Certified Chef de Cuisine theory examination.

Admission Requirements

Red Seal Certified, five years in a supervisory/managerial position; National Sanitation Certification; CCFCC Member (if not a member must become a member upon registration).

In-class Courses at Humber

Humber offers the following in-class courses for participants to complete their components prior to the SPRING 2018 exam dates:

  • CULN 158 Nutrition: Jan 8th - April 23rd
  • CULN 157 Menu Planning: Jan 8th - April 23rd
  • CULN 156 Human Resource Management: Jan 8th - April 23rd
  • CULN 125 Cost Controls: Jan 8th - April 23rd

Spring 2018 Exam Dates TBA

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