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Exam Code: ACF-CSC
Certification Name: ACF Certified Sous Chef
Issuing Organization: American Culinary Federation (ACF)
Target Audience: Experienced sous chefs or chefs de cuisine with supervisory responsibilities
Number of Questions: The written exam consists of 100 multiple-choice questions.
Time Allotted: Candidates are given 2 hours (120 minutes) to complete the written exam.
Passing Score: A minimum score of 70% is required to pass the exam.

1. Cooking (37%)
2. Safety and Sanitation (25%)
3. Baking and Pastry (5%)
4. Nutrition (9%)
5. Finance (8%)
6. Team Management and Supervision (16%)

1. Sanitation and Safety
- Foodborne Illnesses (causes, prevention, and pathogens like Salmonella, E. coli, Listeria)
- HACCP Principles (Critical Control Points, monitoring, corrective actions)
- Personal Hygiene (handwashing, proper attire, illness reporting)
- Cross-Contamination Prevention (color-coded cutting boards, storage practices)

- Temperature Control (danger zone: 41°F–135°F, proper cooling/reheating)
- Pest Control (prevention measures, signs of infestation)
- Chemical Safety (proper storage, MSDS/SDS sheets)
- Workplace Safety (knife safety, fire prevention, slip/fall hazards)

- FIFO (First In, First Out)
- FATTOM (Food, Acidity, Time, Temperature, Oxygen, Moisture – conditions for bacterial growth)
- NSF (National Sanitation Foundation) standards
- OSHA (Occupational Safety and Health Administration) regulations

2. Culinary Fundamentals
- Knife Skills (classical cuts: julienne, brunoise, chiffonade)
- Cooking Methods (dry heat, moist heat, combination: sauté, braise, sous vide)
- Stocks & Sauces (mother sauces, derivatives, reduction techniques)
- Meat Fabrication (primal cuts, portioning, aging methods)
- Seafood Handling (fabrication, freshness indicators)
- Vegetable & Starch Cookery (blanching, caramelization, gelatinization)
- Egg Cookery (poaching, emulsifications, custards)
- Baking & Pastry Basics (laminating dough, creaming method)

- Mirepoix (onions, carrots, celery – aromatics)
- Roux (thickening agent: white, blond, brown)
- Maillard Reaction (browning reaction)
- Sous Vide (precision cooking in vacuum-sealed bags)

3. Kitchen Management & Supervision
- Leadership Skills (delegation, conflict resolution)
- Staff Training & Development (onboarding, coaching)
- Scheduling & Labor Control (shift planning, overtime management)
- Inventory Management (par levels, order guides)
- Cost Control (food cost percentage, yield testing)
- Menu Engineering (profitability analysis, menu psychology)
- Kitchen Organization (brigade system, workstation setup)

- Brigade de Cuisine (classical kitchen hierarchy)
- FIFO (inventory rotation)
- P&L (Profit & Loss Statement)
- KPI (Key Performance Indicators)

4. Nutrition & Dietary Needs
- Macronutrients & Micronutrients (carbs, proteins, fats, vitamins)
- Special Diets (gluten-free, vegan, keto, allergies)
- Healthy Cooking Techniques (steaming, grilling vs. frying)
- Nutrition Labeling (FDA guidelines, portion sizes)
- Allergen Management (Big 9 allergens, cross-contact prevention)

- Caloric Density (calories per gram)
- Gluten (protein in wheat, barley, rye)
- Lactose Intolerance (inability to digest milk sugar)
- Anaphylaxis (severe allergic reaction)

5. Business & Financial Skills
- Budgeting (forecasting, variance analysis)
- Vendor Relations (negotiation, purchasing contracts)
- Food Costing (portion costing, recipe costing)
- Waste Reduction (trim utilization, repurposing leftovers)
- Sustainability Practices (local sourcing, energy efficiency)

- COGS (Cost of Goods Sold)
- GP (Gross Profit)
- Invoice Reconciliation (matching orders to bills)
- Just-in-Time Inventory (reducing excess stock)