membership levels :: iacp

8/6/2019 Membership Levels :: IACP

1/16

1

CERTIF

IED

CULIN

ARY

PROFESS

IONA

L

CCP

CERTIF

IED

CULIN

ARY

PROFESS

IONAL

CCP

HERESEVERYTHINGYOUNEEDTOGETSTARTEDEARNINGYOUR CCP DESIGNATION

is information package contains:

An Overview of the CCP Program ........................................................................................................................................ 2

Six Steps to Earn Your CCP Designation .............................................................................................................................. 3

Instructions for Completing the Application ......................................................................................................................... 4

Certification Application....................................................................................................................................................... 5

IACP Code of Ethics............................................................................................................................................................. 6

CCP Examination Topics and Sample Questions ..................................................................................................................17

For additional information contact:

International Association of Culinary Professionals

1100 Johnson Ferry Road, Suite 300

Atlanta, GA 30342

Phone (404) 252-3663

Fax (404) 252-0774

CCP INFORMATION PACKAGE

IA-3679 6/99


2/16

2

AN OVERVIEWOFTHE CCP PROGRAM

When you apply for the Certified Culinary Professional designation, youll be on your way to becoming the best. Youll join a select groupof men and women who have made the ultimate commitment to excellence in the culinary arts through the ongoing pursuit of knowledge.

The Ultimate Recognition for Culinary ProfessionalsThe CCP program is designed not only to further elevateprofessional standards and evaluate individual performance, but torecognize and distinguish those who have reached the highest levelof culinary achievement. The CCP designation is highly regardedby peers and is becoming known and appreciated as a symbol ofleadership, competency and accomplishment.

Many CCPs credit completion of the program as their start on thecourse to greater personal and professional achievement. If yourprimary source of income or business activity is culinary related,you should definitely make CCP certification your goal.

Now is the time to learn about the CCP program and plan yourstrategy for earning this prestigious designation.

How the Program is AdministeredA Certification Committee administers the CCP program, setspolicy and assures that the program reflects the changing needs ofthe profession. The IACP president appoints the chairman, whoselects the committee from members who have earned the CCPdesignation. The committee reviews and approves all applicationsfor CCP certification and is responsible for administering the exam.

About the CCP ExaminationA certification review session and exam are offered during theannual IACP conference. In addition, review sessions and examscan be scheduled for interested individuals or culinaryorganizations. Several groups have done this with terrific success.

Watch the IACP Food Forum and Frontburnerfor information onupcoming review and exam opportunities in your area, or contactthe committtee chair for more information on the SatelliteProgram.

The examination includes 200 multiple choice, true/false or fill-in-the-blank questions, equally divided among the topics listed onpage 17. Two essay questions, from a choice of seven topics, must

also be answered. In addition, applicants can earn an extra fivepoints by completing a third essay question, which will be reviewedonly if the exam score is borderline.

Your chances of success will increase if you have a working knowledgeof the major ethnic cuisines, a thorough foundation in techniquesand a familiarity with sanitation requirements and basic nutrition.Over 90% of those taking the exam pass it on the first try.

If You Dont Obtain Certification the First TimeIf you did not obtain the required 500 points on the Application,you will be notified and you may resubmit an updated or amendedform when additional educational or professional achievementpoints are achieved. The Application is retained by IACPheadquarters until your application is withdrawn. An approvedapplication is valid for one year.

If you do not receive a passing score on the exam, you will receive areport from the committee chair advising you of your areas of

weakness. You can be re-examined by scheduling the exam withinthree years and paying a small re-examination fee.

How CCPs RecertifyTo maintain certification, a CCP must accumulate professionalcredits and submit a completed Recertification Form four yearsafter the original date of certification. Following that date,recertification is required every three years. Professional credits forrecertification can be accumulated in a variety of ways. Individualsactively involved in the industry should have no difficulty

maintaining certification. An inactive or retired CCP may requestemeritusstatus under certain certain circumstances. Please contactthe director of member services for more infomation.

FeesA fee of $150 (member) or $300 (non-member) is payable with thefiling of the application. For each recertification, the fee is $75(member) and $150 (non-member). For each re-examination, a feeof $50 will be required.

These fees partially offset the cost of administering theCertification Program.


3/16

3

SIXSTEPSTO EARNING YOURCCP DESIGNATION

1. Carefully read the CCP Information Package, including the Application,Examination Sections, Examination Sample Questions and Suggested Reading List.

2. Collect the materials you need to complete your Application. You will need 500points out of a total possible 1,100 points in order to qualify to sit for theexamination.

The Application provides a systematic point method for documenting educationaland professional achievement and ongoing industry involvement. While 500 pointsare required, it is prudent to include all culinary achievements whenever possible. Tryto qualify with documented points where possible. We understand that sometimesthe documentation is difficult to obtain, but use undocumented points only whereabsolutely necessary. Credit for undocumented points is at the discretion of thecommittee. When applying with undocumented experiences please include as muchinformation as possible. You can be assured that all information you provide is kept

strictly confidential.

3. Complete the application form and forward it, with the necessary fee, to IACPheadquarters. Your Application should be received at least two months prior to thedate that you wish to sit for the exam unless special arrangements have been made.

An approved application is valid for one year.

4. Prepare for the examination by studying and becoming familiar with the booksincluded in the suggested reading list. Many of the exam questions are taken directlyfrom these sources. You should also attend the CCP exam review session, which isscheduled during each annual conference.

5. Complete the CCP Examination. The exam is always offered during the IACP AnnualConference. In addition, the exam may be offered at any time and in any location

where there is a qualified candidate and a CCP available to proctor the exam.

Exam questions are based on concepts and practices in the culinary arts. Passing theexam reflects an advanced knowledge of many different aspects of the culinary field.It will not test the specific expert knowledge of any particular segment of theindustry. A complete list of subjects covered on the CCP examination can be foundon page 17. Examinations are usually identified by number rather than by thecandidates name to assure confidentiality and objectivity. A passing score on theexam is 70%.

6. Candidates will be notified in writing of certification. New CCPs will be recognizedat the annual conference and will also be listed in the IACP Food Forum Quarterly.


4/16

4

APPLICATION INSTRUCTIONS

e Application provides a structured and organized method for you to present and document your educational and professionalachievements. A scoring guide is included on the right margin of the form. Also note that there are maximum allowable scores for each of thethree sections.

Keep in mind that you are presenting yourself as a professional, and that your application and supporting material is your only chance topresent yourself to the committee. Although points are not awarded for presentation, the image you create may sway a close decision.

Please follow these instructions exactly.

1. Your application and supporting documentation must be submitted in a lightweight portfolio orbinder. Prepare two copies, keep one for your records and send the other to:

IACP Certification Program1100 Johnson Ferry RoadSuite 300

Atlanta, GA 30342

2. Arrange your binder or portfolio with your Application at the front, and supplemental material

arranged in order behind it. Identify each piece of supplemental material in the upper right handcorner with your name and the number of the section to which it pertains. Use tabs to separate andrefer to supplemental material.

3. Be sure to include supporting material which is absolutely pertinent to describing your activities.Do not insert pages in individual plastic covers. Eliminate unnecessary bulk. Supplemental materialshould not be co-mingled in the Application.

4. Only typewritten or legibly printed forms will be accepted. Consider neatness and conciseness whencompleting the form. Remember that you are presenting yourself professionally to the Committee.

5. Read the entire form first. Use the space provided on the form before using supplemental sheets.

6. If extra space is needed, use additional blank sheets. Identify each sheet in the upper right handcorner with your name and number of the section to which it pertains. Include it in the

Application.

7. Supplemental material such as books, reports and videos should be presented in summary form. Atitle and contents page of a book, or a still from a video is sufficient.

8. Be accurate and factual in every reply. Your information will be verified by headquarters.

9. Do not skimp on details. Wherever there is a question of accuracy (dates, for example) alwaysqualify with about or approximately, but use these only when necessary.

10. DO NOT duplicate. If you include information or an activity in one place, do not repeat it elsewhere.

11. Recheck all items on the form carefully before signing and mailing.

12. Make sure your name and title, address and phone number are clearly indicated on the cover.


5/16

5

Read all instructions carefully before completing this form.(Please print legibly or type)

Date of Application

Name

Title

Company

Address

yrtnuoCpiZetatSytiC

D liaM-ExaFenohPemitya

Total number of years in culinary field

Payment:Sorry, IACP cannot bill you. All fees must accompany Application. e non-refundable application fee, which includes the cost o f theexam, is $150 for members, $300 for non-members.

Send completed application with appropriate fee to:International Association of Culinary Professionals1100 Johnson Ferry Road, Suite 300Atlanta, GA 30342

Check enclosed. Charge my VISA MasterCard in the amount of $

A etaDnoitaripxE.oNtnuocc

Signature

PREREQUISITESFORAPPLICATION

1. Primary current business activity is culinary related.

2. A minimum of five years of professional culinary activity.

3. Pledge in writing to adhere to the IACP Code of Professional Ethics as shown on the reverse.

In making this application, I fully understand that it is an application for enrollment purposes only in order to complete registration. Iwill execute the necessary documents, submit to written examinations and supply further information as determined by the IACPCertification Committee. I further understand and, by my signature, subscribe to the IACP Code of Professional Ethics with theknowledge that any false statement or misrepresentation that I may make in the course of these proceedings may result in the revocationof this application and the issuance of a complaint violation on said Standards.

Applicants Signature

CCP CERTIFICATION APPLICATIONC

ERTIFI

ED

CUL

INARYPRO

FE

SSIO

NAL

CCPC

ERTIFI

ED

CU

LINARYPR

OFESSIO

NAL

CCP


6/16

6

This Code of Ethics for members of the International Association of Culinary Professionals has been adopted to promote and maintain the higheststandards of association service and personal conduct among its members. Adherence to these standards is required for membership in theAssociation, and serves to assure public confidence in the integrity and service of Culinary Professionals.

IACP CODEOF PROFESSIONAL ETHICS:

As a member of the International Association of Culinary Professionals, I pledge myself to:

Support the growth of knowledge and the free interchange of ideas within the profession,and respect the views and opinions of my colleagues and honor their right to express them.

Strive to achieve and maintain excellence in my culinary work.

Constantly strive to improve and expand my culinary knowledge.

Accurately represent my professional training and qualifications and not knowingly permit,aid, abet or suffer the misstatement of my training and qualifications by others.

Maintain the highest standards of accuracy and honesty in my dealings with colleagues and clients.

Not publish, or knowingly permit to be published on my behalf, any advertising or promotionalmaterial which contains false, deceptive or misleading statements.

Respect the intellectual property rights of others and not knowingly use or appropriate to my ownfinancial or professional advantage any recipe or other intellectual property belonging to anotherwithout the proper recognition.

Respect my students and my colleagues, and strive always to ensure that professional comment

and criticism of their work is both constructive and appropriate.

Dedicate myself to support and assist the association in serving the profession and the public.

Refrain from any act or omission, and not permit to suffer any act or omission, which woulddiscredit or bring dishonor to the association or any member thereof.

Acknowledge ethics and morality as inseparable elements of doing business and will test everydecision against the highest standards of honesty, legality, fairness, impunity, and conscience.

Conduct myself at all times such as to bring credit to the industry at large.

Concentrate my time, energy and resources on the improvement of my own product and servicesand will not denigrate our competition in the pursuit of our own success.

Provide every employee at every level all of the knowledge, training, equipment and motivationrequired to perform his or her tasks according to our published standards.

Strive constantly, in words, actions and deeds, to develop and maintain the highest level of trust,honesty and understanding among clients, colleagues, employees, employers and the public at large.


7/16


8/16

8

B. Culinary Continuing-Education Programs:

Programs and courses attended that are related to the culinary field and conducted by culinaryassociations. Points will be accumulated as indicated:

1. Attendance at IACP sponsored programs including the Annual Conference, AnnualInternational Cultural Experience, One-Day Regional Meetings or Regional Conferences.No points are awarded for attendance at IACP Informal Meetings. (Because IACP

continuing education attendance records are accessible, there is no requirement to provideprogram materials or proof of attendance.)

Title of Program, Conference or Meeting

Date attended

Number of points earned


Date attended



Date attended



Date attended



Date attended



Date attended


POINTS AWARDED

Annual Conference

Full Registration 20Annual ConferenceDay Pass 6

Cultural Experience 20

One-Day Meetingor Regional 6Conference per day


9/16

9

2. Attendance at education programs sponsored by affinity culinary groups (such as the AmericanInstitute of Wine and Food, National Association of Catering Executives, American Dietetic

Association, Oldways, American Culinary Federation, European Catering Association, LesDames dEscoffier) or classes at culinary schools. Program must be related to the culinary fieldand not simply a social event. Include a copy of the appropriate program brochure in theSupplemental Material.

Sponsor


Date attended


Sponsor


Date attended


Sponsor


Date attended


Sponsor


Date attended


Sponsor


Date attended


POINTS EARNEDFORPART B

Maximum Points Allowable for Part B: 200

POINTS AWARDED

6 per day


10/16


11/16

11

SECTION II - ACHIEVEMENTSIN PROFESSIONAL LEADERSHIPMaximum points allowable for this section: 300

D. Positions held in the International Association of Culinary Professionals or the IACPFoundation or positions held on anational levelin allied culinary organizations such as the

American Institute of Wine and Food, The American Culinary Federation, The James BeardFoundation, The American Dietetic Association, the National Association of Catering Executives,

Les Dames dEscoffier, etc.

Office or Position Held

Committee Name

Dates (from/to) Total number of years


Committee Name



Committee Name



Committee Name



Committee Name


POINTS EARNEDFORPART D

Maximum Points Allowable for Part D: 120

POINTS AWARDED

Officer 15 per yea

Board Member 10 per yea

CommitteeChairman 8 per yea

Committee

Member 3 per yea


12/16

12

POINTS AWARDED

Officer 10 per year

Board Member 8 per year

CommitteeChairman 5 per year

Committee

Member 1 per year

POINTS AWARDED

10 per year

E. Positions held on aregional or local levelin allied culinary organizations such as the AmericanInstitute of Wine and Food, The American Culinary Federation, The James Beard Foundation,The American Dietetic Association, the National Association of Catering Executives, LesDames dEscoffier, etc.


Committee Name



Committee Name



Committee Name


F. Volunteer Service: Include activities in national, regional or local social responsibilityorganizations (such as Taste of the Nation, Share Our Strength, Food Chain) or charities. Youmay also list any community service or other volunteer leadership roles in business,professional, technical, or management organizations or any applicable, comparable situationstransferable to the culinary profession.

Organization


Committee Name


Organization


Committee Name


POINTS EARNEDFORPART E

Maximum Points Allowable for Part E: 50

POINTS EARNEDFORPART F

Maximum Points Allowable for Part F: 50


13/16

13

POINTS AWARDED

5 per hourof program

G. Speaker, moderator or panelist at IACP Annual Conference, IACP Cultural Experience, IACPOne-Day and Regional Meetings; allied culinary organizations, such as American Institute of Wineand Food, The American Culinary Federation, The James Beard Foundation, The AmericanDietetic Association, or at any professional culinary conference; or a visiting lecturer at a collegeor university speaking on culinary subjects. (Points are given for presentation time only, and not forpreparation time.) For non-IACP presentations, include a copy of the outline, syllabus orprogram.

Sponsor

Subject Number of Hours

Location Date

Sponsor


Location Date

Sponsor


Location Date

Sponsor


Location Date

Sponsor


Location Date

POINTS EARNEDFORPART G

Maximum Points Allowable for Part G: 100

TOTAL POINTS EARNEDFOR SECTION II

Maximum Points Allowable for Section II: 300


14/16

14

POINTS AWARDED

15 per full year of secondaryculinary experience

POINTS AWARDED

15 per full yearSECTION III - EXPERIENCEAND ACTIVITIESMaximum points allowable for this section: 350

H. Primary Area of Professional Culinary Experience. List current full-time employment and/orprimary business activity in the culinary field. If you own and operate a small business or areself-employed and perform a variety of professional activities related to the culinary industry(recipe development, teaching and food styling, for example), indicate an approximate percent

of time devoted to each activity.

Employer/Business

Position held


Employer/Business

Position held


Employer/Business

Position held


Self-Employed:Professional Activity % time devoted Number of years

POINTS EARNEDFORPART I

Maximum Points Allowable for Part I: 150

POINTS EARNEDFORPART H

Maximum Points Allowable for Part H: 180

I. Secondary Area of Professional Culinary Experience. If you are currently engaged in a secondculinary career, or have had experience in another area of professional activity in the past,include details of that experience here:

Employer/Business

Position held


Employer/Business

Position held



15/16

15

POINTS AWARDED

50 per book, plus 5additional points for a bookin print more than 5 years

(provide documentation)

POINTS AWARDED

5 per competition

J. Books written on culinary or culinary related subjects. Cookbooks or culinary reference bookspublished and distributed nationally or internationally. To qualify, a book must carry anISBN number.

Title Date published

Publisher ISBN


Publisher ISBN


Publisher ISBN

K. Articles written and published on culinary or culinary related subjects. Points are not awardedfor articles written as part of your normal job responsibilities; e.g., a newspaper food editor

who writes a weekly column. However, articles written for a publication other than your full-time employer do qualify.

Title

Publication Date

Title

Publication Date

Title

Publication Date

L. Participation as a judge or evaluator in a culinary or culinary-related competition, such as JuliaChild Cookbook Awards, James Beard Awards, IACP Awards of Excellence.

Competition

Sponsor Date of service

Competition

Sponsor Date of service

POINTS EARNEDFORPART K

Maximum Points Allowable for Part K: 30

POINTS EARNEDFORPART L

Maximum Points Allowable for Part L: 10

POINTS EARNEDFORPART J

Maximum Points Allowable for Part J: 150

POINTS AWARDED10 per article


16/16

POINTS AWARDED

Based on judgment ofCCP Committee

M. Honors or awards received/presented to you personally for your professional achievements.Include achievements in affinity groups as well as the IACP. DO NOT include listings such as

Whos Who, certificates of appreciation or awards for volunteer services you have provided.

Nature of honor received

Organization Date

Nature of honor received

Organization Date

SECTION IV - MAJORACHIEVEMENTSOptional

Describe one major achievement (such as an innovative technique, business plan, or cuisine) thatyou created and/or integrated into your career. Consider an achievement which made a significantimpact on the culinary field. Your written response should be typed on a separate sheet(s) of paper.In order to receive appropriate credit, the achievement should be very specific. If necessary toadequately explain, include relevant documentation.

In your response describe:

1) the circumstances that led to the action or achievement2) how the achievement was implemented and your role;3) the results of the achievement;4) indicate how this achievement contributed to your professional growth as a culinary professional.

TOTAL POINTS EARNEDFORSECTION IV

Maximum Points Allowable for Section IV: 50

TOTAL POINTS EARNEDFORALL SECTIONS

Maximum Total Score: 1,100

A minimum of 500 points is required to qualify for the exam.

I do hereby certify that the statements submitted to IACP in connection with my application to take the CCP examination are trueand correct in all material respects. I agree to be bound in such a statement by the IACP Code of Professional Ethics and understandthat intentional misrepresentation of the information provided on the Application can result in the loss of the CCP designation.

Signature Date

POINTS EARNEDFORPART M

Maximum Points Allowable for Part M: 20

TOTAL POINTS EARNEDFORSECTIONIII

Maximum Points Allowable for Section III: 350

POINTS AWARDED

10 per honor

membership levels :: iacp

Documents