DIG includes in its educational program the American Culinary Federation (ACF) certification practical and written exams for the Certified Fundamentals Cook®, Certified Culinarian®, and the Certified Sous Chef®.  Successful completion of these skill level appropriate exams results in the student earning these ACF credentials.  A student earns the ability to test for certification after the successful completion of the education and experience ACF prerequisites. The student’s concierge team member will assist in the scheduling of this certification process.

Proctors

All ACFEF written exams must be administered by an ACFEF‑registered proctor. Practical exams must be completed at an ACF‑approved practical exam test site. During the practical exam, students are evaluated by certified evaluators using level‑specific assessment criteria in four main categories: Safety and Sanitation, Organization, Craftsmanship, and Finished Product Skills. Scores in each category are combined to create a total numerical score. To qualify for ACF certification, students must earn a minimum average score of 75% (75 points) on the practical exam.

Globally Recognized Certifications #

Seven globally recognized certifications built into the DIG culinary arts program are:

Year 1

Year 2

Student Organizations #

Included, for the DIG student, is a paid annual membership in the American Culinary Federation for the duration of the student’s enrollment.  A notification of membership will be sent to the students local ACF chapter.