Certification Level:
Sous
Chef
Supervisor of a shift, station or
stations in a food service operation. Must supervise a
minimum of three (3) full-time people in the preparation of
food. Qualify for this designation include sous chef,
banquet chef, chef garde manager, first cook.
Requirements:
Minimum of 2 Years in Sous Chef position
Supervise at least 2 Culinarians
Duration:
Certification is valid as long as the Chef
holds the position as
Sous Chef, and is a PCA Member in good standing. |
Required Courses:
Cost:
Certification fee = $175.00
We believe in continuing education. You
only need to take this certification ONCE in your life
time! However you must complete yearly educational courses
to stay certified.
Please Note: We are not ACF (American Culinary Federation)
accredited. Our accreditation comes from leaders in the
industry who are setting the standards.
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