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 two examinations: theory and practical exams. The theory examination is based on learning outcomes as identified on the CCC CD-ROM, which is available after registering with the local CCI chair and acceptance into the program.
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.
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).