How to Become a Certified Pastry Chef
A certified master pastry chef demonstrates the highest degree of professionalism and expertise in his field. He attains this distinction through years of work in the pastry and baking industry to acquire the necessary skills. Certified master pastry chefs are an exclusive group. There are only a few in the United States.
Other People Are Reading
Things You'll Need
- CMPC application
- CMPC study guide
- $3,300 in application and testing fees
- Travel charges to testing site
- Room and board charges at testing site
Instructions
-
-
1
The best pastry chefs focus on taste and presentation. Possess a current "Certified Executive Pastry Chef" or "Certified Culinary Educator" license. These designations show you have worked in the baking/pastry industry and acquired the skills necessary to pass the examinations preliminary to the CMPC level.
-
2
The CMPC program tests for food safety, sanitation and nutrition. Obtain two letters of recommendation from other CMPCs or Certified Culinary Educators. These letters will verify your experience and expertise in the baking/pastry arts and recommend you for the examination process.
-
-
3
Your application package must be complete. Prepare a completed CMPC application, a letter of intent and the $300 nonrefundable application fee. Include the letters of recommendation and mail all application materials to the national office for the American Culinary Federation in St. Augustine, Florida.
American Culinary Federation
180 Center Place Way
St. Augustine, FL 32095 -
4
Reviewing the examination manual will be important to your success. Use the CMPC examination manual to help prepare for the test after you choose a testing date and test center. The manual is available on line at the American Culinary Federation's website. Remember that the test is given over an eight-day period and is an intensive examination of all aspects of the baking/pastry industry.
-
5
The certification process is expensive. Submit a $1,000 deposit three months before the testing date. Submit the remaining test fee balance of $2,000 three weeks before the testing date. Gather the funds you will need for travel, room, and board while you test.
-
1
Tips & Warnings
Achieving the Certified Master Pastry Chef designation is rigorous. The examination assumes a candidate has years of successful experience in the pastry and culinary arts. Recertification is required every five years.
References
Resources
- Photo Credit bakery in a female monastery, a batch of church participles image by Pavel Kashaev from Fotolia.com chocolate cake image by Dmitry Grishin from Fotolia.com cooking ingredients image by Roslen Mack from Fotolia.com signing a contract image by William Berry from Fotolia.com student image by Ivanna Buldakova from Fotolia.com money image by Horticulture from Fotolia.com
