Canadian Culinary Institute

The main focus of the Canadian Culinary Institute is to administer three certification programs for culinary professionals who have obtained their Red Seal. These are the Certified Working Chef (CWC), the Certified Chef de Cuisine (CCC) and the Certified Master Chef (CMC) programs. The Canadian Culinary Institute’s website has a wealth of information for culinary professionals including the educational certification ladder culminating in the Certified Master Chefs designation. Detailed information and application forms are available on their website.

** Please contact our CCI Director John Bond at cci@edmontonchefs.ca for more information. The National Chairperson, Steven Benns, may be contacted by email CCI@culinaryfederation.ca

Below is a brief description of each of the three programs with the prerequisites and cost. Go to https://www.canadianculinaryinstitute.cafor program details and to download the application forms.

**Please note the course fees (including tuition, books, etc) are separate, extra and payable to the education institution.

For more information and to download the application form, please visit https://www.canadianculinaryinstitute.ca/application.html

Certified Chef de Cuisine Certification (CCC)

The CCC professional designation is next rung in the career ladder for cooks in Canada. It represents an acknowledgment of skills and experience through participation in a training program. The CCI works jointly with colleges to deliver and evaluate course work to candidates. Local branches of the federation mentor and coordinate the program. The requisite skills and knowledge are identified in the National Standards for Professional Cooks 1997. The program is well established and is supported by a network of branch organizations of the CCFCC.

Pre-requisites:

Candidates must provide documentation of the following:

• *Red Seal certification. 5 years’ work experience POST Red Seal certification
• During 5 years of employment after certification, a minimum of 2 years as an employee supervisor, working on the management team in the kitchen
• Food Handlers Certificate (i.e., Advanced Food Safe, Section 43 Certificate, Serve Safe)
• Current membership in the Canadian Federation of Chefs and Cooks (with a noted exception, fees in lieu of membership)
• A current resume

*Note: Should a candidate possess International Certification Papers equivalent to the Red Seal certification, these candidates will be processed and adjudicated on a case‐by‐case basis.

National Registration Fees:
CCFCC Members – $750.00
NON CCFCC Members – $1,500.00

** Please note the course fees (including tuition, books, etc) are separate, extra and payable to the education institution.

This program is available at NAIT. You may contact our CCI Director, John Bond, at cci@edmontonchefs.ca to determine when the next program is being delivered.

For more information and to download the application form, please visit http://www.ccicc.ca.

Certified Master Chef (CMC)

The program has been developed by industry Master Chefs and faculty from the Canadian Centre of Culinary Arts & Science at Humber College. The program is recognized by the Canadian Tourism and Human Resource Council with its network of partnering agencies and associations throughout Canada. The CMC professional designation is the newest Certification under the CCI and also the highest attainable in Canada. This program requires a minimum 2 year commitment, with a maximum allowance of 4 years to complete all components. Currently this program is only available at Humber College.

Pre-requisites:

Candidates must provide documentation of the following:

• Certified Chef de Cuisine (CCC) designation for at least 2 years or equivalent International Certification
• Minimum 8 years post Red Seal work experience
• Updated curriculum vitae (minimum 8 years)
• Letter of support from your current employer
• 500 Word written submission articulating reasons and passion to challenge this program
• HACCP level I and II from an accredited institution
• Current Foodservice and Sanitation Certification

National Registration Fees:
CCFCC Members – $1250.00
NON CCFCC Members – $2500.00

** Please note the course fees (including tuition, books, etc) are separate, extra and payable to the education institution.

For more information and to download the application form, please visit https://www.canadianculinaryinstitute.ca