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        Certification Search Results: Certification Information
        Certified Culinary Professional (CCP)
        Certification Description
        The lapel pin shows Level III but first this is level 1, knowledge that does not involve actual cooking. Once you complete this you can continue to the hands-on cooking in Level III. Culinary principles, skills and methods are emphasized including knife skills, terminology, principles of meat cookery. Without this demonstrated knowledge cooks and cannot advance in their careers or get to the point where they can demonstrate their cooking ability. Levels II - III are hands-on through our Rouxbe affiliation.
        Certifying Organization
        Foodservice Institute
        https://foodserviceinstitute.com/
        Certification Details
        • More than two years of education or training after high school required?    No
        • More than two years of work experience required?    No
        • Oral or Written Exam Required?    Yes
        Exam Details
        Third Party Exam Center
        Proctored examination
        More Certification Information
        Certified Culinary Professional Website