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Certified Chef de Cuisine (CCC)

A close-up photo of a chef’s hands carefully placing a variety of bite-sized foods on a white plate using long silver tweezers.


In partnership with the Canadian Culinary Institute (CCI), this program is designed for established Red Seal chefs looking to fine tune their skills in the kitchen and deepen their restaurant management expertise.

Participants earn the Chef de Cuisine certification (CCC) by successfully completing a set of theory and practical examinations, administered in partnership with the CCI and the Canadian Culinary Federation. Our four online and in-person courses covering nutrition, human resource management, cost control and menu planning prepare candidates with the knowledge essential to success in the accreditation theory exams. An in-person supplementary skills course is also available to prepare participants for the CCC practical examination.

Please note, individual courses are open to anyone interested in culinary professional development not looking to complete CCC.

CCC program requirements

  • Certification with a Red Seal
  • Prior acceptance and proof of registration with Canadian Culinary Institute. Apply to CCI

Program delivery


View our list of scheduled continuing education courses for current offerings. If the below courses are not found in this list, there are currently no scheduled offerings.

COOK 7012 - Human Resource Management for Food Service Industry

  • Learn how to manage and support a successful team

COOK 7013 - Nutrition for Food Service Industry

  • Learn about recipe modification, nutrition, menu planning and dietary considerations.

COOK 7010 - Cost Control for Food Service Industry

  • Build on your restaurant-management skills and learn about optimizing operations to ensure profits.

COOK 7011 - Menu Planning for Food Service Industry

  • Design and create menus to attract and keep returning customers.

COOK 7015 - Contemporary and Classic Culinary Techniques (Optional)

  • Explore culinary techniques for savoury and dessert items in this hands-on course.

COOK 7016 - Certified Chef de Cuisine Theory Exam

  • This in person theory exam is required to proceed with Certified Chef de Cuisine practical exam. The comprehensive theory exam is administered on behalf of the Canadian Culinary Institute, and requires a seventy percent (70%) minimum grade. The exam will be comprised of questions related to the following subjects: Cost Controls, Human Resources Management, Menu Planning and Nutrition.

COOK 7014 - CCC Practical Exam

  • This three-part exam is completed for a panel of CCI judges. Successful completion of this exam determines CCC certification.