Top 10 Short Order Cook Certifications

Certifications are important for short order cooks in the job market because they demonstrate to potential employers that the cook has a certain level of knowledge and expertise. Having certifications shows that the cook has taken the time and effort to learn the necessary skills to be successful in their role. Certifications can also open up opportunities for advancement, as employers may be more likely to promote someone with proven skills and qualifications. Finally, certifications can give a competitive edge when competing against other applicants for a position, as they are evidence of an individual’s commitment to their profession.

The purpose of this article is to review some of the top certifications available for Short Order Cooks and explain how these certifications can help advance a short order cook's career.

What are Short Order Cook Certifications?

Short order cook certification is a type of culinary training that focuses on the skills needed to work as a short order cook. Short order cooks are responsible for preparing and cooking food quickly and efficiently in high-volume, fast-paced kitchens. A short order cook certification program will typically include instruction in food safety and sanitation, basic cooking techniques, menu planning, nutrition and food storage. This type of certification can help individuals gain the knowledge and skills they need to become a successful short order cook. Additionally, having a short order cook certification can help individuals stand out from other job applicants when applying for jobs in this field.

Pro Tip: Before enrolling in a short order cook certification program, make sure to research the program thoroughly. Find out what type of coursework is required, how long the program takes to complete, and if there are any additional requirements such as certifications or licenses that need to be obtained. This will ensure that you have a comprehensive understanding of the program before committing to it.

Related: What does a Short Order Cook do?

Top 11 Short Order Cook Certifications

Here’s our list of the best certifications available to Short Order Cooks today.

1. ServSafe Food Handler Certification

ServSafe Food Handler Certification is a program offered by the National Restaurant Association Educational Foundation (NRAEF) to certify individuals in food safety. It is designed to teach food handlers the importance of safe food handling and preparation practices in order to prevent foodborne illness. The program consists of an online course, which takes approximately 2-3 hours to complete, and a final exam that must be passed with a score of 75% or higher. Upon successful completion of the course and exam, participants receive their ServSafe Food Handler certificate and wallet card.

The cost for the ServSafe Food Handler Certification program varies depending on the state you are located in, but typically ranges from $10-$20 per person. To get certified, individuals can register for the online course through the NRAEF website or contact their local health department for information on in-person classes.

2. National Restaurant Association ServSafe Manager Certification

The National Restaurant Association ServSafe Manager Certification is a food safety certification program that helps restaurant managers and staff ensure the highest standards of food safety. This certification is recognized by health departments throughout the United States and is a requirement for many restaurants.

The ServSafe Manager Certification program consists of an online course, exam, and certificate. The online course covers topics such as Foodborne Illness Prevention, Allergens, Sanitation and Personal Hygiene, Time and Temperature Control, Purchasing and Receiving, HACCP Principles, Cleaning and Sanitizing, Management Responsibility, Food Safety Regulations and more. The course takes approximately 6-8 hours to complete.

After completing the online course, participants must pass a proctored exam in order to receive their certification. The exam consists of 90 multiple-choice questions which must be completed within two hours. Participants who pass the exam will receive their ServSafe Manager Certification valid for five years from date of issue.

The cost of the National Restaurant Association ServSafe Manager Certification varies depending on where you take it but typically ranges from $125-$200 USD (including the cost of the exam).

3. American Culinary Federation Certified Sous Chef

The American Culinary Federation Certified Sous Chef (ACF-CSC) is a prestigious certification program offered by the American Culinary Federation (ACF). This certification is aimed at recognizing the expertise and professional development of sous chefs, who are typically second-in-command in a kitchen hierarchy and responsible for a wide range of culinary tasks. The ACF-CSC certification is intended for chefs who have demonstrated a high level of skill and leadership in the kitchen.

To achieve the ACF-CSC certification, candidates must complete specific coursework that includes Culinary Nutrition, Food Safety & Sanitation, and Supervisory Management. These courses are designed to ensure that the sous chef has a well-rounded understanding of both the culinary and managerial aspects of the profession.

After completing the required coursework, candidates must obtain pre-approval status, which then allows them to sit for the certification exams. The certification process includes both a written exam and a practical exam, where candidates must demonstrate their culinary skills and knowledge in a hands-on environment.

The cost of certification for ACF members is $250, while non-members must pay $490. It is important to note that these fees do not cover the cost of the courses or any additional practice exams that the candidate may choose to take. The total cost of certification will therefore be higher and vary depending on the individual's choice of courses and preparation materials.

The time frame for achieving certification as an ACF-CSC can vary based on the individual's pace in completing the courses and their readiness to take the exams. However, with dedication and focus, candidates can successfully navigate the certification process and earn the esteemed title of Certified Sous Chef through the American Culinary Federation.

4. National Registry of Food Safety Professionals Certified Short Order Cook

The National Registry of Food Safety Professionals Certified Short Order Cook (NRFSP-CSOC) is a certification program designed to recognize individuals who have the knowledge and skills necessary to safely prepare and serve short order food items. The certification is issued by the National Registry of Food Safety Professionals (NRFSP), an independent, non-profit organization that provides food safety education and training programs.

In order to obtain the NRFSP-CSOC certification, applicants must successfully complete an online course and pass a written exam. The online course covers topics such as food safety regulations, proper food handling techniques, safe storage practices, and more. The exam consists of multiple choice questions related to the material covered in the course. It typically takes about 8 hours to complete the course and exam.

The cost for the NRFSP-CSOC certification varies depending on the type of package purchased. A basic package costs $99 USD and includes access to the online course and one attempt at passing the written exam. Additional attempts at passing the exam can be purchased for $25 USD each.

Overall, obtaining the NRFSP-CSOC certification is an important step for anyone looking to work in a professional kitchen setting as it demonstrates their commitment to providing safe food service practices.

5. National Restaurant Association Food Safety Certification for Short Order Cooks

The National Restaurant Association Food Safety Certification for Short Order Cooks is a program designed to ensure that short order cooks have the necessary skills and knowledge to safely prepare food. It is a voluntary certification program that requires successful completion of an exam.

The exam consists of 100 multiple-choice questions covering topics such as food safety, personal hygiene, cross contamination prevention, and temperature control. To pass the exam, applicants must score at least 75% or higher. The exam typically takes about two hours to complete.

To get certified, applicants must register for the exam online or by mail. The cost of the exam is $125 for NRA members and $150 for non-members. After registering, applicants will receive an email with instructions on how to take the online proctored exam. Once they successfully complete the exam, they will receive their certificate within 7-10 business days via mail or email.

The certification is valid for five years and can be renewed by retaking the food safety certification exam every five years.

6. American Culinary Federation Certified Pastry Culinarian (CPC)

The American Culinary Federation Certified Pastry Culinarian (CPC) is a specialized professional certification program that acknowledges the expertise and proficiency of pastry chefs. This certification, endorsed by the ACF, serves as a testament to a chef's dedication to the art and science of pastry and baking.

To attain the ACF Certified Pastry Culinarian designation, candidates must possess a certain level of education and hands-on experience in the pastry arts. The exact requirements are based on a combination of formal education and practical experience in the field of pastry making and baking.

Candidates for the CPC certification must successfully pass an ACF examination tailored to pastry arts. The exam includes both a written test and a practical assessment. The written test covers topics such as baking and pastry techniques, food safety, nutrition, menu planning, and sanitation. The practical exam challenges candidates to craft various pastry items, demonstrating their skill and creativity with a focus on taste, presentation, and technique.

The journey to becoming a Certified Pastry Culinarian typically spans four to six months, during which candidates are encouraged to thoroughly review the relevant subjects and refine their pastry skills to ensure they are well-prepared for the practical aspects of the exam.

Registration for the CPC exam requires payment of a fee, which varies depending on the candidate's status as a student, ACF member, or non-member. The fee structure is designed to accommodate the different stages of a culinarian's career, with discounted rates available for students and ACF members. While the exact costs may fluctuate, they generally range from a lower fee for students and members to a higher fee for non-members.

7. National Restaurant Association Professional Kitchen Manager Certification

The National Restaurant Association Professional Kitchen Manager (NRA-PKM) Certification is a voluntary certification program designed to recognize individuals who have demonstrated the knowledge and skills essential for successful kitchen management. The NRA-PKM Certification is awarded to those who demonstrate expertise in food safety, sanitation, nutrition, menu planning, cost control, and personnel management.

To become certified, applicants must pass an exam that covers topics such as food safety regulations, nutrition principles, menu planning, cost control procedures and personnel management. The exam consists of 100 multiple-choice questions and takes approximately two hours to complete.

To be eligible for the NRA-PKM Certification exam, applicants must have at least three years of experience in restaurant or foodservice operations and/or culinary arts. Applicants must also submit an application form and fee prior to taking the exam.

The fee for the NRA-PKM Certification exam is $195 USD. Upon passing the exam, applicants will receive their certification card within 4 weeks from the date of their test results being released.

8. American Culinary Federation Certified Executive Chef (CEC)

The American Culinary Federation Certified Executive Chef (CEC) is a professional certification program offered by the American Culinary Federation (ACF). The CEC is designed to recognize executive chefs who have achieved the highest level of culinary excellence and professionalism. To earn the CEC, an individual must demonstrate mastery of culinary skills and knowledge in areas such as food safety, nutrition, menu planning, purchasing and inventory control, cost management, personnel management, and professional development.

It typically takes about two years to complete all the requirements for the CEC. To get started, you must first become a member of ACF and then submit an application for certification. Once accepted into the program, you will need to complete a minimum of 75 hours of continuing education credits in culinary arts or related topics. You will also need to pass an exam that covers topics such as sanitation and safety procedures; nutrition; menu planning; purchasing; inventory control; cost management; personnel management; and professional development.

The cost of becoming a CEC varies depending on your membership status with ACF. For non-members, it costs $375 for the application fee plus $175 for each exam taken. For members of ACF, it costs $275 for the application fee plus $125 for each exam taken.

Once certified as a CEC, you will be able to use the CEC designation after your name as well as access exclusive benefits from ACF such as discounts on products and services related to culinary arts.

9. National Registry of Food Safety Professionals Advanced Level Short Order Cook Certification

The National Registry of Food Safety Professionals (NRFSP) Advanced Level Short Order Cook Certification is a specialized program aimed at acknowledging the expertise of short order cooks in the foodservice industry. This certification is provided by the NRFSP, a reputable organization known for its comprehensive food safety training and certification programs.

Candidates seeking this certification must successfully pass a written examination that encompasses a range of topics, including food safety principles, various cooking techniques, sanitation and hygiene practices, fundamental nutrition, and customer service. The exam is primarily composed of multiple-choice questions and is designed to be completed within approximately two hours.

Eligibility for the NRFSP Advanced Level Short Order Cook Certification requires a minimum of one year of professional experience in the foodservice industry or completion of an accredited food safety course. Candidates must also be at least 18 years of age and possess a high school diploma or its equivalent.

The timeframe for completing the certification process is flexible and depends on the individual's schedule and preparedness. There is no requirement to be a member of any organization to pursue this certification, although membership may offer a cost advantage. The certification also mandates the completion of 75 continuing education units, which may vary based on the candidate's prior coursework and highest level of education attained.

The cost for the NRFSP Advanced Level Short Order Cook Certification is consistent with the previously mentioned CSC, standing at $250 for members and $490 for non-members. It is important to note that these fees do not include any additional courses that may be necessary for certification.

10. International Council on Hotel, Restaurant and Institutional Education (ICHRIE) Certificate in Hospitality Management: Food Service Operations

The International Council on Hotel, Restaurant and Institutional Education (ICHRIE) Certificate in Hospitality Management: Food Service Operations is a professional certification program designed to help hospitality professionals develop the knowledge and skills needed for successful food service operations. The certificate program is offered through ICHRIE’s online learning platform, which provides students with access to course material, resources, and assessments.

The certificate program consists of four courses that cover topics such as menu planning, customer service, cost control, and marketing. Each course is self-paced and can be completed in approximately 8-10 weeks. Students must complete all four courses within one year in order to receive their certificate.

To get the ICHRIE Certificate in Hospitality Management: Food Service Operations, students must first apply for admission to the program by submitting an application form and paying the registration fee. Once accepted into the program, students will have access to all course materials and assessments. Upon successful completion of all four courses, students will receive their official certificate from ICHRIE.

The cost of the ICHRIE Certificate in Hospitality Management: Food Service Operations varies depending on whether or not you are an ICHRIE member. For non-members, the total cost of the program is $1,400 USD; for members it is $1,200 USD.

Do You Really Need a Short Order Cook Certificate?

When it comes to deciding if you need a short order cook certificate, the answer is going to depend on a few different factors. The most important factor is where you plan to work and what the employer’s requirements are for their cooks. In some cases, employers may require all of their cooks to have a short order cook certificate in order to be hired. In other cases, employers may only require that certain types of cooks have this certification, such as those working in fast food or specialty restaurants.

If you are planning on working at a restaurant that requires its cooks to have a short order cook certificate, then it is important for you to get one. This certification will show employers that you have the skills and knowledge necessary for cooking in a fast-paced environment. It can also help demonstrate your commitment to safety and sanitation standards in the kitchen.

If you want to become a successful short order cook, having this certificate can be beneficial even if it isn’t required by your employer. It can provide an edge over other applicants when applying for jobs and open up more job opportunities. Additionally, having this certification can give you more confidence in your ability as a cook and make you stand out from other applicants who don’t have it.

Overall, whether or not you need a short order cook certificate depends on the specific job and employer requirements. If your employer requires it or if you want to give yourself an edge over other applicants, getting certified is definitely worth considering.

Related: Short Order Cook Resume Examples

FAQs About Short Order Cook Certifications

Q1. What is a short order cook certification?

A1. A short order cook certification is a formal recognition of an individual's proficiency in the preparation and cooking of food items on a short-order basis, such as in restaurants, cafeterias, or other food service establishments.

Q2. What qualifications do I need to become a certified short order cook?

A2. Depending on the organization issuing the certification, requirements may vary; however, most organizations require at least six months of experience working as a short order cook and completion of specific coursework related to food safety and sanitation, menu planning, kitchen operations and equipment use.

Q3. How long does it take to get certified as a short order cook?

A3. The time it takes to become certified will depend on the organization offering the certification and any additional coursework that may be required. Generally speaking, it can take anywhere from three months to one year before becoming fully certified.

Q4. Are there any costs associated with obtaining a short order cook certification?

A4. Yes, there are typically fees associated with obtaining a short order cook certification from an accredited organization such as those offered by ServSafe or National Restaurant Association Educational Foundation (NRAEF). Additionally, you may incur expenses for any prerequisite courses you are required to complete prior to becoming certified.

Q5. Is there an exam I must pass in order to become certified?

A5. Yes, most organizations offering certifications require applicants to pass an exam that covers material related to food safety and sanitation, menu planning, kitchen operations and equipment use prior to being granted their certificate of achievement or recognition.