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Exam Code: ACF-CCA
Exam Name: ACF Certified Culinary Administrator
Number of Questions: 150 multiple-choice questions
Exam Duration: 3 hours (180 minutes)
Passing Score: 75% (minimum score of 112.5 out of 150)
Exam Format: Computer-based testing (CBT) at approved testing centers

Domain and Details
1. Business Administration 40%
2. Human Resource Management 25%
3. Strategic Business Management 25%
4. Public Engagement 10%

1. Culinary Operations (30%)
- Menu Development & Engineering
- Menu pricing strategies (food cost %, contribution margin)
- Menu psychology (placement, descriptions, design)
- Seasonal and local sourcing
- Nutritional considerations and dietary restrictions
- Food Production & Kitchen Management
- Batch cooking, mise en place, par levels
- Standardized recipes (yield testing, portion control)
- Equipment selection and maintenance
- Sustainable practices (waste reduction, energy efficiency)
- Food Safety & Sanitation
- HACCP principles (critical control points)
- FDA Food Code, OSHA standards
- Allergen management (Big 9 allergens)
- Pest control and sanitation procedures

- Sous-vide, Garde Manger, Charcuterie
- Brix, Maillard Reaction, Carryover Cooking
- FIFO, Cross-contamination, NSF standards

2. Financial Management (25%)
- Cost Control & Budgeting
- Food cost, labor cost, prime cost calculations
- Break-even analysis, P&L statements
- Inventory management (perpetual vs. physical inventory)
- Purchasing & Vendor Relations
- Bid comparisons, contract negotiations
- Just-in-time (JIT) purchasing
- supplier evaluation (quality, reliability, pricing)
- Pricing & Revenue Management
- Markup vs. margin pricing
- Dynamic pricing strategies
- Upselling and promotional strategies
- COGS (Cost of Goods Sold), EBITDA
- ROP (Reorder Point), ABC Analysis
- Prime Cost, Controllable vs. Non-Controllable Costs

3. Human Resources & Leadership (25%)
- Staffing & Training
- Recruitment, onboarding, and retention strategies
- Job descriptions, performance evaluations
- Cross-training and succession planning
- Labor Laws & Compliance
- FLSA (overtime, minimum wage)
- EEOC (discrimination, harassment policies)
- OSHA workplace safety regulations
- Leadership & Team Dynamics
- Motivational theories (Maslow, Herzberg)
- Conflict resolution techniques
- Effective communication (active listening, feedback)
- SMART Goals, SWOT Analysis
- Turnover Rate, Employee Engagement
- Servant Leadership, Emotional Intelligence (EQ)

4. Marketing & Customer Service (10%)
- Branding & Promotions
- Social media marketing, loyalty programs
- Public relations and community engagement
- Event planning and catering sales
- Customer Experience Management
- Handling complaints (LAST method: Listen, Apologize, Solve, Thank)
- Service recovery strategies
- Guest feedback analysis (surveys, online reviews)
- USP (Unique Selling Proposition), CRM (Customer Relationship Management)
- Net Promoter Score (NPS), Touchpoints

5. Legal & Ethical Responsibilities (10%)
- Regulatory Compliance
- Health department inspections
- Alcohol service laws (Dram Shop liability)
- Intellectual property (trademarks, copyrights)
- Ethical Decision Making
- Conflict of interest policies
- Sustainability and fair trade practices
- Diversity and inclusion initiatives
- HIPAA (if handling employee health data), ADA Compliance
- Code of Ethics, Whistleblower Protection