Course Description

The Canadian Culinary Institute will administer a comprehensive theory exam through the local branch or an appointed proctor. Seventy percent (70%) is the minimum grade accepted for this exam. The exam will be comprised of questions related to the following subjects: Cost Controls, Human Resources Management, Menu Planning and Nutrition.

Once this exam has been passed, candidates may then register to take the practical exam.

Please note:
To earn the Certified Chef de Cuisine (CCC) designation, participants must first apply for and be accepted into the program though the Canadian Culinary Institute (CCI). To register in this course, you must be registered with the CCI and show proof of registration.

Thank you for your interest in this course. Unfortunately, this course is not currently available. Please submit a course inquiry to be notified when a section of this course is available for registration.
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