The Certified Culinary Professional (CCP) program is the only multidisciplinary credentialing program in the culinary industry. Designed to recognize those who have reached the highest level of culinary achievement, the CCP designation is widely regarded as a symbol of leadership and knowledge. Plan your strategy for earning this prestigious distinction now!
Originally founded by the likes of Jacques Pepin and Julia Child, the IACP’s Certified Culinary Professional (CCP) program is one of the most prestigious certifications in the culinary industry today. Unlike other certifications which test hands-on skills or a narrowly focused knowledge base, the CCP demonstrates broad culinary knowledge across an array of culinary focuses.
"To be recognized by your peers is the ultimate accomplishment and getting your CCP gets you that satisfaction." - Jacques Pepin, International chef, tv personality and author
"Within the IACP community, the CCP is an indication of your stature as a knowledgeable and experienced culinary professional. Outside IACP, attaching CCP to your name is evidence that you have achieved a professional milestone." - Sheila Crye, CCP, youth culinary educator
"Maintaining my CCP status has been a great incentive to continue learning and looking for new ways to serve the community and broaden my professional experience. It has led me to many new places, literally and figuratively." - Gail Bellamy, PhD, CCP, executive food editor, Restaurant Hospitality.
How the Program Works
A Certification Committee administers the CCP program, sets policy, and assures that the program reflects the changing needs of the profession. The IACP President appoints the Committee Chair, who then selects the committee from members who have earned the CCP designation. The committee reviews and approves all applications for CCP certification and is responsible for administering the exam, which is conducted each year at our Annual Conference, as well as at satellite locations throughout the year.