I've been going back and forth on whether to pursue CEC certification and wanted to get honest input from people who've actually done it.
On paper, having practice test credentials on your resume looks great. But I'm wondering whether employers actually differentiate between certified and non-certified candidates in practice, or whether it just checks a box.
My current role doesn't require the CEC but a senior position I'm targeting lists it as preferred. I've been using the free cec food safety and sanitation questions and answers to study and executive chef for the broader context — the content is solid, but I want to make sure the certification itself carries weight before investing another 14 weeks.
For anyone who got the CEC cert: did it open doors you wouldn't have otherwise had? Any salary bump or was it more of a formality for a promotion you were already on track for?
Good thread. One thing I'd add: don't try to cram the night before. I did 2 hours the night before my CEC and I think it hurt more than helped. Your brain needs consolidation time. Light review or full rest is better.
The part about reviewing wrong answers thoroughly is so underrated. Most people just move on after getting something wrong. Going back to understand the concept is what actually builds retention for the CEC. I also used executive chef for the areas that kept coming up wrong — really helped cement the concepts.
Good thread. One thing I'd add: don't try to cram the night before. I did 2 hours the night before my CEC and I think it hurt more than helped. Your brain needs consolidation time. Light review or full rest is better.
Good thread. One thing I'd add: don't try to cram the night before. I did 3 hours the night before my CEC and I think it hurt more than helped. Your brain needs consolidation time. Light review or full rest is better.
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