IACP Code of Ethics As a Certified Culinary Professional I pledge to follow the International Association of Culinary Professionals:

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1 Certified Culinary Professional (CCP) Recertification Worksheet This is for your own records. To submit your final application please visit the online form here. IACP Code of Ethics As a Certified Culinary Professional I pledge to follow the International Association of Culinary Professionals: Support the growth of knowledge and the free interchange of ideas within the profession, and respect the views and opinions of my colleagues and honor their right to express them. Strive to achieve and maintain excellence in my culinary work. Constantly strive to improve and expand my culinary knowledge. Accurately represent my professional training and qualifications and not knowingly permit, aid, abet or suffer the misstatement of my training and qualifications by others. Maintain the highest standards of accuracy and honesty in my dealings with colleagues and clients. Not publish, or knowingly permit to be published on my behalf, any advertising or promotional material which contains false, deceptive or misleading statements. Respect the intellectual property rights of others and not knowingly use or appropriate to my own financial or professional advantage any recipe or other intellectual property belonging to another without the proper recognition. Respect my students and my colleagues, and strive always to ensure that professional comment and criticism of their work is both constructive and appropriate. Dedicate myself to support and assist the association in serving the profession and the public. Refrain from any act or omission, and not permit to suffer any act or omission, which would discredit or bring dishonor to the association or any member thereof. Acknowledge ethics and morality as inseparable elements of doing business and will test every decision against the highest standards of honesty, legality, fairness, impunity, and conscience. Conduct myself at all times such as to bring credit to the industry at large. Concentrate my time, energy and resources on the improvement of my own product and services and will not denigrate my competition in the pursuit of my own success. Provide every employee at every level all of the knowledge, training, equipment and motivation required to perform his or her tasks according to our published standards. Strive constantly, in words, actions and deeds, to develop and maintain the highest level of trust, honesty and understanding among clients, colleagues, employees, employers and the public at large. This Code of Ethics for members of the International Association of Culinary Professionals has been adopted to promote and maintain the highest standards of association service and personal conduct among its members. Adherence to these standards is required for membership in the Association, and serves to assure public confidence in the integrity and service of Culinary Professionals. Instructions In order to maintain your Certified Culinary Professional status, you must apply for renewal four years after receiving your certification, and every three years thereafter. An application for renewal, which documents your professional achievements and your continuing involvement in the culinary industry, must be completed online by December 30 th of your renewal year. 1. Use this worksheet to collect your information before proceeding to our online application. The recertification application should provide specific dates and detailed information. This application needs to be completed in full and payments may be made via credit card by following the link at the end of the online application. Please note that your application will not be complete and reviewed until payment has been made. The Certification Committee will review

2 and evaluate your certification renewal based only upon the information you provide. 2. A total of 12 points is necessary to qualify for renewal, with minimum MANDATORY points required for some categories. 3. All activities listed in the renewal application must have occurred since the date of your certification (if this is the first renewal) or since your last recertification date. Duplicate entries of programs attended will be disregarded. Incomplete information may delay your recertification. 4. An inactive or retired CCP may request Emeritus status under certain circumstances. Please contact the CCP Chairman of IACP headquarters for more information. 5. After submitting this online recertification and payment, you will be ed a receipt for your payment. 6. Please or fax any relevant supporting materials to your application to: Fax: (866) attn: CCP Certification Questions? Contact Shani Phelan at or (646) ext. 101 Payment: The recertification fee is $75.00 for IACP members, $ for non-members. All fees must accompany the application. Preferred Method: Pay by Visa/MasterCard/AMEX/Discover at Alternate Method: (Please note that mailing in a check payment may significantly delay the processing of your application. Checks must be mailed to: FoodConnect Attn: IACP CCP Wilshire Blvd., Suite 500 Los Angeles, CA Please indicate your payment method: Credit Card Check I understand and, by my signature, subscribe to the IACP Code of Ethics with the knowledge that any false statement or misrepresentation that I may make in this application may result in the revocation of this application. Signature

3 Incomplete or Duplicate Entry Information May Delay Your Recertification Section I Continuing Education - One point awarded for each activity. Culinary training received at vocational or avocation institutions; attendance at programs and courses conducted by IACP (conference workshops, master classes, seminars, etc.) or by affinity culinary groups (AIWF, WCR, Les Dames d Escoffier, etc.); media training; non-culinary professional development courses. Please provide detailed information. Duplicate entries to those appearing in section IV will be disqualified. Points Earned for Section I MANDATORY: 2 points Section II Professional Experience Points are awarded for full-time professional activity in a culinary field. Professional activities, and the number of points awarded for each, include: Full-time employment in a culinary-related business. (Four points per year.) Authoring, food styling, illustrating or providing photography for cookbooks, culinary reference books or other books written on culinary or culinary-related topics. (Four points for each book; provide title and ISBN.) Culinary consulting, recipe development, culinary research, newspaper or periodical articles (One point for each published article; provide publication name and date. One point for each recipe development or consulting job.) Working chef, restaurateur, manager or restaurant consultant. (Four points per year.) Culinary educator. Media personality. Product spokesperson. (One point per 10 hours of teaching or presentations.) Identify your occupation and/or primary business activity: List your professional experiences below:

4 Points Earned for Section II MANDATORY: 3 points Maximum: 6 points

5 Section III Culinary Related Activities - One point award for each activity. Include activities not listed in Section II nor considered part of your primary business activity. Examples include, but are not limited to, participation as a judge or evaluator in a culinary competition, organizing culinary tours, articles published, media appearances, product demonstrations, cooking classes taught and honors and awards received for professional achievements. Please provide detailed information including dates, locations and program titles. Points Earned for Section III MANDATORY: 3 points Maximum: 6 points Section IV Professional Activities - One point award for each activity or annual event. Activities include attendance at an IACP Annual Conference, International Cultural Experience or regional meeting. Positions held as an officer, board member or committee chairman for the IACP, The Culinary Trust or other national or regional culinary organization such as AIWF, ADA, ACF, Beard Foundation, WCR, Les Dame d Escoffier, etc. Participation as a member of any committee in such an organization. Writing an article for IACP s section newsletters or other culinary organization s publication. Please provide detailed information including dates, locations, program titles and sponsoring organizations. Duplicate entries to those listed in section I will be disqualified. Points Earned for Section IV One point for each activity or annual event MANDATORY: 1 point Section V Community Activities - One point award for each activity or annual event. Activities include volunteer work for organizations such as Share Our Strength, Meals on Wheels, Open Hand, Food Runners, Kids in the Kitchen, church or synagogue sponsored programs for the homeless, food distribution programs, childhood nutrition programs, urban gardening programs, inmate training programs, etc. Also include volunteer leadership activities for non-culinary community service charities such as United Way, Rotary Club, March of Dimes, Lion s Club, Kiwanis International, etc. Total Points Earned 12 points are required for re-certification Points Earned for Section V One point for each activity or event Maximum: 3 points

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