{"@id":"https://credentialengineregistry.org/resources/ce-85e051ec-1526-4b1a-aafe-7d9a13fd4957","@type":"ceterms:Certification","@context":"https://credreg.net/ctdl/schema/context/json","ceterms:ctid":"ce-85e051ec-1526-4b1a-aafe-7d9a13fd4957","ceterms:name":{"en-US":"Certified Culinary Professional"},"ceterms:ownedBy":["https://credentialengineregistry.org/resources/ce-e188e8a6-2cb3-4ff2-b98a-9f33844f0dc8"],"ceterms:offeredBy":["https://credentialengineregistry.org/resources/ce-e188e8a6-2cb3-4ff2-b98a-9f33844f0dc8"],"ceterms:identifier":[{"@type":"ceterms:IdentifierValue","ceterms:identifierTypeName":{"en-US":"Source"},"ceterms:identifierValueCode":"Industry and Occupation codes derived from CareerOneStop's Certification Finder"}],"ceterms:inLanguage":["en"],"ceterms:description":{"en-US":"The lapel pin shows Level III but first this is level 1, knowledge that does not involve actual cooking. Once you complete this you can continue to the hands-on cooking in Level III. Culinary principles, skills and methods are emphasized including knife skills, terminology, principles of meat cookery. Without this demonstrated knowledge cooks and cannot advance in their careers or get to the point where they can demonstrate their cooking ability. Levels II - III are hands-on through our Rouxbe affiliation."},"ceterms:industryType":[{"@type":"ceterms:CredentialAlignmentObject","ceterms:framework":"https://www.census.gov/naics/","ceterms:targetNode":"https://www.census.gov/naics/?input=7224\u0026year=2022\u0026details=7224","ceterms:codedNotation":"7224","ceterms:frameworkName":{"en-US":"NAICS"},"ceterms:targetNodeName":{"en-US":"Drinking Places (Alcoholic Beverages)"},"ceterms:targetNodeDescription":{"en-US":"Drinking Places (Alcoholic Beverages)"}},{"@type":"ceterms:CredentialAlignmentObject","ceterms:framework":"https://www.census.gov/naics/","ceterms:targetNode":"https://www.census.gov/naics/?input=7225\u0026year=2022\u0026details=7225","ceterms:codedNotation":"7225","ceterms:frameworkName":{"en-US":"NAICS"},"ceterms:targetNodeName":{"en-US":"Restaurants and Other Eating Places"},"ceterms:targetNodeDescription":{"en-US":"Restaurants and Other Eating Places"}}],"ceterms:occupationType":[{"@type":"ceterms:CredentialAlignmentObject","ceterms:framework":"https://www.onetcenter.org/taxonomy.html","ceterms:targetNode":"https://www.onetonline.org/link/summary/35-1011.00","ceterms:codedNotation":"35-1011.00","ceterms:frameworkName":{"en-US":"Standard Occupational Classification"},"ceterms:targetNodeName":{"en-US":"Chefs and Head Cooks"},"ceterms:targetNodeDescription":{"en-US":"Direct and may participate in the preparation, seasoning, and cooking of salads, soups, fish, meats, vegetables, desserts, or other foods. May plan and price menu items, order supplies, and keep records and accounts."}},{"@type":"ceterms:CredentialAlignmentObject","ceterms:framework":"https://www.onetcenter.org/taxonomy.html","ceterms:targetNode":"https://www.onetonline.org/link/summary/35-2014.00","ceterms:codedNotation":"35-2014.00","ceterms:frameworkName":{"en-US":"Standard Occupational Classification"},"ceterms:targetNodeName":{"en-US":"Cooks, Restaurant"},"ceterms:targetNodeDescription":{"en-US":"Prepare, season, and cook dishes such as soups, meats, vegetables, or desserts in restaurants. May order supplies, keep records and accounts, price items on menu, or plan menu."}}],"ceterms:subjectWebpage":"https://www.foodserviceinstitute.com/cert-details#CCP%20Link1","ceterms:credentialStatusType":{"@type":"ceterms:CredentialAlignmentObject","ceterms:framework":"https://credreg.net/ctdl/terms/CredentialStatus","ceterms:targetNode":"credentialStat:Active","ceterms:frameworkName":{"en-US":"Credential Status"},"ceterms:targetNodeName":{"en-US":"Active"},"ceterms:targetNodeDescription":{"en-US":"Awards of the credential are ongoing."}}}