Certified Professional in Catering and Events Application Drafting Form
Apply online at www.naceuniversity.org
Professional Certification
NACE encourages the professional development of catering and events industry professionals through voluntary
participation in its certification program. Achievement of the Certified Professional in Catering and Events (CPCE)
designation demonstrates expertise in catering and events and is earned by taking a comprehensive examination that
covers the core competencies of the industry.
The goals of the Certified Professional in Catering and Events program are to:
 Establish a nationally recognized standard of competence in catering and events.
 Promote professional commitment to excellence in catering and events.
 Endorse active participation in educational offerings that support the continued competency of Certified
Professionals in Catering and Events.
 Aid employers in identifying qualified catering and events personnel.
 Enhance the professional image of the catering and events industry professionals.
 Provide a sense of personal achievement for the advancement of one’s career.
The CPCE Exam
The CPCE exam consists of 175 multiple choice questions designed to emphasize the core competencies of the catering
and events industry.
 Accounting
 Beverage Management
 Catering Services
 Contracts and Agreements
 Event Management
 Food Production
 Human Resources
 Sales and Marketing
Candidates will be given three hours to complete the paper version of the exam and 2.5 hours to complete the online
version. Successful candidates will earn the right to use the CPCE designation. Individuals who do not pass the exam
may retake the exam a maximum of one time for a reduced fee within a one-year period.
Proctor Policy
NACE must approve all proctors. A current CPCE or a colleague that is not considered the candidate’s supervisor or
subordinate may serve as an exam proctor. Approved proctors also include accredited college or university testing
center staff, accredited college or university advisor or counselor or U.S. military base education officer. Inappropriate
proctors are family members, friends, supervisors and subordinates. If an individual does not meet the above
requirements, an exception may be granted. Please contact NACE Headquarters to request an exception.
Application Procedures
 Use this form as a drafting form. Paper applications will NOT be accepted.
 Copy and paste your entries into the online application at www.naceuniversity.org and submit payment.
 You may pay by credit card.
 Email all documentation, along with the Immediate Supervisor Verification and Candidate Signature Form to
cpce@nace.net.
 Application, payment and documentation must be submitted by 30 days prior to the desired exam date.
 Make a copy of the completed drafting form for your records.
Applications that do not meet the minimum requirements below and applications received after the deadline may be
subject to a $50.00 processing fee. If you have questions about the requirements, please contact cpce@nace.net and we
will be happy to assist you.
Rev. 9.17.14
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Certified Professional in Catering and Events Application Drafting Form
Apply online at www.naceuniversity.org
Exam Eligibility
To be eligible to sit for the CPCE exam, applicants must have a minimum of 60 points, as outlined by the eligibility
requirements below. Documentation must be submitted to receive points (this includes NACE-related activities).
Your application cannot be approved until you have submitted your documentation. Documentation should be
submitted within 30 days of application submission. Application, payment and documentation must be submitted by
30 days prior to the desired exam date.
Documentation Guidelines (Please review before completing application)
 If documentation is in the form of a letter, it should be on official letterhead from the organization
providing it
 Documentation must include the date(s) of the achievement
 Documentation for continuing education must include the number of hours of the educational session
and a description verifying that the content is aligned with one or more of the CPCE core
competencies (see application page 1)
Point Allotment Guidelines
Employment Experience in the Catering and Events Industry (maximum of 10 points)
Applicants must meet the following requirements for employment experience and will receive one point per year
of full-time employment.
a. Option One: Full-time position(s) as a professional in the catering and events industry, with the following
requirements:
i. A minimum of 36 months of full-time experience OR 24 months of full-time experience in addition to a
hospitality degree
ii. Candidate must have been employed full-time in the catering and events industry within the past 12 months
iii. Experience within the past 10 years may be listed
OR
b. Option Two: Full-time position(s) as an instructor of catering and events, with the following requirements:
i. A minimum of 36 months of full-time experience in academia
ii. Candidate must have been employed full-time in academia within the past 12 months
iii. Experience within the past 10 years may be listed
iv. One year of professional experience in the catering and events industry. Experience may have taken place
through a professional catering and events company or through candidate’s position in academia. There is
no restriction on when this experience occurred.
*Note: The CPCE exam tests the expertise of professional caterers and event planners. Other industry professionals are
eligible to apply for the exam; however, additional exam preparation will likely be required.
Formal Education (maximum of 10 points)
Please list school name, address, degree and date issued. Documentation must be included (e.g., transcript, diploma,
etc.). You will only receive points for the highest level of education achieved.
 High School Graduate (1 point)
 Some College (2 points)
 Associate’s Degree (2 points)
 Bachelor’s Degree (4 points)
 Master’s Degree or higher (8 points)
 Bachelor’s Degree or higher in hospitality management (10 points)
Rev. 9.17.14
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Certified Professional in Catering and Events Application Drafting Form
Apply online at www.naceuniversity.org
Continuing Education (no point maximum; 1 hour of continuing education = 1 point)
Candidates may list continuing education programs that are aligned with one or more of the CPCE core competencies.
Participation must have occurred within the past 10 years. You will receive one point per hour of training.
Documentation must be submitted for each program listed and should include the number of hours of educational
instruction (e.g., copies of certificates or letters on official letterhead), along with a description that verifies that the
content was aligned with one or more of the CPCE core competencies. Types of accepted trainings include, but are
not limited to:
 Company/organization sponsored continuing education or training
 Local professional development (including certificate programs and seminars)
 NACE education programs (chapter educational programs, Experience! Conference, Leadership Summit,
webinars, seminars, Business Academies Certificate Program)
 Allied association education programs (based on acceptance by NACE)
Industry Membership (maximum of 10 points, 1 point per year)
Candidates may receive one point per each completed year of professional membership held within the past 10 years
in recognized organizations that are directly related to the catering and events industry. Documentation must be
included (e.g., letter from organization (on official letterhead), copy of membership certificate(s)/card(s) or proof of
payment(s)).
Accepted industry organizations include:
 American Culinary Federation
 American Hotel and Lodging Association
 American Society of Association Executives
 Association of College Conference and Events Directors
 Association of Destination Management Executives
 Event Service Professionals Association
 Hospitality Sales and Marketing Association International
 International Special Events Society
 Meeting Professionals International
 National Association for Catering and Events
 Professional Convention Management Association
 Other industry organizations based on acceptance by NACE
Volunteer Industry Participation (maximum of 10 points)
Candidates may receive points for volunteer roles held for companies or organizations related to the catering and
events industry within the past 10 years. Your term/role must be completed by the date of your application
submission. Documentation must be included (e.g., letter, committee list or certificate of recognition (on official
letterhead)). Points are assigned as follows:
National Volunteer Role
Officer of Board of Directors
Board Member
Committee Chairperson
Committee Member
Event/Project Support
Rev. 9.17.14
Points
6 per term
5 per term
4 per term
3 per term
1 per event/
project
Company-Sponsored OR Chapter Volunteer Role
Officer of Board of Directors
Board Member
Committee Chairperson
Committee Member
Event/Project Support
3
Points
5 per term
4 per term
3 per term
2 per term
1 per event/
project
Certified Professional in Catering and Events Application Drafting Form
Apply online at www.naceuniversity.org
Professional Achievements (maximum of 10 points)
Candidates may receive points for professional achievements related to one or more of the CPCE core competencies
that were completed within the past 10 years. Documentation must be included as proof of completion (e.g., articles,
certificates or letters on official letterhead). Professional achievements that qualify for points include:
 Seminar presenter (2 points)
 Seminar panelist (1 point)
 Teacher, facilitator/trainer or instructor (2 points per class session, maximum of 10 points)
 Certifications or recertifications, such as CAE, CMM, CMP, CSEP, etc. (2 points per
certification/recertification)
 Awards/recognition for professional accomplishments (2 points)
 Author of professional article (2 points per article)
 Author of chapter in book (5 points)
 Book author (10 points)
 Author of a professional blog for a company or organization related to the catering and events industry (1
point)
Exam Preparation
Professional experience and studying are both required in order to successfully achieve the CPCE designation.
Please review the following study methods:
1. Review The Professional Reference Guide for the Catering and Event Industry and Food Safety Management Principles
All candidates are required to purchase The NACE Professional Reference Guide for the Catering and Event Industry,
which serves as the exam study guide. The Reference Guide is included in the application fee, but can also be
purchased separately at www.naceuniversity.org. Please include your receipt with your application and the price
for the Reference Guide will be deducted from your application fee.
Food Safety Management Principles serves as suggested reading to prepare for the food production section of the
exam. This book can be purchased by visiting www.naceuniversity.org.
2. Participate in the CPCE Fast Track Study Review Program
When used in combination with The Professional Reference Guide and Food Safety Management Principles, the CPCE
Fast Track Study Review Program has proven to be a successful review method to assist candidates in passing the
exam. Self-study materials include flash cards, as well as online access to trainer-led videos covering each CPCE
core competency and a companion workbook (worth 8 continuing ed. points). The Fast Track is also offered as a
live seminar at several industry conferences. For more information, visit www.nace.net/fasttrack.
3. Join an online CPCE study group
NACE offers online study groups each spring and fall. These 10-week courses are a great way to engage yourself in
a committed study program. Earn 10 contact hours toward your application! Register at
www.nace.net/studygroups.
4. Review the CPCE additional resource books:
Accounting
Off-Premise Catering Management
Bill Hansen and Chris Thomas
Chapter 14
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Budgeting, Accounting, and Financial Management
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Certified Professional in Catering and Events Application Drafting Form
Apply online at www.naceuniversity.org
Hospitality Management Accounting
Martin Jagels
Chapter 2
Understanding Financial Statements
Chapter 3
Analysis and Interpretation of Financial Statements
Beverage Management
The Bar and Beverage Book
Costas Katsigris and Chris Thomas
Chapter 2
Responsible Alcohol Service
Chapter 4
Bar Equipment
Chapter 5
The Beverages: Spirits
Chapter 6
Wine Appreciation; types of wine
Chapter 7
Wine Sales and Service
Chapter 8
Beer Types
Chapter 9
Sanitation and Bar Setup
Chapter 13
Purchasing, Receiving, Storage, and Inventory
Chapter 14
Planning for Profit; Breakeven point
Glossary
Catering Services and Event Management
Off-Premise Catering Management
Bill Hansen and Chris Thomas
Chapter 3
Menu Planning
Chapter 4
Beverage Service
Chapter 5
Catering Equipment
Chapter 6
Logistics of Off-Premise Catering
Chapter 8
The Show
Chapter 13
Accessory Services and Special Requirements
On-Premise Catering: Hotels, Convention & Conference Centers and Clubs
Patti Shock and John Stefanelli
Chapter 4
Meal Functions
Chapter 6
Function Room Selection and Setup
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Certified Professional in Catering and Events Application Drafting Form
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Food Production
Professional Cooking
Wayne Gisslen
Chapter 3
Tools and Equipment
Chapter 4
Basic Principles of Cooking and Food Science
Chapter 5
Menus, recipes and cost management
Contracts and Agreements
Hospitality Law
Stephen Barth
Chapter 2
Hospitality Contracts
Off-Premise Catering Management
Bill Hansen and Chris Thomas
Chapter 2
Getting Started—Laws, Locations, and Contracts
Sales and Marketing
Hospitality Marketing Management
Robert Reid and David Bojanic
Chapter 5
Developing a Marketing Plan
Chapter 11
Promotion and Advertising
Chapter 12
Advertising and Media Planning
Chapter 14
Personal Selling
Chapter 15
Pricing Strategy
Chapter 16
Using Menu Design as a Marketing Tool
Rev. 9.17.14
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Certified Professional in Catering and Events Application Drafting Form
Apply online at www.naceuniversity.org
Candidate Information
Name
Title
Company
Address
City
Work Telephone
Work Email
Home Address
City
Home Telephone
Home Email
State
Work Fax
Zip Code
State
Home Fax
Zip Code
Desired Exam Date
How did you hear about the CPCE?
I. Employment Experience (10 points maximum)
Full-time employment experience in the catering and events industry or as an instructor of catering and events is
required to obtain approval to take the CPCE exam. Candidates may receive 1 point per year of full-time
employment. Refer to the point allotment guidelines outlined on page 2 for minimum requirements. You may
attach a separate sheet for additional experience. Your supervisor’s signature on the Immediate Supervisor
Verification and Candidate Signature Form will serve as documentation. If you are a business owner, a copy of
your business license(s) (per year) or a similar document will suffice.
Job Title
Employer
Dates of Employment
Points
Job Title
Employer
Dates of Employment
Points
Job Title
Employer
Dates of Employment
Points
TOTAL POINTS
II. Formal Education (10 points maximum)
Candidates may only obtain points for the highest level of formal education achieved. Documentation must be
included (e.g., transcript, diploma, etc.). Please select a maximum of one of the following education levels and
complete the required information in the right column.
Levels of Education (select a max. of one level)
High School Graduate (1 point)
Some College (2 points)
Associate’s Degree (2 points)
Bachelor’s Degree (4 points)
Master’s Degree or higher (8 points)
Bachelor’s Degree or higher in hospitality
management (10 points)
Rev. 9.17.14
Institution
Address
Degree
Graduation Year
TOTAL POINTS
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Certified Professional in Catering and Events Application Drafting Form
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III. Continuing Education (no point maximum)
Please list professional continuing education programs aligned with one or more of the CPCE core competencies
that you have attended within the past 10 years. One point will be given for every 1 hour of instruction.
Documentation must be submitted for each program listed and should include the number of hours of
educational instruction (e.g., copies of certificates or letters on official letterhead), along with a description that
verifies that the content was aligned with one or more of the CPCE core competencies.
Seminar/Course Title
Date(s) Attended
Points
Example: National Association for Catering and Events (NACE)
Ex.: 7/25 – 28/2010
Ex.: 12.25
Experience! 2010 Conference
TOTAL POINTS
IV. Industry Membership (10 points maximum)
Candidates may receive one point per each completed year of professional membership within the past 10 years in
recognized organizations that are directly related to the catering and events industry. Your year of membership
must be completed by the date of your application submission. Documentation must be included (e.g., letter from
organization (on official letterhead), copy of membership certificate(s)/card(s) or proof of payment(s)).
Organization
Dates of Membership
Points
Example: NACE
Ex.: Sept. 2005 – Sept. 2010
Ex.: 5
TOTAL POINTS
V. Volunteer Industry Participation (10 points maximum)
Candidates may receive points for volunteer roles held for companies or organizations related to the catering and
events industry within the past 10 years. Your term/role must be completed by the date of your application
submission. Refer to the point allotment guidelines above. Documentation must be included (e.g., letter, committee
list or certificate of recognition (on official letterhead)).
Organization/Position Title
Date(s) of Term/Role
Points
Example: NACE President (National Board)
Ex.: 2009-2011
Ex.: 6
TOTAL POINTS
VI. Professional Achievements (10 points maximum )
A. Teaching and Seminar Presenter
Candidates may receive points per seminar or class session taught related to one or more of the CPCE core
competencies. The sessions must have occurred within the past 10 years. Refer to the point allotment guidelines
above. Documentation must be included (e.g., letter (on official letterhead) or certificate from organization).
Course Title
Date(s) of Course
Points
Example: Breakout Session Presenter: NACE Experience! 2010
Ex.: 7/26/10
Ex.: 2
TOTAL POINTS
Rev. 9.17.14
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Certified Professional in Catering and Events Application Drafting Form
Apply online at www.naceuniversity.org
B. Author of Professional Articles, Books or Blogs
List each article, book or chapter within a book that you have written and had published in a recognized catering and
events industry publication, as well as the title of each professional blog you have written for a catering or events
company, within the past 10 years. To receive credit, you must submit a copy of each blog, article, chapter, or book
cover. The topic must be related to one or more of the CPCE core competencies.
Title
Publication
Date
Points
Example: “Food and Wine Trends for 2010”
Ex.: Caterer’s Magazine
Ex.: 7/2010
Ex.: 2
TOTAL POINTS
C. Certifications/Awards
List individual certifications and awards recognizing your catering and events expertise from the past 10 years.
Documentation must be included (e.g., copy of certificate/award or letter from organization (on official letterhead)).
Certification/Award
Organization
Date
Points
Example: Certified Meeting Professional (CMP)
Ex.: Conv. Industry Council
Ex.: 6/2009
Ex.: 2
TOTAL POINTS
VII. Point Total (60 points required)
Category
I. Employment Experience (10 points maximum; 2 points MINIMUM (see page 2))
II. Formal Education (10 points maximum)
III. Continuing Education (No point maximum: 1 hour of continuing education = 1 point)
IV. Industry Membership (10 points maximum)
V. Volunteer Industry Participation (10 points maximum)
VI. Professional Achievements (10 points maximum)
A. Teaching and Seminar Presenter
B. Author of Professional Articles, Books or Blogs
C. Certifications/Awards
TOTAL POINTS
This is a drafting form only!
Points
Copy and paste your entries into the online application form and submit payment at www.naceuniversity.org.
You may pay by credit card. Email all documentation, along with the Immediate Supervisor Verification and
Candidate Signature Form to cpce@nace.net. Application, payment and documentation must be submitted by 30 days
prior to the desired exam date. Applications that do not meet the minimum requirements and applications received
after the deadline may be subject to a $50.00 processing fee. International shipping fees will apply for shipment of The
Professional Reference Guide for the Catering and Event Industry outside of the US. Contact cpce@nace.net with questions.
Rev. 9.17.14
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