Press Release

American Culinary Federation Foundation Accrediting Commission Receives Recognition From Council for Higher Education Accreditation

St. Augustine, Fla., January 18, 2007—After a four-year process, the American Culinary Federation Foundation Accrediting Commission (ACFFAC) was granted approval this month from the Council for Higher Education Accreditation (CHEA) to accredit culinary arts/foodservice management baccalaureate degree programs.

ACFFAC is now the only accrediting body in the United States to recognize postsecondary culinary arts/foodservice management programs at the four-year level. The ACFFAC standards were modified, and advanced competencies were created to reflect bachelor’s degree educational requirements.

The rationale for the change of scope was to assist undergraduate students in articulating associate degrees to accredited culinary management bachelor degree programs. Students now have the opportunity to select institutions that offer program specific accreditation at the baccalaureate level. In addition, representatives at institutions that gain accreditation for its bachelor degree programs will be able to show key stakeholders that their programs have the quality standards required by the ACFFAC.

“There has been great demand from institutions that offer culinary arts/foodservice management programs to earn accreditation for their bachelor’s degree programs,” said Lyle Hildahl, CFBE, FMP, ACFFAC chairman. “The commission is thrilled to now be able to offer the schools the opportunity, and the choice for bachelor degree seeking students to attend institutions that have received ACFFAC’s recognized standard of quality education.”

Before ACFFAC was granted approval, a specialized ACFFAC baccalaureate sub-committee was appointed in 2004. The committee spent the next three years analyzing ACFFAC’s accrediting standards and current culinary baccalaureate degree requirements across the country before applying to CHEA. Members of the committee include David Pantone, CEPC, CEC, CCE, AAC, chef instructor, Florida Culinary Institute, West Palm Beach, Fla.; Sarah Gorham, CEC, interim department chair-culinary arts, Art Institute of Atlanta, Atlanta, Ga.; Jean Hertzman, CCE, Ph.D., lecturer, Food and Beverage Management Department, University of Nevada, Las Vegas; and Carol Kizer, CCE, RD, FMP, former chairman, Hospitality Management Department, Columbus State Community College, Columbus, Ohio.

The American Culinary Federation, Inc., established in 1929, is the premier professional organization for culinarians in America. With more than 19,000 members spanning 240 chapters nationwide, ACF is the culinary leader in offering educational resources, training, apprenticeship and accreditation. In addition, ACF operates the only comprehensive certification program for chefs in the U.S. ACF is home to ACF Culinary Team USA, the official representative for the United States in major international culinary competitions, and also holds the presidium for the World Association of Chefs Societies, the largest international network of chef associations with more than 8 million members globally. For more information, please visit www.acfchefs.org.

# # #

Contact: Patricia A. Carroll
Communications Director
(904) 824-4468, ext. 147
pcarroll@acfchefs.net

• American Culinary Federation Foundation Accrediting Commission Receives Recognition From Council for Higher Education Accreditation