AMERICAN CULINARY FEDERATION
PRESS RELEASE

American Culinary Federation Foundation
Culinary Arts Required Knowledge and
Competencies Receives Copyright

St. Augustine, Fla., Nov. 6, 2007 - The United States Copyright Office notified the American Culinary Federation Foundation's Accrediting Commission that its Culinary Arts "Required Knowledge and Competencies" has earned a copyright. This document is used by culinary institutions to create a curriculum by which to become accredited.

The Required Knowledge and Competencies covers 12 areas of instruction including baking, beverage management, business and math skills, food preparation, human relations management, menu planning and more covering the array of subjects a program must include to earn accreditation.

Any person or program wanting to use the ACFFAC Culinary Arts Competencies must now have permission from the ACFFAC. Any program applying for initial grant of accreditation, must purchase the competencies as part of any initial accreditation packet. The term of the copyright is 95 years.

The ACFFAC, the accrediting arm of the American Culinary Federation, is the only culinary arts programmatic accrediting body. It accredits programs around the world.

The American Culinary Federation, Inc., established in 1929, is the premier professional organization for culinarians in North America. With nearly 20,000 members spanning more than 230 chapters nationwide, ACF is the culinary leader in offering educational resources, training, apprenticeship and accreditation. In addition, ACF operates the most comprehensive certification program for chefs in the United States. 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 eight million members globally. For more information, please visit www.acfchefs.org.

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