Accreditation for Culinary Arts and Baking and Pastry Programs
Academic Quality
Accreditation by American Culinary Federation Education Foundation
Accrediting Commission (ACFEFAC) assures that a program is meeting at
least a minimum of standards and competencies set for faculty,
curriculum and student services.
Benefits of Accreditation
- Creates public trust by ensuring
- Established standards
- Accountability and credibility
- High level of professionalism
- Up-to-date and current practices
- Marketing tool for recruiting students
- ACFEF accreditation acts as a third party endorser for federal
funding
ACFEFAC is recognized by the Council on Higher Education Accreditation
(CHEA).
Application Process
Applications vary regarding institutional programming. Please choose
the application that best describes your institution.
Postsecondary
Accreditation
Secondary
Certification
See What Programs Have Been Accredited
Postsecondary
Schools
Certified
Secondary Schools
Site Visits
View ACFEF’s scheduled
site visits.
Accreditation Commission Meeting
The ACFEF
Accreditation Commission met July 8–9, 2010, in Colorado
Springs, Colo. The commission discussed issues affecting our accredited
programs and reviewed applications for initial and renewal
accreditation.
Back row: Russ Warren,
Rachel Wise, Rob Hudson, Jeff Bacon, Michael Joseph, Chris Koetke,
Candice Childers, Lyle Hildahl. Seated: Jean
Hertzman, David Pantone, Kyle Richardson and Judy Lacorato.
Promotional Kits
ACFEF accredited programs may purchase promotional banners and table
runners bearing the ACFEF and school logos.
Order
Form
ACFEF Accreditation Newsletter
View the latest
ACFEF
Accreditation newsletter.