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.