ACA Earns American Culinary Federation Accreditation
August 26, 2008
The Academy of Culinary Arts at Atlantic Cape Community College completed the American Culinary Federation accreditation process and was recently approved for the distinction.
The American Culinary Federation Foundation Accrediting Commission (ACFFAC) approved the ACA's accreditation at the Accrediting Commission meeting, July 12.
ACF accreditation assures the Academy's programs in Culinary Arts and Baking and Pastry meet the standards and competencies set for faculty, curriculum and student services.
"This is an important milestone in the Academy's history, and the accreditation will open even more doors for our graduates in the culinary industry," said Chef Kelly McClay, dean of the ACA.
"The ACA's accreditation by the American Culinary Federation is a key component to ACCC's commitment to excellence. ACCC's increased focus on program-level accreditation/program review directly enhances our ability to foster student learning," said Dr. Peter L. Mora, ACCC president. "The Academy of Culinary Arts, as an entity of Atlantic Cape Community College, is led by an expert and dedicated team of professionals whose mission it is to ensure that our students receive the best instruction in the best facilities at an affordable price. The ACF accreditation is further evidence of that mission being met and, no pun intended, is the icing on the already impressive cake of the Academy."
To receive accreditation, the Academy submitted a self-study and participated in an on-site evaluation of the school in April by a three-person team. The Accrediting Commission reviewed the team report, along with the institution's self-study, and awarded accreditation to the ACA through June 30, 2011.
"We have been working through the accreditation process with Atlantic Cape since February 2007, and it is a testament to their determination and program accomplishments to have achieved this nationally recognized accreditation," said Candice Childers, assistant director of accreditation at the ACF.
There are 348 postsecondary programs at 191 institutions accredited by the American Culinary Federation Foundation Accrediting Commission worldwide.
The American Culinary Federation Inc., established in 1929, is the premier professional organization for culinarians in North America. With more than 21,500 members spanning 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. For more information, visit www.acfchefs.org.
The Academy of Culinary Arts has been training future chefs for more than 25 years. The ACA offers associate degree and short-term training programs. For more information, call (800) 645-CHEF, or visit www.atlantic.edu/aca.