Accreditation for Culinary Arts and Baking and Pastry Programs
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).
Applications vary regarding institutional programming. Please choose the application that best describes your institution.
Want to learn more? Complete our Accreditation Information Inquiry form to receive an information packet.
See What Programs Have Been Accredited
View ACFEF’s scheduled site visits.
Accreditation Commission Meeting
The ACFEF Accreditation Commission met in Las Vegas for their 2013 biannual meeting.
Seated: Greg Forte, CEC, CCE, AAC; James Paul, MS, CSC, CCE, FMP; Candice Childers, Director of Accreditation; Wendy Laino, Accreditation Manager; Russ Warren, Accreditation Manager. Back row: Jonathan Moore, BA, J.D.; Michael Joseph, CEC; Chris Koetke, MBA, CEC, CCE; Bryan Frick, CEC, AAC; Tina Powers, CEC, CEPC, CCE; Rob Hudson, CEC, CCE, AAC.
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 newsletters.
Accredited Program Annual Reports
Programs with June expiration dates have May 1 annual report deadlines, and programs with December expiration dates have November 1 annual report deadlines. A late fee of $250 will be imposed for annual reports received after the deadline.