Postsecondary Programmatic Accreditation

Programmatic accreditation from the American Culinary Federation Foundation Accrediting Commission (ACFFAC) is a voluntary action on the part of the institution. It requires that curriculum, faculty, facilities, resources, support staff and organizational structure all meet the standards set by the Commission. Culinary educators and professionals in the culinary arts and food service industries established the standards, required knowledge and competencies. The standards provide the criteria for structuring a quality program with measurable student outcomes. The Commission monitors the accreditation program to ensure its quality and effectiveness.

The ACFFAC is recognized by the Council for Higher Education Accreditation (CHEA). CHEA was created to assure the quality of postsecondary education by means of voluntary, non-governmental accreditation. CHEA does this through established standards and provisions for the evaluation and recognition of accrediting agencies. To be "recognized" by CHEA means that ACFFAC has been reviewed by CHEA and meets its quality standards.

Commission and Postsecondary Certification Committee
The Commission is the unit of the American Culinary Federation Foundation, Inc. (ACFF), that accredits degree and non degree granting culinary programs in the United States. As a recognized specialized accreditor, the ACFFAC promotes quality assurance and educational excellence. The 169 postsecondary culinary programs that are accredited by the ACFFAC represent colleges and universities, as well as technical and vocational schools.

Scope of Accreditation
ACFFAC is recognized to accredit associate degrees, diplomas and certificates in culinary arts that are more than 1,000 hours in length. Programs must be postsecondary and authorized as such under applicable state law or comparable government unit.

On-site Visits
After an institution conducts an intensive self-study or evaluation of its program, an on-site visit occurs conducted by a team of approved ACFFAC evaluators. The team usually consists of an ACFF staff member, postsecondary educator, and an industry chef. Programs are evaluated by the team to determine whether they meet or exceed the standards of quality set by the Commission. Based on the successful outcome of the on-site evaluation, the program is granted accreditation.

Quality and Educational Excellence
Postsecondary culinary arts programs accredited by the ACFFAC have met or exceeded published standards and demonstrate a commitment to providing quality curriculum, faculty, instructional resources, support staff, and organizational structure. Programs that earn approval from the ACFFAC show a commitment to excellence to both current and prospective students, faculty members, and leading employers in the culinary arts industry. These accredited programs distinguish themselves from hundreds of other postsecondary culinary programs in the nation and abroad.

Students who are active ACF members and graduate from an ACFFAC accredited associate degree program, or from an accredited non-degree program, are eligible for free ACF certification within one year of graduation. Graduates are eligible for either Certified Culinarian (CC) or a Certified Pastry Culinarian (CPC).

Graduates who utilize this benefit have an advantage when seeking employment. Certification represents the knowledge and skills necessary to be successful.

Students attending an ACFFAC accredited program also receive a complimentary subscription through the institution to ACF Sizzle, a publication geared exclusively toward enhancing the education of culinary students.