ACF Earns NCCA Accreditation for CEC®, CEPC®, CCE® and CSC®
Discover what NCCA accreditation means to the individual, the employer and the public.
The Value of Accreditation - Quality Approved!
In April 2016, the National Commission for Certifying Agencies (NCCA) renewed the Certified Executive Chef® (CEC®), Certified Executive Pastry Chef® (CEPC®), and Certified Sous Chef® (CSC®) program accreditation.
In May 2014, the National Commission for Certifying Agencies (NCCA) granted the Certified Culinary Educator® program accreditation, preceded by the accreditation of Certified Executive Pastry Chef® in January 2013 and Certified Sous Chef® in March 2012.
In March 2011, the National Commission for Certifying Agencies (NCCA) granted accreditation to the American Culinary Federation’s Certified Executive Chef® program for demonstrating compliance with the NCCA Standards for the Accreditation of Certification Programs. NCCA is the accrediting body of the Institute for Credentialing Excellence (ICE). The NCCA Standards were created to ensure certification programs adhere to modern standards of practice for the certification industry.
What’s next? Having achieved accreditation, the commission’s focus is on elevating remaining levels, sustaining integrity of accredited programs and increasing visibility to culinary professionals, employers and the dining public.
Find out more about certification and how to differentiate yourself.