COVID-19 Travel and Activity Status:

Updated: August 30, 2021

Membership

ACF is proud to have you as a member of the ACF Family. That said, we understand your priorities may have shifted during these uncertain times. Nonetheless, our goal to help you succeed in the culinary arts has not changed.

Now, more than ever, it is vital you remain connected to ACF for support, resources and guidance. With that in mind, we are pleased to announce a flexible payment plan. If your membership is currently up for renewal and you are unable to pay the entire amount at once, you may pay your annual dues over four monthly payments. To initiate the partial payment plan, please email us at membership@acfchefs.net. You may call us at (800) 624-9458 Ext. 504 as well.

In 2020 alone ACF has expanded your membership benefits to include our new interactive online community called Chef’s Table. Plus, your membership provides access to ACF’s enhanced Career Center. Visit today as it is the perfect place to post your resume and get noticed.

Stronger Together – You and the ACF. 

Education - Online Learning

If you are experiencing financial hardship and need support in earning continuing education hours to maintain or earn your ACF certification, please send an email to educate@acfchefs.org.

Accreditation Site Visits

The accreditation team is working closely with each school’s program coordinator to determine if a scheduled site visit can safely take place or if it needs to be postponed to Spring 2020. The following modifications are being followed for site visits:
  • Pre-Site Visit preparation would include videoconferencing, photographs and other virtual technology to safely conduct interviews with instructors, students, advisory board members, etc. and to familiarize the site visit team with the facility
    There will only be two (2) Evaluators instead of the traditional three (3)
  • The opening reception will be eliminated
  • The Evaluators will only be on campus for one day (the second day) with the first and third days committed to travel and Evaluator teamwork
  • Masks will be required with gloves highly encouraged, if not required

ACFEFAC programmatic standards include multiple requirements for facilities and equipment, including a requirement that the program must offer the technical phase of the students’ culinary education in a professional, industry standard kitchen.  Therefore, it is necessary for the evaluation team to have physical access to the program’s facilities, even if in a limited manner outside of instructional time. We are encouraging as much preliminary work to be done as possible, including Zoom calls and other remote interviewing of students, Advisory Board members, etc. 

Certifications

Since certifications are scheduled and conducted on a local case by case basis, we are relying on Host Site Administrators to decide whether they should continue with scheduled tests.

Host Site Administrators are requested to contact ACF National to coordinate their plans.

PSI began an official re-opening of domestic owned and operated (O&O) test centers May 1st, with most sites open by May 18th. Due to the 50% capacity to assure social distancing and everyone’s safety, PSI are methodically working through scheduling and rescheduling candidates as needed. Please visit PSI for more information.

Please send an email to certify@acfchefs.net to request an extension on your certification application process.

For the most updated information, please refer to Centers for Disease Control and Prevention (CDC) or your local health authority.

Apprenticeship

Any apprentices that are laid-off from their place of employment due to the current world health crisis will be put into suspension status allowing us to credit this amount of time to their scheduled program end date.  Please send their names to Kivi Hermans, khermans@acfchefs.net.

Competitions

The ACF Culinary Competition committee is excited for in person competitions to commence. The committee has issued minimum COVID-19 Safety Standards to be followed when hosting competitions. Standards available here.