The following information will help you learn about the importance of accreditation for your cooking or culinary education
Accreditation is a huge part of an education in the culinary arts. Accreditation provides students with the reassurance that they are receiving a sound, reliable culinary education. It also enables students be confident that the culinary program was evaluated by culinary professions of notoriety and it held fast to standards they impose. As well, accreditation means that the culinary education will have value in the culinary arts industry.
The largest accrediting agency for culinary arts education is the American Culinary Federation Foundation Accrediting Commission (ACFFAC). Recognized by the Council for Higher Education Accreditation (CHEA), its primary responsibilities are to make sure that items such as curriculum, resources, faculty, and support staff meet the standards they have set in order to promote excellence in education to students and a greater commitment to the industry.
As well as ACFFAC, there are several other accrediting bodies. In the U.S., the six regional accrediting bodies are:
- New England Association of Schools and Colleges
- Southern Association of Colleges and Schools
- North Central Association of Colleges and Schools
- Western Association of Schools and Colleges
- Northwest Association of Schools and Colleges
- Middle State Association of Colleges and Schools
Additional resources related to culinary arts accreditation include:
Other fields related to cooking and the culinary arts may be of interest. Please visit our partner sites for additional info: