The Chef’s Academy Receives Accreditation from the American Culinary Federation Education Foundation

Thursday, January 28, 2010 | Indianapolis, IN

The Chef's Academy at Harrison College, Indianapolis, received programmatic accreditation from the American Culinary Federation Education Foundation (ACFEF) Accrediting Commission at the Accrediting Commission meeting held earlier this month in West Palm Beach, Fla.

ACFEF initial programmatic accreditation was granted to The Chef's Academy for its AAS degree in Culinary Arts, and AAS degree in Pastry Arts. Both accreditations will expire December 31, 2012.

"The Accrediting Commission evaluates faculty, curriculum, facilities, student services and administrative capability to ensure that the program promotes successful student outcomes," said David Pantone, CEC, CEPC, CCE, AAC, ACFEF Accrediting Commission chair. "We are proud to recognize The Chef's Academy's programs as ACFEF accredited."

ACFEF programmatic accreditation assures that a program is meeting at least a minimum amount of standards and competencies set for faculty, curriculum and student services. Accreditation creates public trust by ensuring that the program follows established standards, has accountability and credibility standards, and maintains a high level of professionalism and up-to-date practices. ACFEF programmatic accreditation also acts as a third-party endorser for federal funding.

To receive accreditation, a program must first submit a self-study. Then, a three-member team performs an on-site evaluation to validate the information submitted in the self-study. Next, the Accrediting Commission reviews the team report, along with the institution's self-study, and decides if accreditation will be granted and for how long. An initial grant can only be for three or five years.

The ACFEF Accrediting Commission is recognized by the Council on Higher Education Accreditation. There are currently 377 postsecondary programs in 203 institutions accredited by the ACFEFAC worldwide.

The American Culinary Federation, Inc., established in 1929, is the premier professional organization for culinarians in North America. With more than 22,000 members spanning 230 chapters nationwide, ACF is the culinary leader in offering educational resources, training, apprenticeship and programmatic accreditation. In addition, ACF operates the most comprehensive certification program for chefs in the United States. ACF is home to ACF Culinary Team USA, the official representative for the United States in major international culinary competitions, and to the Chef & Child Foundation, founded in 1989 to promote proper nutrition in children and to combat childhood obesity. For more information, visit www.acfchefs.org.

See this story at www.acfchefs.org

About The Chef's Academy

At The Chef's Academy we help students become the most prepared and marketable graduates entering the fields of Culinary Arts, Pastry Arts and Hospitality & Restaurant Management by providing classroom and experiential instruction that sets up expectations for the real-life industry. We do this by providing an environment that fosters students' passion for culinary and hospitality while partnering that environment with a curriculum built by the most qualified instructors and leaders in the market.