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Why culinary arts?

- Why Accreditation Counts? -

There are hundreds of culinary apprenticeships, vocational schools, college and university programs out there offering culinary training.  How do you know which are accredited?  Following is a list of resources and details to help you in your search.

The American Culinary Federation (ACF) has represented U.S. culinary education interests since 1929, and has been a culinary program accrediting entity since 1986.  A program that receives ACF accreditation is one that is certified by the ACF as meeting or exceeding its high educational standards, and such programs are regularly monitored to ensure they continue to uphold the ACF's requirement for educational excellence.   Other advantages of ACF accreditation include*:

• Provides the public with a positive image and validates that a program meets or exceeds high standards for culinary arts;

• Assures consumers (students and potential students) that a program meets or exceeds standards set for culinary programs nationally;

• Increases students knowledge of industry standards and professionalism;

• Enhances students' credibility in obtaining employment;

• Provides students and graduates opportunities for regional and national contacts;

• Conveys high level of professionalism about a program to the culinary community; 

• Adds nationwide attention and prestige to a program; 

• Provides external peer-review to verify program quality;

• Keeps a program faculty knowledgeable and in step with current practices;

• Helps convince administrators of the need to commit resources to maintain a high quality program;

• Assures the credibility of a program among funding sources.

  Not all of the hundreds of culinary and food service programs offered in the United States are accredited by the ACF.  And while the ACF does not favor one program over another, it does "ensure prospective students that the minimum standards have been met or exceeded by the programs it has accredited."  Click here for a list of ACF-accredited schools.

  *Courtesy of the American Culinary Education web page, "Why Accreditaton Counts."

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  "Helping good schools become better schools," the Accrediting Commission of Career Schools and Colleges of Technology (ACCSCT) is a private, non-profit accrediting agency recognized by the U.S. Department of Education.  "Devoted to maintaining educational excellence and integrity" in (among other studies) American culinary programs taught at private schools, the ACCST works to maintain high standards of educational excellence through a rigorous program review process.  A list of schools accredited by the ACCST is available here.

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  National accrediting agency, the Commission of the Council on Occupational Education,  is a "non-profit, voluntary  membership organization . . . interested in the improvement of the workforce in the United States of America."  Approximately 450 candidate and accredited institutions are included in the Council's current membership, which serves public and private schools, institutions, training centers, and programs. A list of accredited members can be viewed here.

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  Next is a long list of accrediting agencies listed by the U.S. Network for Education Information. This site provides links to regional accrediting associations, national accrediting associations, and professional/specialized accrediting associations.

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