J.
Sargeant Reynolds Community College’s Culinary Arts Program recently received a
five-year accreditation renewal for its Associate in Applied Science in
Culinary Arts degree from the Accrediting Commission of the American Culinary
Federation Education Foundation.
The
American Culinary Foundation (ACF) is the national accrediting commission for culinary
and pastry education programs at postsecondary institutions and secondary programs.
Accreditation by American Culinary
Federation Education Foundation Accrediting Commission (ACFEFAC) assures that a
program is meeting or exceeding established standards and competencies set for
faculty, curriculum and student services.
The
College benefits from accreditation by creating public trust, ensuring
established standards, accountability and credibility, a high level of
professionalism and current practices. Students
who graduate from Reynolds Culinary Arts Associate of Applied Science Degree
Program and are American Culinary Federation (ACF) members at time of
graduation are eligible for free ACF certification as a Certified Culinarian
(CC). Graduated students who utilize
this benefit have an advantage when seeking employment, because certification
is representative of having the knowledge and skills to be successful.
In
discussing the accreditation School of Business Dean David Barrish noted, “Food-related
jobs in general, and culinary arts careers specifically do not require
licensure and are typically unregulated. Consequently, a host of individuals
enter the profession and refer to themselves as chefs, regardless of their
skill sets and technical preparation. ACFEFAC program accreditation ensures
that graduates possess extensive and verifiable knowledge and skills that are
relevant to their careers as culinarians. Our students have demonstrated
proficiency in all facets of food preparation, nutrition, sustainability,
procurement, menu planning, business and math skills, food safety, beverage
management, dining room service, and human resources management. Whereas some
schools turn out cooks, we turn out educated professionals that can contribute
to high levels of business success.”
