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.”
For more information about from Reynolds Culinary Arts AAS program please visit www.reynolds.edu.