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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 notable culinary professions. Accreditation also 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:
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:
Get a prestigious culinary education at one of 13 Le Cordon Bleu programs in the U.S. Programs include: Culinary Arts, Baking & Patisserie, and Hospitality & Restaurant Management.
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