Culinary Arts Program Receives American Culinary Federation (ACF) Accreditation
MOBILE, Ala., (April 8, 2024) - Bishop State Community College is pleased to announce that its culinary arts program has qualified for a five-year reaccreditation by the American Culinary Federation Educational Foundation (ACFEF). During the visit of the accreditation team, zero non-compliance issues were found.
Accreditation by ACFEF assures that Bishop State’s culinary program is meeting standards and competencies set for faculty, curriculum, and student services. With this accreditation, Culinary Arts program graduates will be eligible to receive their Certified Culinarian (CC) credential, in addition to ServSafe® certifications. These certifications are widely recognized in the food and restaurant industry.
“Receiving accreditation from an esteemed organization like the American Culinary Federation is one more way that our programs provide a creative and supportive environment where our students can immerse themselves in the culinary world,” said Chef Gabrielle Wilson, one of the Culinary Arts instructors who led the faculty and program. “With the assurance that our program meets the standard of excellence set by the ACF, our students can be assured that they will get the most from their educational experience.”
This accreditation comes following more than a year-long application process and extensive school review. To receive accreditation from the ACFEF the program had to comply with all standards and by-laws as published by the American Culinary Federation (ACF) and aim to support the development of students’ competence to practice effectively in an entry-level position as a cook or foodservice management trainee. The ACF is the world’s largest culinary organization, and the only organization promoting the professional image of American chefs worldwide through education of culinarians at all levels.
“Culinary Arts’ five-year accreditation ensures our Culinary Arts program meets established industry standards, provides a high level of professionalism, and is up to date with current practices,” said Chef Henry Douglas, Culinary Arts instructor. “It’s another way that we are focused on providing our students with the skills and techniques to succeed in the culinary industry.”
Dean of Career and Technical Education Dr. Klaus Tenbergen said, “This new accreditation gives our students a clear advantage. Being recognized by ACF ensures that our program meet
