After a lengthy process, Southern Crescent Technical College (SCTC) Culinary Arts program is pleased to announce our recent accreditation by the Accrediting Commission of the American Culinary Federation Education Foundation. SCTC received the AAS Degree Accreditation, which is highest accreditation level the American Culinary Federation (ACF) delivers and is one of only four other technical colleges in Georgia to receive this distinction.
According to Chef Patrick Boutier, Program Coordinator for the Culinary Arts program at SCTC, there are many factors that play into an ACF accreditation process including documenting accreditation compliance, academic affairs and student affairs department compliance, resources, budgets, program requirements, advisory committee and industry representation.
Throughout the accreditation process, the culinary facilities at SCTC had to meet specific food service industry standards in terms of cooking equipment inventory and kitchen lab facilities while remaining in compliance with national safety and sanitation requirements. The Culinary Arts program was able to demonstrate the ability to teach a variety of cooking methods using proper food supplies, including a new cooking technique called the “Sous-Vide” technique.
In addition and in order to receive an ACF accreditation, all faculty members had to meet minimum ACF professional credentials such as Certified Executive Chef (CEC) in order to teach savory cooking courses and Certified Executive Pastry Chef (CEPC) for teaching baking & pastry courses.
The accreditation process requires the Program Coordinator to document that all ACF culinary competencies and learning outcomes through a rigorous curriculum examination are in compliance. Each course’s lesson plans must contain documented and detailed culinary competencies and meet specific contact hour requirements with students.
For SCTC Culinary Arts students, as ACF members, they will automatically receive upon program SCTC graduation the ACF credential of Certified Culinarian (CC). In addition, as SCTC students and graduates continue their professional development, they will be able to obtain higher levels of ACF credentials, such as Certified Sous-Chef (CSC), Certified Chef de Cuisine (CCC), Certified Working Pastry Chef (CWPC) and Certified Executive Pastry Chef (CEPC). Those ACF professional certification credentials are essential in qualifying for job positions in major food service operations, such as Hotels, Country Clubs and resorts, major food service employers.
Additionally, as ACF members, SCTC students and graduates will be able to log on to the ACF national website. There they will have access to an incredible resource pertaining to the industry at large such as national job postings, networking, blogs, professional development, conferences, culinary video/demo, recipes data base used in culinary competition, just to name a few.
SCTC students will also be able to compete in ACF regional culinary competition which are highly regarded by industry professionals.