Southern Crescent Technical College

SCTC Culinary Graduates Earn New Credentials

SCTC Culinary Arts Graduates ae all smiles as they complete their program. Front row: Chef Flood, Dick Morrow - Culinary Arts Advisory Committee, Chef Boutier, Barbara Jo Cook - SCTC Vice President, SCTC president Dr. Alvetta Thomas, Dr. Steve Pearce - SCTC Vice President, Chef Levey
SCTC Culinary Arts Graduates ae all smiles as they complete their program. Front row: Chef Flood, Dick Morrow - Culinary Arts Advisory Committee, Chef Boutier, Barbara Jo Cook - SCTC Vice President, SCTC president Dr. Alvetta Thomas, Dr. Steve Pearce - SCTC Vice President, Chef Levey

Congratulations to Southern Crescent Technical College’s (SCTC) Spring Culinary Arts graduates. They are the first Culinary Arts class to graduate with the American Culinary Federation (ACF) accreditation, meaning these students will have the ACF credential of Certified Culinarian.

This distinction comes from the SCTC Culinary Arts program’s 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 hold this distinct accreditation.

According to Chef Patrick Boutier, Program Coordinator for the Culinary Arts program at SCTC, this accreditation will open many doors for these and future graduates. Boutier stated, “As a graduate of an ACF accredited program, students become part of the ACF family and gain access to a myriad of opportunities in the field. Not only do students receive the credential of “Certified Culinarian” upon graduation, they also get the opportunity to continue their professional development, obtain higher levels of ACF certification, not to mention access to a national job posting database, blogs, cooking demonstration videos, ACF newsletters, regional and national conferences, and competitions. It really is a great achievement both for our program and our students.”

The SCTC Culinary Arts program went through a lengthy process for accreditation where the facilities, equipment, and curriculum were all carefully examined. In addition, the program’s faculty had to hold specific ACF professional credentials in order to meet the rigorous standards for accreditation.