American Culinary Federation’s Certified Culinary Educator (CCE) credential has received accreditation from the National Commission for Certifying Agencies under the Institute for Credentialing Excellence (ICE). This is the fourth professional culinary certification offered by ACF that has received independent accreditation.
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Credentials are becoming recognized as a growing alternative path for full-time workers wanting to highlight specialized skills for career advancement and higher earnings, according a report released by the U.S. Census Bureau in January, “Measuring Alternative Education Credentials: 2012.” In the U.S., 34 million adults have a professional certification from an educational institution or organization.
“As research from the U.S. Census Bureau indicates, professional certification is important to full-time working professionals,” says Don Dickinson, CEC, CCA, AAC, chair, ACF Certification Commission. “With American Culinary Federation’s fourth credential receiving accreditation, we are pleased that our comprehensive certification program continues to grow in credibility and expand in recognition to help professional chefs reach their career goals.”
More than 12,800 chefs and foodservice professionals hold a professional certification from the American Culinary Federation, the largest professional membership organization for chefs in North America. Three other ACF certifications have received outside accreditation from ICE since 2011: Certified Executive Chef (CEC), Certified Sous Chef (CSC), and Certified Executive Pastry Chef (CEPC).
An ACF-certified culinary educator is an advanced-degree professional with industry experience who is working as an educator in an accredited postsecondary institute or military facility. A certified culinary educator has strong knowledge of development, implementation, administration, evaluation, and maintenance of culinary arts or foodservice management curriculum. Nearly 700 chefs have the CCE credential.
“Our chef instructors are encouraged to obtain ACF’s Certified Culinary Educator credential,” says William Hunt, CEC, CCE, AAC, director of academic affairs, Le Cordon Bleu North America. “We believe that the process to prepare for certification is beneficial on both a personal and professional level. Obtaining certification demonstrates to students and peers their commitment to lifelong learning and determination to be a better craftsman and educator. Ultimately, chef instructors who certify provide our students with a more professional and engaging classroom experience.”
ACF provides the culinary industry’s most comprehensive certification program through 14 certification levels and has been providing certification for chefs since 1974. Each of its certifications is designed for culinary professionals, administrators, baking/pastry chefs, and culinary educators, and is centered on the industry’s latest skills and knowledge. Achieving ACF certification is based on education, experience and successful completion of both a written and a practical exam.
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