The American Culinary Federation Education Foundation (ACFEF), the educational arm of the American Culinary Federation, Inc. (ACF) that oversees culinary program accreditation and apprenticeship, recently appointed three chefs to leadership roles within ACFEF.
Bryan Frick, corporate executive chef for Nestlé Professional, Orlando, Florida, was appointed as chair elect of the ACFEF Accrediting Commission, which assures that a program is meeting at least a minimum of standards and competencies set for facility, curriculum, and student services. His two-year term will begin January 1, 2013. As chair elect, Frick will lead the ACFEF Secondary Certification Subcommittee, which oversees and evaluates the certification of secondary culinary programs. He will also preside over ACFEF Accrediting Commission meetings in the chair’s absence. Frick was initially appointed to the Accrediting Commission in 2008 and has participated in many ACFEF accreditation site visits. Following the two-year term as chair elect, he will assume the role of ACFEF Accrediting Commission chair.
Kevin Clarke, culinary director at Colorado Mountain College Culinary Institute, Dillon, Colorado, was appointed as chair elect of the ACFEF National Apprenticeship Committee, which evaluates eligible programs that offer training to students for initial and continuing ACFEF apprenticeship. His two-year term will begin January 1, 2013. As chair elect, Clarke will preside over the ACFEF National Apprenticeship Committee in the chair’s absence.
Brian Peffley, pastry arts instructor at Lebanon County Career and Technology Center, Lebanon, Pennsylvania, was selected as the representative of the ACFEF Accrediting Commission’s Secondary Certification Subcommittee to the ACFEF National Apprenticeship Committee. In this position, he will provide his expertise of secondary culinary arts and baking-and-pastry arts to the ACFEF National Apprenticeship Committee, and then share the committee’s ideas and actions with the ACFEF Accrediting Commission’s Secondary Certification Subcommittee for implementation. Peffley was appointed during the ACFEF National Apprenticeship Committee biannual meeting held in Orlando, Florida, in July 2012 and will serve in this capacity for at least two years.
“ACF continues to strive to enhance the culinary profession and secure its future through program accreditation and apprenticeships,” says ACF national president Michael Ty. “I commend these chefs for their commitment to serve in these roles and help ensure that the highest standards are met within culinary education and apprenticeship programs across the U.S. and abroad.”
Accreditation ensures that the program follows established standards, has accountability and credibility standards, and maintains a high level of professionalism and up-to-date practices. Accreditation by the ACFEF Accrediting Commission of a program at an institution is voluntary. There are currently 156 secondary certified programs and 430 postsecondary accredited programs in 376 institutions accredited by the ACFEF Accrediting Commission worldwide. The ACFEF Accrediting Commission, recognized by the Council on Higher Education Accreditation since 1998, is celebrating its 25th anniversary this year.
ACFEF Apprenticeship operates a 1,000 hour, a two-year (4,000 hour), a three-year (6,000 hour) and a hybrid program that combines on-the-job training with related instruction. Apprentices work full-time under a qualified supervising chef in the foodservice industry. Once the program is completed, apprentice graduates are eligible to test for Certified Culinarian (CC) or Certified Pastry Chef (CPC). There are currently 49 ACFEF apprenticeship programs.
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