Alumni Newsletter

Keeping our Alumni informed of Atlantic Cape activities

ACA Earns American Culinary Federation Accreditation

ACCC’s Academy of Culinary Arts completed the American Culinary Federation accreditation process and was recently approved for the nationally recognized distinction. The American Culinary Federation Foundation Accrediting Commission (ACFFAC) approved the ACA’s accreditation in July.

ACF accreditation assures the Academy’s programs in Culinary Arts and Baking and Pastry meet the standards and competencies set for faculty, curriculum and student services.

“The ACA’s accreditation by the American Culinary Federation is a key component to ACCC’s commitment to excellence. ACCC’s increased focus on program-level accreditation/program review directly enhances our ability to foster student learning,” said Dr. Peter L. Mora, ACCC president. “The Academy of Culinary Arts, as an entity of Atlantic Cape Community College, is led by an expert and dedicated team of professionals whose mission it is to ensure that our students receive the best instruction in the best facilities at an affordable price. The ACF accreditation is further evidence of that mission being met and, no pun intended, is the icing on the already impressive cake of the Academy.”

To receive accreditation, the Academy submitted a self-study and participated in an on-site evaluation of the school in April by a three-person team. The Accrediting Commission reviewed the team report, along with the institution’s self-study, and awarded accreditation to the ACA through June 30, 2011.

“We have been working through the accreditation process with Atlantic Cape since February 2007, and it is a testament to their determination and program accomplishments to have achieved this nationally recognized accreditation,” said Candice Childers, assistant director of accreditation at the ACF.

There are 348 postsecondary programs at 191 institutions accredited by the American Culinary Federation Foundation Accrediting Commission worldwide.