ACFEF-AC Standards
American Culinary Federation Education Foundation Inc., Accrediting CommissionACFEF-AC StandardsFor Postsecondary and Secondary AccreditationAmerican Culinary Federation, Inc. Attention: Accreditation 180 Center Place Way St. Augustine, FL 32095 800-624-9458 www.acfchefs.orgACFEF-AC Standards1ACFEF-AC Accreditation Standards – Postsecondary and Scondary - Revised 01/22/2019
American Culinary Federation Education Foundation Inc., Accrediting CommissionACFEF-AC StandardsFor Postsecondary and Secondary AccreditationSection 1.0 - Program Eligibility CriteriaStandard # and Description1.01 The program must be offeredat an institution which is legallyauthorized under applicable statelaw to provide Secondary orPostsecondary education and isinstitutionally accredited by anagency recognized by the U.S.Department of Education orapproved by a comparableNational or Internationalgovernment agency responsiblefor the oversight of the Institution.Evidence of Compliance – Program to Provide the Following Information1. Exhibit 1A - Copy of legal licensure to operate and a state certificate of approval to provideSecondary or Postsecondary education by the Department of Education or a comparableNational or International government agency.Standard # and Description1.02 The program’s application foraccreditation must be authorizedby the institutional chief executiveor designee.Evidence of Compliance – Program to Provide the Following Information1. Exhibit 1B - Copy of Postsecondary and Secondary Application.Standard # and Description1.03 The program must have aminimum of 1 year's graduatesand a graduation rate that isacceptable by the institution oraccrediting body.Evidence of Compliance – Program to Provide the Following Information1. Exhibit 1C - List 5 recent graduates and their places of employment. Include name,address, email and phone number of the graduates and employers. Note: Recentgraduates must have graduated within the last 5 years.Standard # and DescriptionInternational ONLY:Standard 1.04 The ProgramCoordinator (or main contact)must speak English in order tocommunicate with the ACFEF ACand Site Visit Team. If necessarythe Institution would beresponsible, at the Institution’sexpense, provide a translator tospeak with the advisorycommittee and other pertinentstaff.Evidence of Compliance – Program to Provide the Following Information1. Write narrative response listing:a. The personnel the ACFEF AC ad Site Visit Team will be working with during the processand the languages they speak.22. Write a narrative response to provide:The contact information (name, address, phone number, email address / website of theDepartment of Education or a comparable National or International government agency. If arecognized agency has denied accreditation, placed the program on public probationarystatus, or has revoked the accreditation, provide an account of such action(s).Note: The ACFEF will use this information to conduct due diligence to confirm governmentalauthority and accreditation status with institutional accreditors through verification on agovernmental website or accreditor's website or by telephone calls as needed.2. Write a narrative response describing:a. The institution's graduation rate goals.b. If a translator is to be used on-site, please list their name as well.ACFEF-AC Accreditation Standards – Postsecondary and Scondary - Revised 01/22/2019
American Culinary Federation Education Foundation Inc., Accrediting CommissionACFEF-AC StandardsFor Postsecondary and Secondary AccreditationStandard # and DescriptionInternational ONLY:Standard 1.05 All Institution /instructor educational informationin catalogs, student handbooksand on website and food, healthand safety reports must besubmitted in English or must beaccompanied by a notarizedEnglish translation.Evidence of Compliance – Program to Provide the Following Information1. All Self Study and supporting Exhibits provided to ACFEF AC must be in English or by anotarized English translation for ACFEF confirmation of Standards.Section 2.0 - Program Mission and GoalsStandard # and Description2.01 The mission and goals of theprogram are consistent with thephilosophy of the institution aswell as industry standards.3Evidence of Compliance – Program to Provide the Following Information1. Exhibit 2A - Copy of the program’s mission and goals.2. Write a narrative response describing:a. The mission and goals of the program and how they coincide with the philosophy of theinstitution as well as industry standards.ACFEF-AC Accreditation Standards – Postsecondary and Scondary - Revised 01/22/2019
American Culinary Federation Education Foundation Inc., Accrediting CommissionACFEF-AC StandardsFor Postsecondary and Secondary AccreditationSection 3.0 – Organization and AdministrationStandard # and Description3.01 There are clearly definedadministrative channels for theprogram, which allow it tooperate effectively.Evidence of Compliance – Program to Provide the Following Information1. Write a narrative response describing:a. The administrative and teaching responsibilities of the person responsible for theoversight of the program (i.e. Program Coordinator, Lead Instructor, etc.).b. To whom this person reports on matters such as finance, policies, admission andcurriculum.c. Their role in assessing, planning, evaluating and implementing changes to the program.Standard # and Description3.02 There is an organizationalchart showing the structure of theprogram.Evidence of Compliance – Program to Provide the Following Information1. Exhibit 3A - Organizational chart for the administrative structure of the program.Standard # and Description3.03 The Program Coordinator isresponsible for ongoingassessment, planning,implementation and evaluationcritical to an effective educationalprogram.Evidence of Compliance – Program to Provide the Following Information1. Write a narrative response describing:a. Statistical Information.b. Planning documents.c. Name and title of designated person responsible for ongoing assessment, planning andevaluation of the program.Standard # and Description3.04 Instructors have a balance ofteaching, lab coordination, andadministrative responsibilities toresult an effective educationalprogram.Evidence of Compliance – Program to Provide the Following Information1. Write a narrative response describing:a. How the instructors are able to maintain a balance of teaching, lab coordination, andadministrative responsibilities.4ACFEF-AC Accreditation Standards – Postsecondary and Scondary - Revised 01/22/2019
American Culinary Federation Education Foundation Inc., Accrediting CommissionACFEF-AC StandardsFor Postsecondary and Secondary AccreditationStandard # and Description3.05 The program will have anAdvisory Committee whosemeetings are scheduled twice peryear (one meeting per semester)to advise the program andrespond to the employment needsof the industry. Written agendasand minutes which includemembers in attendance and areavailable to document thisactivity.Evidence of Compliance – Program to Provide the Following Information1. Exhibit 3B - Advisory Committee minutes for past year which include:a. Minimum of two written meeting minutes.b. Meeting minutes include: list of Advisory Committee members in attendance (withtheir titles).c. Meeting minutes include agenda topics:- curriculum- facility equipment- student recruitment- graduate placement- externships- funding sources- scholarships- industry needs- ACFEF standards and Required Knowledge and Skills Competencies- examples of major suggestions and results2. Write a narrative summarizing the Advisory Committee; meetings, members andobjectives.Standard # and Description3.06 Members of the AdvisoryCommittee include a variety ofrepresentatives from thehospitality industry (institutionalfoodservice, restaurants, clubs,hotels, allied foodservicebusinesses or education) and mustinclude a current student or recentgraduate of the program.Evidence of Compliance – Program to Provide the Following Information1. Exhibit 3C - Roster of Advisory Committee Members including contact information (phone#, email), company name, and title. Note: Recent graduates must have completed theprogram within the last (5) years.Standard # and Description3.07 The Advisory Committeeassists to ensure the programresponds to the needs of theindustry, including job skills,equipment and continues to meetthe ACFEF Standards.Evidence of Compliance – Program to Provide the Following Information1. Exhibit 3B - Advisory Committee minutes for past year (at least 2).52. Write narrative response describing:a. Design of Advisory Committee and reason for its composition.b. Criteria and requirements for Advisory Committee members.c. Frequency of meetings.d. Functions and responsibilities.e. Examples of major suggestions and results.2. Write narrative response describing:a. How the Advisory Committee assists the instructors and faculty to ensure the programresponds to the needs of the industry including job skills, equipment.b. How the Advisory Committee ensures the program continues to meet ACFEF standards.c. The programs student outcomes, mission, and learning objectives are reviewed annuallyand reflected in the minutes.ACFEF-AC Accreditation Standards – Postsecondary and Scondary - Revised 01/22/2019
American Culinary Federation Education Foundation Inc., Accrediting CommissionACFEF-AC StandardsFor Postsecondary and Secondary AccreditationStandard # and Description3.08 There is evidence ofcontinuing financial supportcommensurate with the resourcesof the institution and appropriateto the needs of the program.E Evidence of Compliance – Program to Provide the Following Information1. Exhibit 3D - Financial Statement for the program for the last fiscal year (departmentbudget - audited or unaudited).2. Write narrative response describing:a. If you receive any outside funding (i.e. government or private industry grants).b. At what point you believe the program will be self sufficient.c. If program will be able to continue if outside funding expires.d. If the program operates an income producing business (i.e. catering, cafeteria,restaurant, vending), how those funds relate to the program's operations and providesfor capital expenditures.Section 4.0 - Faculty and StaffStandard # and Description4.01 The Program Coordinatormust satisfy the requirements ofthe institutional job description.Evidence of Compliance – Program to Provide the Following Information1. Exhibit 4A – Program Coordinator Job Description, Resume and Professional DevelopmentReport (PDR).Standard # and Description4.02 There are written jobdescriptions for program staff.Evidence of Compliance – Program to Provide the Following Information1. Exhibit 4B - Job descriptions for program related staff and faculty including:a. Instructorsb. Person responsible for matters such as finance, policies, admission and curriculum (i.e.CTE Director, Principal, Dean, etc.).c. Faculty and support staff.Standard # and Description4.03 The faculty has professionalpreparation relevant to theirareas of responsibility, and hasdemonstrated and documentedprofessional participation in thoseareas.Evidence of Compliance – Program to Provide the Following Information1. Exhibit 4C - Copies of instructor certifications (i.e. ServSafe) showing expiration dates.62. Exhibit 4D - Copy of Professional Development Reports (PDRs) for all full-time and parttime instructors.3. Write narrative response describing:a. Each faculty member's background strengths and how they relate to the courses forwhich they are responsible.b. The faculty workload, including counseling, teaching, and extracurricular activitiesinvolving students. Indicate whether faculty contractual obligations or requirements aredifferent from any other faculty within the institution.ACFEF-AC Accreditation Standards – Postsecondary and Scondary - Revised 01/22/2019
American Culinary Federation Education Foundation Inc., Accrediting CommissionACFEF-AC StandardsFor Postsecondary and Secondary AccreditationStandard # and Description4.04 All program faculty in thetechnical phase of the programmust meet the followingqualifications:For Secondary Programs:a. Certifiable at the ACF CertifiedSous Chef (CSC) level or CertifiedSecondary Culinary Education(CSCE) level.orb. Has an Associate Degree in arelated discipline.Evidence of Compliance – Program to Provide the Following Information1. Exhibit 4D - Copy of Professional Development Reports (PDRs) for all full-time and parttime instructors.2. Write narrative response describing:a. If any of your full-time technical instructors do not meet the ACF certifiable levels andwhat actions are being taken to achieve these certifiable levels.Note: Adjunct instructors, whose hours add up to a full time position, are considered to befull time equivalent faculty.For Post-SecondaryPrograms:a. Certifiable at the ACF CertifiedSous Chef (CSC) level.Standard # and Description4.05 The personnel policies forfaculty and equivalent membersof the program are the same asthose in effect for other facultymembers in the institution.Evidence of Compliance – Program to Provide the Following Information1. Write narrative response describing:a. How personnel policies for faculty and equivalent members of the program are thesame as those in effect for other faculty members in the institution.Standard # and Description4.06 The Program needs to havethe faculty adequate in number toimplement the instruction andrelated activities of the programeffectively and safely.The number of Faculty is based onthe institutional requirements ofthe student/faculty ratio.Evidence of Compliance – Program to Provide the Following Information1. Write narrative response describing:a. The student to faculty ration for lecture classes.Student: Faculty:b. The student to faculty ration for lab classes.Student: Faculty:c. Describe teaching/Lab assisants and their roles with the program.d. Where in the institution's policies and procedures are the student / faculty ratiosrequirements documented.Standard # and Description4.07 There is evidence ofparticipation and attendance atregularly scheduled facultymeetings. Meeting minutes areavailable for review.Evidence of Compliance – Program to Provide the Following Information1. Exhibit 4E - Faculty Meeting Minutes.72. Write narrative response describing:a. Faculty meetings where the faculty actively participate in policy formation, programplanning and priority setting.ACFEF-AC Accreditation Standards – Postsecondary and Scondary - Revised 01/22/2019
American Culinary Federation Education Foundation Inc., Accrediting CommissionACFEF-AC StandardsFor Postsecondary and Secondary AccreditationStandard # and Description4.08 The program faculty mustshow evidence of professionalgrowth on an annual basis in thearea of instructional and technicalskills.Evidence of Compliance – Program to Provide the Following Information1. Exhibit 4D - Copy of Professional Development Reports (PDRs) for all full-time and parttime instructors.Standard # and Description4.9 Support services andpersonnel are provided to meetthe needs of the program and tofacilitate the work of the culinaryfaculty.Evidence of Compliance – Program to Provide the Following Information1. Write narrative response describing:a. The administrative support services available to the program.2. Write narrative response describing:a. Faculty professional development activities and include budget allocation, release timeconditions, and how action plans are developed.Section 5.0 – CurriculumStandard # and Description5.01 The curriculum implementsthe program mission, goals andobjectives.Evidence of Compliance – Program to Provide the Following Information1. Write narrative response describing:a. How the program fulfills the stated mission and goals and objectives of the program.Standard # and Description5.02 Course description and unitsof instruction follow syllabi andlesson plans which clearly statemeasurable objectives, studentactivities, learning resources, timeallotment, grading criteria andstudent evaluation methods.Evidence of Compliance – Program to Provide the Following Information1. Exhibit 5A – 3 current samples of syllabi and lesson plans From your program2. Write narrative response describing:a. How syllabi and and lesson plans are developed to contain the following information:- goals and objectives of the course.- text and reference materials required.- evaluation methods- laboratory or classroom policies- schedule of materials to be covered.3. At Site-Visit have all course syllibi and lesson plans available for the evaluation team toreview.Standard # and Description5.03 Opportunities are offeredthrough the curriculum, tostrengthen the student’scompetence in communications,critical thinking, problem solving,Evidence of Compliance – Program to Provide the Following Information1. Write narrative response describing:a. How the curriculum develops competence in communication, problem solving,leadership, and ability to interact with individuals from varying backgrounds.8ACFEF-AC Accreditation Standards – Postsecondary and Scondary - Revised 01/22/2019
American Culinary Federation Education Foundation Inc., Accrediting CommissionACFEF-AC StandardsFor Postsecondary and Secondary Accreditationleadership and human relationskills.Standard # and Description5.04 Guest speakers and field tripsare utilized to provide programenrichment.Evidence of Compliance – Program to Provide the Following Information1. Write narrative response describing:a. How the program uses community resources, including field trips and guest speakers.List specifics from the previous year.Standard # and Description5.05 There is a rationale for theorganization of the curriculum andthe course requirements for theprogram. The course requirementsare organized and sequenced sothat knowledge and skills aredeveloped progressivelythroughout the program.Evidence of Compliance – Program to Provide the Following Information1. Write narrative response describing:a. What the rationale is for the organization and sequencing of courses.b. How the course requirements are organized and sequenced.Standard # and Description5.06 The allocation of credit forlecture and lab hours is consistentwith the expectation of theinstitution.Evidence of Compliance – Program to Provide the Following Information1. Write narrative response describing:a. How the allocation of lecture and lab hours are determined.Standard # and Description5.07 The program must exhibitevidence of meeting thecompetencies as specified in theACFEF “Required Knowledge andSkill Competencies”, which aredesigned to include both hands-onand theoretical culinaryinstruction.Evidence of Compliance – Program to Provide the Following Information1. Exhibit 1D - Completed Required Knowledge and Skill Competencies Template for eachprogram to be reviewed. (Copied from Section 1.0)Standard # and DescriptionEvidence of Compliance – Program to Provide the Following Information92. Write narrative response describing:a. How instructors document student achievement of the Required Knowledge and SkillsCompetencies.3. Have the following supporting documents available during site-visit:a. Syllabib. Lesson plansc. Assigmentsd. Quizzese. Testsf. Lab evaluationsACFEF-AC Accreditation Standards – Postsecondary and Scondary - Revised 01/22/2019
American Culinary Federation Education Foundation Inc., Accrediting CommissionACFEF-AC StandardsFor Postsecondary and Secondary Accreditation5.08 Nutrition, Sanitation andHuman Relations Managementcompetency areas must meet theminimum number of contacthours as listed below:1. Exhibit 1D - Completed Required Knowledge and Skill Competencies Template for eachprogram to be reviewed. (Copied from Section 1.0)Secondary Programs:Minimum of 15 hours of studenteffort in a combination oftheoretical and applied learninginstruction, with a minimum of 7hours dire
1 ACFEF-AC Accreditation Standards – Postsecondary and Scondary - Revised 01/22/2019 American Culinary Federation Education Foundation Inc., Accrediting Commission ACFEF-AC Standards For Postsecondary and Secondary Accreditation American Culinary Federation, Inc. Attention: Accreditation 180 Center Place Way St. Augustine, FL 32095 800-624 .
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