Added: 05/03/2006 |
ACF - Promoting the Professional Image of American ChefsFinding and deciding on the right culinary school for you is not a decision to be taken lightly. In fact, most culinary experts recommend that future chefs do thorough research prior to attending particular culinary schools because there are so many underlying factors that must be considered. For instance, there are specialty food careers like regional cooking or style cooking for which it may be better to attend certain culinary schools over others. Also, there are areas of cooking like cuisine or pastry and dessert that must be considered when researching the perfect cooking schools for your future.
The American Culinary Federation or ACF, Inc. is a professional is a not-for-profit organization for chefs and cooks. It was founded in 1929 in New York City by three chefs' organizations: the Societe Culinaire Philanthropique, the Vatel Club, and the Chefs Association of America. To promote the professional image of American chefs worldwide through education among culinary specialists at all levels is the principal goal of ACF today. ACF sanctions domestic culinary competitions and oversees international competitions that take place in the United States.
ACF culinary competitions were founded on the principle of education and the sharing of culinary techniques and developments. The American Culinary Federation helps to set professional standards for culinary education and assists in career development. Registered with the U.S. Department of Labor, ACF operates the only comprehensive certification program for chefs in the United States.
The American Culinary Federation Chef/Cook Certification consists of three 30-hour courses: supervision and human relations, sanitation and safety, as well as nutrition. The courses are required to be certified at any level from cook to executive chef. Certification is granted through the American Culinary Federation (ACF) High Country Chefs Association. For cooks the requirements are 2 years full-time cooking experience; for chefs - 5 years supervisory cooking experience and a high school Diploma or GED.
ACF certification is a valuable credential awarded to cooks and chefs and pastry cooks and pastry chefs after a rigorous evaluation of industry experience and professional education and after thorough testing. Moreover, ACF offers approximately 80 culinary and pastry apprenticeship programs around the country. More than 18,000 apprentices have been enrolled in the last two decades by ACF-approved supervising chefs in ACF-sponsoring houses.
The ACF Accrediting Commission is the national accrediting commission for the culinary, pastry, and educational programs at post-secondary institutions. It ensures that industry standards are met within the educational environment.
Every ACF member is simultaneously enrolled in the World Association of Cooks Societies (WACS), a worldwide association of millions of cooks and chefs representing 54 nations across five continents, ACF being the representative organization for the United States.
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