The University of Tennessee Culinary & Catering Program has again been recognized by the American Culinary Federation Education Foundation (ACFEF) as a quality program.
The non-credit certificate program, offered through UT Conferences & Non-Credit Programs, is a 12-week intensive series of classes designed to teach students about the foundations of culinary arts.
“Our recognition as a quality program is one of my proudest moments in three and a half decades in the culinary profession,” said executive chef and program director Greg J. Eisele. “Our program graduates will receive 300 continuing education hours from the American Culinary Federation to help them to the next level and become an ACF-certified chef.”
ACFEF Quality Program status recognizes culinary- and hospitality-related programs that meet or exceed industry standards for education and training.
Quality programs are defined and designed for educational schools, organizations or institutions offering courses or programs in areas including, but not limited to culinary arts, baking and pastry arts, hospitality management, foodservice management, food photography, and food styling.
“The UT Culinary & Catering Program offers aspiring chefs a great opportunity to learn about the foundations in our industry,” said Lisa Ramsey, a culinary instructor who evaluated the UT program on behalf of the ACFEF. “They are given many opportunities to prepare food for catering events for UT while following both required industry standards and bringing in ACF chef guidelines. This is a great program for students to get started towards their culinary career.”
Eighty-six non-traditional students have completed the UT program since its launch in 2013 and are now working in various venues including conference centers, convention centers, private and commercial restaurants, and even their own businesses. Four program graduates have even advanced to earn their chef’s certification through the American Culinary Federation (ACF), Eisele said.
ACF is the largest professional organization of chefs and cooks in the United States and is the culinary leader in offering educational resources, training, apprenticeship and programmatic accreditation.
ACF, established in 1929, is the standard of excellence for chefs in North America. With more than 17,500 members spanning over 150 chapters nationwide, ACF is the leading culinary association offering educational resources, training, apprenticeship and programmatic accreditation. In addition, ACF operates the most comprehensive certification program for chefs in the United States, with the Certified Executive Chef® (CEC®), Certified Sous Chef® (CSC®), Certified Executive Pastry Chef® (CEPC®), and Certified Culinary Educator® (CCE®) designations accredited by the National Commission for Certifying Agencies. ACF is home to ACF Culinary Team USA, the official representative for the United States in major international culinary competitions, and to the Chef & Child Initiative, founded in 1989 to promote proper nutrition in children and to combat childhood obesity.