Published: August 10, 2011
Professional Certification Gives Chefs Leverage When Seeking Employment and Promotion in Recovering Economy, ICE President Says
ST. AUGUSTINE, Fla. - (BUSINESS WIRE) - The U.S. restaurant industry continues to recover after several
economically challenging years. During this time in which many culinary
professionals are seeking work or are striving to validate their skills
to employers, many find that professional certification is key to
maintaining a competitive edge in the industry. Now, professionals who
hold the Certified Executive Chef (CEC®)
designation through the American Culinary Federation (ACF) can boast
that their certification is accredited by Washington, D.C.-based
National Commission for Certifying Agencies (NCCA).
"I am here to say that credentials matter and certification matters.
Nearly 11,000 culinarians have credentials through ACF's 14 levels of
certification, which makes it clear that you understand this, as well,"
said Melissa Murer Corrigan, president of the Institute for
Credentialing Excellence (ICE), the parent organization of NCCA, during
the 2011 ACF National Convention General Session in Dallas, July 23.
"You can be even more confident that the certification granted will give
you the ability to rise above the competition, which is very important
in this market."
At the national convention, Certification Commission Chair Derek
Spendlove, CEPC, CCE®, AAC, announced that the
CEC designation is the first of ACF's certifications to undergo and
receive NCCA accreditation for a five-year period.
"ACF began pursuing accreditation in 2007 as a means of validating our
certification program to increase value, creditability and recognition
amongst industry professionals," said Spendlove. "We are proud to
receive NCCA accreditation for our first designation. We are currently
in the process of accrediting our Certified Sous Chef (CSC )
designation and will seek accreditation for our Certified Executive
Pastry Chef (CEPC®) designation in 2013. Gaining
accreditation is a long journey, but approval from a neutral, external
party such as NCCA is paramount to the certification program's success."
To receive NCCA accreditation ACF submitted an application demonstrating
the program's compliance with NCCA's 21 "Standards for the Accreditation
of Certification Programs." Currently, more than 100 organizations
representing more than 250 programs, from physicians to nurses and now
chefs, have NCCA accreditation.
ACF has been certifying cooks and chefs since 1974 through various
quality certification programs. ACF offers 14
levels of certification based on skills, knowledge, integrity and
equality through an achievable process for all culinary professionals.
Certification is based on education, experience and successful
completion of both a written and practical exam.
Learn more about ACF's certification program and the value of NCCA
accreditation by viewing a video available at www.acfchefs.org/Certification-Accreditation.
About
the Institute for Credentialing Excellence and the National Commission
for Certifying Agencies
Established in 1977, ICE (formerly the National Organization for
Competency Assurance) is the leading international membership
organization representing the credentialing community. ICE fulfills its
mission through the delivery of education and training programs, in
setting quality standards for credentialing, and by providing
accreditation services through its accreditation division, the National
Commission for Certifying Agencies (NCCA). The ICE membership is
composed of credentialing organizations, testing companies and
individual professional development consultants. ICE and NCCA are based
in Washington, D.C. For further information, please visit www.credentialingexcellence.org.
About
the American Culinary Federation
The American Culinary Federation, Inc., established in 1929, is the
premier professional organization for culinarians in North America. With
more than 20,000 members spanning 225 chapters nationwide, ACF is the
culinary leader in 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 designation the
only culinary credential accredited by the National Commission for
Certifying Agencies (NCCA). 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 Foundation, founded in
1989 to promote proper nutrition in children and to combat childhood
obesity. For more information, visit www.acfchefs.org.
American Culinary Federation, Inc.
Leah Craig, 904-484-0213
lcraig@acfchefs.net
or
Patricia
Carroll, 904-484-0247
pcarroll@acfchefs.net
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