If the culinary school you're planning to go to hasn't been accredited then forget it. It's the basic thing you're looking for. If it's not accredited who knows what kind of an education you will get and worst of all, how valuable will your qualification be at the end of the course? Accreditation provides students with the reassurance that they are receiving a sound, reliable culinary education. Oh, and of course a useful qualification!
Culinary arts programs are accredited by 1 of 6 regional associations or by accrediting organizations like the American Culinary Federation (ACF), which evaluates schools against a rigorous set of standards. This ensures that the culinary program was evaluated by notable culinary professions. This is the largest accrediting agency, its primary responsibilities are to make sure that items such as curriculum, resources, faculty, and support staff meet the standards they have set in order to promote excellence in education to students and a greater commitment to the industry.
As well as ACF, there are several other accrediting bodies. In the U.S., the six regional accrediting bodies are:
* Middle State Association of Colleges and Schools
* Southern Association of Colleges and Schools
* Western Association of Schools and Colleges
* New England Association of Schools and Colleges
* Northwest Association of Schools and Colleges
* North Central Association of Colleges and Schools
Ensure that any culinary school you plan to attend has been accredited by one of these organisations or by the equivalent in your country, if you do not live in the U.S. I guarentee the extra research will be worth it in the end especially when you start to look for a job!
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