Le Cordon Bleu graduates of these programs may be eligible to receive either a Certified Culinarian® (CC®) or Certified Pastry Culinarian® (CPC®) certification
DALLAS (September 23, 2015) – A leading culinary arts education provider, Le Cordon Bleu College of Culinary Arts in Dallas, announced it has received accreditation from the American Culinary Federation Education Foundation’s Accrediting Commission (ACFEFAC) for a variety of its programs. This accreditation comes following more than a year-long application process and campus review.
The American Culinary Federation (ACF) is the largest culinary organization, and the only organization promoting the professional image of American chefs worldwide through education of culinarians at all levels. Accreditation by ACFEFAC assures that Le Cordon Bleu in Dallas culinary-related programs are meeting standards and competencies set for faculty, curriculum and student services. Le Cordon Bleu graduates of programs accredited by ACFEFAC may be eligible to receive either a Certified Culinarian® (CC®) or Certified Pastry Culinarian® (CPC®) certification depending on the concentration of their program.
"Receiving accreditation from an esteemed organization like the American Culinary Federation is one more way that our programs support a creative and supportive environment where our students can immerse themselves in the culinary world," said Maureen Clements, Campus President of Le Cordon Bleu in Dallas. "With programs that have the same standard of excellence set by the American Culinary Federation, our students can be assured that they will get the most from their educational experience."
In order to receive accreditation from the ACFEFAC, Le Cordon Bleu in Dallas had to comply with all standards and by-laws as published by the ACF and aim to support the development of students’ competence to practice effectively in an entry-level position as a cook, pastry cook, or foodservice management trainee. The program applying for accreditation must also be culinary-related with defined measurement and grading procedures, a clearly stated course description, provide learning resources and contain student evaluation methods for ongoing student development. Further, Le Cordon Bleu in Dallas had to submit an application, complete a self-study and pass the programs through a team of approved ACFEFAC evaluators during an on-site campus visit.
Le Cordon Bleu in Dallas programs that are now accredited by the ACFEFAC include:
- AAS Degree in Le Cordon Bleu Culinary Arts
- Certificate in Le Cordon Bleu Culinary Arts
- AAS Degree in Le Cordon Bleu Patisserie and Baking
- Certificate in Le Cordon Bleu Patisserie and Baking
"Le Cordon Bleu in Dallas’ new accreditation ensures our programs meet established industry standards, provide a high level of professionalism and are up-to-date with current practices,” Clements said. “It’s another way that we are focused on providing our students with the skills and techniques to succeed in the culinary industry."
About Le Cordon Bleu College of Culinary Arts Dallas
Le Cordon Bleu (LCB) is one of the largest providers of quality culinary arts education worldwide. Our network of 16 schools in the United States offers culinary students a hands-on education with faculty dedicated to providing students with the necessary skills, knowledge, support and guidance to pursue fulfilling career opportunities in the culinary arts. Le Cordon Bleu cannot guarantee employment or salary. Find employment rates, financial obligations and other disclosures at www.chefs.edu/disclosures. Le Cordon Bleu is a member of the Career Education Corporation (NASDAQ:CECO) network of universities, colleges and schools. For more information about Le Cordon Bleu, go to www.Chefs.edu.
Le Cordon Bleu® and the Le Cordon Bleu logo are registered trademarks of Career Education Corporation in North America for educational services.
*The grant of the accreditation from the American Culinary Federation Education Foundation’s Accrediting Commission (ACFEFAC) expires on June 30, 2020.