Oct. 7, 2009
Harrisburg, PA – Two programs offered by the Benjamin Olewine III Center for the Study of Culinary Arts and Food Service Management at HACC have received accreditation from the American Culinary Federation Education Foundation (ACFEF) Accreditation Commission.
The three-year accreditation by the Accrediting Commission of the ACFEF is for HACC’s associate degree in culinary arts and the certificate in culinary arts.
This prestigious accreditation assures that HACC’s program is meeting established standards and competencies set for faculty, curriculum and student services including accountability and credibility, a high level of professionalism and practicing up-to-date and current practices set by the ACFEF accreditation commission.
“We are pleased to have received this accreditation for our culinary programs,” said Getachew Kassahun, CHA, CFBE, chair of HACC’s Hospitality and Tourism Department. “It was a long time in the making. Most importantly, we have satisfied all the criteria as set by the American Culinary Federation as evidence of our quality programs and faculty.”
In order to achieve accreditation, a team of trained evaluators that included an ACFEF staff member, post-secondary educator and industry chef visited HACC to determine whether the program meets or exceeds the standards of quality set by the commission. Accreditation is based on the successful outcome of the on-site evaluation.
The American Culinary Federation is the largest professional chefs organization in North America, with more than 22,000 members in 230 chapters.
HACC’s Benjamin Olewine III Center for the Study of Culinary Arts and Food Service Management provides students interested in cooking as an art and a profession with distinctive educational options to become professionals. Students can pursue an associate degree, certificate or diploma in the field.
Students profit from diverse instruction techniques ranging from the classroom to on-campus labs in the Olewine Center at HACC. They also have supervised on-the-job experiences through Bricco, a commercial restaurant venture forged by the Olewine Center and Harrisburg Hotel Corporation, managing partner of The Hilton Harrisburg.
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