Culinary and Catering Program Earns Quality Program Status from ACFEF

UT’s Culinary and Catering program has again been recognized by the American Culinary Federation Education Foundation (ACFEF) as a quality program.

The noncredit certificate program, offered through UT Conferences and 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 advance 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, food service management, food photography, and food styling.

“The UT Culinary and 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 nontraditional 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 their own businesses. Four program graduates have even advanced to earn their chef’s certification through the American Culinary Federation, Eisele said.

Established in 1929 and with more than 17,500 members spanning more than 150 chapters nationwide, ACF is the largest professional organization of chefs and cooks in the United States. It 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

Contact:

Darrin Devault (865-974-0150, ddevault@utk.edu)