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The culinary program at the Thompson School of Applied Science has received accreditation from the American Culinary Federation.

To earn the five-year endorsement, faculty members must hold American Culinary Federation certifications or additional culinary or hospitality credentials, be active in their professional societies, and demonstrate ongoing professional development that keeps them current in the culinary field. What鈥檚 more, a competency-based curriculum developed by the American Culinary Federation must be followed.

As part of the accreditation process, an intensive onsite evaluation of 易胜博官网鈥檚 program by the American Culinary Federation took place in the fall 2014.

The campus visit included a review of faculty, culinary classes and labs as well as meetings with students (current and graduates) and the advisory board. Student placement rates and surveys of both students and student employers were also examined.

鈥淎ccreditation from the American Culinary Federation represents the gold standard for culinary programs across the country,鈥� says Charlie Caramihalis, professor of culinary arts and nutrition. 鈥淏ecause we are an accredited program, every student who graduates from our program automatically receives their first level of certification as "Certified Cook" through the American Culinary Federation.

鈥淎ccreditation represents a huge commitment on the part of the faculty, but we realize the enormous advantage it gives our students and we are so proud that we were able to accomplish this.鈥�

Culinary students combine classwork with practical experience. During the summer of their first year, students complete 400 hours in a pre-approved establishment.

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