November 2003
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BCTC CULINARY ARTS PROGRAM RECEIVES ACCREDITATION
November 17, 2003
The American Culinary Federation (ACF) has recognized the Culinary Arts program of the Berks Career and Technology Center (BCTC) as an exemplary learning environment worthy of receiving accreditation by the American Culinary Federation's Secondary Accrediting Committee. BCTC is one of only 10 schools in Pennsylvania to have received this distinction.
Since its inception in 1929, the American Culinary Federation has had a prevailing positive impact on the culinary profession, primarily due to educational outreach initiatives. The principal goal of the founding chefs remains true of ACF today - to promote the professional image of American chefs worldwide through education among culinarians at all levels, from apprentices to the most accomplished certified master chefs. It is the only certification process for culinary arts in high-school-level vocational training.
BCTC students graduating from the Culinary Arts programs earn a "Certified Secondary Graduate" designation. As Certified Secondary Graduates, they are ready to progress to the next stage in their careers, which may include post-secondary training toward a college degree, training in an ACF apprenticeship program, or placement in the foodservice industry.
The certification, according to Dr. Robert A. Runkle, administrative director for BCTC, will open doors for current and future students who are intrigued with the possibilities of a career in the culinary arts. "It assures them that the curriculum in their culinary program has met the guidelines set by the American Culinary Federation," explained Dr. Runkle. "It also assures our institutions of secondary and post-secondary education, as well as foodservice employers, that our graduates will be well trained and employable for today's work force and the future." The program currently enrolls 120 students between its East and West campuses.
ACF is the largest and most prestigious organization dedicated to professional chefs in the United States today. It is the only professional chef's organization to proactively develop skill standards for the culinary arts.
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