Receives 7-Year accreditation renewal from ACFF Accrediting Commission.
Chicago, IL (Vocus/PRWeb) April 10, 2008 -- The Cooking and Hospitality Institute of Chicago (CHIC) has received a renewal of its accreditation for their Associate of Applied Science Degree (A.A.S.) in Le Cordon Bleu Culinary Arts from the American Culinary Federation Foundation Accrediting Commission (ACFFAC) for an additional seven years, until June 2013. The accreditation renewal demonstrates that the culinary arts program has exceeded published industry standards and demonstrates a commitment to providing quality curriculum.
CHIC President, Lloyd Kirsch, when asked about the achievement, said, "This is an achievement that is shared by all of CHIC’s faculty and staff. It acknowledges that our efforts in developing the best curriculum and program for our students does, in fact, offer them all the components for a successful education in culinary arts."
Accreditation is a peer-review process that requires self evaluation and onsite visits. "The peer-evaluation is a rigorous process. We are thrilled that our colleagues hold CHIC in such high esteem," said vice president of academic affairs and student services, Chef Marshall Shafkowitz.
About The Cooking and Hospitality Institute of Chicago:
The Cooking and Hospitality Institute of Chicago (CHIC) was founded in May of 1983 by Linda Calafiore, a passionate cook who wanted to share her love of great food. In June 2000, The Cooking and Hospitality Institute of Chicago was invited to become affiliated with Le Cordon Bleu, one of the world's best known culinary education programs. To date, The Cooking and Hospitality Institute of Chicago has graduated thousands of professional cooks, bakers, and aspiring chefs who are now staffing some of the most prestigious restaurants in Chicago and the nation. The Cooking and Hospitality Institute of Chicago is a member of the Career Education Corporation (NASDAQ:CECO) network of universities, colleges and schools. For more information about CHIC, go to www.chic.edu or call 312-944-0882.
About the American Culinary Federation:
ACF, which was the progeny of the combined visions of three chefs' associations in New York, is comprised of more than 18,000 members in 240 chapters across the United States, and is known as the authority on cooking in America. Its mission is to make a positive difference for culinarians through education, apprenticeship and certification, while creating a fraternal bond of respect and integrity among culinarians everywhere. One of ACF's defining historical moments remains the ACF-led initiative that resulted in the upgrade of the definition of chef from domestic to professional in 1976. For more information, visit www.acfchefs.org.
Contact:
Maria A. Calafiore
The Cooking & Hospitality Institute of Chicago
mcalafiore @ chicnet.org
312-873-2018
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