ACFEF Secondary Certification Standards for Secondary Culinary Arts Programs

Transcription

1 ACFEF Secondary Certification Standards for Secondary Culinary Arts Programs Effective January 2014 ACFEF 180 Center Place Way, Saint Augustine, FL (800) Fax (904) , American Culinary Federation Education Foundation, Inc. All rights reserved. No part of this document may be disclosed or reproduced in any form without express written consent of the American Culinary Federation Education Foundation.

2 1.0 PROGRAM ELIGIBILITY CRITERIA 1.1 The program must be offered at an institution which is legally authorized under applicable state law to provide secondary education and which is institutionally accredited by an agency recognized by the U.S. Department of Education or approved by a comparable government agency. 1.2 The program s application for certification must be authorized by the institution s Principal, Vocational Director or designee. 1.3 The program must be secondary/vocational and so authorized under applicable state law or comparable government unit. 1.4 The program coordinator must satisfy the requirements of the institutional job description. Note: A Bachelor s or Master s degree is preferred. 1.5 The program must have been in continuous existence for a minimum of two years and must have graduated seventy percent of full-time students within a three-year period in order for the Committee to judge its educational success. 1.6 The program must exhibit evidence of meeting the competencies as specified in the ACFEF Secondary Certification Required Knowledge and Skill Competencies. 1.7 The culinary/foodservice program must be designed to include both hands on and theoretical culinary instruction. The program must meet requirements o f a l l A C F E F S e c o ndary Certified skill standards and knowledge and comp e t e n c i es. contact hours covering both theoretical instruction and the required skill standards. Laboratory instruction or work based learning would make up the remainder of the required contact time (No fewer than 360 hours). Remove hours If work based learning is included, this may be counted on a ratio of 10 hours of work=1 contact hour, as long as the work experience is monitored by school personnel and provides evidence that the objectives of the programs are met, formal agreements must be in place. 2.0 PROGRAM MISSION AND GOALS 2.1 The objective of a program is the development of the student s competence to practice effectively in an entry-level position as a cook, pastry cook, or foodservice management trainee (and ensure the ability to advance within the hospitality industry and for lifelong enhancement of learning and opportunities). 2.2 The mission and goals of the program are consistent with the philosophy of the institution as well as industry standards. 2.3 The stated area of specialization is compatible with the resources available to the program, especially the kitchen laboratory facilities and faculty expertise. 2.4 The program s mission, goals, tuition and fees, requirements for entrance, and continuation in the program, and descriptions of course and kitchen/lab experiences are accurate, and are publicly available. ACFEF Secondary Certification Standards for Secondary Culinary Arts Programs 3

3 2.4.1 Additional costs of the program, beyond the basic fees of the institution, are clearly stated (e.g., liability insurance, facility use fees, transportation) Policies and procedures for student withdrawal and refunds of fees to which the student is entitled are published and made known to all applicants Announcements, advertising, and student recruitment practices accurately reflect the program offered and the current institutional accreditation and programmatic certification status. 2.5 Criteria and procedures for the selection of students for the program are stated and on file at all times. 2.6 Recruitment and matriculation practices are non-discriminatory with respect to race, religion, color, gender, age, national origin, or disability. 2.7 There is an established and documented method for improving retention of students in the program. 2.8 The program shall have a written policy on transfer of credits. The program shall have a written policy on advanced standing, if offered. 2.9 Students and graduates, have access to files maintained by the program relating to their performance Services for placement, program and industry advisement, and guidance are available for students Scholarship information is available to students. 3.0 ORGANIZATION AND ADMINISTRATION 3.1 There are clearly defined administrative channels for the program, which allow it to operate effectively There is an organizational chart showing the relationship of the program to other programs within the institution There is an organizational chart showing the structure of the program There are written job descriptions for the program coordinator, faculty and support staff. 3.2 The program coordinator is responsible for ongoing assessment, planning, implementation and evaluation critical to an effective educational program The program coordinator shall monitor compliance with the ACFEF Secondary Certification Standards and Competencies. ACFEF Secondary Certification Standards for Secondary Culinary Arts Programs 4

4 3.2.2 Programs vary in numbers of students and the administrative responsibilities required of the administrator; therefore the teaching load of the administrator will vary from program to program. The Committee will look for a balance of teaching, laboratory coordination and administrative responsibilities and for sufficient support staff to result in an effective educational program. 3.3 The program shall have an Advisory Committee (Board of Directors, Apprenticeship Committee or Steering Committee) whose meetings are scheduled on a regular basis (minimum of two meetings each year) to advise the program and respond to the employment needs of the industry. Written agendas and minutes which include members in attendance are available to document this activity Members of the Advisory Committee include a variety of representatives from the hospitality industry (institutional foodservice, restaurants, clubs, hotels, allied foodservice businesses or education) and must include current students and/or recent graduates of the program On a continuing basis an Advisory Committee assists the program coordinator in assuring that the program responds to the needs of the industry, including job skills and equipment and continues to meet the standards of the ACFEF Secondary Certification Committee. 3.4 There is evidence of continuing financial support commensurate with the resources of the institution and appropriate to the needs of the program. 3.5 The program mission, goals, competencies and or behavioral objectives stated in behavioral terms, course outlines, including evaluation strategies, class schedules, and descriptions and schedules of supervised kitchen/laboratory or work experience shall be on file, open to review, reviewed annually by the advisory board. The review should be reflected in minutes. 4.0 FACULTY AND STAFF 4.1 The faculty of the program is academically and professionally qualified The faculty has professional preparation relevant to their areas of responsibility, and has demonstrated and documented professional participation in those areas All program faculty in the technical phase of the program must have at least one of the following credentials: Certifiable at the ACF CCC or CSCE level Associate Degree in a related discipline and/or satisfy the institutional educational requirements 4.2 The personnel policies for faculty and equivalent members of the program are the same as those in effect for other faculty members in the institution with regard to appointment, academic rank, tenure, salary, promotion, and recognition of professional competencies A person is not denied a faculty position, tenure, or advancement because of race, religion, color, gender, age, national origin, or disability. Affirmative action and equal opportunity employment opportunity plans are in effect and can be reinforced. ACFEF Secondary Certification Standards for Secondary Culinary Arts Programs 5

5 4.3 The faculty is adequate in number to implement the program of instruction and related activities effectively and safely The program needs to have a standard number of full-time equivalent faculty based on the institutional requirements of the student/faculty ratio The minimum ratio of full-time equivalent faculty to enrolled students shall be appropriate to the number of training stations available. 4.4 There is evidence of participation and attendance at regularly scheduled faculty meetings. Minutes of these meetings are available for review. 4.5 Faculty must participate in and document continuing professional development which includes technical and instructional skills The program faculty must show evidence of professional growth in the technical areas for which they have teaching responsibilities The program faculty must show evidence of professional growth in the area of instructional skills. 4.6 Resource people from various disciplines, community agencies, or other organizations may be used as guest lecturers, consultants, and discussion leaders. However, they may not substitute for adequate faculty staffing in a program. 4.7 Support services and personnel are provided to meet the needs of the culinary program and to facilitate the work of the faculty. 5.0 CURRICULUM 5.1 The curriculum implements the program s goals and objectives Units of instruction follow written outlines/lesson plans which clearly state measurable objectives, student activities, learning resources, time allotment, grading criteria, course description and student evaluation methods Throughout the curriculum, opportunities are provided to strengthen the student s competence in communications, critical thinking, problem solving, leadership and human relation skills Guest speakers and field trips are utilized to provide additional program enrichment. 5.2 There is a rationale for the organization of the curriculum and for the allocation of credit. ACFEF Secondary Certification Standards for Secondary Culinary Arts Programs 6

6 5.2.1 Course requirements are organized and sequenced so that knowledge and skills are developed progressively throughout the program The allocation of credit for lecture and laboratory hours is consistent with a recognized standard. 5.3 The program curriculum must include at least the required objectives as specified in the Required Knowledge and Skill Competencies, and the number of hours allotted to each objective must be adequate for student competence Competency areas in Nutrition, Sanitation and Human Relations Skills must include a minimum of 15 hours for each area with no change to the ACFEF Secondary Required Knowledge and Competencies. A minimum of 7 hours in each area must be directed by an instructor. 5.4 The curriculum meets graduation requirements for the secondary institution offering the program The satisfaction of certificate or diploma requirements are reasonably documented and conforms to commonly-accepted educational standards for the particular certificate or diploma involved. 5.5 There are well-defined, verifiable, and consistent measurement strategies utilized in the grading procedures in both lecture and lab courses Students are kept informed of their performance and progress in both lecture and lab classes. 5.6 The curriculum provides for correlation of theoretical and practical learning experiences. 5.7 The kitchen/laboratory experiences reflect high standards of professional, safety and sanitation practices Employees and students are trained in the correct handling and use of hazardous materials, substances, or wastes. Material Safety Data Sheets (MSDS) are available and visibly accessible in each of the laboratories and are updated on a regular basis Students are trained in the proper use of laboratory equipment with documentation/evidence of this training available for review and kept in each student s file. (Equipment Safety Check Sheet) 5.8 If part of the curriculum requires a lab/kitchen experience in which a student is supervised by other than program faculty, there should be a training agreement and plan as well as evidence on file that the supervisor is qualified according to The program and curriculum are sufficiently flexible to provide for individual differences among students The curriculum provides for a variety of instructional techniques and strategies, with emphasis on student involvement in the teaching/learning process The curriculum requires a variety of instructional media be used. ACFEF Secondary Certification Standards for Secondary Culinary Arts Programs 7

7 6.0 FACILITIES 6.1 The facilities and equipment of the institution are adequate for the needs of the program Classroom space is available to support the program objectives Office Space is provided for the program coordinator, faculty members and staff Program coordinator and other faculty who are closely involved with student advising have access to offices that provide privacy All kitchen/laboratory experiences are in facilities that meet federal, state, and local codes. 6.2 There shall be adequate and accessible materials which supports the objectives of the program. 6.3 The kitchen/laboratory facilities reflect safe and sanitary conditions. 7.0 PROGRAM ASSESSMENT 7.1 The program is involved in an ongoing process of assessing its effectiveness. 7.2 There is a process for collecting programmatic assessment data from a variety of sources There is an ongoing system for assessing faculty performance There is an ongoing and documented system for assessing validity of curriculum by students, faculty, and advisory committees There is an ongoing system for assessing and documenting graduate placements, student retention, and educational achievements for students, in verifiable and consistent ways, including employer surveys, graduate follow-up surveys, and job placement rates which indicate a majority of graduates are placed in their field of study following graduation. 7.3 The assessed data findings are used in the program planning involving all constituents. 7.4 The plans developed, based on the assessment of data, are implemented for programmatic change. ACFEF Secondary Certification Standards for Secondary Culinary Arts Programs 8