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’s 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 UNH’s 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.
“Accreditation from the American Culinary Federation represents the gold standard for culinary programs across the country,” says Charlie Caramihalis, professor of culinary arts and nutrition. “Because 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.
“Accreditation 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.”
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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Written By:
Jody Record ’95 | Communications and Public Affairs | jody.record@unh.edu
