Three New Members Join The American Culinary Federation Education Foundation Accrediting Commission And New Chair Elected

The American Culinary Federation Education Foundation (ACFEF) Accrediting Commission, which assures that culinary programs with ACFEF accreditation meet at least a minimum of standards and competencies set for faculty, curriculum and student services, selected three new members to its commission and announced several leadership changes at its biannual meeting held at Lincoln Culinary Institute, West Palm Beach, Fla., Jan. 16, 2011.

Steven Cornelius, M.Ed., FMP, CEC, CCE, of Centerville, Ohio, department chair, hospitality management, culinary arts, travel and tourism, Sinclair Community College, Dayton, Ohio; Sue Ann Gleason, MS, HHC, DEPC, of Vienna, Va., master teacher and educational consultant, Conscious Bites Nutrition, Vienna; and James Paul, MS, CSC, CCE, FMP, of Kearney, Neb., director of operations, Chartwells at Saint Louis University, St. Louis, were selected by their peers and nominated and elected by the commission to serve three-year terms as commission members.

In addition, Robert Hudson, CEC, CCE, of Colorado Springs, Colo., culinary arts department chair at Pikes Peak Community College, Colorado Springs, took over as chair, a two-year term. David Pantone, CEC, CEPC, CCE, AAC, of Royal Palm Beach, Fla., dean of culinary education at Lincoln Culinary Institute, became past chair, and Christopher Koetke, MBA, CEC, CCE, of Oak Park, Ill., dean, Kendall College School of Culinary Arts, Chicago, was voted chair elect, also a two-year term.

"It is an honor to be elected as commission chair, as I truly believe in the values and goals of the commission," said Hudson. "ACF has given me the opportunity to grow as a professional, and I feel it is important to give back to such a great organization. The commission's ultimate goal is to serve the tens of thousands of students across the nation and to help provide them with the best possible education."

The ACFEF Accrediting Commission comprises the following members:
1. Jeff Bacon, CEC, CCA, AAC, of Winston-Salem, N.C., executive chef/program director, Triad Community Kitchen, Winston-Salem, board liaison
2. Steven Cornelius, M.Ed., FMP, CEC, CCE, term expires Dec. 31, 2013
3. Bryan Frick, CEC, AAC, of Orlando, Fla., corporate executive chef, Nestl� Food Service, Orlando, term expires Dec. 31, 2014
4. Sue Ann Gleason, MS, HHC, DEPC, term expires Dec. 31, 2013
5. Jean Hertzman, Ph.D., CCE, of Las Vegas, department chair, food and beverage management, University of Nevada Las Vegas, Las Vegas, term expires Dec. 31, 2011
6. Robert Hudson, CEC, CCE, commission chair, term expires June 30, 2014
7. Michael Joseph, CEC, of Williamsville, N.Y., national account culinary manager, Rich Products Corp, Buffalo, N.Y., term expires Dec. 31, 2012
8. Christopher Koetke, MBA, CEC, CCE, chair elect, term expires Dec. 31, 2015
9. Judith Lacorato, UAW Ford Motor Company, Wayne, Mich., term expires Dec. 31, 2011
10. David Pantone, CEPC, CCE, CEC, AAC, past chair, term expires Dec. 31, 2012
11. James Paul, MS, CSC, CCE, FMP, term expires Dec. 31, 2013
12. Kyle Richardson, CEC, CCE, AAC, of New Lenox, Ill., professor, culinary arts, Joliet Junior College, Joliet, Ill., chair, ACFEF National Apprenticeship Committee, term expires June 30, 2012

ACFEF accreditation assures that a program is meeting at least a minimum amount of standards and competencies set for faculty, curriculum and student services. Accreditation creates public trust by ensuring that the program follows established standards, has accountability and credibility standards, and maintains a high level of professionalism and up-to-date practices. ACFEF accreditation also acts as a third-party endorser for federal funding.

To receive accreditation, a program must first submit a self-study. Then, a three-member team