The Lebanon County Career and Technology Center (LCCTC) Secondary Culinary and Pastry Arts programs received a five-year grant of accreditation from the American Culinary Federation Education Foundation Accrediting Commission (ACFEFAC) and an Exemplary Status recognition for having zero non-compliance issues in the past two accreditations. The programs are headed by chef Robert Corle Jr., CEC, CCE, culinary arts, and Chef Brian D. Peffley CEPC, CCE, AAC, head of the Pastry Arts Program.
According to both chefs, this is the fourth accreditation since 1999 for culinary arts and 2003 for pastry arts programs. The chefs added that the programs have never had a non-compliance in their history.
Programmatic accreditation indicates that a program is meeting at least a minimum number of standards and competencies set for faculty, curriculum, and student services. Accreditation ensures that the program follows established standards, has accountability and credibility standards, and maintains a high level of professionalism and up-to-date practices. Accreditation by the ACFEFAC of a program at an institution is voluntary.
To receive accreditation, a program must first submit a self-study. Then, a three-member team performs an on-site evaluation to validate the information submitted in the self-study, which is compiled into a team report. Next, the Accrediting Commission reviews the report, along with the institution's self-study, and decides if accreditation will be granted and for how long. An initial grant is for three or five years, while a renewal grant is for three, five, or seven years.
Exemplary Status symbolizes the highest educational standards recognized by the ACFEFAC. The award is presented to programs that have proven full compliance with all ACFEFAC accreditation requirements in the last visiting team report along with excellent management of the program.
The LCCTC offers industry clusters in Architecture and Construction; Arts, Audio Visual Technology and Communications; Cosmetology; Health Science; Human Services; Hospitality and Tourism; Information Technology; Manufacturing; Practical Nursing; and Transportation, Distribution; and Logistics. Each industry program combines classroom instruction in the state-of-the-art training facility and hands-on, real world experience. Classes are taught by instructors who are professionals in the industry. In addition, students can earn credits to be used toward certifications, college and accreditations. The Culinary and Pastry Programs at the LCCTC offer both apprenticeship programs and articulation agreements with HACC, Central Pennsylvania's Community College to help students further their careers. Apprenticeship is a DOL and ACF accredited 4,000-hour program in partnership with Hershey Entertainment and Resorts, which includes the Hershey Lodge and Convention Center, Hershey Country Club, and Hotel Hershey.
For more information on LCCTC program offerings or to apply, readers may call 717-273-8551 or visit http://www.lcctc.edu.
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