SUNY Delhi’s two-year culinary arts program will continue to make students eligible for special certification thanks to its continued recognition by a professional organization.
The program at State University College of Technology at Delhi recently had its accreditation renewed by a branch of the American Culinary Federation Inc. The organization, established in 1929, is the premier professional organization for culinarians in North America. It has more than 20,000 members spanning 225 chapters nationwide, according to a media release from SUNY Delhi.
The achievement shows the college program has maintained the strict standards the organization requires since SUNY Delhi was first accredited in 2004, according to the college release.
The association ensures the program continues to operate at a high level of professionalism, is up to date with current practices and establishes high levels of accountability and credibility, the release said.
Culinary Federation accreditation manager Wendy Laino said: “The program has a creative and diverse faculty who provide continuous opportunities for engagement in and around the classroom.”
In addition to the core classes, the program offers numerous culinary electives, such as advanced meat cutting, culinary competition, advanced pastries and confections, and culinary ice sculpting.
Chairman of the college’s Hospitality Management Department, David Brower, said Friday, to meet the organization’s standards required extensive documentation of student learning in the classroom.
“It shows the culinary federation that students are getting hands-on experience” in such areas as cold and hot food preparation, baking and guest service, he said.
They have strict guidelines about how much time needs to be spent on these areas, he said. Because there are many levels a professional can attain, “It’s a nice way for students to get the exposure to an association that’s well respected among chefs in the industry,” Brower said.
SUNY Delhi Provost John Nader said the recognition validated the quality of the program.