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Culinary Arts Industry Accreditation STANDARDS & CRITERIA
2015-2016
GACHEF, Inc. c/o Sally Combs Ed.D, Director
704 Gladstone Rd. NW Atlanta, GA 30318-1712
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PROCEDURES FOR SEEKING INDUSTRY ACCREDITATION
The Culinary Arts Industry Accreditation has two components, one is from the American Culinary Federation Education Foundation, ACFEF, and the
other component is from A Foundation for Culinary Arts Programs, GACHEF.
Application for the ACFEF component is available from the following website:
http://www.acfchefs.org/Content/NavigationMenu2/Schools/Accreditation/Secondary/default.htm
Attached are the standards that must be met for the GACHEF component.
1. CERTIFICATION INQUIRIES Contact should be made with the Georgia Department of Education (DOE) Education Program Specialist indicating interest in applying for Culinary Arts Industry Accreditation.
2. CERTIFICATION INFORMATION Schools with a Culinary Arts Program that has been in existence for three consecutive years may apply to pursue Culinary Arts Industry Accreditation. The high school program will be evaluated using the standards included in this packet, and this material may be compiled in folders/crates for easy review. During the summer prior to going through industry certification, the high school teacher or teachers should attend an industry certification professional learning workshop covering the Culinary Arts Industry Certification procedures and expectations, standards, evaluation tools, and the site review. Instructors teaching any course in the Culinary Arts Pathway must hold a current, renewable Teaching certificate in Culinary Arts.
Costs initially payable to ACFEF, but reimbursed by GACHEF upon completion of the site visit, with an invoice from the school, no later than April 15th: Initial Certification: Renewal Certification: Application $325 Application $75 Self Study $600 Self Study $550 Travel and any additional costs will be absorbed by the school system.
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3. APPLICATION FOR SITE REVIEW When the school has completed all requirements for the ACFEF self-study, and has
documented the standards attached, the school will apply for a site visit with ACFEF and GACHEF. Please advise Dr. Combs of the proposed site visit dates for both ACFEF and GACHEF.
GACHEF will cover travel costs for both the GACHEF and ACFEF teams, provided
coordination has taken place with Dr. Combs. The goal is to have the ACFEF and GACHEF team visit on the same date.
4. REVIEW AND RECOMMENDATION FOR ACCREDITATION The Site Review Teams will spend approximately one day reviewing the program in terms of
the completed ACFEF Self-Study, and the documented GACHEF Standards.
a. The ACFEF Review Team will review the high school/program documentation, observe and visit the facilities and prepare a site visit report. This report will be sent to the school and if further documentation is required, the school will have time to complete. The ACFEF Board will then meet in July to review all the documentation and decide if the program has met the requirements for industry accreditation. Accreditation may be granted for three or five years.
b. The GACHEF Review Team will review the attached standards and provided
documentation and send a report on their findings. If further documentation is requested, the school will have an opportunity to provide same, or confirmation the school has met the GACHEF standards will be advised. Accreditation may be granted for three or five years.
5. Annual Reports
a. Annual reports are required by ACFEF and GACHEF between the accreditation visits. Please check with the applicable organization for a copy of this report.
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I. Program Information
Standard Statement: Instruction Instruction must be systematic and reflect the program goals. Specific performance standards will insure that students will meet their education goals in the Culinary Arts Program. The instructional program must reflect the principles of sound instruction for a career and technical education program.
Curriculum
PERFORMANCE STANDARD
REVIEW of DOCUMENTATION
COMMENTS
1.1 The program is using the GA DOE curriculum and a scope and sequence is provided for each course indicating how the Common Core Georgia Performance Standards (CCGPS) are taught using demos/ lectures and /lab hours.
YES
NO
1.2 Courses are designed so that students can complete all the requirements for a career pathway in CA within 3 years
Documentation in file: Yes, a schedule of CA course offerings for the last 3 years is included.
NO
1.3 A course syllabus is provided for each course YES.
NO
1.4 The instructor’s lesson plans and instructional support materials reflect organization and detailed preparation for instruction. Note—teacher-created lesson plans, or locally revised CATERN lessons.
YES, evidence is provided
NO
1.5 Students are trained in the proper use of laboratory equipment as part of ongoing instruction. A checklist is provided showing date and initials of student and teacher.
YES, student
evidence is provided
NO
1.6 A safety test is administered to each student prior to lab experiences, with a 75% minimum accuracy as part of continuous instruction A checklist is provided showing date and initials of student and teacher.
YES, student
evidence is provided
NO
1.7 Current textbooks are available for student use
YES
N0
1.8 A computer or tablet is available for every two students in
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the program and located within the culinary classroom.
YES, evidence is provided
NO 1.9 Up-to-date software packages, audio-visual and
specialized resource materials are available to facilitate efficient and effective teaching.
YES
NO
1.10.
Current general and professional magazines and newspapers related to the instructional program are available for student and instructor use.
YES
NO
1.11 Students are given opportunities with local resource people who speak about the profession of Culinary Arts and Hospitality
YES, Evidence is provided
NO
II. Equipment & Facilities
Equipment & Facilities
PERFORMANCE STANDARD
REVIEW of DOCUMENTATION
COMMENTS
2.1 The Culinary Arts classroom is equipped per DOE requirements?
YES, visual observation
NO
2.2 Fire extinguishers and the fire suppression system have regular, current inspection tags attached and meet fire codes.
YES
NO
2.3 A locally or teacher developed long-range equipment replacement plan is available.
YES, evidence is provided.
NO
2.4 Industry Certification Grant funds were spent according to the guidelines and needs of the program.
YES, invoices are attached.
NO
2.5 Consumable supply funds have been spent on quality instructional materials for the last three years. Budgets and spreadsheets for consumables are provided.
YES, evidence is provided
NO
2.6 An adequate storage area is available to support activities YES, visual
Standard Statement: Equipment used in the program must meet industry and business standards.
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outlined in the program goals.
NO
2.7 A locked storage area is available for use by the culinary arts program. Keys should be distributed on an as-needed basis. I.e. custodian or plant manager.
YES, visual
NO
2.8 The classroom is clean, orderly, and reflective of an efficient environment for learning.
YES, visual
NO
2.9 The square footage of the classroom / lab meets or exceeds the state recommendations.
YES
NO
2.10 The instructor has an area available and convenient for Planning and clerical duties.
YES, visual
NO
III. Instructor
Standard Statement: The instructional staff has met technical competency and meets all state and local requirements for culinary arts instruction. The instructional staff must have technical competency and meet all state and local requirements for certification in Culinary Arts.
PERFORMANCE STANDARD
REVIEW of DOCUMENTATION
COMMENTS
3.1 The high school culinary arts classroom teacher holds an applicable certificate to teach this pathway
YES, provide evidence
NO
3.2 The high school CA teacher has completed 15 hours of professional development related to Culinary Arts within the last 3 years.
YES, provide evidence
NO
3.3 The instructor is an active member of ACTE/ GACTE/GATFACS
YES
NO
3.4 The instructor is an active member of ACF or another culinary related professional organization. (optional but recommended)
YES, provide evidence
NO
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IV. CTSO
Affiliation and Co-Curricular Instruction
PERFORMANCE STANDARD REVIEW of
DOCUMENTATION COMMENTS
4.1 Students are affiliated with FCCLA at the state and national level.
YES, provide evidence NO
4.2 FCCLA is an integral part of the Culinary Arts program and curriculum.
YES, provide student evidence
NO
4.3 Students are encouraged to compete in FCCLA STAR Events i.e. Culinary Arts, Nutrition & Wellness, Job Interview, Entrepreneurship, Career Investigation, Culinary Chicken Fabrication, Culinary Food Art, Culinary Knife Skills, Culinary Math Challenge, Applied Math for Culinary Management, Food Innovations, Sports Nutrition
YES, provide student evidence
NO
4.4 Students are encouraged to compete in STATE FCCLA Competitive Events i.e. Knife Skills, Chili Cook-Off, Safety & Sanitation, Baking & Pastry, etc.
YES, provide student evidence
NO
4.5 Your FCCLA chapter promotes interest in Culinary and related occupations through National Projects, State Projects, and Community Service Projects.
YES, provide student evidence
NO
V. Program Promotion Standard Statement: The program is promoted within the school, school system, and community.
Program Promotion
PERFORMANCE STANDARD REVIEW of
DOCUMENTATION COMMENTS
5.1 Partnerships have been formed with local business and industry to support and enhance the culinary arts program.
YES, provide evidence
NO
5.2 The culinary arts program is featured in a variety of out of school promotional activities, such as newspaper articles, radio-television appearances, exhibits in the community and community service, billboards, or social networks.
YES, provide evidence
NO
5.3 The culinary arts program affords students an opportunity to do student presentations within the community.
YES, provide evidence
NO
Standard Statement: The program will provide student leadership opportunities through the site’s FCCLA Chapter
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5.4 Written literature in the CA program is available to high school students prior to enrolling in the program
YES, provide evidence
NO
5.5 Records (scrapbooks, files, emails, etc.) are kept to document internal and external promotion of the program.
YES, provide evidence
NO
5.6 The CA Pathway has a documented roster of students completing the pathway
YES, provide evidence NO
5.7 High School students and their families are informed of community events that would meet their needs I.e. cook-offs, health fairs, taste of******, farmer’s markets
YES, provide evidence
NO
5.8 There is collaboration between the program and higher education schools and programs.
YES, provide evidence
NO
VI. Advisory Committees
Standard Statement: An active advisory committee consisting of a majority of culinary related professionals is in place for the Culinary Arts program at this specific school
. Advisory Committee
PERFORMANCE STANDARD REVIEW of
DOCUMENTATION COMMENTS
6.1 The Culinary Arts program has an active advisory committee that meets at least twice a year
YES, provide minutes
NO
6.2 The advisory committee is composed of male and female representatives, minority groups, and persons with expertise in the culinary field, chefs, a former or current student, and a parent.
Yes, provide evidence
6.3 The curriculum is reviewed by an advisory committee at least once a year with suggestions made for improvement as needed.
YES, provide evidence
NO
6.4 There is evidence of direct involvement by the committee with the culinary arts program.
YES, provide evidence
NO
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VII. Career Guidance
Standard Statement: Systematic pre-admission testing, interviews, counseling services, school placement and follow-up procedures must be used.
Career Guidance
PERFORMANCE STANDARD REVIEW of
DOCUMENTATION COMMENTS
7.1. Contact is made to the middle school students about the culinary arts program at the high school.
YES, provide minutes
NO
7.2. Aptitudes and interest inventories related to culinary arts are administered to students enrolled in the program. An organized plan for providing Culinary Arts career guidance information is available to student enrolled in the program, including administering aptitude and interest inventories
YES, provide evidence
NO
7.3. Opportunities are provided for students to participate in work-based learning experiences both during and following high school.
YES, provide evidence
NO
7.4. The program has a system for following up on former students. I.e. exit interview forms, contact information sheets, phone or email logs, etc.
YES, provide evidence
NO
7.5. Students earn articulated credits between secondary and post secondary schools.
YES, provide evidence
NO
7.6. Students are made aware of the local job markets related to CA and where they might find employment
Yes, provide evidence
B. Internships (If Applicable)
Documentation of the rules, regulations, policies, and procedures Between the school and the intern’s worksite are available to and used by the students. Training plans and training agreements are used to support student progress.
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The instructor or Work-Based–Learning Coordinator (WLBC) Uses C-Net or similar software to report student data and lab experience. Internship students have mastered proficiencies in their pathway (portfolio, workplace readiness certificate, etc.).
VIII. Pathway Completers
Standard Statement: Students successfully complete the culinary arts pathway.
Pathway Completers
PERFORMANCE STANDARD REVIEW of
DOCUMENTATION COMMENTS
8.1. Provide student enrollment for the past 3 years.
YES, provide evidence
NO
8.2. Provide the number of pathway completers over the past 3 years.
YES, provide evidence
NO
8.3. Provide pathway assessment data for the past 2 years, to include the number of students tested, and pass/fail rates.
YES, provide evidence
NO
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Application for the Industry Accreditation
Site Visit from GACHEF
Name _____________________________________ School _____________________________ School Address ___________________________________City ____________ Zip ___________ Email _____________________________________________Phone_______________________
I wish to schedule my GACHEF Industry Accreditation Site Visit on any of the following dates:
1st Choice Date: __________________ 2nd Choice Date: __________________ 3rd Choice Date: __________________
OR
My ACFEF Site Visit has been confirm on the following date: ________________________________
Please sign and forward to Sally Combs, Director, GACHEF email: [email protected] this form needs to be sent by December 1st.
Teacher Signature ______________________________________________________________
