Colleges / Campus scene : OCC’s Culinary Program Honored
Orange Coast College’s culinary arts program has won a seven-year accreditation from the American Culinary Federation Education Institute.
“This is an honor,” said Daniel R. Beard, a professor of food service management and business education at the college. “This seven-year accreditation demonstrates the ACFEI’s confidence in and support of our program.”
OCC was first accredited by the culinary federation in 1987, for three years. Of 44 institutions that applied for review that year, OCC was one of only 13 to be accredited. It was accredited again in 1990 for five years.
Beard said the accreditation helps graduates of the culinary arts program find jobs after college.
“Because ACFEI is associated with the World Cooks’ Society, our students can go almost anywhere, and their work experience will be recognized,” Beard said. “A graduate . . . doesn’t have to go through additional apprenticeship programs.”
OCC’s Culinary Arts Department offers three programs: a one-year certificate for students educated in the basics of cooking; a two-year advanced culinary arts program that prepares students for employment in the restaurant and hospitality industry; and a three-year cook apprentice program that provides students with more advanced skills.
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