Accreditation & Approvals

Our Ten Strengths

Ten strengths identified by the accrediting team of the American Culinary Federation (March 2013)

  1. Adjunct faculty are very involved in the industry, which reflects in the classroom by providing students with a top-notch, culinary-focused education.
  2. The Advisory Board is very passionate about the industry and the programs and provide sound advice about how to stay current in the industry.
  3. Small class sizes give students a personalized educational experience.
  4. Chef instructors have backgrounds in the industry (10+ years) and are passionate about cooking and teaching students the proper techniques.
  5. A new garden is developed, and there’s work within the community with the composting.
  6. Equipment/pots and pans are clean and well-maintained and available.
  7. A large custodial staff allows students the ability to focus on classes and not cleaning.
  8. There’s appropriate classroom technology as it relates to learning materials.
  9. Incredible instructors are engaged, creating a positive classroom ambiance.
  10. Current students are engaged and enthusiastic and satisfied with the program.


The most up-to-date TWC Completion and Placement Rates and ACCSC Graduation and Employment Rates can be found in detail on our Regulatory Information page.

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