Accreditation & Approvals
AAS Degree in Culinary Arts and AAS Degree in Baking and Pastry 

Accredited by the Accrediting Commission of the American Culinary Federation Education Foundation

Get the most out of your degree. Don´t forget to apply for ACF Certification!

All qualified chef-students graduating from one of the three Associate Degree Programs at Culinary Institute Lenotre automatically become ACF Certified Culinarian (CC) or ACF Certified Pastry Culinarian (CPC).

The American Culinary Federation, Inc. (ACF), a professional organization for chefs and cooks, is an organization based on promoting the professional image of American chefs worldwide though  education of culinarians at all levels. 
Post-graduation Requirements for ACF Certified Culinarian (CC) or ACF Certified Pastry Culinarian (CPC):

Students must pay dues for ACF  Junior Membership.
CIL forwards student transcripts to ACF.


Students are elegible to compete in ACF Junior  Competitions for 2 years after graduation. Culinary Institute Lenotre is an approved Houston Practical Exam Center for ACF Chef Certifications.
In 2006 the ACF Educational Assurance Comittee conducted an on-site inspection and reviewed the Culinary Institute Program.  The Culinary Institute Lenotre erned high marks in educational concepts  delivery and has been aproved for recognition for quality education.

All AAS Degree graduates are qualified! Don´t miss out!
Our Ten Strengths According To The ACF
Ten strengths identified by the accrediting team of the American Culinary Federation (March 2013)

1.  Adjunct faculty very involved in the industry which reflects in the classroom by providing students a top-notch, culinary-focused education.
2.  Advisory Board very passionate about the industry and the programs and provide sound advice about how to stay current in the industry.
3.  Small class sizes that 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.  New garden development and work within the community with the composting.
6.  Equipment / pots and pans clean and well-maintained and available.
7.  Large custodial staff allows students the ability to focus on classes and not cleaning.
8.  Appropriate classroom technology as it relates to learning materials.
9.  Incredible instructors who are engaged; positive classroom ambiance.
10. Current students engaged and enthusiastic / satisfied with the program.
Approvals & Memberships
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