Le Cordon Bleu College of Culinary Arts Minneapolis/St. Paul Earns Programmatic Accreditation From the American Culinary Federat
September 18 2008 - 8:00AM
PR Newswire (US)
MENDOTA HEIGHTS, Minn., Sept. 18 /PRNewswire/ -- Le Cordon Bleu
College of Culinary Arts Minneapolis/St. Paul announced today that
the American Culinary Federation (ACFF) Accrediting Commission has
given a grant of Re-Accreditation to Le Cordon Bleu College of
Culinary Arts Minneapolis/St. Paul for the AAS Degree program in Le
Cordon Bleu Culinary Arts. The accreditation is for five years.
Accreditation by American Culinary Federation Foundation
Accrediting Commission (ACFFAC) assures that a program is meeting
at least a minimum of standards and competencies set for faculty,
curriculum and student services. ACFFAC is recognized by the
Council on Higher Education. "This is a tremendous accomplishment
for the College and for this program," says Kevin Sanderson,
president of Le Cordon Bleu College of Culinary Arts
Minneapolis/St. Paul. "We went through the accreditation program
almost flawlessly thanks to the efforts of our academic team, Chef
Steven Shapley, director of education; Chef Farley Hernandez,
culinary arts department chair; and Chef Amy Shipshock, patisserie
and baking department chair." Le Cordon Bleu College of Culinary
Arts Minneapolis/St. Paul Le Cordon Bleu College of Culinary Arts
Minneapolis/St. Paul offers students a comprehensive, innovative,
hands-on culinary arts and hospitality education based on the
world-renowned Le Cordon Bleu Programs. Offering Associate in
Applied Science Degrees in Le Cordon Bleu Culinary Arts and Le
Cordon Bleu Patisserie & Baking, as well as a Certificate in Le
Cordon Bleu Culinary Arts, Le Cordon Bleu College of Culinary Arts
Minneapolis/St. Paul can prepare you for professional opportunities
in the international hospitality industry. Our school's partnership
with Le Cordon Bleu represents a union of some of the finest in
European and North American culinary arts training programs. Le
Cordon Bleu College of Culinary Arts Minneapolis/St. Paul is a
member of the Career Education Corporation (NASDAQ:CECO) network of
universities, colleges and schools. For more information, please
visit http://www.twincitiesculinary.com/. The American Culinary
Federation, Inc. The American Culinary Federation, Inc.,
established in 1929, is the premier professional organization for
culinarians in North America. With more than 21,500 members
spanning 230 chapters nationwide, ACF is the culinary leader in
offering educational resources, training, apprenticeship and
accreditation. In addition, ACF operates the most comprehensive
certification program for chefs in the United States. ACF is home
to ACF Culinary Team USA, the official representative for the
United States in major international culinary competitions. For
more information, visit http://www.acfchefs.org/. DATASOURCE: Le
Cordon Bleu College of Culinary Arts Minneapolis/St. Paul CONTACT:
Molly Steinke of Nemer Fieger, +1-952-278-3142, or +1-612-309-1677,
for Le Cordon Bleu College of Culinary Arts Minneapolis|St. Paul
Web site: http://www.twincitiesculinary.com/
http://www.acfchefs.org/
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