Pierpont Culinary and Pastry Programs Named "Exemplary" by the ACFEF

Two Pierpont Community & Technical College programs have been identified as “Exemplary” by the American Culinary Federation Education Foundation Accrediting Commission (ACFEFAC).

Both the AAS Degree in Food Service Management – Baking and Pastry Specialization and AAS Degree in Food Service Management – Culinary Arts Specialization programs received the ranking as a result of their most recent reaccreditation visits from the ACFEFAC.

“Pierpont has long been considered a regional leader in food service training,” said Brian Floyd, Dean of the Pierpont School of Human Services. “The Exemplary status validates the hard work of our chefs and staff. This designation is important for our students and graduates as well, giving them one more credential that differentiates their training and adds to the value of their prospective employment.”

The ACFEFAC team evaluating the programs looked at key areas such as eligibility, program mission and goals, organization and administration, faculty and staff, curriculum, facilities, student services, assessment and environmental sustainability.

“Our training is second to none in West Virginia,” said Pierpont President Doreen Larson. “What makes our programs so unique is the personal attention that our students receive from quality instructors such as Chef Jay Mahoney, CEC; Chef Allison McCue, CC, CPC; and Chef Brian Floyd, CEC, CCE. Whether our students are working a community service event, practicing for the award-winning competition team, or attending class in the kitchen or classroom, they know that our chefs are committed to helping them achieve great success.”

Pierpont’s Culinary Arts program received initial accreditation in 2004 and the Baking and Pastry Arts program received initial accreditation in 2007. Programs receiving this accreditation are evaluated by industry professionals, peer educators, and the national office to validate the highest standards of facilities, faculty and curriculum.

Pierpont has the only nationally accredited Baking and Pastry program in West Virginia.

Students graduating from ACFEFAC nationally accredited programs are eligible to be considered for the Certified Culinarian or Certified Pastry Culinarian designation from the ACF.