FOR IMMEDIATE RELEASE Reynolds Culinary Arts program receives American Culinary Federation accreditation RICHMOND, VA (February 14, 2007) – The J. Sargeant Reynolds Community College Culinary Arts program has received accreditation from the American Culinary Federation, the largest professional chefs organization in North America. The American Culinary Federation Foundation Accrediting Commission (ACFFAC), which is recognized by the Council for Higher Education Accreditation, provides regulatory oversight of post-secondary institutions. “Programs that are accredited by the ACFFAC have been reviewed against rigorous standards and can be confident that their curriculum is relevant, comprehensive, and capable of preparing graduates for contemporary challenges and management responsibilities in high-performance restaurants and foodservice operations,” said David Barrish, director of the School of Culinary Arts, Tourism and Hospitality. “In addition to affirming the rigor and quality of the curriculum, the acknowledgement accelerates every graduate’s career progression, granting them preferred entry into the finest kitchens.” Reynolds Culinary Arts students are skilled in preparing a full spectrum of classical and modern foods from the world’s leading cultures. According to recent graduate follow-up surveys, those completing the program earn an annual salary of $43,328 on average. Serving over 17,000 students annually, J. Sargeant Reynolds Community College is the youngest and third largest of 23 community colleges in Virginia. The College operates three campuses serving residents in the City of Richmond and the counties of Henrico, Hanover, Goochland, Powhatan and Louisa. ### J. Sargeant Reynolds Community College | Press Center |
