I am very curious about your position in the requirements that a Certified Culinary Educator (CCE) must be degreed. I have been a full time teacher in Florida for over 15 years. As an Industrial Vocational Educator, I am not required to have a degree. I understand that the ACF is trying to up the credentials of its certification program however, in my school district alone we have 5 chefs that are full time teachers with teaching certificates but cannot certify as a CCE. I think this policy is wrong. What is your opinion?
Archive for March, 2009
Certification requires a practical exam. The exam is only practical for only a few culinary professionals. It needs to change to encompass more food service professionals. Fine dining, production, and chef/owner should be the three classes added to the current CEC.
We need more hands-on classes at the conferences. How can we get more classes provided by the members themselves, who are quite talented in their own right?