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 the ‘Education/Apprenticeship’ Category
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?
Why do we ask apprentices to pay the apprenticeship fee and still charge them for junior membership their first year? Why can’t the apprentice fee be included in their first year of membership?