Culinary Faculty and Staff Awarded Certifications and Appointments

Posted on 1/24/2017 9:53:43 AM

Please join the Academy of Culinary Arts in congratulating faculty and staff who recently earned professional certifications and appointments from the American Culinary Federation and the National Restaurant Association.

From the American Culinary Federation:

Chef McIsaac and Chef BarnesCertified Executive Chef

The CEC designation was awarded to Culinary Arts faculty members and alumni:

  • Thomas Barnes, Culinary Arts and Baking/Pastry ’07, ’10
  • Melinda McIsaac, Culinary Arts ’05, ’07, M’15

The CEC certification identifies chefs who have demonstrated a level of culinary competence and expertise through their education, work experience, culinary knowledge, and skills that is consistent with the executive chef level.

Certified Culinary Educator 

The CCE designation was awarded to Culinary Arts faculty member:

Certified culinary educators are advanced-degree culinary chef professionals with industry experience who have demonstrated a standard of culinary competence and expertise through education, experience, knowledge, and skills consistent with the postsecondary culinary educator level.

Certification Evaluator

Status as approved certification evaluator was granted to Culinary Arts faculty member:

Chef Nutter will served on evaluation teams to administer ACF practical examinations and ensure the evaluation of culinary skill proficiency testing meets approved ACF guidelines and requirements.

American Culinary Federation Education Foundation Post-Secondary Accreditation Evaluation Team, Northeast Region

Elected to serve on the team is Culinary Arts faculty member and department chairperson:

Chef Pike will participate in visits to post-secondary institutions to determine whether programs meet or exceed the standards of quality set by the ACFEF Commission. Accreditation is based on the successful outcome of the on-site evaluation.

From the National Restaurant Association:

Food Management Professional

FMP certification was awarded to culinary admissions counselor and IUP alumnus:

  • Ian McIsaac, Culinary Arts ’06, ’07, M’13

FMP certification “recognizes exceptional managers and supervisors who have achieved the high level of knowledge, experience, and professionalism that is most valued by the restaurant industry.”

The American Culinary Federation is the “leading industry association in North America among chefs and restaurateurs.” The Academy of Culinary Arts is accredited through the ACF Education Foundation, and all academy programs are designated Exemplary.  

The National Restaurant Association is the “largest foodservice trade association in the world.”