Apprenticeship Instructors: Minimum Qualifications #
- Associate degree in Culinary Arts from an appropriately accredited institution or a graduate of an ACFEF NAC apprenticeship program or ACF Certified or certifiable at Chef de Cuisine (CCC).
- Meet the State Department of Education’s requirements for a vocational-technical instructor in the State of registration, or be a subject matter expert, which is an individual who is recognized within an industry as having expertise in a specific occupation.
Related Instruction Instructors: Minimum Qualifications #
- A Bachelor’s degree and demonstrate expertise in the subject field of the discipline.
- DIG recognizes an individual that possess a minimum of an associate degree in culinary arts from an appropriately accredited institution and both American Culinary Federation certifications of Certified Executive Chef (CEC) and Certified Culinary Educator (CCE) as the equivalent to a master’s degree.