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Hudson County Community College Culinary Arts Institute Reaccredited by ACFEFAC with ‘Exemplary’ Designation
 
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Hudson County Community College Culinary Arts Institute (HCCC CAI), the area’s premier culinary arts education program, was once again awarded accreditation for its culinary certificate, diploma and degree programs by the American Culinary Federation Education Foundation Accrediting Commission (ACFEFAC).

The HCCC CAI is the only state school to earn “Exemplary” status designation from ACFEFAC. “Our Culinary Arts Institute and its programs have long been a source of pride for the College, our students and the people of our community,” said HCCC President Dr. Glen Gabert. “We extend sincere congratulations and thanks to Associate Dean Paul Dillon and our entire CAI faculty and staff. They have set the standard for community college programs, and do so much to ensure the success of our students.”

Started 30 years ago, the HCCC Culinary Arts Institute is nationally recognized for its award-winning curriculum, offering a variety of one-semester to one-year certificate programs as well as acclaimed Associate degrees in Culinary Arts and Hospitality Management.

The CAI recently introduced an Associate degree option in Baking and Pastries in addition to providing several non-credit courses through the Division of Community Education. HCCC CAI faculty take a personalized approach to each student’s learning experiences, and kitchen labs are limited to just 16 students per class. CAI students also have the advantage of learning in one of the country’s finest and most up-to-date facilities — the 72,000 square-foot Culinary Arts Institute/Conference Center, which includes state-of-the-art kitchens and classrooms, including bakeries, hot-food and cold-food kitchens and classrooms, a fish-and-butchery room, ice-sculpting studio, mock-hotel hospitality suite, and 4,000 cookbook library.

The ACFEFAC, which is recognized by the Council on Higher Education Accreditation, is the educational arm of the American Culinary Federation, a professional organization for chefs and cooks founded in 1929 that is considered the authority on cooking in America. In accrediting postsecondary programs, the ACFEFAC ensures programs are meeting standards and competencies set for faculty, curriculum and student services — accountability and credibility, high level of professionalism, up-to-date and current practices.

Hudson County Community College Culinary Arts Institute is also just one of two programs in the New York-New Jersey region to be accredited by the American Culinary Federation Accrediting Commission. Information about HCCC CAI programs of study may be obtained by emailing cai@hccc.edu or phoning 201-360-4640.