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JRTI Post-Secondary Culinary Accreditations

American Culinary Federation

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The James Rumsey Technical Institute Post-Secondary Culinary Arts Program is accredited through the American Culinary Federation.

Organization Status:            Accredited (Certificate in Culinary Arts)
Accreditation Date:               06/30/2015
Accreditation Expiration:      06/30/2020

Academic Quality Accreditation by American Culinary Federation Education Foundation Accrediting Commission (ACFEFAC) assures that a program is meeting at least a minimum of standards and competencies set for faculty, curriculum and student services.

Benefits of Accreditation
  • Creates public trust by ensuring
    • Established standards
    • Accountability and credibility
    • High level of professionalism
    • Up-to-date and current practices
  • Marketing tool for recruiting students
  • ACFEF accreditation acts as a third party endorser for federal funding
ACFEFAC is recognized by the Council on Higher Education Accreditation (CHEA).

North Central Association Commission on Accreditation and School Improvement (NCA CASI)

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Organization Status:                      Accredited
Accreditation Date:                        04/01/1975
Accreditation Expiration Date:        06/30/2018

The NCA CASI Office of Post-secondary Education is responsible for the accountability of schools with post-secondary certificate-granting designation in accordance with federal regulations. We strive to work closely with post-secondary institutions to ensure the quality of the education provided to students. The process of institutional accreditation provides an avenue to utilize a variety of criteria to assess the effectiveness of post-secondary programs. The objectives of the post-secondary accreditation process are to: 

  • Provide a process for institutional evaluation.
  • Assure accountability in the use of federal funds allocated to the institutions.
  • Promote, strengthen, and assure the operation of quality educational programs for all students.

    For Program Information

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