The Reynolds Culinary Arts Associate of Applied Science Degree Program is accredited by the American Culinary Federation Education Foundation Accrediting Commission (ACFEFAC).
Students who graduate from the Culinary Arts Associate of Applied Science Degree Program and are American Culinary Federation (ACF) members at time of graduation are eligible for free ACF certification as a Certified Culinarian (CC). Graduated students who utilize this benefit have an advantage when seeking employment, because certification is representative of having the knowledge and skills to be successful.
Academic partnerships are maintained with the Chaîne des Rôtisseurs, Société Mondiale du Vin, Virginia Chefs Association, The American Culinary Federation, the National Restaurant Association Educational Foundation and the Educational Institute of the American Hotel & Lodging Association.
Learning is guided by the ethics and standards of practice advocated by the following professional organizations:
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Richmond Metropolitan Convention and Visitors Bureau (RMCVB) |
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International Council on Hotel, Restaurant and Institutional Education (CHRIE ) |
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International Society of Travel and Tourism Educators (ISTTE) |
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Greater Richmond Tourism Association (GRTA) |
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The National Restaurant Association (NRA) |
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The National Restaurant Association Educational Foundation (NRAEF) |
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The Club Managers Association of America (CMAA) |
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The Foodservice Educators Network International (FENI) |
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The Center for the Advancement of Foodservice Education (CAFÉ) |
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The Virginia Restaurant, Lodging, Travel Association (VRLT) |
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The Educational Institute of the American Hotel & Lodging Association (EI of the AH&LA) |
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The American Hotel and Lodging Association (AH & LA) |
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The American Dietetic Association (ADA) |
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The ACF Virginia Chefs Association (VCA) |
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The American Culinary Federation (ACF) |