Culinary Programs Receive ACF Accreditation

Two culinary programs offered by Pierpont Community & Technical College of Fairmont State University have received national accreditation through the American Culinary Federation Foundation Accrediting Commission.

Evaluators from Columbus and Cincinnati, Ohio, and Fort Wayne, Ind., assessed the program's curriculum, facilities and faculty in November 2007. The three member team was comprised of an industry professional, a culinary education coordinator and a representative from the American Culinary Federation Foundation Accrediting Commission (ACFFAC).

As a result of the review, the Culinary Arts program's accreditation was renewed for five years; the program had received initial accreditation in 2004. Also as a result of the review, the Pastry & Baking Arts program received initial accreditation for five years.

The Food Service Management Associate of Applied Science degree program allows students to select Culinary Arts, Pastry & Baking Arts, Dietary Manager and Resort and Hotel Management as degree options. Chef Brian A. Floyd, CEC, is the coordinator for both the Culinary Arts and Pastry & Baking Arts programs.

"This review is a tremendous validation for our programs," Floyd said. "We have been incrementally increasing the quality of our programs and this substantiates our work."

As part of the Culinary Arts program, students practice basic to advanced culinary techniques in hands-on food laboratory experiences. They receive training in sanitation and safety, nutrition, personnel management and menu planning.

"This program has been a good experience for me," said Stacey Dent, a first-year Culinary Arts student from Parkersburg. "I have learned a lot that I don't think I could have learned somewhere else. I have tried a number of things that have pushed me beyond my (culinary) comfort zone."

The Pastry & Baking Arts program was established in 2005, and has been gaining steady momentum. As part of the program, students learn specialized skills to seek employment as a pastry cook upon graduation.

Devin Young, a Pastry & Baking Arts student who attended Putnam Career & Technical Center, hopes to eventually open her own bakery.

"Now that the school has demonstrated that it has met the national standards, I know that I can meet them too," Young said.

The Culinary Arts program added Chef Jay R. Mahoney, CEC, as a full-time Chef-Instructor, and the Pastry & Baking Arts program added Pastry Chef Kristen Cirolia as an adjunct faculty member in January.

"I truly believe the addition of these high caliber faculty members put us over the top," Floyd said. "All other components were in place. We have grown from 15 students to 75 in the past five years. In fact, we have gone to a competitive enrollment system to manage our growth and raise the quality of our student graduates. Our facilities are kept immaculately well. Chef Mahoney and Chef Cirolia provide the missing links to our continued success."

Plans are also in the works for a project that would create community outreach and give real-world experience to Culinary Arts and Pastry & Baking Arts students. Floyd has been working with City of Fairmont officials to assess the market and financial feasibility of opening a student-operated bistro in downtown Fairmont. He expects the study will be complete by spring and a decision will be made at that time whether to continue to pursue to the project.

For more information on the Culinary Arts and Pastry & Baking Arts programs of Pierpont C&TC, call Chef Brian Floyd at (304) 367-4409 or e-mail him at bfloyd@fairmontstate.edu. More details can be found online at www.fairmontstate.edu.