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.