Donald Dickinson, CEC®, CCA™, AAC, Named American Culinary Federation Certification Commission Chair
St. Augustine, Fla., July 18, 2011—Donald Dickinson, CEC®, CCA™, AAC, of Roseville, Calif., culinary division director, Institute of Technology, Citrus Heights, Calif., was named chair-elect of the American Culinary Federation, Inc. (ACF) Certification Commission, at the Certification Commission’s biannual meeting in Atlanta, Ga., June 10–11. Dickinson will serve as chair-elect for two years beginning January 2012. He will become chair in January 2014.
“The Certification Commission is a hard working, fast moving group that is focused on the mission of increasing the value and visibility of our programs,” said Dickinson, who has served as a committee member since its conception in 2007. “I am honored to have been selected to follow in the footsteps of the great leaders that the commission has had to this point.”
In his role as ACF Certification Commission chair-elect, Dickinson is responsible for upholding the standards of the most comprehensive certification program for chefs in the United States. In addition, he will fulfill the duties of the chair when he is unable to do so. Certification through ACF is based on education, experience and completion of official coursework and exams. ACF certification credentials distinguish culinary professionals as leaders in the culinary field, and demonstrate skill and expertise to peers and potential employers.
Since its inception in 2007, the ACF Certification Commission has been developing, implementing and monitoring a validated process of globally recognized certifications based on skills, knowledge, integrity and equality through an achievable process for all culinary professionals. The Commission was formed in order to meet the National Commission for Certifying Agencies accreditation standards to obtain accreditation from the Institute for Credentialing Excellence.
The Certification Commission currently comprises 18 professionals with experience in culinary, media, marketing, management, education and government. Commission members represent many different levels of ACF certificants, including Certified Culinarian® (CC®), CSC™, Certified Chef de Cuisine® (CCC®), Certified Executive Chef® (CEC®), Certified Executive Pastry Chef® (CEPC®), Certified Culinary Educator® (CCE®), Certified Culinary Administrator™ (CCA™) and Certified Master Chef® (CMC®).
(Article from the ACF Website)