The Philippines, through CCA, is now the first country in the Asia-Pacific region and the second outside America, apart from Switzerland, to have academic programs accredited by the prestigious American Culinary Federation Foundation (ACFF), a premier professional chefs' organization based in North America that has 230 chapters and 19,000 members in the United States.

CCA's one-year program on Baking & Pastry Arts and the two-year program in Culinary Arts & Technology Management were granted accreditation by the accrediting commission of the ACFF, solidifying the position of CCA as the leading culinary education institution in the country. "Our 11th anniversary theme, ‘Bridging Cultures & Flavors,’ is very apt and timely. With the accreditation, we have established CCA as the leading institution not only in the Philippines, but in the Asia-Pacific region as well, producing the best Filipino chefs,” said Annie Guerrero, president of CCA. Chefs Harry Brockwell, David Jones and Michael Ty, were sent by the AFFAC to the country to assess the programs of CCA. The accrediting body granted the accreditation for the school’s two programs during the ACFF's annual convention in July 2007. The accreditation will likewise give students an edge over other schools in terms of skills learned from the programs offered. Students who are graduates of accredited programs are eligible for ACF certification.

"An accreditation is actually an evaluation of the standard of your program; therefore if people know that you're recognized by ACFF, they know that your program has been accepted in the international circle of the culinary industry. They are assured that students have been trained the way the industry requires them to be trained," said Paz Sales, managing director of CCA.

As a testament of “bridging cultures & flavors”, CCA has also launched the Philippine Society of Young Culinary Enthusiasts (PYSCE) and unveiled CCA Interactive, the first-of-its-kind in the local culinary education industry.

PYSCE is the start-up junior national organization in the Philippines for the World Association of Chef Societies (WACS). The WACS is a global network of 75 official chefs associations dedicated to maintaining and improving the culinary standards of global cuisines. These goals are accomplished through education, training and professional development of international membership.

Filipinos now can “cross the bridge of culture” by having a voice on all issues related to the culinary profession. Here in the Philippines, chefs are represented in the worldwide organization by the Les Toques Blanches with Chef J Gamboa at the forefront.

On the other hand, CCA can “reach the world,” and vice versa, thru CCA Interactive, an enhanced website that will serve as a platform for CCA students, faculty, and interested parties to discuss about the latest trend and issues in the culinary scenario, as well as learn more and keep updated with CCA Manila’s various programs.

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