PERRYSBURG — The Owens Community College Culinary Arts Program has received a seven-year accreditation with an exemplary identifier from the American Culinary Federation Education Foundation Accrediting Commission.

The Culinary Arts Program has an associate degree plus two short-term certificates, including one in baking and pastry.

The exemplary identifier symbolizes the highest education standards recognized by the American Culinary Federation Education Foundation Accrediting Commission. Owens is one of eight accredited Culinary Arts Programs in Ohio, and one of only three to receive the exemplary identifier. This program is also the only accredited Culinary Arts Program within a 75-mile radius in northwest Ohio and southeast Michigan.

The Culinary Arts Program is led by Robert Wagner, program director. Chef Amy Morford is an assistant professor.

“We are grateful to the American Culinary Federation Education Foundation accrediting commission for affirming the work our dedicated faculty and staff are doing preparing students to succeed as professionals,” said Denise Smith, vice president of Academic Affairs and provost. “I want to especially congratulate Bob, Amy, Steve Williams and all the culinary arts faculty and staff for their tireless work on the accreditation renewal.”

Smith also credited Nathan Lute, the culinary operations and labs manager, for his work during the accreditation tour.

According to Wagner, Chef Amy creates an engaging and challenging environment in the classroom, replicating industry scenarios. She challenges her students’ skills to work at a fast pace while multitasking, both routine conditions in culinary work.

Students are assigned up to three different baked items and at least one accompaniment on most days. Chef Amy helps with troubleshooting, correcting recipes and improving time management and critical thinking.

“Chef Amy maintains a student-centric approach to teaching,” Wagner said. “She’s a vital part to the success of the Food Nutrition & Hospitality Department as a whole.

“In the beginning, these high standards seem daunting; however, students appreciate the level of difficulty that motivated their learning and retention of the techniques presented,” he said.

Students in the Culinary Arts Program complete management, nutrition and menu design courses and fundamental, intermediate and advanced culinary skills. Students receive hands-on experience during the co-operative work experience and the student-run restaurant, the Terrace View Cafe.

Upon graduation, students are eligible to receive the Certified Culinarian credential from the American Culinary Federation. Graduates find job opportunities as chefs and sous chefs, supervisors of food preparation workers, food service managers, chefs in healthcare facilities and as private chefs.

Outside of the classroom, Chef Amy is the program coordinator with an open-door policy for her students. She also reestablished the Culinary Arts Association student group.

“Chef Amy’s commitment to Owens and our department, and most importantly our students reflect our dedication to provide students with the highest levels of training and preparation, allowing them to be successful professionals in all areas of the food service and hospitality industry,” Wagner said.