Accreditation
 

 

Accredited by the Accrediting Council for Independent Colleges and Schools (ACICS) and the Accrediting Commission of the American Culinary Federation Education Foundation (ACF).

 

Columbus Culinary Institute is a part of Bradford School, which is accredited by the Accrediting Council for Independent Colleges and Schools to award diplomas and associate degrees.  The address and telephone number of the Council are 750 First Street NE, Suite 980, Washington, D.C.  20002, (202) 336-6780. 

The Bradford School Culinary Arts Programs are also currently accredited by the American Culinary Federation Education Foundation, Inc. Accrediting Commission.The address and telephone number of the American Culinary Federation Education Foundation, Inc. Accrediting Commission are 180 Center Place Way, St. Augustine, FL  32095, (800) 624-6458.

Bradford School is approved by the State of Ohio Board of Career Colleges and Schools (registration no 86-06-1025B).


Any student who has a complaint relating to Title IV eligibility or administration, the quality of education received, or otherwise relating to the accreditation standards of Accrediting Council for Independent Colleges and Schools can submit that complaint to Bradford School and/or to any of the following:  The U.S. Department of Education's Student Complaint website at www.ed.gov; the Ohio Board of Regents, 25 South Front Street, Columbus, OH  43215; The Attorney General's Office Ohio, State Office Tower 17th Floor, 30  E. Broad Street, Columbus, OH  43215-3428.  The Accrediting Council for Independent Colleges and Schools is currently not recognized as an accreditor by the U.S. Department of Education.  Bradford School has until June 12, 2018 to become accredited by  a recognized accreditor or the institution will no longer be eligible to receive funds under Title IV, HEA programs.  

 

To find out more about our culinary arts program, request more information today.

Culinarian Code

As a proud member of the American Culinary Federation, I pledge to share my professional knowledge and skill with all culinarians. I will place honor, fairness, cooperation and consideration first when dealing with my colleagues. I will keep all comments professional and respectful when dealing with my colleagues. I will protect all members from the use of unfair means, unnecessary risks and unethical behavior when used against them for another’s personal gain. I will support the success, growth, and future of my colleagues and this great federation.