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ACFEFAC and ACPHA Program Outcomes

HCAT Statistics from MSDE/Perkins American Culinary Institute CHEA Accreditation

Technical Skill Attainment (1P1)

 

CIP CodeFY16FY17FY18FY19FY20 

120504

Restaurant, Culinary and Catering Management

7/7

1/2

4/4

No data 

No data 

190505

Food Systems Administration

17/17

8/9

14/14

No data 

No data 

520904

Hotel/Motel Administration Management

55/60

46/46

61/61

No data 

No data 

 
Subtotal (by FY)

79/84

94%

55/57

97%

61/61

100%

No data 

No data 

 

 

Completion (2P1)

 

CIP CodeFY16FY17FY18FY19 FY20 

120504

Restaurant, Culinary and Catering Management

7/7

1/2

4/6

4/6 

32/27 

190505

Food Systems Administration

17/17

8/9

15/17

15/17

14/14

520904

Hotel/Motel Administration Management

57/68

47/53

46/49

46/49

23/25

 
Subtotal (by FY)

81/92

88%

56/64

88%

65/72

90%

65/72

90% 

69/76

91% 

 

Job Placement (4P1)

 

CIP CodeFY17FY18FY19FY20 FY21

120504

Restaurant, Culinary and Catering Management

No data

No data

No data

4/10 

 7/10

190505

Food Systems Administration

No data

No data

No data

No data 

No data 

520904

Hotel/Motel Administration Management

21/31

15/28

No data 

3/8 

3/9 

 
Subtotal (by FY)

21/31

68%

15/28

54%

No data

7/18

39% 

10/19

53% 

 

American Culinary Federation Certifications Awarded

 

CertificationFY20FY21

Certified Culinarian

6/11

12/15

Certified Pastry Culinarian

5/10

6/9

Subtotal (by FY)

11/21

52%

18/24

75%

AACC’s HCAT technical skill attainment rates for FY16, 17 and 18 were 94%, 97% and 100%, respectively.  No data is available for FY19 and 20.

AACC’s HCAT completion rates for FY16, 17, 18, 19, 20 were 88%, 88% and 90%, 90%, and 91% respectively.  

AACC’s HCAT job placement rates for FY17, 18, 20 and 21 were 68%, 54%, 39% and 53% respectively. No data available for FY19.

AACC's HCAT student ACF certification rate - FY20, and 21 were 52%, and 75% respectively.

HEGIS (501001) - Program Completers: Associate's Degree

 

Program Code FY17 FY18 FY19 FY20FY21 

AAS.HRM. BAK-PASTRY/ AAS.HRM. BAKING 

10

14

14

10

9

AAS.HRM. CULINARY-A/ AAS.HRM. CULINARY

6

6

9

11

15

AAS.HRM. HOSPITALITY/ AAS.HRM. HSP-BMGT 

7

5

5

6

9

Degree graduation totals for for FY17, 18, 19, 20 and 21 were 23, 25, 28, 27 and 33 respectively.

 

HEGIS (501001) - Program Completers: Certificates

 

Program Code FY17 FY18 FY19FY20 FY21 

CRT.HRM. CUL-ART/ CRT.HRM. CULINARY/ CRT.HRM. CULINARY- ART 

7

6

5

5

9

CRT.HRM. REST- COOKING/ CRT.HRM. COOK-REST

7

8

5

3

1

Certificate Graduation totals for for FY17, 18, 19, 20 and 21 were 14, 14, 10, 8 and 10 respectively.

HEGIS - Program Completers: Certificates

 

Program Code and HEGIS FY17 FY18 FY19 FY20 FY21 

CRT.HRM. EVT-PLN-CAT/ CRT.HRM. CATERING (501002)

3

1

7

4

2

CRT.HRM. BAK-PASTRY (501003)

8

12

14

3

5

CRT.HRM. HSP.MGMT/ CRT.HRM. HTL-LDG-MGT (501004) 

1

2

4

5

1

CRT.HRM. COOK-BAKING (501005)

0

0

0

0

0

 Certificate Graduation totals for for FY17, 18, 19, 20 and 21 were 12, 15, 25, 12 and 8 respectively.

Continuation Rate

 

Program CodeFY19FY20FY21FY22

AAS.HRM.BAK-PASTRY

45.83%

52.94%

64.81%

59.6%

AAS.HRM. CULINARY-A

52.56%

60.42%

60.40%

52.9%

AAS.HRM. HOSPITALITY

53.66%

47.37%

64.86%

35.6%

 

Disclaimer - This data is from our Career and Technical Education (CTE) program enrollment files submitted annually to the Maryland State Department of Education (MSDE) as required for our Perkins grant. MSDE defines job placement as the percentage of Career and Technology Education (CTE) concentrators who completed their CTE program who were employed, on active duty in the military, or placed in apprenticeship program at any point in the second quarter following the program year in which they left postsecondary education. MSDE uses the following data sources for employment verification: MDUI Wage Records, TRADE (DC, VA, WV, OH, PA, NJ), Office of Personnel Management, United States Postal Service, Department of Defense (Military Service), and Maryland Apprenticeship. This excludes the following categories from being captured in job placement rates: sole proprietors; independent contractors; and graduates who secure employment outside of Maryland or the locations noted above in TRADE.

AACC’s HCAT program facilitates the following certification exams for students: ServSafe Alcohol, ServSafe Food Protection, Customer Service Certification and Crowd Manager Certification. AACC may change which certifications are offered based upon feedback from its Advisory Board members as to what is relevant to the field.