Purpose: The purpose of this study is to determine which categories and indicators of quality are best suited to evaluating associate degree culinary arts programs (ADCAP). Design/methodology/approach: The researchers surveyed a national sample of culinary educators and industry chefs in the USA. The instrument asked the participants to rate the importance levels of 50 potential quality indicators for ADCAP. The data were analyzed to determine the most important indicators as well as categories of indicators. Findings: Data analysis revealed the five most important indicators of quality, based on mean scores, to be: sanitation of kitchen laboratories; industry experience of faculty; subject experience of faculty; required internship; and job placement rates. From these data, the researchers developed a list of 20 suggested quality indicators. The indicators were originally divided into eight categories. The majority of the suggested indicators came from the faculty, organization and administration, and facilities categories. However, factor analysis revealed that the list of indicators could more appropriately be divided into 13 categories. Research limitations/implications: The members of the American Culinary Federation surveyed may not be representative of all chefs in the USA. Practical implications: The results provide a basis for educators, students, employers and other stakeholders of ADCAP to evaluate these programs and suggest future research to further evaluate ADCAP quality. Originality/value: This paper applies multiple theories of evaluating quality in higher education to a type of program that has been under-researched in the academic literature. (Contains 4 tables.)