Orlando Culinary Academy
The Orlando Culinary Academy provides educational programs that prepare students for professional opportunities and career success in the international hospitality industry by providing an individualized, hands-on education in the classic and modern culinary arts. Through the guidance of the faculty, theoretical concepts as well as practical and creative applications are addressed in the curricula and reinforced by interaction with professionals in the industry.
- classrooms which are designed to facilitate learning and which consist of lecture rooms and instructional kitchens. Small, informal classes encourage student/faculty interaction and students receive individual attention to help them reach their potential.
- Computer labs equipped with IBM-compatible personal computers used for instruction.
- a library which houses books, periodicals, pamphlets, articles, CD-ROM support materials geared to supplement the program, plus well-rounded support for the general education courses. The Internet, CEC Cybrary, various indexes and catalogs are available through computer use in the library.
- a bookstore which sells books and supplies used in the courses taught at the Academy.
- Admissions, academic and administrative staff offices. The Academy endorses an open-door policy with respect to students and staff. Students have a right to request an appointment with any member of the Academy staff regardless of the person’s title or function. Office hours for Academy personnel are available from the receptionist.
The Academy was established in January 2002 to bring the Le Cordon Bleu culinary arts program to the Orlando area. The Academy’s association with Le Cordon Bleu represents a union of the finest in European and North American culinary arts training programs available today, resulting in a world class institution as well as a comprehensive, challenging and hands-on education.
About Le Cordon Bleu
Few institutions of any kind possess the prestigious reputation of Le Cordon Bleu. This internationally renowned school for the culinary arts has become synonymous with expertise, innovation, tradition, and refinement – qualities which are painstakingly nurtured by the school.
Founded in Paris in 1895, Le Cordon Bleu’s name traces back to a high honor bestowed upon members of the Order of the Holy Spirit by King Henry III in the 1500′s. The awarded medallion, called the Cross of the Holy Spirit, was suspended from a Blue Ribbon . . . or Le Cordon Bleu.
At the end of the 19th century, a recipe collection entitled “La Cuisiniere Cordon Bleu” was published to much acclaim. The collection’s success prompted its publishers to open a culinary school with the Cordon Bleu designation. The reputation of the school spread rapidly, both in France and internationally. Since then, students from throughout the world have trained in the culinary arts at Le Cordon Bleu.
Le Cordon Bleu’s partnership with Orlando Culinary Academy in America further expands this influence. Le Cordon Bleu’s arrival in the United States is significant beyond mere expansion. It ushers in a new educational era in culinary arts that combines classical European techniques with cutting-edge American technology and training. As a result, students will be afforded even greater opportunities to acquire the knowledge and skills necessary to excel in the culinary world.
As a testament to their accomplishment, each graduate will receive the coveted Le Cordon Bleu Culinary diploma in addition to their associate degree.
About Our Campus
The educational facility and administrative offices of the Academy are located in a convenient suburban setting just minutes from downtown Orlando. The campus location is adjacent to major thoroughfares and is accessible from all of central Florida. Affordable housing, public transportation and nearby shopping malls allow the students to live, commute and work nearby. The Orlando campus occupies over 30,000 square feet in a freestanding facility with ample parking. Students will find at this beautiful campus setting: