Texas Culinary Academy’s partnership with Le Cordon Bleu offers our students the Associate of Applied Science Degree in Le Cordon Bleu Culinary Arts.
The program combines classical French techniques with cutting-edge American technology. During your pastry chef training you will be exposed to a cross-cultural spirit and the international culinary techniques of more than 25 foreign cuisines.
As a graduate, you will be prepared to start a career as a pastry chef or manager in fine restaurants, hotels, bakeries, resorts, and cruise ships. You are a click away from training for a degree that has worldwide recognition and a career that can take you anywhere you want to go.
The Texas Culinary Academy’s program offers a formal education in the food service industry. Our curriculum offers a unique blend of culinary tradition and current industry standards. And our exciting new alliance with Le Cordon Bleu gives our students the opportunity to receive training in the classical French tradition of a world-renowned leader in the culinary arts.
Texas Culinary Academy is an outgrowth of a Chef apprenticeship program that was sanctioned by the American Culinary Federation in 1981. In pursuit of excellence as a premier educational facility, the school concentrated on curriculum content, educational objectives, and student success.
Program excellence triggered enrollment increases which eventually lead to a move to larger quarters in 1989. In September 1999, the name was officially changed to Texas Culinary Academy.
Texas Culinary Academy is accredited by the Council on Occupational Education.
- Le Cordon Bleu Culinary Arts Program
- Le Cordon Bleu Patisserie & Baking Arts Program