Texas Culinary Academy

Background Info

The Texas Culinary Academy has been bringing the knowledge and training in fine cuisine to Texans since 1981. Upon receiving the coveted Le Cordon Bleu seal of approval, the curriculum changed to maximize the value of that title.

Le Cordon Bleu was established in 1895, in the City of Lights, Paris, France. Today, its stamp of approval means that the recipient is recognized as an outstanding example in culinary education. TCA is the only Condon Blue affiliated cooking school in Texas and has since been renamed Le Cordon Bleu College of Culinary Arts Austin.

Austin is one of the most eclectic cities across the United States. It is a melting pot of cultures and races, and this translates into an amazing liveliness in culture, arts, and most importantly, food. There is no wanting for choice in Austin.

Courses Offered

Prospective students can choose from three programs.

The Associate of Applied Science in Le Cordon Bleu Culinary Arts teaches students all the skills needed to succeed in a restaurant kitchen. Whichever station you will eventually be assigned to, this program can help you pick up and refine the skills you need to enter a career in the restaurant industry.

The Certificate Program in Le Cordon Bleu Culinary Arts covers a very wide range of lessons, techniques, and skills development exercises to produce good all-around cooks and chefs.

The Certificate Program in Le Cordon Bleu Patisserie & Baking covers a curriculum centered on the fine art and science of baking. Students will learn the traditional ways of making classic breads and pastries, as well as the new favorites and innovative baked goods.

Notable Features

The school has six labs as well as classrooms. Students can do their research in the student library or in the computer laboratory. A retails store is accessible for common needs. The labs are equipped with industry-standard tools and equipment, so students can get the best experience they can, even before stepping into a real restaurant kitchen. A 100-seat demonstration kitchen makes it easy for students to watch, observe, and learn from their mentors.

There are two restaurants on campus, operated by the school itself. One is Ventana, a classical French restaurant that can seat 100 guests. This is where the best students and the faculty show off their skills. The Bleu River Grille is a coffee and sandwich shop – more casual and laid back, but still very much worthy of recognition.

Awards & Accolades

• American Culinary Federation National Convention medals
• American Culinary Federation Knowledge Bowl student and professional team medals
• International Culinary Olympics medals
• Foodservice Educators Network International (FENI) Educator of the Year
• Best Young Chef in the U.S. from the Confrerie de la Chaine des Rotisseurs
• Inductees into the Les Amis d’Escoffier Society
• Inductees into the American Academy of Chefs
• Gold, Silver, and Bronze medals at American Culinary Federation regional competitions
• Gold and Silver medals in the Walt Disney World’s Sweetest Pastry Competition on Earth

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