Texas Culinary Academy

Texas Culinary Academy is an outgrowth of a chef-apprenticeship program organized in Austin, Texas, by Ronald F. Boston back in 1981. The school began as the Le Chef College of Hospitality Careers before eventually being renamed Texas Culinary Academy in 1999.

Learn more about our Culinary Arts School.

Today, through its affiliation with Le Cordon Bleu, TCA offers an Associate of Applied Science Degree in Le Cordon Bleu Culinary Arts and a Certificate in Le Cordon Bleu Pâtisserie & Baking. They're designed to expose students to a diversified education in the culinary arts with a perfect blend of general education classes.

TCA maintains a commitment to quality instruction, facilities, and student development that separates us from other cooking schools. Our classes are taught by professional chefs who work to provide students with insight and real-world experience and help foster an atmosphere of professionalism and mutual respect.

To encourage creative expression within our culinary learning environment, classes at Texas Culinary Academy are limited in size. This allows our Culinary Arts School to provide the exemplary training Le Cordon Bleu is renowned for; while offering students the opportunity to receive the focused attention they deserve. Students learn hands-on in our industry-current equipment classrooms.

The faculty members at our Culinary Arts school have more than 500 years of combined experience in the food service industry. They are focused on helping our graduates succeed in the exciting field of culinary arts.

Mission Statement

Texas Culinary Academy is dedicated to preparing students for the international hospitality industry by providing hands-on education in the classic and modern culinary arts.

Accreditation

Accredited by the Accrediting Council for Independent Colleges and Schools to award certificates and associate degrees.

About Le Cordon Bleu

Few institutions possess the prestige of Le Cordon Bleu. Its internationally renowned culinary-arts curriculum has become synonymous with expertise, innovation, tradition, and refinement—qualities meticulously nurtured by the school.

Le Cordon Bleu was founded as a culinary institute in Paris in 1895. Its name traces to a high honor bestowed upon members of the Order of the Holy Spirit by King Henry III in the 1500s.

The awarded medallion, called the Cross of the Holy Spirit, was suspended from a blue ribbon (le cordon blue).

At the end of the 19th century, a collection of recipes called La Cuisiniere Cordon Bleu was published to much acclaim. The book's success prompted its publisher to open a cooking school with the Cordon Bleu designation.

The school's reputation spread fast, both in France and internationally. Since then, students throughout the world have trained in the Le Cordon Bleu Culinary Arts.

Le Cordon Bleu's arrival in the United States ushered in a new educational era in culinary arts that combines classical European techniques with modern American technology and training.

Contact us today to learn more about Texas Culinary Academy, an innovative Culinary Arts School. Our staff can answer questions about enrollment, financial aid available for those who qualify and career placement assistance upon graduation.

The Academy does not guarantee employment or salary.

Texas Culinary Academy is an outgrowth of a chef-apprenticeship program organized in Austin, Texas, by Ronald F. Boston back in 1981. The school began as the Le Chef College of Hospitality Careers before eventually being renamed Texas Culinary Academy in 1999. Learn more about our Culinary Arts School. Today, through its affili...