Providing premier culinary training since 2002, Orlando Culinary Academy is affiliated with roots that were established more than a hundred years earlier. In partnership with the world-renowned Le Cordon Bleu culinary school in France, Orlando Culinary Academy offers instruction in classical French food preparation with techniques dating back to French kitchens in 1895. An aspiring chef or restaurant manager couldn't possibly ask for a more prestigious heritage to bestow on a culinary training course.

The Associate of Applied Science Degree program covers an exceptionally broad range of culinary material, beginning with the most basic of kitchen tools—-- the all-important kitchen knife. Many a skilled chef would choose this one tool over a seemingly indispensable sauté pan, if given the allowance of only one item of use in a kitchen. Further study will include introductions to the various electronic mixers, slicers, graters, and various other appliances as deemed appropriate to either preparatory or cooking stages of the dining provision experience. Be assured that Orlando Culinary Academy covers all of these bases.

Quality Culinary Education: Orlando Culinary Academy

Rewarding graduates with the Le Cordon Bleu Diplôme is no small undertaking, considering the fact that a variety of culinary proficiencies in the kitchen must be addressed in the process. This Orlando based culinary school is a world unto itself, with more than 30,000 square feet of space and numerous practice kitchen areas in which students can learn some of the best in culinary education. Learn all about the world of first-class food preparation from legendary French sauce preparation to produce selection to meat production at Orlando Culinary Academy.

Some students may already have several years of experience in the kitchen, and are perhaps looking for a little more responsibility in the hospitality industry. Orlando Culinary Academy has developed an Associate of Applied Science Degree in Le Cordon Bleu Hospitality and Restaurant Management, consisting of an extensive program of courses in such subjects as restaurant management, professional communication, and, of course, Le Cordon Blue cuisine.